Re: 怎作淋在馬鈴薯泥上的醬汁

看板cookclub (烹飪DIY)作者stec (烘焙長工)時間19年前 (2007/10/01 16:06)推噓4(4推 0噓 1→)

留言5則, 4人參與討論串1/1

gravy 中文直接翻成肉汁　老實說這翻法不太貼切　 gravy 只要是你喜歡什麼肉都可　　多是牛雞羊以牛為主　　你所吃的也可能是這種　 beef gravy with potato mash 算是淡淡的香味所以你可能不易查覺是什麼肉。給你食譜 Simple Beef Flavored Gravy INGREDIENTS 1 1/2 cups water 3 teaspoons beef bouillon （＊） 1/4 cup all-purpose flour(建議　2/3中筋 1/3低筋) 1 onion, chopped 1/4 cup butter DIRECTIONS Combine water, bouillon, flour, onion and butter in a small saucepan. Bring to a boil over medium heat and cook until thickened. （＊） beef bouillon 該食譜使用的為牛高湯粉台灣有的買不過比較沒那麼普遍不是一般牛精粉多了許些香料　芹菜　胡蘿菠味 Beef BOUILLON (可照比例減少) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb Lean beef from shank（牛腱） 2 lb Bone 2 qt Cold water 1/2 c Diced celery 1/2 c Diced carrots 1/2 c Diced turnips (菁蕪　可用白菜頭替代) 1/2 c Diced onions 4 Cloves（丁香） Salt 1 Thyme（百里香）, sprig, fresh, OR 1 pn Thyme, dried Dill（蒔蘿） 1/2 ts Salt 4 Peppercorns, white Dice meat. Crush bone. Add water and cloves. Heat slowly to boiling. Cover. Simmer 5 hours. Season to taste. Add vegetables. Simmer 1 hour. Strain. simmer until broth is reduced to 6 cups. Cool. Remove fat. Reheat bouillon. 6 servings. Florence I. Miller, Connersville, IN. ※ 編輯: stec 來自: 219.86.164.219 (10/01 16:13) ※ 編輯: stec 來自: 219.86.164.219 (10/01 17:17)