卷心菜和土豆都是很常见的蔬菜,而将它们在一起烹调会有很好的味道。两者的组合是一道很简单的菜肴,不过它们有很多种烹调方法。下面是一些值得一试的方法。
素材
烤卷心菜和土豆
制作6份
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1个卷心菜,约2到2.5磅 (900到1125克)
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2个大土豆,约2.5磅 (1125克)
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12盎司(340克) 培根,切成1/2英寸(1.25厘米)的片
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2 杯(500毫升)黄洋葱,去皮并切片
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1 茶匙 (5毫升) 食盐
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1 茶匙 (5毫升)黑胡椒粉
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2 杯 (500 毫升) 鸡汤
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不粘喷雾油(Nonstick cooking spray)
煮卷心菜和土豆
制作4-5份
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4个中等大小的白土豆
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1个中等大小的卷心菜
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2个中等大小的黄洋葱,去皮, 切成楔形
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水
蒸卷心菜和土豆
制作4份
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2个中等大小的煮红土豆
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1/2个小绿卷心菜
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1 茶匙(5 毫升)香芹籽
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不粘喷雾油
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1茶匙 (5毫升)洋葱泥
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1 瓣蒜,切碎
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3/4 茶匙 (3.75毫升)食盐
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1 杯 (250毫升)无糖纯酸奶
慢炖卷心菜和土豆
制作6份
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1个小卷心菜
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1个中等大小白或黄洋葱,去皮,切碎
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2到4瓣蒜,切碎
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2茶匙(10毫升)芥末籽
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2到3磅(900到1350克)嫩土豆
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2茶匙(10毫升)食盐
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2茶匙 (10毫升)黑胡椒粉
步骤
方法 1 的 4:
烤卷心菜和土豆[1]
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1
将烤箱预热到375华氏度(190摄氏度)。准备一个大烤盘,喷上薄薄的一层不粘喷雾油。
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2
将卷心菜清洗,切开。用冷流水清洗卷心菜,然后每个切成八部分。
- 洗干净卷心菜后,将外层的老叶子去掉。
- 沿纵长向将卷心菜对半切开。将每一半再沿纵长切成两半,这样形成四部分。
- 沿着每部分中间的硬心斜着切入,将其去掉。
- 把每四分之一再切成两半,最后得到8部分。
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3
洗净,去皮并切开土豆。用蔬菜刷子在冷流水中将土豆刷净。用蔬菜刮皮刀将其去皮,然后每个土豆切成四块。
- 在给土豆去皮后,将每个土豆对半切开,然后每一半沿纵长向切成两半,形成四块。
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4
在准备好的烤盘中将卷心菜和土豆摆好。卷心菜和土豆应该在烤盘中交替摆放。
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5
在煎锅中将培根煎7分钟。使用中火,中途不时搅动。
- 因为培根本身有很多脂肪,所以不需要加入任何油或者黄油来煎。
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6
向培根中加入洋葱,食盐,胡椒。继续煎5分钟,经常搅动。
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7
将煎锅中的培根等加入到土豆和卷心菜上面。将培根,洋葱和培根中煎出来的油脂倒在烤盘中的蔬菜上面,尽量铺均匀。
- 不要在将培根加入烤盘前将煎出来的油脂撇去。这些油脂应该和其他东西一起加入到烤盘中。
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8
将鸡汤倒入烤盘,尽量均匀地浇在其他原料上。
- 所有原料应该都浸入鸡汤中。
- 如果你愿意的话,也可以用自制的鸡汤(chicken stock)来代替买来的鸡汤(chicken broth)。
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9
将烤盘盖上,烤制90分钟。用铝箔将烤盘盖上,开始烤制,直到土豆和卷心菜变软,能够用叉子插进去。
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10
放置一会儿后食用。在食用前放置15分钟,在此期间不要拿掉铝箔。
- 将蔬菜盛到餐盘中后,你应该把培根和洋葱汤汁浇在土豆和卷心菜上。
方法 2 的 4:
煮卷心菜和土豆[2]
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1
将卷心菜洗净并切块。卷心菜应该在冷的流水下简单清洗一下,然后切成3英寸(7.6厘米)的块,或者将一个卷心菜切成八块。
- 在切之前将卷心菜的老的外皮去掉。
- 将卷心菜沿长向对半切开,在将每一半各自沿长向切开,这样切成四块。
- 将中间的硬梗部分从每块上切掉。
- 将每块再切成两半,一共切成八块。
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2
将土豆洗净,去皮并切块。用蔬菜刷子在冷流水中将土豆刷净。然后将其去皮每个土豆切成四块。
- 用蔬菜刮皮刀将土豆去皮然后切块。
- 将去皮的土豆对半切开,然后在将每一半沿长向切开,形成四块。
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3
将土豆,卷心菜和切成楔形的洋葱角放在装有水的锅中。在一个大锅中一层层交替地摆放这几种蔬菜。在锅里加入足够的水以没过蔬菜。
