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原料
雪花顶级牛里脊: 800g, 茭白: 4根, 五香干: 5-8片, 毛豆: 800g, 生姜: 4片, 大蒜: 5-8瓣, 沪式甜面酱: 2盒
步骤
1采购所有食材,因为本人对食材有强迫症,一但确定店家,品牌,就不会更改,所以一直以来牛肉都是韩料牛肉店买的,所以制作后的牛肉相比普通牛肉在咀嚼时后劲有甜甜的味道
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2所有食材切同等大小的小丁状,肉丁,茭白丁,香干丁,生姜切片,大蒜用刀背拍扁
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3锅内加油,7分热加入姜蒜煸炒
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4下牛肉丁煸炒至变色
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5加入料酒去腥味
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6肉煸炒差不多先加入茭白丁
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7再加香干,毛豆,混合煸炒均匀
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8加入两盒沪式甜面酱
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9煸炒均匀并加水淹没所有食材开大火煮熟食材
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10烹煮过程中,时不时翻炒至收汁并将酱裹在食材上,不可过度收汁,留有一点,食用时会一直入味,收汁过干不方便储存影响口感
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11收汁到这个程度哟
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12虽然成品拍的不咋地,但闻到就想立马乘碗粥喝起来!冷藏后风味更佳哟
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小技巧
宝宝菜单中的牛肉也可选用普通牛肉,菜品搭配也可任意更换,希望80后这代能延续上一代的味道