中文介绍

英文解说

中文介绍

梅干菜扣牛肉，牛肉类菜谱。主料：牛头肉400克、梅干菜150克；

调料：味精、盐、八角、桂皮、鸡精、酱油、香料各适量；

梅干菜扣牛肉的制作方法：

1、牛头肉洗净放入汤中加调料煮熟，冷却切成薄片，码入盘中；

2、梅干菜洗净，锅中放油煸干水分，加调料炒匀，出锅放到肉片上，入蒸笼蒸1.5小时，取出撒葱段即可。

口味特点：咸鲜软糯，肉质酥烂。

英文解说

Dried plum buckle beef, beef recipes.

Ingredients: Tau meat 400 grams, 150 grams of dried vegetables;

Seasoning: MSG, salt, star anise, cinnamon, chicken, soy sauce, spices, the right amount;

Dried vegetables deduction beef production methods:

1, Ngau Tau Wash meat add spices into the soup cooked, cooled cut into thin slices, code into the disk;

2, dried plum wash, a pot of oil stir-dry water, add spices, stir well, put meat in the pan, into the steamer steam 1.5 hours, remove the onion to sprinkle.

Taste characteristics: salty Ruannuo, meat Sulan.