作法
- 乾牛肉以冷水浸泡60分鐘軟化。瀝乾,切成3公分小段。
- 於厚重鍋中加熱油。加入浸泡過的牛肉條,煮6分鐘。
- 加入洋蔥丁炒6分鐘。
- 加入大蒜、薑與乾辣椒,拌炒90秒。
- 加入孜然、鹽與水。加蓋燉煮60分鐘——牛肉應極為軟嫩。
- 撒上香菜。搭配紅米飯享用。
Common questions
Can 沙卡姆乾肉燉 be made ahead?
沙卡姆乾肉燉 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 90 minutes.
Is 沙卡姆乾肉燉 spicy?
沙卡姆乾肉燉 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 沙卡姆乾肉燉 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 沙卡姆乾肉燉 to make at home?
沙卡姆乾肉燉 sits at intermediate difficulty — total time about 150 minutes. The ingredients are not unusual but the timing requires attention.
Can 沙卡姆乾肉燉 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
沙卡姆乾肉燉為不丹乾肉料理——醃製肉品為不丹高地傳統。犛牛肉或牛肉於寒冷山區空氣中風乾數週。此料理反映不丹山區畜牧文化。
