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《菜譜-蔥香牛肉燴小米》由會員上傳分享，免費在線閱讀，更多相關(guān)內(nèi)容在應(yīng)用文檔-天天文庫。
1、材料：主料：牛肉300g、小米100g配料：大蔥1根、香菜1棵調(diào)料：椰漿200ml、黃油20g、塊狀咖喱2塊、鹽少許、白胡椒粉少許準(zhǔn)備：牛肉切1cm見方的小塊，大蔥切小粒，小米提前浸泡3小時；做法：1.將黃油切小粒，放入鍋中，加熱至融化；2.加入牛肉，用中小火慢慢炒2分鐘左右；3.放入切碎的咖喱和蔥粒，再炒2分鐘；4.倒入200ml水，大火煮沸，轉(zhuǎn)中火煮15分鐘；5.倒入浸泡過的小米，加鍋蓋，再煮20分鐘左右；6.至小米變軟、漲大時倒入椰漿；7.繼續(xù)中小火煮5分鐘；8.調(diào)入少許鹽和被胡椒粉，攪勻，中小火加
2、熱至湯汁收干即可。小貼士：1.這道菜是西式口味，如將黃油換成植物油，會失去風(fēng)味；2.如果嫌黃油膩，可以相應(yīng)減量；3.椰漿的加入使這道菜風(fēng)味濃郁，最好不要省略；4.咖喱中已含有鹽分，注意控制鹽的用量。Material:Mainingredient:100g,300gbeef,milletIngredients:1rootspringonion,coriander,1treeSeasonings:200mlcoconutmilk,http://www.wangpaiche.com/,20gbutter,2bl
3、ockblockcurry,alittlesalt,whitepepperPreparation:Beefcut1cmsquareblock,scallions,cutintosmallparticles,milletfor3hoursinadvance;Practice:1.Cutbutterintosmallgrains,intothepot,heattomelt;2.Addbeef,usesmallfireslowlyfry2minutes;3.Addchoppedcurryandspringoni
4、on,thenfry2minutes;4.Add200mlwater,thefiretoboil,turntomediumheatfor15minutes;5.Addinmillet,soakedinpot,andboilforanother20minutesorso;6.Tocombinemilletbecomesoft,whilerisingbigcoconutmilk;7.Continuetosmallandmediumheatfor5minutes;8.Callinalittlesaltandpe
5、pper,mixwell,smallandmediumheatuntilsaucetodry.Tip:1.Thisdishiswesterntastes,suchasthebutterintovegetableoil,willloseflavor;2.Iftooyellowfat,http://www.wangpaiche.com/post/302.html,canbereducedaccordingly;3.Theadditionofcoconutmilktomakethedishflavor,itis
6、bestnottoomit.4.Curryhascontainssalt,payattentiontocontroltheamountofsalt.
