传统水煮牛肉
传统水煮牛肉https://58.ca/data/attachment/images/Kitchen/dehovw5g4ur.jpg
需要食材:
牛里脊:400g
油麦菜 笋 大蒜 生姜 青蒜苗 盐:1/2小勺
清水:5大勺
水淀粉:1大勺
干红朝天椒 干麻椒（或花椒） 生抽 白糖 食用油
做法步骤
1.
牛里脊切薄片，越薄越好
https://58.ca/data/attachment/images/Kitchen/uxsk0ul2155.jpg
2.
加入盐，抓匀调味，腌制5分钟
https://58.ca/data/attachment/images/Kitchen/204zsqqeq5f.jpg
3.
少量多次加入清水，边加边抓匀至水分被牛肉完全吸收
https://58.ca/data/attachment/images/Kitchen/d1mjsokgbi2.jpg
4.
至牛肉片变得饱满有光泽
https://58.ca/data/attachment/images/Kitchen/qqbkw4izkjs.jpg
5.
加入水淀粉
https://58.ca/data/attachment/images/Kitchen/01pstnayi41.jpg
6.
再次抓匀，静置15分钟
https://58.ca/data/attachment/images/Kitchen/blbaftov05k.jpg
7.
锅中加入适量花生油，漏勺中放入干红辣椒和花椒，待油烧至 5、6成热时，用汤勺将热油不停浇在花椒和辣椒上，至辣椒变成深造红色、花椒炸酥
https://58.ca/data/attachment/images/Kitchen/f51axqbgiil.jpg
8.
炸好的辣椒和花椒，放在案板上冷却后，切成细末，即成麻辣酥
https://58.ca/data/attachment/images/Kitchen/14psxvebezp.jpg
9.
油麦菜洗净切段
https://58.ca/data/attachment/images/Kitchen/n0gjruhi0wc.jpg
10.
竹笋洗净切段
https://58.ca/data/attachment/images/Kitchen/cmbhd0soo30.jpg
11.
蒜苗切碎
https://58.ca/data/attachment/images/Kitchen/32g24at1440.jpg
12.
姜蒜切成末
https://58.ca/data/attachment/images/Kitchen/2d55o53ykwt.jpg
13.
起炒锅，加入1大勺适才炸麻辣酥用的油，爆香1大勺豆瓣酱至出红油
https://58.ca/data/attachment/images/Kitchen/3oybrfi1154.jpg
14.
下入竹笋煸炒至熟
https://58.ca/data/attachment/images/Kitchen/etfazk1hob0.jpg
15.
再下入油麦菜，煸炒至颜色翠绿
https://58.ca/data/attachment/images/Kitchen/onv1vnygsa0.jpg
16.
盛出放在盘底
https://58.ca/data/attachment/images/Kitchen/xslunb5ujxc.jpg
17.
再次起锅，加入2大勺油，小火爆香2大勺豆瓣酱
https://58.ca/data/attachment/images/Kitchen/fdad002xv4m.jpg
18.
加入姜末和一半蒜末，继续小火煸炒
https://58.ca/data/attachment/images/Kitchen/c42sefdwjij.jpg
19.
煸炒至出红油
https://58.ca/data/attachment/images/Kitchen/q1ph2n1jvkd.jpg
20.
加入适量开水，生抽，糖
https://58.ca/data/attachment/images/Kitchen/nkttaqyqwsh.jpg
21.
沸腾后，逐片快速下入牛肉片
https://58.ca/data/attachment/images/Kitchen/fnepmzcnuwh.jpg
22.
煮至肉片均匀变白色
https://58.ca/data/attachment/images/Kitchen/rhl4vj0sbui.jpg
23.
连同汤汁一起到在蔬菜上并 撒上适量麻辣酥
https://58.ca/data/attachment/images/Kitchen/j5pzhz42psb.jpg
24.
再放上青蒜苗粒和另一半大蒜末
https://58.ca/data/attachment/images/Kitchen/k0qqjjlihvb.jpg
25.
锅中再次烧热油，取适量浇在蒜末、青蒜苗和麻辣酥上，一定要听到“滋滋啦啦”的声音
https://58.ca/data/attachment/images/Kitchen/wl1k2hxlith.jpg
小贴士牛肉略冷冻至稍硬，切起来更容易往牛肉里打水是牛肉片滑嫩的关键，一定要打足，但也不要出现出水的情况。打足水的牛肉再用湿淀粉抓匀，湿淀粉遇热糊化，就会包住牛肉里的水分，使牛肉口感嫩滑水淀粉就是淀粉加水溶解静置后，沉在底部的厚厚的淀粉最后浇上的油一定要够热，才能充分激发出麻辣酥和大蒜、青蒜的香味
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