深夜追劇饞到撓心，煮碗泡面卻總覺得少點靈魂？囤了半個月的掛面吃膩了，不知道該配什么？別愁！今天就教你做一罐萬能香菇牛肉醬，咸香過癮、層次豐富，輕松拯救每一頓寡淡的餐食！

食材準備：

核心食材：牛里脊300克、干香菇15朵

提味調(diào)料：黃豆醬4勺、甜面醬2勺、生抽2勺、老抽1勺、白糖1勺、蠔油1勺、料酒1勺、姜1塊、大蒜5瓣、小米辣3個

輔助材料：食用油、熟白芝麻1把

制作步驟：

1.干香菇提前用溫水泡發(fā)，泡發(fā)后切丁，泡香菇的水別倒掉，留著備用；牛里脊切成比香菇丁稍小的肉丁，加1勺料酒、1勺生抽，抓勻腌制15分鐘；姜蒜切末，小米辣切碎。

2.鍋中倒入較多的食用油，油熱后，放入腌制好的牛肉丁，小火慢慢煸炒至變色、微微焦黃，盛出備用。

3.鍋中留少許底油，放入姜蒜末、小米辣，炒出香味，接著倒入香菇丁，中火翻炒5分鐘，把香菇的水分炒干，炒出濃郁的菌菇香。

4.香菇丁炒香后，加入4勺黃豆醬、2勺甜面醬，小火不停翻炒，不要糊鍋。炒出醬香味后，倒入煸炒好的牛肉丁，再依次加入2勺生抽、1勺老抽、1勺白糖、1勺蠔油，充分翻炒均勻。

5.倒入小半碗泡香菇的水，大火煮開后轉(zhuǎn)小火，蓋上鍋蓋燜煮10分鐘，讓牛肉和香菇充分吸收醬汁的味道。最后大火收汁，撒上一把熟白芝麻，攪拌均勻，即可關(guān)火。

學(xué)會香菇牛肉醬，拌面、拌飯、蘸饅頭，怎么吃都香！趕緊動手試試，做完記得來評論區(qū)分享你的成果～

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作者聲明：內(nèi)容由AI生成