主料:三條帶筋的牛腱(1.5-2斤) .
配料:蔥段, 薑片,八角,花椒, 桂皮,老抽,生抽, 料酒, 糖.
煮法:先把牛腱用沸水汆燙去血水. 然後和配料一起中火煮20 分鐘, 熄火,放在節能鍋里1.5小時之後, 再回爐煮20分鐘左右, 加糖適量收湯即可, 若不收湯可留做老湯, 放冰箱, 下次用( 我沒試過, 白狐說可以留老湯).
看看剛煮好的牛腱子:

等牛肉涼下來之後再切好切. 切下來的牛肉片對着光照照, 筋是透明的:

Ingredient 1: 3 piece beef leg muscle (the type with tendon, 1.5 -2 catties),
Seasoning ingredient: 5 anise, 6 slice fresh ginger, 1 cinnamon roll, 1 stalk green onion, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1tsp cooking wine, 1tbsp sugar
Cooking Method:
Quick boil the pork meat, drain. Boil all the ingredient except sugar together for 20min ( after the water boiling), remove from the fire and leave it in the Energy Saving Cooker for 1.5 hour, add sugar, re-boil the meat for 15 more min till soup is thick. Wait for it cool down to cut into slices.
When beef is cooled down to room temperature, it can be served as it is. If the beef has been saved in the refrigerator over night, I prefer to steam it for 5min before serving.
|