每次家常菜不知道吃啥的時(shí)候，我腦子里總會(huì)第一個(gè)蹦出這道菜——家常土豆燒牛肉！那濃郁醇厚的湯汁，酥爛入味的牛肉，還有綿密軟糯的土豆，光是想想，口水都要忍不住流下來(lái)啦！現(xiàn)在，跟著我的步驟，將這道下飯的土豆燒牛肉做得更美味！

食材準(zhǔn)備：

牛腩肉1斤

大土豆2個(gè)

大蔥1個(gè)

生姜1小塊

大蒜5瓣

八角2個(gè)

桂皮1小段

香葉3片

干辣椒3個(gè)

烹飪步驟：

1.牛腩肉洗凈，切成大拇指大小的塊狀，沖洗以后，冷水下鍋。鍋中加入2片姜片、1勺料酒，大火煮沸。浮沫完全煮出來(lái)，再仔細(xì)撇干凈。

2.牛肉煮3分鐘，撈出來(lái)，用溫水沖洗干凈，再瀝干水分，用廚房用紙擦干凈。

3.土豆洗干凈泥，小心削去外皮，切成滾刀塊，泡在清水中。蔥切段，姜切片，蒜瓣用刀背拍一下。

4.炒鍋燒熱，加入2大勺油，中火燒熱。下入一小把碎冰糖，炒到冰糖融化，變成淺褐色。瀝干水分的牛肉塊倒進(jìn)去，快速翻炒，讓每一塊牛肉都均勻地裹上一層亮晶晶的糖色。

5.鍋中加入準(zhǔn)備好的蔥段、姜片、蒜瓣、八角、桂皮、香葉和干辣椒，繼續(xù)翻炒，把這些香料的香味都激發(fā)出來(lái)。

6.沿著鍋邊烹入2湯匙料酒，3湯匙生抽提鮮，1湯匙老抽上色，翻炒均勻，讓牛肉的顏色更加紅潤(rùn)漂亮。

7.鍋中加入足量的開(kāi)水，完全沒(méi)過(guò)牛肉。大火燒開(kāi)鍋中的湯汁后，轉(zhuǎn)成最小火，蓋上鍋蓋，慢燉至少1個(gè)小時(shí)。

8.開(kāi)蓋，土豆塊加入，再加入適量的食鹽調(diào)味。蓋上蓋子，繼續(xù)小火燉煮30分鐘。

9.湯汁變得濃稠，開(kāi)蓋大火收汁。出鍋前，可以撒上一點(diǎn)蔥花或者香菜碎點(diǎn)綴一下，美味大功告成！

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當(dāng)當(dāng)當(dāng)當(dāng)！一鍋熱氣騰騰、香氣撲鼻的家常土豆燒牛肉就做好啦！看看這紅亮的色澤，聞聞?wù)T人濃郁的肉香，是不是已經(jīng)迫不及待想來(lái)一碗米飯了？牛肉酥爛不柴，土豆綿軟入味，每一口都是滿滿的幸福感。尤其是那濃稠的湯汁，澆在熱乎乎的白米飯上，拌勻了那么一扒拉……哎呀，不說(shuō)了，再說(shuō)我自己都要饞哭了！

作者聲明：內(nèi)容由AI生成