做法
- 热油，把牦牛肉块煎八分钟至深褐色。
- 加洋葱丁炒六分钟至变软并开始上色。
- 加大蒜、姜和干辣椒翻炒九十秒。
- 加孜然粉和盐。加新鲜辣椒和水。
- 盖锅慢炖九十分钟——牦牛肉应酥烂到能用叉子分开。
- 开盖再煮十五分钟。撒上香菜。配红米饭食用。
Common questions
Can 牦牛肉炖菜 be made ahead?
牦牛肉炖菜 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 120 minutes.
Is 牦牛肉炖菜 spicy?
牦牛肉炖菜 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 牦牛肉炖菜 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 牦牛肉炖菜 to make at home?
牦牛肉炖菜 sits at intermediate difficulty — total time about 140 minutes. The ingredients are not unusual but the timing requires attention.
Can 牦牛肉炖菜 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
牦牛肉炖菜是不丹的牦牛肉炖菜——牦牛是不丹高地饮食的核心。牦牛生活在三千米以上的海拔，肉质比牛肉更瘦更浓郁。这道菜与布姆塘等不丹高海拔谷地紧密相连。
