【五香牛肉】
by 毛毛妈
今天晚餐做了这个五香牛肉，配上卷饼吃，毛毛很是喜欢。
用料:
1：牛肉（beef stew or flank）或牛腱（beef shank）850克；
2：橄榄油1.5大匙，葱2条洗净切段，姜3-4片，蒜瓣5-6粒去皮拍碎，八角1粒，五香粉1/2茶匙；
3：料酒1大匙，万字牌生抽酱油1大匙，老抽酱油1.5大匙，头抽酱油 1大匙，糖1/4茶匙，盐1/3茶匙，水1.5杯。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、牛肉切块后在清水里泡30分钟（图1），捞出沥水待用。不粘锅置炉上开大火，加1.5大匙橄榄油，放入牛肉煸炒（图2），至水蒸干肉有焦香味（图3）。
2、放入剩余2料（图4），翻炒约30秒，依次加入3料（图5）。等汁煮滚，调中小火焖煮1.5小时。
3、打开盖子（图6），调大中火收汁至汁浓，盛出即可上桌。
I wish to show my thanks to the writer just for bailing me out of this particular matter. Because of exploring through the internet and getting ways which were not productive, I believed my entire life was over. Being alive minus the solutions to the issues you have solved as a result of the write-up is a critical case, and the ones which could have adversely damaged my career if I had not encountered your website. Your knowledge and kindness in maneuvering everything was priceless. I am not sure what I would have done if I hadn’t come upon such a step like this. I can also now look forward to my future. Thanks a lot very much for your skilled and amazing guide. I won’t be reluctant to refer your blog post to anybody who needs and wants guide on this problem.
Aw, this was a very nice post. In thought I wish to put in writing like this additionally – taking time and actual effort to make an excellent article… however what can I say… I procrastinate alot and by no means seem to get something done.
Usually I do not learn article on blogs, however I wish to say that this write-up very compelled me to try and do so! Your writing style has been amazed me. Thanks, very great article.
I would like to thank you for the efforts you have put in writing this website. I’m hoping the same high-grade web site post from you in the upcoming also. Actually your creative writing abilities has inspired me to get my own blog now. Really the blogging is spreading its wings rapidly. Your write up is a good example of it.