红酒焗牛尾
材料
"牛尾 4~5件","甘笋 2条","西芹 半棵","洋葱 1个","白蘑菇 8~10粒","面粉 2~3大匙","红酒 300ml","水 200ml","蒜头 10粒","茄膏 半罐","香叶 2~3片","黑胡椒粉 2小匙","乾罗勒 2小匙","百里香 2小匙","盐 2小匙",
做法
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1: 预热焗炉200度牛尾先解冻、洗净、抹乾,扑上面粉
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2: 烧热铸铁锅,将牛尾煎至四面金黄,夹起,但锅不用洗
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3: 再入焗炉烤20分钟备用
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4: 焗炉转180度预热蒜头去皮保留原粒
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5: 洋葱洗净去皮,一开四之后撕成瓣
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6: 甘笋去皮,切大块西芹切大块白蘑菇用布抹干
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7: 刚煎牛尾的锅子再烧热,加一点油,把洋葱、甘笋、西芹、白磨菇下镬炒香
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8: 下茄膏炒匀,
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9: 再加入红酒和水
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10: 再把蒜头、香料及2小匙盐放入,再煮至微沸
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11: 最后加入牛尾,加盖放入焗炉,先焗2小时,第二晚吃前焗2小时即可
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12:上桌