比如糖醋排骨，输入部份如糖醋后点搜菜谱按钮即可查询
用料
牛肉块beefchuck2磅(lb),盐salt1小匙(tsp),黑胡椒blackpepper1/2小匙(tsp),面粉flour1½大匙(tbsp),植物油vege.oil1/2大匙(tbsp,番茄tomato1颗(pc),红酒redwine1杯(cup),牛肉高汤beefbroth2杯(cup),洋葱onion1/2颗(pcs),义大利调味粉seasoning少许Some,红萝卜carrot1条(pcs),马铃薯potato1颗(pcs),白蘑菇mushrooms5颗(pcs)
红酒炖牛肉的做法
1、牛肉用盐和黑胡椒调味后,加入面粉混和均匀.Seasonthemeatwithsaltandpepper,placeinalargebowl,andtosswiththeflour.
2、热锅加油,加入牛肉煎表面煎至稍微焦黄.Heattheoilinawide-bottomedpotwithalidovermedium-highheat.Brownedthebeefonallsidesforafewminus.
3、加入洋葱,红酒,牛肉高汤,义大利调味粉和盐.混合后煮开.Stirinonion,redwine,beefbroth(mixedwithwater),Italianseasoningandsalt.Bringtoaboil.
4、盖上盖子转小火,炖约一小时,不定时搅拌一下.(如用压力锅:30分钟)Cover,reduceheattolow,andcook,stirringoccasionally,stewfor1hour.(Ifusingpressurecooker)
Addtomato,carrots,potatoesandmushrooms.再加入番茄,红萝卜,马铃薯,最后加入蘑菇.
5、继续煮20分钟或者至所有蔬菜软化.(如用压力锅:15分钟)Cook,stirringoftenfor20minusoruntilvegetablesaresoft.(Ifusingpressurecookerthen15mins)