查看完整版本: 香鍋牛肉

lilyyu 2009-5-6 16:35

香鍋牛肉

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2Z;dC8}H v|(b 1、材料：} {R1Y?2_

2EW4s2V;p 牛肉半斤，黃瓜兩條，乾香菇幾朵。Y1hQ_:ZK$KO

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生薑、大蒜、乾辣椒、牛肉醬，香菜。
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;iCR1X"B3~q)Q B W%@ 2、黃瓜切片，香菇泡發切絲，乾辣椒剪開，生薑切片。牛肉切塊飛水。冷水加料酒適量，生薑一片，八角一個，放牛肉進去煮開，撇去浮沫。6Vx%V4]"E.Nj*@/zt

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3、視各人口味，愛吃軟爛的，可以將牛肉多煮會，愛吃有嚼勁的可以少煮。將牛肉取出過涼水，切成小片。記住：豎切豬肉橫切牛，呵呵，我也是論壇裏學到的.#A#e {8E l|M
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4、熱鍋涼油，依次放入生薑，大蒜，牛肉醬和幹辣椒煸香
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^1q7H {#tr#[ 牛肉醬阿
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K c?2@l*M^ 5、加入牛肉，香菇絲，翻炒一下。{F%Hrd+?wrIv
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6、再加黃瓜，翻炒。 gj4}6` TM!y%PE
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+uh%{~:P1Z 7、加適量的水，中火煮熟。因爲是乾鍋，水不要太多，黃瓜煮熟時，加適量鹽調味（牛肉醬有鹽味，鹽可少一點。）放入香菜。
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8、成品。其實原本使用火鍋煮的，小火慢煮，冬天吃非常過瘾。現在沒有那麽耐煩了，直接做好了端上桌。'LAM6L6u7uuqn

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查看完整版本: 香鍋牛肉