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手抓饭要做好,你首先要掌握如果用锅焖最简单最基础的白饭。视频从焖白饭入手,教会你用简单有效的方法,焖出理想的白饭。然后在这个基础上,添加蔬菜,羊肉和调味,焖出好吃的羊肉手抓饭。
焖白饭
印度香米:500毫升
水:1000毫升
煮:12分钟
焖:5分钟
开盖散气,同时把米饭打散
焖手抓饭:
羊肉:500克
腌肉用盐:1小勺
腌肉用小苏打:1/2 小勺
洋葱:半个
胡萝卜:2-3个
油:2大勺
盐:1小勺
孜然:1小勺
香菜籽粉:1小勺
炖肉:1杯水
印度香米:500毫升
液体:一共1000毫升 (锅里剩余汤汁+水)
Simple rice ingredients:
Basmati rice: 500 ml
Water: 1000 ml
Simmer: 12 minutes,
Stay covered for 5 minutes,
Then open the lid, and let steam escape
Lamb pilaf ingredients:
Lamb with bones: 500 g
Marinating salt: 1 tsp
Marinating baking soda: 1/2 tsp
Onion: half
Carrots: 2-3
Oil: 2 tbsp
Salt: 1 tsp
Cumin: 1 tsp
Coriander seeds: 1 tsp
Water for simmering the meat: 1 cup
Basmati rice: 500 ml
Liquid: total 1000 ml ( lamb broth + water)
背景音乐:Wistful Harp by Andrew Huang, Friday Morning by Kevin Macleod
Friday Morning by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100224
Artist: incompetech.com/
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