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卤肉的配方和做法
更新时间: 2020-08-19 00:00:00  

主料:牛腱子1000克;

调料:冰糖适量、葱适量、姜适量、蒜适量、八角适量、花椒适量、桂皮适量、生抽适量、老抽适量、卤汁适量、水适量。

做法:

1、将牛腱子筋膜外层的软膜撕干净;

2、将牛腱子切成两段,凉水入锅焯水,水开后煮约3到5分钟;

3、老卤放入卤锅中,无需要化开,直接把焯水后的牛腱子捞进去,热腾腾的牛腱子遇冷收缩,可以让牛肉更加紧实。卤汤开后卤约1、5小时,关火浸泡过夜;

4、使用老卤汁,如果加水过多,如果不够,可以适当加一些卤料和生抽、老抽,包括葱姜蒜,然后放一小块冰糖即可。

关键词: 配方 做法

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