番茄肥牛锅

做法

1. 1中大火热 1 汤匙油，下番茄块和蒜末，翻炒 5 分钟至番茄塌成浓酱。

   🔍 看状态 中大火 5 分钟 · 5 minutes

   状态：酱汁变成深红，与油微微分离。Sauce turns deep red and separates slightly from the oil.

   判断标准：勺子划出的沟能保持一秒。The spoon leaves a channel that stays for a second.

2. 2倒入 900 毫升热水，加生抽和白胡椒粉，大火煮开。

   🔍 看状态 大火 3-4 分钟 · 3-4 minutes

   状态：汤色鲜亮橙红，气泡布满整个水面。Broth is a bright orange-red with bubbles breaking across the whole surface.

   判断标准：蒸汽从中心稳定成柱上升。Steam rises in a steady column from the center.

3. 3下大白菜，煮 4 分钟至菜叶变半透明、菜帮变软。

   🔍 看状态 中大火 4 分钟 · 4 minutes

   状态：菜叶油亮发软；菜帮能弯折而不断。Leaf parts look glossy and wilted; stems bend instead of snapping.

   判断标准：筷子能轻松扎透最粗的菜帮。A chopstick pierces the thickest stem easily.

4. 4下粉丝煮 3 分钟至柔软滑顺。

   🔍 看状态 中火 3 分钟 · 3 minutes

   状态：粉丝由不透明白色转为半透明并散开。Vermicelli turns from opaque white to translucent and spreads out.

   判断标准：挑起的粉丝顺滑滑落，不回弹。A strand slides off the chopsticks without springing back.

5. 5转大火，肥牛卷分批下锅，每批涮 20-30 秒至变色。撒葱花立刻上桌。

   🔍 看状态 大火 每批 20-30 秒 · 20-30 seconds per batch

   状态：牛肉由鲜红转为浅褐，脂肪变半透明。Beef goes from bright red to pale brown with fat turning translucent.

   判断标准：肉片边缘卷起，汤在数秒内重新沸腾。Slices curl at the edges and the broth re-boils within seconds.