大家好呀，我是梅子。您知道牛肉怎么燉才能不柴，還軟爛入味嗎？今天我來給大家分享兩個小竅門。

咱們牛肉最好選牛肋條，這種有肥有瘦的，燉起來才香。把牛肉切成 2 到 3 厘米那么大的小塊塊，放到清水里頭泡 1 到 2 個小時，這中間得多換幾回水，把牛肉里的血水給泡出來。泡好以后，冷水放進鍋里，加上 1 勺料酒，大火煮開后把浮沫撇掉，焯水 2 到 3 分鐘，撈出來用溫水沖干凈，把水瀝干留著備用。這一步可重要啦，能有效地把牛肉的腥味去掉，讓燉出來的牛肉吃著口感更干凈純粹。

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之后，在鍋里倒點食用油，放入花椒粒兒、麻椒粒兒，然后把焯過水的牛肉放進去，大火翻炒均勻。爆鍋的時候加點花椒粒、麻椒粒，能有效去除膻味。在鍋邊淋點料酒，接著翻炒，炒到表面焦黃，再加入蔥段、姜片和西紅柿，繼續翻炒，炒出香味來，把西紅柿炒到軟爛出紅湯。

接下來，往里面加點胡椒粉、蠔油、十三香、生抽，少來點老抽上色，繼續翻炒均勻，炒到上色后，加入開水，再加點白糖提鮮，開鍋2分鐘后蓋上蓋子，調中小火燉一個小時左右。

這期間，準備點土豆切成大塊備用。然后準備兩瓣大蒜，拍扁剁碎。牛肉和土豆都喜大蒜，在牛肉土豆快出鍋前，淋上點蒜末，能增加香味。燉一個小時后，牛肉已經比較軟了，加入土豆和食用鹽，蓋上蓋子再燉 20 分鐘。

時間到了，打開鍋蓋，撒入蒜末、味精，翻拌均勻，就可以出鍋啦。這頓西紅柿燉牛肉就做好啦！這樣做出來的牛肉真的是不柴不膻，軟爛入味的牛肉，酸甜可口的西紅柿，濃郁醇厚的湯汁，配上大米飯太好吃。

好啦，今天的家常燉牛肉的做法，梅子就跟大家分享到這兒，您學會了嗎？咱們明天見，拜拜！