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,泡發后切丁,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,即可關火。
學會香菇牛肉醬,拌面、拌飯、蘸饅頭,怎么吃都香!趕緊動手試試,做完記得來評論區分享你的成果~
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