這天去到了超市,我家老爺又看著羊肉留口水了,就買了一點絞羊肉,最近在讀鬼吹燈這本書,書中有提到東北的羊肉餃子,所以這些絞羊肉本想用來包餃子的,懶得出門就翻了一翻,找到幾個罐頭,來炒個瓜仔羊肉吧,誰知味道還不錯,沒有羊騷味喔! 照片中的是配糙米飯,我在一個農夫市場找到的,大粒的糙米有著胖胖的肚子,淺淺的咖啡色中帶一點點綠,在特價,就秤了一磅帶回家,想不到煮出來意外的香Q,不知道叫什麼名字,兩天後回去要再多買一些,居然沒有特價了,真討厭~

 

份量: 4 人份

 

材料

羊肉                                   1

蒜泥                                   2 大匙

雪蓮子,洗淨,瀝乾       1              

瓜子, 切小丁                     2

巴西里屑                           2 大匙

鹽與黑胡椒適量

 

作法

1. 加熱一炒鍋,不須要放油,鍋熱後直接放羊肉下去炒到分熟,大約5-8 分鐘,放入蒜泥一起炒香,加入雪蓮子和瓜子再炒個2分鐘,轉小火,加入巴西里屑,蓋上鍋蓋悶一下。

 

Food Pix125.jpg 

 

Bella 五星級廚房相關食譜

 

               DSC05333.Copy.jpg                    味增燒香菇肉燥 Misoyaki Mushroom Ground Pork 

               薄荷烤羊排                        味增燒香菇肉燥

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Lamb Sauce with Pickles

 

Ingredients

Ground lamb                                          1 pound

Garlic, minced                                        2 tablespoon

Garbanzo beans, rinse and drained        1 can

Soy sauce pickles, chopped                   2 cups

Parsley, minced                                      2 tablespoon

Salt and pepper to taste

 

Directions:

 

1. Heat up a frying pan, no need for oil, sauté ground lamb for about 5-8 minutes, add the minced garlic and sauté until fragrant, add the garbanzo beans and chopped pickled cucumber, sauté for an additional 2 minutes, turn down the heat, add the minced parsley, put the lid on for a couple of minutes before serving.

 

 

Serving: 4

 

 

 

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