天气冷了，适合来一锅咕嘟冒气的【腐竹牛腩煲】
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广式做法的酱汁非常浓郁，柱候酱和花生酱的香气特别突出；腐竹吸满了浓厚的酱汁真的太下饭了；
今儿我用的是谷饲牛腩，相对没那么多筋头，其实菜市场买那种坑腩，布满各种筋膜的炖起来更好吃
今儿我用的是谷饲牛腩，相对没那么多筋头，其实菜市场买那种坑腩，布满各种筋膜的炖起来更好吃
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