做法
- 从头做 sukuti(3 天风干工程,要提前规划):肉切长条,1 厘米厚。用盐、姜蒜泥、克什米尔辣椒粉、timur 与姜黄拌匀。腌 4 小时。
- 把肉条挂在棉绳上,放在阳光充足、有风的位置,晒 2 至 3 天,直到完全干硬。如气候潮湿,用 60 摄氏度低温烤箱烘 6 小时。风干好的 sukuti 室温可放数周。
- 做菜:把干肉条切 4 厘米段。也可以先在炭火上略烤一下增添烟熏香,再切。
- 炒锅热芥末油至刚冒烟。下葫芦巴籽。下洋葱片煸 4 分钟至软。
- 下姜丝、蒜瓣与青辣椒,翻炒 60 秒。下 sukuti 段翻炒 3 分钟——肉一遇热就开始回水。
- 下番茄丁、综合香料粉与少许水(60 毫升)。盖盖煮 6 分钟——sukuti 会回软并吸入番茄风味。撒香菜。配啤酒或扁米吃。这是浓缩肉,小份就很饱。
Common questions
Can 尼泊尔牛肉干(Sukuti) be made ahead?
尼泊尔牛肉干(Sukuti) 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 720 minutes.
Is 尼泊尔牛肉干(Sukuti) spicy?
尼泊尔牛肉干(Sukuti) 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 尼泊尔牛肉干(Sukuti) 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 尼泊尔牛肉干(Sukuti) to make at home?
尼泊尔牛肉干(Sukuti) sits at intermediate difficulty — total time about 780 minutes. The ingredients are not unusual but the timing requires attention.
Can 尼泊尔牛肉干(Sukuti) 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
Sukuti 是尼泊尔版的肉干——出自冷藏稀缺的高山地区。传统风干靠喜马拉雅冬天的阳光与风;现代加都的供应商用脱水机。这道菜与马加尔、古隆、塔芒等族裔关系紧密,也常出现在纽瓦尔的 samay baji 拼盘里。Sukuti 配 aila(米酒)是绝配,在加都泰美区的酒吧里是流行的下酒菜。Timur 的用量,正是把尼泊尔 sukuti 与本地区其他干肉做法区分开的关键。
