它是一道美味到会使你吮指回味无穷的韓式红烧牛尾巴。牛尾巴历经压力煲髙压烧煮越来越酥烂出骨,Q弹嫩滑,鲜美醇正,浓浓的韓式甜甜味,溫暖又丰富多彩的味儿使你意犹未尽。再去一碗热呼呼的白米饭,嗯…本年度最好cp,肯定是一个非常值得你试着的菜谱。赶紧这一送到你的餐厅厨房试试吧,你的亲人一定会非常喜欢的。Finger licking good, that’s how you would describe this recipe ‘Korean Style Oxtail Stew’. Tender meat that falls off the bone smothered in Korean style flavors, it’s a warm and hearty taste that will keep you coming back for more. Served hot with a bowl of rice, it’s fun to eat and is definitely a recipe worth trying for yourself. So take this one to your kitchen and enjoy, your family will love you for it.
调料:
韓式红烧牛尾巴 Korean style Oxtail stew的作法
提前准备食物。
牛尾巴清洗放进凉水锅中,倒进米酒,烧开后撇掉白沫子,再用冷水清洗预留。
蒜切末。
圆葱切块状。
韩式辣酱,美味鲜酱油,老抽酱油,芝麻油,韓式辣椒碎和白砂糖倒进烧杯中。
搅拌均匀预留。
将牛尾巴,圆葱块和调准的酱汁倒进压力煲中。
压力煲低火加温,上汽汽车至压阀发生第二条红杠转最少火抑制25-35分鐘熄火,待自动排气阀当然泻气后开启外盖取下。
酥烂出骨,十分美味。