做法
- 干牛肉用冷水浸泡六十分钟使其变软，沥干。切三厘米段。
- 厚锅中烧热油。把泡软的牛肉条入锅煎六分钟。
- 加洋葱丁炒六分钟。
- 加大蒜、姜和干辣椒翻炒九十秒。
- 加孜然粉、盐和水。盖锅慢炖六十分钟——牛肉应非常软嫩。
- 撒上香菜。配红米饭食用。
Common questions
Can 干肉辣椒炖菜 be made ahead?
干肉辣椒炖菜 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 90 minutes.
Is 干肉辣椒炖菜 spicy?
干肉辣椒炖菜 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 干肉辣椒炖菜 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 干肉辣椒炖菜 to make at home?
干肉辣椒炖菜 sits at intermediate difficulty — total time about 150 minutes. The ingredients are not unusual but the timing requires attention.
Can 干肉辣椒炖菜 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
干肉辣椒炖菜是不丹的腌肉菜——保存肉是不丹高地的传统。牦牛肉或牛肉在山区冷空气中风干数周。这道菜体现了不丹山地畜牧文化。
