蕃茄红烧牛肉面
材料
"牛腱子心 4个","番茄 2个","洋葱 1个","葱姜蒜 适量","卤包(20元) 1个","辣豆瓣酱 3-4大匙","酱油 60cc","蚝油 60cc","盐适量(依个人口味调整) 适量","酒 60cc","糖 2大匙","高汤(水) 约4000cc","面条 适量","葱花 适量","酸菜 适量","小鲜茄 适量"
做法
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1: 腱子心川烫5分钟洗净切适当厚度
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2: 食材
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3: 油入锅炒香辛香料.洋葱..下豆瓣酱.糖
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4: 入肉.番茄下去翻炒
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5: 下酱油.蠔油.酒..高汤.卤包.盐煮滚(盐不必一次加足)
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6:
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7: 煨煮50分钟肉已软嫩.(调整味道)..(将辛香料.番茄.卤包过滤出残渣)
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8: 面条煮至自己想要的熟度加上牛肉.酸菜.小白菜.小鲜茄(摆盘).葱花.