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這個帖子應該早就寫了。去年某天在城裏群組玩，貼的菜裏麵有一道鹵牛肉，群裏的一位姐妹問我要方子。我說會寫給她，可是一拖再拖到了今天都一年多了。其實圖早就照了就是沒有寫成。鹵牛肉幾乎是我待客必上的菜。翻翻以前放入Flickr裏麵的照片居然找到了07年拍的一張照片。就做題頭照吧。
好了，先說做鹵牛肉的重點之重牛肉：
原材料：牛肉。做鹵牛肉肉很重要。如果去中國店，我通常買牛腱。在美國店也有切好大塊的shank 賣。如果沒有，我一般買圖上的這種。或鹵或清燉都很好吃。
調料：青蔥三根，三大片薑，料酒，老抽，醬油，鹽，一個紅辣椒，一塊黃冰糖 （高爾夫球大小），或者一勺蜂蜜也行。一包漢宮鹵包。鹽燉的差不多的時候再放。我一般放的比較少。低鹽。另外醬油本身也有鹽。
AI Translate: Seasonings: 3 stalks of scallions, 3 large slices of ginger, cooking wine, dark soy sauce, light soy sauce, salt, 1 red chili pepper, 1 piece of yellow rock sugar (about the size of a golf ball), or a tablespoon of honey can be used as a substitute. Use 1 packet of Han Palace Braised Pork Seasoning when the meat is almost done simmering with salt. I usually use less salt for a low-sodium option, and keep in mind that soy sauce already contains salt.
做法：
把牛肉洗淨，用清水泡20分鍾。這樣能把血水清幹淨一點。把牛肉放進一個煮鍋裏麵，加冷水，開中小火直到水開。這個過程慢一點裏麵的東西出來的更多。這個好像也是在城裏和那位高人的帖子裏學的。
水開幾開後把髒水到掉，用熱水衝洗幹淨。一定不要用冷水。這樣牛肉燉不爛。
在這個過程的同時做一壺開水備用。自打有了LC的鍋，咱燉肉煲湯都是它了。我一般用咖啡色的那個。
Clean the beef and soak it in cold water for 20 minutes. This helps to remove some of the blood. Place the beef in a pot, add cold water, and cook over medium-low heat until the water comes to a boil. This slow process helps to extract more unpleasant flavor from the meat. I learned this technique from a post by a blogger.
After the water comes to a boil, discard the dirty water and rinse the beef with hot water. Do not use cold water, as this will make the beef tough.
Meanwhile, prepare a pot of boiling water. Since I have an LC pot, I use it for stewing and making soup. I usually use the brown one.
把用熱水洗淨的牛肉放入鍋內，加半杯料酒。我用月桂冠的清酒做料酒。一大勺table spoon的老抽上色。再加入蔥薑，辣椒，鹵包，如果有香葉也可以加兩片。有時也放一塊桂皮，幾粒花椒，一個八角。調料可以按照自己的喜歡加減。先把上麵這些料少一滾。肉翻動一下爭取老抽的顏色都在肉的周圍。然後放半杯左右的醬油。加一杯剛剛燒開的水。燒開後變小火開燉。燉到八成熟時，加冰糖，鹽等調味再燉。
Add the hot water-rinsed beef to the pot, along with half a cup of cooking wine. I use Sake from the brand "Yuegui Guan" as cooking wine.
Add a tablespoon of dark soy sauce to add color, along with the scallions, ginger, chili pepper, and a packet of Han Palace Seasoning. If you have bay leaves, you can add two of them as well. Sometimes, I also add a piece of cinnamon, a few peppercorns, and a star anise.
Adjust the seasonings to your liking. Bring the mixture to a boil and let the meat cook for a bit while flipping it to evenly coat the color from the dark soy sauce. Then, add about half a cup of light soy sauce and a cup of just-boiled water. Reduce the heat to a simmer and let it cook until the meat is about 80% done. Add yellow rock sugar, salt, and other seasonings to taste and continue cooking for about an hour with lid on until the beef is well cooked. Let it sit in the pot for a few hours to allow more flavor getting into the meat.
加蓋子密封很好的話，很小的火熱效率很好，也不會蒸發很多水。所以不必加多水。因為有冰糖最後鹵出來成色比較漂亮。
If the lid is sealed tightly, a low heat setting will work well and it won't cause much evaporation. Therefore, you don't need to add too much water. The addition of the yellow rock sugar will result in a beautiful color for the roasted beef.
心得體會： 如果燉好後再留鍋裏泡味道更好。最好冷盤上菜。之前把鹵好的牛肉放入冷藏然後再切比較不會散。
口感：醬香濃厚。下酒加饃的好菜。
上麵的照片是以前拍的。如果就著昨天做的燒餅該有多香，哈哈。這燒餅和餡餅是真好吃啊：）如果夾鹵牛肉豈不更美。
Experience and tips: If you let the roasted beef soak in the liquid after cooking, the flavor will be even better. It is best served cold. If you chill the roasted beef before cutting it, it will hold its shape better.
Taste: The sauce has a rich and savory flavor, making it a great dish to enjoy with steamed buns and as a side dish to alcoholic beverages.
The photo above was taken previously. Imagine how delicious it would be with the freshly made Chinese pancakes yesterday, haha. These pancakes and pies are really delicious :) It would be even better if they were filled with braised beef.
燒餅是半燙麵。用蔥花和麵粉加油做的蔥油酥。卷就按我的芝麻醬燒餅的做法。
http://blog.wenxuecity.com/myblog/7072/201208/12301.html?
再來一碗六紅湯 （紅棗，紅枸杞，紅皮花生，紅豆，紅糖加用紅薯泥糯米粉做的豆沙餡湯圓）
加上地裏的紅菜頭。小菜園最後的收獲。
牛尾蔬菜濃湯
感恩節快到了，感謝每一天平實的生活。祝大家感恩節快樂。
喜歡你這句話， "感謝每一天平實的生活". 祝福全家健康平安， 快樂生活！
謝謝亮亮媽嗎，一個鹵包可以鹵多少牛肉？
上次在視頻裏看北京一家老字號的鹵牛肉要用三十幾種香料中藥，煮熟後腰浸泡浮油衝晾幹等工序，很是麻煩，還是你的這個方法好。
漢宮鹵包，名字很恢弘，在何處能買到？
後麵的菜也喜歡:)
謝謝亮亮媽媽分享, 周末快樂!