简易西茄牛尾汤

原料:

牛尾一盒约500克, 西红柿六个。鸡精一勺, 盐一勺, 黑胡椒少许。醋半勺。姜一块(可以不放), 香菜少许。水一升。

做法:

1. 将牛尾洗净,用水焯一下,再洗净浮沫。西红柿洗净,切小丁。黑胡椒碾碎。
2. 将牛尾西红柿,姜块一起放入锅中,加水,黑胡椒,用大火烧开。
3. 将盐,鸡精,醋一起放入,用文火闷5个小时或高压锅20分钟,用香菜点缀其上即可。

点评:牛尾炖熟后,香气十足,而且汤上会浮一层金黄色的油,这是其他原料所达不到的妙处。牛尾也不宜炖的太烂,要保持肉形完整为佳。






twinlakes 发表评论于
一定得跟顶,多上贴呀,你的菜最实用,好学。

味道好极了,谢谢~~
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