Posted in 妈妈的味道我的小厨房

妈妈味道的”豆油肉”


潮洲人所谓的豆油肉,其实就是卤肉。豆油就是酱油。顾名思意,就是用了肉和酱油来煮。之前煮的豆油肉是用煤气来煮,需要看火,有时煮到水快干了肉还没软透,煮的时间比较长。所谓工欲善其事,必先利其器,买了一个气压锅,煲汤煮肉全靠它,省时又方便。

材料:三层肉,香菇,蒜头连皮用刀背拍一拍,八角,丁香,桂皮。调味料有黑酱油,酱油,盐和少许的糖。由于我用的是气压锅,水放入少许就行了,用气压锅煮的水份不会减少,放入气压锅里用Meat的function,二十一分钟就煮好了。


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