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1 change: 1 addition & 0 deletions kitchen-god/README.MD
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## [厨神之风干牛肉](docs/风干牛肉.md)
13 changes: 13 additions & 0 deletions kitchen-god/build.gradle
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plugins {
id 'java'
}

group 'org.example'
version '0.0.1'

repositories {
mavenCentral()
}

dependencies {
}
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37 changes: 37 additions & 0 deletions kitchen-god/docs/风干牛肉.md
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## 前言

最近制作了一些牛肉干,感觉味道还可以,来分享一下。

先上成品图:
![成品](images/风干牛肉/成品.png)
## 原材料

### 必备

牛肉、香油、生抽/老抽、蚝油、料酒、姜

### 可选

干辣椒、芝麻、八角、桂皮、香叶、白糖、橙子皮、柚子皮、白酒

## 过程
PS: 配料计量单位:汤勺-15ml

1. 将牛肉切成长条状 ![条状牛肉](images/风干牛肉/条状牛肉.png)
2. 将牛肉加水或者料酒放入冰箱浸泡3个小时泡出血水(这一步也可以跳过)
3. 按一斤牛肉的比例进行调料添加:1/3勺香油、一勺生抽、一勺蚝油、两勺料酒、5克姜、半勺干辣椒、半勺芝麻、1个八角、桂皮5克、香叶2片、半勺白糖、橙子皮跟柚子皮切成细条状(量随意)、白酒半勺(喜欢酒香味的可以提升到一勺)
4. 在碗里搅拌均匀,用保鲜膜封好放入冰箱冷藏1至两天。这一步是入味
![腌制](images/风干牛肉/腌制.png)
![腌制+保鲜膜](images/风干牛肉/腌制+保鲜膜.png)
5. 将牛肉在烤架上摆放均匀,上下火170度烤25分钟。注意要在下面用盘子接住沥出物 ![上烤架](images/风干牛肉/上烤架.png)
6. 拿出来用风扇吹24-36小时,然后收入碗中用保鲜膜封好放入冰箱,随吃随取。这个风扇吹的时间越长,牛肉干越硬,保存的时间越长(其实几天就吃完了,所以最终还是看口感),所以口感以及保存时间这块各位可以通过这个时间自己把控。
![原始成品](images/风干牛肉/原始成品.png)
## 注意点
1. 橙子皮跟橘子皮的香味在腌制的时候比较明细,在成品里,其味道很细微。
2. 白酒的味道在成品里也会比较浓,所以,如果不喜欢白酒的味道,千万不要放。
3. 如果放葱进行腌制,成品也会有一股很浓的葱味,体验不好,建议不要放
4. 香油能为成品增香
5. 腌制的过程尽量不要超过两天,超过了料会逐渐有腐败的味道

## 总结
首先,我觉得成品的味道比市面上我曾买过的那些风干牛肉要好吃很多,而且干净卫生,吃起来方向。另外制作过程也很简单,不需要花多少时间精力。而且在这个过程中也可以自己慢慢摸索调整这个味道,也是挺有意思的一件事。
1 change: 1 addition & 0 deletions settings.gradle
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Expand Up @@ -5,4 +5,5 @@ include 'jdk-sourcecode-samples'
include 'vertx-samples'
include 'unit-test-sample'
include 'algorithms'
include 'kitchen-god'