用料
【焯水：】
羊腩
600克
胡萝卜
大的1根
马蹄（荸荠）
2个
甘蔗段
1段
【炖煮：】
5片
桂皮
1块
八角
2个
香叶
2片
干陈皮
1大片
玫瑰腐乳
3块
腐竹（枝竹）
2大片
冬笋
1个
冬菇（香菇）
5个
甘蔗水（竹蔗水）
200ml
【蘸料：】
白腐乳
1块
新鲜柠檬叶
2片
广式古法竹蔗羊腩煲的做法
- 羊肉切块后冲洗干净。胡萝卜切滚刀块。马蹄去皮。甘蔗切细条。腐竹泡温水10-15分钟直到软身，沥干水分。
- 胡萝卜、马蹄、甘蔗段、羊肉一起，放入冷水，水量淹没过食材即可，大火煮20分钟。
放这些材料和羊肉一起焯水能比较有效去除羊肉的血水和骚味，我这里买不到新鲜甘蔗，用的是罐装的竹蔗水，个人也比较喜欢羊肉味。不喜欢羊肉臊味的厨友推荐用这个方法来去味。
- 水沸后慢慢就看到了浮沫。焯水是不盖锅盖的，盖锅盖会让食材太快融化或煮烂，把后面炖煮时需要的咸甜味在焯水的时候就都煮出来了。
- 放凉水或冰水里完全冲洗干净，沥干水分，放入煲锅或铸铁锅内。
- 再放入香辛料（姜片、桂皮、八角、香叶、陈皮）。
- 加入冷水，盖锅盖，开大火煮沸，转到中火煮15分钟。再放入切块的冬笋、冬菇、腐竹，盖锅盖转小火继续煲15分钟。
- 放入玫瑰腐乳。盖锅盖，小火炖2小时。
- 最后开盖子倒入200ml甘蔗水，煮2-3分钟即可。
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- 整个羊腩煲里是没有放盐的，只放了腐乳和甘蔗水调味，非常鲜美清甜，也没有羊骚味。汤可以略加盐直接喝，羊肉和其他食材可以蘸白腐乳和柠檬叶，没有柠檬叶放香菜也是可以的。
- 把锅放在打边炉上，咕噜咕噜，一整顿饭慢慢吃，还可以涮些大白菜，超级美味哦！( ´▽｀)这是一款绝对不容错过的家庭秋冬料理。
