廚房飄出的甜香，最能安撫人心。洋蔥在鍋中咕嘟冒泡，裹著醬油的醇厚，與鮮嫩肥牛纏綿出暖融融的香氣——這道零難度的洋蔥燒肥牛，超級(jí)下飯。現(xiàn)在，我們一起來(lái)制作！

食材準(zhǔn)備：

肥牛卷200克；洋蔥1個(gè)；大蒜3瓣、生姜1小塊；生抽2勺、老抽1勺、蠔油1勺、料酒1勺、白糖半勺、淀粉1勺；白芝麻、蔥花少許。

制作步驟：

1.洋蔥剝?nèi)ネ馄ぃ谐纱旨?xì)均勻的絲；大蒜切末，生姜切絲備用。將肥牛卷放入溫水中，輕輕攪動(dòng)，讓肥牛卷散開(kāi)，去除表面的血水，撈出瀝干水分。

2.鍋中倒入油，燒熱，放入蒜末、姜絲，煸炒出香味。接著放入洋蔥絲，轉(zhuǎn)中火翻炒，炒至洋蔥微微變軟，散發(fā)出香甜的味道。加入肥牛，翻炒均勻，炒干水分。

3.鍋中加入2勺生抽、1勺老抽、1勺蠔油、1勺料酒、半勺白糖，翻炒均勻，讓食材都裹上醬汁。倒清水，半碗就行，大火煮開(kāi)后轉(zhuǎn)小火，蓋上鍋蓋燉煮6分鐘。

4.肥牛卷變色熟透，1勺淀粉加2勺清水，調(diào)成水淀粉，沿著鍋邊緩緩倒入鍋中，邊倒邊攪拌，讓湯汁變得濃稠。最后撒上少許白芝麻和蔥花，一道香氣撲鼻、色澤誘人的洋蔥燒肥牛就做好啦！

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這道洋蔥燒肥牛，葷素搭配營(yíng)養(yǎng)均衡，濃郁的醬汁裹著軟嫩的肥牛和清甜的洋蔥，拌上一碗熱騰騰的米飯，每一口都是滿足。無(wú)論是工作日的快速晚餐，還是周末招待朋友的拿手菜，它都能輕松勝任。快走進(jìn)廚房，用這份溫暖的美味，治愈我們的時(shí)光吧！