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清蒸牛红怎么做才好吃
更新时间: 2020-09-15 00:00:00  

牛红,也就是牛的鲜血,新鲜牛红放足够的盐就不会凝固,蒸之前加水,牛红和水的比例是一比一点五,加水后牛红慢慢会凝固,制作方法如下:

水烧开后下锅,一定把碗放入水中蒸。不要隔水蒸,小火蒸35至40分钟。油条,葱花,剁碎腌好的牛肉。蒸熟后先放腌好的牛肉。再大火蒸5分钟。撒上葱花,油条,即可出锅。

关键词: 怎么 好吃

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