蕃茄牛肉蓋飯
份量
時間
食材
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2磅Lbs.
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1 顆 pc.
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1 顆 pc.
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1/2顆pc.
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2小根 pcs.
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3-5片slices
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3-5顆 pcs.
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1大匙 tbsp.
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1000ml
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2 大匙 tbsp.
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1小匙 tsp.
步驟
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牛肉, 蕃茄, 馬鈴薯, 胡蘿蔔切小口狀. 洋蔥切碎. Beef, tomato, potato and carrots cut into bite size. Chop yellow onion.
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準備燉料: 八角和甘草放進茶包裡備用. Prepare the stew packet: Put licorice and star anises into a tea pouch and set aside.
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牛肉煎至外表微焦. Brown beef in the pot.
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加入洋蔥, 蕃茄, 胡蘿蔔. Add onion, tomato and carrot.
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加入牛肉高湯粉, 水, 醬油和糖. 煮開. Add beef bouillon, water, soy sauce and sugar. Bring to boil.
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放入燉煮包後蓋上悶燒鍋, 小火悶煮30分鐘. Put the stew pocket into the pot, close the lid and simmer for 30 minutes.
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燉30分鐘後, 等安全後開蓋, 拿出滷包, 最後加入 馬鈴薯. After 30 minutes, open the lid once it’s safe to do so. Remove the stew pocket, lastly, add potato.
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不上蓋子中小火再燉10 ~15 分鐘, 或直到馬鈴薯軟化為止. Maintain medium to low heat for 10-15 minutes or until potatoes are softened.
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完成！請享用！ 所有的食譜示範都在我的YouTube頻道! 歡迎訂閱! 請幫我按個讚! https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw
