查看完整版本: 夏日新滋味--香茅紫苏焖牛犍[8P]

夏日新滋味--香茅紫苏焖牛犍[8P]

[size=3]某日与家属去君宴喝茶，点了个香茅紫苏焖牛腩，发觉味道很特别。家属好奇滴拨弄了一下，把里面的配料一一翻了个遍，还好那天记忆力不错，把材料全部记在脑海里了。刚好家里有块牛犍肉，于是便有了这个新菜式。 6P \2QN~8|Sq/|u~
紫苏配香茅，的确有点与众不同。w1_J6zB0t@3h,N6n

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香茅紫苏焖牛犍 _ \zUo mZc
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S@r)H1e'v 材料：牛犍，萝卜 C-W|
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配料：紫苏，香茅，大葱，生姜，甘草tp)Oj*hQ
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调料：黄豆酱:S-Wt
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热锅下油，先把紫苏、香茅、大葱爆炒至闻到香味，下牛犍略炒一下，然后加清水、黄豆酱
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h*rUDW"i2zM 炒拌均匀，下甘草:@&V^g-?)c/_
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小火焖至牛犍肉可以用筷子穿过#mrXuS\
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用牛肉汁焖好萝卜
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最好把焖好的牛犍肉加进去稍微再煮一下即可

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R3d vwmUI.S 夏日的新滋味，不错不错0{zX+W'h `(b`&O G

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