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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.