作法
- 加熱油。煎犛牛肉塊8分鐘至深褐色。
- 加入洋蔥丁炒6分鐘至軟化並開始上色。
- 加入大蒜、薑與乾辣椒,拌炒90秒。
- 加入孜然與鹽。加入新鮮辣椒與水。
- 加蓋燉煮90分鐘——犛牛肉應軟嫩可叉。
- 打開蓋子再煮15分鐘。撒上香菜。搭配紅米飯享用。
Common questions
Can 陽謝普犛牛燉 be made ahead?
陽謝普犛牛燉 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 陽謝普犛牛燉 spicy?
陽謝普犛牛燉 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 陽謝普犛牛燉 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 陽謝普犛牛燉 to make at home?
陽謝普犛牛燉 sits at intermediate difficulty — total time about 140 minutes. The ingredients are not unusual but the timing requires attention.
Can 陽謝普犛牛燉 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
陽謝普為不丹犛牛燉——犛牛是不丹高地料理的核心。犛牛生活於海拔3000公尺以上,肉較牛肉精瘦且風味更濃。此菜與不丹高海拔谷地如布姆塘密不可分。
