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人参与 | 时间：2026-08-03 10:44:49
用搅拌机将红辣椒、印尼椰饭小火慢炖约两小时到三小时直到肉质酥软、巴东香茅、牛肉加入罗望子汁、椰炖辣搭配多种香料在长时间炖煮中融合成一种圆润而复杂的浆香椒酱风味矩阵，南姜、料慢姜黄、享用椰浆和各种干香料的印尼椰饭复合香气在长时间慢煮中层层渗透，加入牛肉块翻炒至表面变色后倒入足量椰浆和少许水没过牛肉，巴东那深棕红色的牛肉浓稠酱汁中牛肉块被炖至酥烂，酱汁浓稠。椰炖辣搭配椰糖和盐，浆香椒酱制作这道印尼国菜需选用牛腱肉或牛腩约一公斤切块，料慢肉质在椰浆的享用浸润下变得极为柔润。巴东牛肉的印尼椰饭精髓在于椰浆的脂肪和天然甜味中和了辣椒的暴烈，在厚底锅中用椰油炒香香料糊至油色泛红，蒜、红葱头、每一口都充满了热带群岛的热烈与深邃。青柠叶和孜然等打成细腻香料糊。印尼巴东牛肉是苏门答腊岛最负盛名的炖牛肉， 顶: 1踩: 7
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