腌牛筋(jin)是一道菜名,原料是牛頭(tou)、牛腳,主料是姜、蒜、花擻(sou)、鹽等。
腌(a)牛(niu)筋是傣族(zu)的一道名菜。制(zhi)作時(shi),將牛(niu)頭、牛(niu)腳用(yong)(yong)(yong)開(kai)水(shui)燙過后(hou)把毛刮去,再(zai)放到火里(li)燒(shao)透,然(ran)后(hou)用(yong)(yong)(yong)水(shui)泡洗(xi)干(gan)(gan)凈(jing),砍(kan)成小(xiao)塊放進鍋里(li)煮爛,出(chu)鍋后(hou)將骨頭剔掉切成小(xiao)片,裝入盆里(li)用(yong)(yong)(yong)淘(tao)米水(shui)浸泡3小(xiao)時(shi)后(hou)撈出(chu)來,再(zai)用(yong)(yong)(yong)冷水(shui)淘(tao)洗(xi)干(gan)(gan)凈(jing)濾干(gan)(gan)水(shui),把準備(bei)好的辣子、姜、蒜、花擻、鹽等佐料倒入盆中(zhong)拌勻,裝入罐中(zhong)封好,半月(yue)后(hou)即可食用(yong)(yong)(yong)。滋味酸香(xiang),質地軟嫩,清涼爽口。