[問題] 第一次做紅酒燉牛肉燒焦了...求指導
是這樣的...剛剛做的紅酒燉牛肉燒焦了整鍋都是燒焦味 很失望 其實沒燒焦前味道不錯
小弟的做法如下，還請各位指導一下明天想再做一次...
備料部分其實就跟板上各種教學差不多，不一樣的是我蒸了馬鈴薯跟紅蘿蔔，接著我打算
用家裡的陶鍋在瓦斯爐上用小火慢慢燉，放入順序為 馬鈴薯紅蘿蔔 一堆洋蔥 牛肉
接著就把紅酒跟高湯加入燉煮，差不多在一小時二十分的時候出現焦味，才發現熟透的
馬鈴薯跟紅蘿蔔某角落燒焦，我火一直都用很小的啊 哀 還是以後馬鈴薯跟紅蘿蔔在起鍋
前20分鐘再放下去煮就好了? 這樣會不會不夠軟爛OR不入味?還是紅酒牛肉壓根不適合加
這兩種東西
ANYWAY做到快兩點結果這樣好失望 Orz 還請各位指導
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