老阿姨秘制【醬牛肉】,有味道又省時!


Hi, I’m antie Guan Yeah, it’s me again Braised beef shank is a common cold side dish I have a recipe of it That everyone wants as soon as they taste my beef Fresh beef shank Rinse under running water to remove blood Then add dark soy sauce Light soy sauce Scallion, ginger Yellow rock sugar Oyster flavored sauce Seasoned soy sauce for seafood, and Chu Hou paste Make sure you add plenty of them So that your beef tastes rich On top of those add Chinese cinnamon, bay leaves, star anise, cloves and Angelica root Then massage the beef And transfer it to a fridge Let it marinate for 48 hours Then the beef really gets the best of the condiments Flip it every 12 hours After the marination Cook it in a pressure cooker Turn down to low heat after it steams and give it 15 minutes Rice cooker will work just fine if you don’t have a pressure cooker And if you are doing it in the braising way It’s two hours minimum Cool the beef a little bit Slice and serve And you can save the marinade For eggs or chicken feet They are also tasty What else you want me to cook Leave a comment

8 Comments

  1. 老抽 生抽 是什麼 ?醬油嗎 ?

  2. 為什麼要下白芷?

  3. 😋😋😋👍👍👍

  4. 食材:
    牛腱子2000克、蔥姜適量、老抽30毫升、生抽30毫升、蠔油40克、海鮮醬50克、柱侯醬50克、黃冰糖30克、桂皮1根、八角2個、香葉1片、丁香6顆、白芷3片

    步驟:
    1、新鮮的牛腱子用流水沖洗掉表面的血水;
    2、在裏面加老抽、生抽、蔥姜、蠔油、黃冰糖、海鮮醬、柱侯醬、桂皮、香葉、八角、丁香、白芷,放入冰箱腌制48小時,中途上下翻動;
    3、腌制好的牛肉,放入高壓鍋,上氣後轉小火壓個15分鐘就可以了;
    4、牛肉稍微放涼,切片裝盤,鹵汁可以冰凍起來,平時用來鹵雞蛋或者雞爪。

  5. 省…省时😂 白期待了 看了好几个视频 怎么着都得三天

  6. 謝謝管亞姨分享找天試沒有高壓鍋,用其它鍋要燉2小時?
    期待亞姨下次教甚麽呢?

  7. 都吃醬就好了

  8. 这个方法可以试试

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