周郎 2009-9-15 15:47
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。
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紫苏配香茅，的确有点与众不同。
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香茅紫苏焖牛犍
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材料：牛犍，萝卜&?S.SSI.\
配料：紫苏，香茅，大葱，生姜，甘草
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调料：黄豆酱8B Qk`4z Sm
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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7Ph }log,I;m
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炒拌均匀，下甘草
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小火焖至牛犍肉可以用筷子穿过
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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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夏日的新滋味，不错不错3N(V8]nK3H
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