菜谱-葱香牛肉烩小米.doc

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