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item_updated_time: 1769452638937
title_diff: "[{\"diffs\":[[1,\"酱牛肉\"]],\"start1\":0,\"start2\":0,\"length1\":0,\"length2\":3}]"
body_diff: "[{\"diffs\":[[1,\" 酱牛肉 \\\n\\\n酱牛肉\\\n\\\n2023年8月11日\\\n\\\n18:53\\\n\\\n牛腱子、牛腿肉\\\n\\\n葱、姜、花椒，大料\\\n\\\n \\\n\\\n牛肉焯水， \\\n\\\n开锅加入香料、辅料、牛肉、老抽、酱油、盐（多）、糖\\\n\\\n小火焖煮2小时，再浸泡3小时\\\n\\\n \\\n\\\n版本 \\\n\\\n二\\\n\\\nhttps://www.bilibili.com/video/BV1VW41147Fh\\\n\\\n1.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）\\\n\\\n2.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）\\\n\\\n3.加入冷水，边煮边去血沫，\\\n\\\n4.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）\\\n\\\n5.煮吧，小火(水略微沸腾状)煮2小时\\\n\\\n6.放凉（最好放入冰箱隔夜），吃！\"]],\"start1\":0,\"start2\":0,\"length1\":0,\"length2\":502}]"
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updated_time: 2026-01-26T18:37:51.336Z
created_time: 2026-01-26T18:37:51.336Z
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