id: 0781ec42490e4837affd8a54ddba8403 parent_id: item_type: 1 item_id: 36f6e68d0ac0487697c4a46c3ff136da item_updated_time: 1769452638942 title_diff: "[{\"diffs\":[[1,\"酱牛肉\"]],\"start1\":0,\"start2\":0,\"length1\":0,\"length2\":3}]" body_diff: "[{\"diffs\":[[1,\"\\\n\\\n \\\n 酱牛肉\\\n \\\n \\\n\\\n\\\n\\\n
酱牛肉
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2023年8月11日
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18:53
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牛腱子、牛腿肉

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葱、姜、花椒，大料

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牛肉焯水， 开锅加入香料、辅料、牛肉、老抽、酱油、盐（多）、糖

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小火焖煮2小时，再浸泡3小时

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版本 二

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https://www.bilibili.com/video/BV1VW41147Fh

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1.鲜牛肉1.5千克，泡水3小时（这是解冻后的，没解冻的记得先解冻）

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2.控干牛肉上的水放入270g酱油，隔夜（我做的时候把血水倒掉冲了一下就放锅里泡酱油了，因为肉太多酱油不能覆盖，我加了水使酱油没过肉，注意：隔夜不是一天一夜，12-16小时就可以了，我晚上泡的，第二天下班再煮就稍稍咸了一点）

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3.加入冷水，边煮边去血沫，

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4.放花椒八角桂皮香叶草果陈皮山楂干辣椒香料，甜面酱160克，豆腐乳25克，洋葱60克，生姜42克。（实践时4斤只放了花椒一把，八角3个，桂皮一片大约5厘米长，香叶4片，干辣椒3个，生姜随缘丢了一块大约4厘米长的，红腐乳3个，葱伴侣甜面酱一包多一点）

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5.煮吧，小火(水略微沸腾状)煮2小时

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6.放凉（最好放入冰箱隔夜），吃！

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