紅燒牛肉麵

紅燒牛肉麵

材料:

牛肋條或牛腱                                   3磅(切塊川燙備用)

蕃茄                                                  2個(切碎)

洋蔥                                                  1個(不切滷好比較容易取出),

蔥.薑                                                適量

滷肉包                                               1包

八角                                                   3粒

牛頭牌沙茶醬                                1小瓶

萬家香豆瓣醬                                    5T

李錦記蒸魚鼓油

蔭油膏  (鼓油和蔭油量我沒寫是因為每次加的水量都不一樣,我都大概放再試味道,比例大約1:1)

冰糖                                                    1T

酒                                                        2T

做法:

1.  將所有的材料先拌炒香,然後加入牛肉和水,蓋上鍋蓋開大火煮滾後改以中小火悶煮至肉軟爛.

2.  將蔥.薑.洋蔥撈出扔掉,把肉取出,湯用濾網過濾一下,去除沙茶醬的渣渣,湯會比較清,再將肉放回湯裡.

3.  在碗裏加入牛肉湯和麵.青菜,再灑上蔥花.