昨天教了下一分钟学会吉野家照烧鸡排饭，有的小伙伴说鸡腿剔骨太难，于是乎今天教个更简单的，吉野家小牛饭。这个周末叫上三五好友，快展示的你厨艺吧，一分钟学会，快手简单！因为是快手菜，所以用料简单，但是味道还原度是很高的！ 主料：肥牛····································半斤 圆葱····································半只 蔬菜····································自由搭配 酱汁料酒···································2勺 白砂糖·······························2勺 黑胡椒·······························适量 生抽···································3勺 盐·······································适量 耗油···································1勺 淡粉···································1勺 1、把所有酱汁材料混合一起，搅拌均匀待用。 2、平底锅加油小火烧热后，放入圆葱，中火炒软。放入肥牛 3、肥牛八成熟的时候，倒入酱汁，转小火煮一会，待肥牛全熟出锅 4、摆盘上菜，一道肥牛饭做好！ 注意事项:1、白糖可以使用蜂蜜，这样味道更醇厚 2、口味是偏甜口的，糖量可以自由调配 3、倒入汤汁后一定转小火，因为肥牛很容易老 |
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