牛肉牛蒡煮
材料:
1大匙油, 900克 去骨牛小腿(腱子肉亦可)切塊備用, 洋葱2個
蒜瓣2個, 1/2杯紅酒, 蕃茄3顆, 牛蒡1根, 3大匙味噌
月桂葉2片
做法:
牛肉灑以塩及胡椒, 起油鍋將兩面煎黃, 將牛肉取出
原鍋加洋葱, 蒜, 炒至略呈焦色, 加紅酒煮至酒精揮發
加蕃茄, 牛蒡, 味噌及月桂葉燉煮約2-3小時至牛肉軟爛
調味後, 飾以青葱, 佐以米飯, 馬鈴薯或義大利麵均可
I actually open this blog since early last year, but never try once to put my effort to run it, now I realized that may be here is the place where to start a new my own land.
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