卤牛肉
http://static.xinshipu.com/20180803_13/original/1533233735890.jpg@288w_216h_99q_1e_1c.jpg
家常
简介
不用卤包，只要酱油。剩下的汤汁，可再加入面条跟青江菜变身牛肉汤拌面，也超好吃喔。
材料
半筋半肉约一餐份量蕃茄2颗洋葱半颗大蒜3颗青葱1把
做法
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http://static.xinshipu.com/20180803_13/original/1533233734938.jpg@152w_118h_99q_1e_1c.jpg1牛肉切小块
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http://static.xinshipu.com/20180803_13/original/1533233735048.jpg@152w_118h_99q_1e_1c.jpg2煮开热水，川烫，不用煮熟，目的是要洗去浮沫
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http://static.xinshipu.com/20180803_13/original/1533233735174.jpg@152w_118h_99q_1e_1c.jpg3起油锅，加一点酱油跟一汤匙米酒，将肉煎上色
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http://static.xinshipu.com/20180803_13/original/1533233735345.jpg@152w_118h_99q_1e_1c.jpg4蕃茄跟洋葱切块状，放入锅中
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http://static.xinshipu.com/20180803_13/original/1533233735535.jpg@152w_118h_99q_1e_1c.jpg5牛肉铺上去，加入半碗酱油，一汤匙油膏，加入水约一碗。
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http://static.xinshipu.com/20180803_13/original/1533233735678.jpg@152w_118h_99q_1e_1c.jpg6青葱打结放入，大蒜两颗丢入
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http://static.xinshipu.com/20180803_13/original/1533233735785.jpg@152w_118h_99q_1e_1c.jpg7大同电锅，外锅加一杯水，开始炖。一共要炖三次，才能达到牛筋入口即化的口感。第二次跳起来时，可尝试味道，太咸可加糖或水/太淡可再添加酱油。第三次跳起来时，可再闷十分钟。
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http://static.xinshipu.com/20180803_13/original/1533233735890.jpg@152w_118h_99q_1e_1c.jpg8最后香喷喷上桌啦！
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