ls591101 2009-3-5 19:29
型男厨房----咖哩墨鱼饭[12P]
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[font=宋体][size=4][color=blue]烹制方法(三人份)
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材料:墨鱼丸(2只)、白米(1杯)、牛后腿肉(50克)、洋葱(1/4只)、红甜椒(半只)、黄甜椒(半只)、土豆(1/3只)、姜丝(半汤匙)
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腌料:生粉(1/3汤匙)、油(1/2汤匙)、生抽(1/2汤匙)、鸡蛋清(1汤匙)j|v
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调料:油(3汤匙)、印度咖哩粉(6克)、淡奶(2汤匙)、辣椒油(1汤匙)、盐(1/3汤匙)9F4i8cJ M8I
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[font=宋体][size=4][color=blue]1 墨鱼丸切成细丁,与洗净的白米一同放入电饭煲内,注入适量清水,煮成墨鱼饭备用。[/color][/size][/font]:Q*v`/t%sho
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[font=宋体][size=4][color=blue]2 牛肉洗净,逆着纹理切薄片,加入腌料抓匀,腌制15分钟。[/color][/size][/font]
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[font=宋体][size=4][color=blue]3 将土豆、洋葱、红甜椒和黄甜椒分别切成丁,姜切成细丝。[/color][/size][/font]
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[font=宋体][size=4][color=blue]4 烧热2汤匙油,倒入牛肉片快炒至肉变色,盛起待用。[/color][/size][/font] 'lP6Hh_A
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[font=宋体][size=4][color=blue]5 续添1汤匙油烧热,先炒香洋葱丁,倒入土豆和红黄甜椒丁炒匀,注入2杯清水,加入印度咖哩粉搅匀。[/color][/size][/font] #H:R$M#}.CL4H0ihFB
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[font=宋体][size=4][color=blue]6 加盖大火煮沸,改小火炖煮5分钟,煮至汤汁浓稠,土豆软熟。[/color][/size][/font]
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[font=宋体][size=4][color=blue]7 倒入牛肉片拌匀,加入1汤匙辣椒油和1/3汤匙盐调味,淋入2汤匙三花淡奶,熄灭炉火。[/color][/size][/font]
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[font=宋体][size=4][color=blue]8 取一深碗和一纸杯,将纸杯修剪至和碗的高度一致,然后倒扣于碗中,舀入煮好的墨鱼饭。[/color][/size][/font]
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[font=宋体][size=4][color=blue]9 期间按紧碗中的纸杯,将墨鱼饭填满深碗,用力将墨鱼饭压紧实。[/color][/size][/font] 'KY*V0K6Na9DVch
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[font=宋体][size=4][color=blue]10 将深碗倒扣于碟中,去掉深碗后,抽出饭中的纸杯弃之。[/color][/size][/font] s~6a
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[font=宋体][size=4][color=blue]11 此时墨鱼饭呈中空状,只要将牛肉咖哩汁倒入洞中,便可上桌。[/color][/size][/font] OD5q&MXh
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1、墨鱼饭要煮得湿一点,太过干身的米饭,既不容易压成火山型,又会很快散开,使成菜外观不美。mUz8k,v1YFd3W
2、墨鱼丸要切成小丁,不能太大块,否则墨鱼饭口感不佳,也难以压成火山型。8E,P
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3、印度咖喱是以丁香、小茴香子、胡荽子、芥末子、黄姜粉和辣椒等香料调配而成,其辣味强,香味浓,印度咖哩通常做成肉汁搭配米饭食用的。
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4、印度咖哩辣味较重,加入少许椰浆或三花淡奶,可以起到中和辣味、提升咖哩香味的作用。
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5、咖哩粉下锅后,容易使汤汁变得浓稠,且极易粘锅,因此水量要稍多,火候以小火焖煮为宜。/F:^fj @
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watfe 2009-3-5 22:58
额,听说过咖喱牛肉·~2J
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这个咖喱墨鱼真的好吃么?
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我记得不是鱿鱼菜花比较好么?
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话说鱿鱼和墨鱼是一个东东吧?