卤牛肉怎么保存 孩子长高的时候经常卤点牛肉放冰箱,每天切几片吃吃很好的
这两天晚上去接儿子放学,走路上儿子说,我好像现在身高长得不明显了,你能不能给我做点牛肉吃吃,据说吃这个有用。好吧安排,两斤鲜牛肉104元,卤好后感觉还有一斤的样子。
先展示一下成品吧
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怎么样?看着还不错吧,吃起来挺香的。
下面我们说说卤牛肉的过程吧,
首先去菜市场挑选新鲜牛肉一块,挑这样全瘦肉来卤,筋头巴脑的带筋的皮牛肉适宜红烧。
清洗干净,分切成几小块,这样容易熟也好入味。
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然后牛肉冷水下锅,放料酒葱姜去腥,放家里有的卤料包或者香料,我放了桂皮花椒香叶八角草果白芷,大火煮开,及时撇去浮沫,等没有浮沫出现了,就开始调味。加盐,味精,酱油,老抽白糖等。调料的量根据自己口味加入即可!这个过程一直开锅煮,不要盖锅这样便于异味挥发!
我没有换水来卤,直接用原汤卤的,只是一定要撇干净浮沫。
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现在盖上锅盖,调中小火慢慢卤,时间一小时左右,大约在卤了20分钟左右捞出里面的姜葱和香料,中途记得给牛肉翻翻身。
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时间到了,关火后把牛肉浸泡在卤水里自然冷却,然后捞出,切片即可食用啦,多的用保鲜膜裹好放冷冻和冷藏慢慢享用。
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