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原料
姜: 5g, 蔥: 一根, 八角: 一顆, 桂皮: 1cm方塊, 蒜: 5瓣, 西紅柿: 3個, 牛腩: 500g
步驟
1配菜
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2配菜
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3配菜
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4調味品
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5笊水
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6笊水
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7前期準備工作完成
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8爆鍋
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9翻炒牛腩
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10單獨翻炒西紅柿
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11把西紅柿鋪在牛腩上
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12火候
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13大功告成
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小技巧
1.鹽在翻炒西紅柿的時候加在西紅柿里.不要加在炒牛腩時加鹽.要保證牛腩水分. 2.燜之前.在翻炒後的牛腩里.加入一勺白醋.軟化牛腩.吊出西紅柿的酸甜味! 3.桂皮.八角.一定不能多.特別桂皮.容易蓋住西紅柿牛腩味.我們是吃牛腩西紅柿的酸爽開胃哦.不是滷牛肉哦.所以調料的比例一定要少.