菜谱-葱香牛肉烩小米.docVIP

材料： 主料：牛肉300g、小米100g 配料：大葱1根、香菜1棵 调料：椰浆200ml、黄油20g、块状咖喱2块、盐少许、白胡椒粉少许 准备： 牛肉切1cm见方的小块，大葱切小粒，小米提前浸泡3小时； 做法： 1. 将黄油切小粒，放入锅中，加热至融化； 2. 加入牛肉，用中小火慢慢炒2分钟左右； 3. 放入切碎的咖喱和葱粒，再炒2分钟； 4. 倒入200ml水，大火煮沸，转中火煮15分钟； 5. 倒入浸泡过的小米，加锅盖，再煮20分钟左右； 6. 至小米变软、涨大时倒入椰浆； 7. 继续中小火煮5分钟； 8. 调入少许盐和被胡椒粉，搅匀，中小火加热至汤汁收干即可。 小贴士： 1. 这道菜是西式口味，如将黄油换成植物油，会失去风味； 2. 如果嫌黄油腻，可以相应减量； 3. 椰浆的加入使这道菜风味浓郁，最好不要省略； 4. 咖喱中已含有盐分，注意控制盐的用量。 Material: Main ingredient: 100 g, 300 g beef, millet Ingredients: 1 root spring onion, coriander, 1 tree Seasonings: 200 ml coconut milk,/, 20 g butter, 2 block block curry, a little salt, white pepper Preparation: Beef cut 1 cm square block, scallions, cut into small particles, millet for 3 hours in advance; Practice: 1. Cut butter into small grains, into the pot, heat to melt; 2. Add beef, use small fire slowly fry 2 minutes; 3. Add chopped curry and spring onion, then fry 2 minutes; 4. Add 200 ml water, the fire to boil, turn to medium heat for 15 minutes; 5. Add in millet, soaked in pot, and boil for another 20 minutes or so; 6. To combine millet become soft, while rising big coconut milk; 7. Continue to small and medium heat for 5 minutes; 8. Call in a little salt and pepper, mix well, small and medium heat until sauce to dry. Tip: 1. This dish is western tastes, such as the butter into vegetable oil, will lose flavor; 2. If too yellow fat,/post/302.html, can be reduced accordingly; 3. The addition of coconut milk to make the dish flavor, it is best not to omit. 4. Curry has contains salt, pay attention to control the amount of salt.