| 食材 | 份量 | 單位 | 單價 | 成本 |
| Beef Shank | 1.25 | lb | $4.99 | $6.24 |
| Green Onion | 0.25 | pack | $0.69 | $0.17 |
| Yellow Onions | 0.83 | lb | $0.69 | $0.57 |
| Baker Potato | 1.28 | lb | $0.39 | $0.50 |
| Bulk Carrots | 1.09 | lb | $0.69 | $0.75 |
| Ginger | ||||
| Wine | ||||
| Salt | ||||
| $8.23 | ||||
| 步驟： | ||||
| 1 | 牛肉切塊+開水略煮, 牛肉撈出洗淨 | |||
| 2 | 牛肉+冷開水、酒、蔥段、薑、塩, 大火煮滾, 改以小火慢燉至肉爛後, 撈出牛肉 | |||
| 3 | 中火起油鍋, 炒洋蔥丁至洋蔥呈透明色後+馬鈴薯丁、紅蘿蔔丁、牛肉湯、水, 燉煮至鬆軟 | |||
| 4 | 離火+咖哩塊拌勻後再+牛肉 | |||
| 成品 : |
沒有留言:
張貼留言