顏值高，簡單易做，營養(yǎng)豐富。 <h3><b>食材</b>：牛肉500g、土豆1個(gè)、胡蘿卜1根、洋蔥50g、蔥姜適量、桂皮5g、大料3個(gè)、花椒10粒、料酒30ml、老抽10ml、生抽20ml、白糖10g、鹽適量、雞精少許、水淀粉適量、香菜適量</h3><div><br data-filtered="filtered"></div><h3><br data-filtered="filtered"></h3><h3></h3><h3><b>做法</b>：</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>1. 準(zhǔn)備好所有的食材。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>2. 牛肉切塊，土豆去皮切塊，胡蘿卜洋蔥分別切塊。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>3. 牛肉冷水入鍋焯燙出血沫洗凈。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>4. 炒鍋倒油爆香蔥姜蒜和香料。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>5. 倒入牛肉翻炒。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>6. 烹入料酒炒香。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>7. 加入白糖繼續(xù)翻炒。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>8. 再加入老抽和生抽。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>9. 炒制牛肉上色關(guān)火。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>10. 把牛肉放入砂鍋加入適量的開水。</h3><h3></h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>11. 大火煮開關(guān)小火加蓋燜制40分鐘。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>12. 然后再把土豆和胡蘿卜放入繼續(xù)燜燒。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>13. 土豆綿軟放入洋蔥，然后開大火。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>14. 加入鹽調(diào)味。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>15. 淋入少許水淀粉勾薄芡。</h3><h3><br data-filtered="filtered"></h3><h3></h3><h3>16. 最后撒上香菜關(guān)火。</h3><h3><br data-filtered="filtered"></h3><h3><br></h3><div>編輯</div>