抖音里看到“小高姐的魔法调料”分享的红烧牛尾,隔着屏幕流口水,今天尝试了一下,果然好吃到哭,在这记录一下做法,分享给喜欢的厨友们~
用料
牛尾骨
1000克
面粉
适量
生姜
一块
一根
8克
小茴香
4克
香叶
3片
八角
3个
桂皮
1小块
辣椒
10克
花椒
5克
老抽
15克
生抽
15克
白萝卜
半根
胡萝卜
1根
小高姐的红烧牛尾的做法
- 新鲜牛尾骨用冷水浸泡一会儿,方便洗去骨头渣子,洗净后控干水分
- 盘子里放适量面粉,将牛尾骨均匀裹上一层面粉(据小高姐说裹一层面粉是为了牛尾骨炖煮过程中表面不容易散开,还能使最后的汤汁浓稠)
- 锅里放适量油,将裹好面粉的牛尾骨放入锅中煎一下,尽量煎至每个面都金黄(原作者小高姐用的铸铁锅直接煎,我没有铸铁锅,用平底锅煎的)
- 各个面都煎至金黄后倒入开水没过牛尾骨(因为没有铸铁锅,我是煎黄后从平底锅倒入炒锅加入开水炖的)
- https://www.jwwtc.com/yxdt/5401.html
https://www.jwwtc.com/yxdt/5398.html
https://www.jwwtc.com/yxdt/5395.html
https://www.jwwtc.com/yxdt/5392.html
https://www.jwwtc.com/yxdt/5389.html
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https://www.jwwtc.com/yxdt/5268.html
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https://www.jwwtc.com/yxdt/5262.html
https://www.jwwtc.com/yxdt/5259.html
https://www.jwwtc.com/yxdt/5256.html
- 加入葱、姜、八角、香叶、桂皮、小茴香和花椒(我把小茴香、八角和花椒放调料袋子里了,方便挑出来),因为家里有小孩不能吃辣,所以这一步我省略了辣椒,朋友们喜欢吃辣的在这步放入辣椒啊,再加入盐、生抽、老抽
- 大火烧开转中小火盖盖子炖两个小时
- 炖牛尾骨的时候可以将白萝卜和胡萝卜去皮后切滚刀块备用
- 两个小时后肉炖熟了,挑出八角等调料,放入两种萝卜块,继续炖煮半个小时
- 出锅前检查一下汤汁浓度,满意就可以出锅享用啦(小高姐说问世间有没有比牛尾骨更好吃的菜,她说有,那就是牛尾骨里面的萝卜)
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