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牦牛大骨汤做法与配料

更新时间: 2020-09-25 00:00:00     

主料:耗牛骨500克。

辅料:白萝卜100克。

调料:食盐3克,姜10克。

做法:

牛骨入冷水锅加姜片大火煮开。煮开后继续煮几分钟把血水去净。(血水要去净才不会影响汤的味道和颜色,用筷子戳,戳不出血水就表示好了。)焯完水的牛排骨用温水洗净,重新入锅,加姜片和足量的水煮开转小火炖3个小时左右。(温水洗不会使牛肉口感变柴,水要一次加足,中途加会影响汤的味道。)白萝卜去皮切滚刀块。牛排骨炖至软烂,汤汁香浓。倒入萝卜,并加少许盐调味,小火炖至萝卜软烂即可。

关键词: 牦牛 做法 配料

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