印度咖哩羊肉,蒜蓉粉丝虾,开洋耗菇丝瓜
印度咖哩羊肉- 把黄油熬到焦香,颜色变深黄色,加两个切碎的大洋葱,和6瓣切碎的大蒜,炒到淡棕色,加切块的4LB羊腿肉,炒到brown,
- 加1/4 杯番茄酱(tomatoe paste)炒香,
加 2 cans ready cut tomatoes,
2TB madras curry powder,
1/2 tsp cinnamon,
4 bay leaves,
1/2 tsp clove powder,
1/2 tsp cardamon powder,
1/2 tsp turmeric powder,
1 dried lime cut in half,
1/2 tsp black pepper, 1 tb salt.
**我是用手慢慢到香料,大概是这样的量.
望盈盈MM多指点.
- 加水到盖过肉为止, 中小火烧到肉烂.
煮了泰国米饭配. 没Basmati rice.
多做一点,剩的会更好吃.
http://i8.tinypic.com/4mt9bnc.jpg
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蒜蓉粉丝虾 -- 这是私房名菜,我就不多说了.
http://i13.tinypic.com/4dxqf43.jpg
开洋耗菇丝瓜 - 也是人人都会的.
http://i10.tinypic.com/6bx6tdv.jpg
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