- 蔬菜上方需要有1英寸(2.5厘米)左右的水。在烹调过程中可能还需要加水。
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4
煮沸20分钟,将锅的盖子开着,在沸水中煮蔬菜,直到卷心菜和洋葱散开,土豆变软到叉子可以插进去。
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5
沥干并食用。将锅中的食物倒入一个漏锅以将水沥干。将蔬菜盛到餐盘中食用。
- 如果你的其他食物还没有准备好,那么将土豆和卷心菜放回锅中,盖上盖子或者铝箔,防止炉子附近以保持温度,直到准备食用。
方法 3 的 4:
蒸卷心菜和土豆[3]
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1
将卷心菜切成几角。将卷心菜沿长向切成两半,然后再将每一半沿长向切成两半。这时一个卷心菜被切成四块。
- 如果卷心菜的硬梗没有被去掉,那么在其切成两半的时候将梗切掉。
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2
将土豆洗净切块。在冷流水下清洗土豆,并将其切块。
- 如果适用红土豆,那么清洗时你只需要用手指轻搓,而不需要用蔬菜刷,因为它们的皮更薄。
- 将每个土豆切成四块,然后将每块再切成三块。
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3
将锅中加入水,加热到快要沸腾。在锅中加入3到4英寸(7.6到10厘米)的水,然后用中火中高火加热到即将沸腾。
- 你需要一个适合锅的大小的蒸屉。屉的底部即时在水沸腾的时候也不应该接触到水。
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4
将卷心菜和土豆加入蒸屉中。土豆应该放在底部,卷心菜应该在其上面均匀的铺成单层。
- 如果你没有蒸屉,你也可以用一个金属漏锅。
- 土豆更加致密,通常需要烹调更长时间,因此它们应该被放在底部,这里直接受热,是蒸屉中温度最高的部分。
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5
蒸25分钟。将锅加盖,加热直到土豆和卷心菜都变软。
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6
蒸的同时,在一个小煎锅中炒香芹籽。在煎锅中喷上不粘喷雾油并加入香芹籽。加热并频繁地搅拌,直到炒出强烈的香味,并且香芹籽变成深色。
- 大概需要炒1到2分钟。
- 炒好后立即将锅从火上拿开。
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7
将香芹籽,洋葱,蒜,盐和酸奶混合。在香芹籽冷却后,将它们转移到一个小的搅拌碗中。同时加入洋葱,蒜,盐和酸奶,然后搅拌使其混合均匀。
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8
将蒸好的蔬菜与酸奶酱汁一起食用。将卷心菜和土豆盛到餐盘中,然后在每份加上一点调味的酸奶酱。
- 或者,你也可以把酸奶酱放在餐桌的中间,让你的家人或者客人根据自己的喜好加入酸奶酱。
方法 4 的 4:
慢炖卷心菜和土豆[4]
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1
将卷心菜洗净切块。用冷流水将卷心菜洗净,去掉老的外皮。将卷心菜切成可以入口的大小的块。
- 将卷心菜沿长向切成两半,然后将每一半沿长向再对半切开,形成四块。
- 将卷心菜中心的硬梗切去。
- 将每一半切成1英寸(2.5厘米)的长条,然后再将每一条切成可以入口大小的块。
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2
洗净土豆。在冷流水下洗净土豆,用纸巾将其擦干。
- 对于这一做法,嫩土豆(new potatoes)本身就够小了,可以整个烹调,所以不用将它们切成小块。
- 如果用嫩红土豆,那么清洗时只需要用手指轻搓土豆皮,而不需要用蔬菜刷子。它们的皮很薄,如果用蔬菜刷子刷会使土豆皮脱落。
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3
将卷心菜,洋葱,蒜和芥末籽加入慢炖锅,混合均匀。将这些原料加入慢炖锅中,然后晃动使得它们混合均匀。
- 在加入原料前,你可以用不粘喷雾油喷一下慢炖锅,或者使用慢炖锅衬膜(slow cooker liner)垫在下面。否则,一些卷心菜和洋葱可能会粘在锅的底部和侧面。
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4
将土豆放在上面。在卷心菜和洋葱上面铺一层土豆。
- 如果需要的话,可以用食盐和胡椒调味。
- 这时不要搅动慢炖锅中的食物。
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5
盖上盖子,然后慢炖10到12小时。卷心菜应该被完全炖烂,甚至变成棕色。土豆应该变的足够软,可以用叉子插入。
- 在你加热卷心菜和土豆时不要打开盖子。慢炖锅需要用累积的热量将内部的食物均匀烹调。如果你在烹调过程中太频繁地打开盖子,会丢失太多的热量,那么以上的烹调时间就不够了。
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6
趁热食用。一旦做好,即将卷心菜和土豆盛入餐盘中食用。
你需要准备
烤卷心菜和土豆
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烤盘
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厨师刀
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蔬菜去皮器
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蔬菜刷
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中号煎锅
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小铲
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餐盘
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叉子
煮卷心菜和土豆
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厨师刀
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蔬菜刷
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蔬菜去皮器
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煮锅
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叉子
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餐盘
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漏锅
蒸卷心菜和土豆
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厨师刀
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煮锅
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蒸屉或者金属漏锅
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小煎锅
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搅拌碗
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搅拌勺
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叉子
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餐盘
慢炖卷心菜和土豆