熬大锅牛骨汤需要的配料有:牛胸口肉500克,牛骨200克,葱头50克,胡萝卜50克,芹菜25克,盐适量。
熬牛骨汤的方法如下:
将锅中放入清水3000克,同时把牛肉和牛骨放入,先在旺火上煮开,随后把血沫撇去,稍煮片刻,即移到微火上煮(切勿大开)。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/908fa0ec08fa513d10f1a935366d55fbb3fbd986?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
边煮边将泡沫打去,因牛肉、牛骨血污多,所以要多次地打泡沫。如不及时打出泡沫,汤易成污包,其味发腥。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/359b033b5bb5c9ea4935c608de39b6003bf3b313?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
在这同时将盐、葱头、胡萝卜、芹菜下锅一起煮之。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/96dda144ad345982c137207907f431adcaef8498?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
用上述料量煮汤时间需2-3小时左右。由于牛肉质地有老嫩之分,煮至最后时可用叉子将肉块穿插一下,如叉子轻入肉内,即为熟透,如肉质发硬,插时费劲,拔出后叉孔冒血水,尚需再煮,待肉全部煮熟后,需用罗或细布过滤一遍,清除杂质,即可上桌 。