萝卜煨牛仔骨,米饭好搭档!(视频+图文)

正是春光明媚时,此时开博,愿所叙之情,所感之言,如亮丽春光,怡然心田......
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这道白萝卜煨牛仔骨是我经常做给家人吃的,牛仔骨肉质软嫩,很香,萝卜也吸足了肉味,带着一丝丝清甜,加上洋葱的香味,三种食材相辅相成,成品肉香汁浓,又是一款饭遭殃!

加了萝卜,吃着不腻,还利于消化!

牛仔骨浸泡出血水,剪成小段,加葱姜蒜,生抽、蚝油、黑胡椒粉、糖、香油腌制一会儿

 

锅中放少许油,把腌好的牛仔骨煎至两面变色,浇一大勺红葡萄酒,放入切好的萝卜片和洋葱丝,不需要放水,利用萝卜和洋葱自身的水分,小火焖煮20多分钟。

 

 

整个过程,香味已经窜满了屋子,就等着盛满米饭开吃啦!

感谢大家来访收看~

 

 

 

 

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