看看這個簡單的尤卡食譜。尤卡(Yuca)是一種受歡迎的根,與一般的馬鈴薯菜肴相比有很大的變化。受到我們在佛羅里達州最喜歡的古巴餐館的啟發,我和CG多年來一直用大蒜和洋蔥烹飪尤卡。 yuca,大蒜,洋蔥和小茴香的組合將使您的襪子脫穎而出,因此請觀看視頻並嘗試一下此yuca食譜。
該Yuca食譜的可列印副本以及有關如何準備的更多提示可以在以下位置找到:
http://www.myfoodchannel.com/yuca-recipe/
試試這個簡單的木薯食譜,讓我知道您的想法,有關更多食譜,請查看Chef Buck播放列表:
http://www.youtube.com/user/FromUnderTheRock
並列印所有食譜,請訪問我的網站http://www.myfoodchannel.com/
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在我的網站上列印食譜:
食譜播放清單:http://www.youtube.com/user/FromUnderTheRock
這個古巴風格的尤卡食譜的成分
YUCA(約1磅)
1克洋蔥(切丁)
5-10瓣大蒜(切碎)
洋蔥和大蒜炒油
紅辣椒片品嘗
2-3湯匙小茴香
½杯橄欖油
1檸檬和皮的果汁
鹽味
小茴香種子(1茶匙,可選)
…我有很多尤卡,所以在視頻中我把這個食譜加倍了
如何烹飪尤卡食譜
用鋒利的刀將尤卡切成可控制的大小,並小心地切下尤卡根的外皮。皮膚不可食用,應丟棄。
將尤卡塊放入一鍋水,煮沸。尤卡(Yuca)切勿未經烹煮而食用。
減少熱量,小火煮15-20分鐘,或者直到用叉子輕鬆刺入尤卡根。不要煮過頭!
絲蘭塊不應該是糊狀的。瀝干尤卡,用水冷卻。
從根部中心除去纖維莖,切成1英寸的塊。
在煎鍋中加熱油。
加入大蒜和洋蔥,煮幾分鐘。
加入紅辣椒片,小茴香和鹽調味。
添加尤卡。
混合併煮沸5分鐘。偶爾給尤卡打個攪。如果需要,加一點水,但不要太多。
從火上移開,加入檸檬汁和皮。
就是這樣!
絲蘭是馬鈴薯的絕佳替代品。它可與任何肉類搭配使用,配上釀胡椒粉和脆嫩的綠色沙拉,可製成一頓美味的素食。
試試這個yuca食譜,讓我知道您的想法,並祝您胃口大開!
而且,如果您想嘗試使用尤卡釀辣椒的話,也可以參考這份墨西哥胡椒汽水食譜
感謝您查看yuca食譜和視頻。如果喜歡,請與您的朋友和家人分享。我很感激!
-廚師巴克。
can u bake it in oven?
I love how you don't give an over the top and lengthy intro, or over explain each step as I have seen in other videos. This is awesome! Straight to the point and easy to follow. Thanks!
I』m sorry but that is not the correct way to skin or cook yuca. You』re supposed to cut it first in chunks, like 2-3」, soak in water. Ideally at least 6-8 hours or overnight to let the milky juice from the root released into the water & then discard the water. With the tip of the knife, slit lengthwise & peel like you』d peel a banana. Rinse off all the milky sticky juice & then boil. Salt added to water is optional. Salt is not necessary. Time to boil is only 10-12 mins. 15 top for larger/thicker pieces. Cook as you would cook potatoes. They naturally split after cooking where you can pull off the center string/core easily. Then eat them simply like that with chopped peanuts mixed with salt & sugar or plain peanuts. You may also deep fry but that』s just unhealthy. No need to clog up arteries with fried foods.
You know u can cook when u add oil on food while cooking..????
You don't peel them the way you do. Make incission in the middle then roll the peel away.
Looks great, thanks for sharing!
never tried it this way Chef. Thanks for sharing. In Malaysia we boil it and eat with coconut sambal !! Yumm
Thats not the right way to remove the skin. Hahaha. Its called "ubi kayu" "cassila in murut language"
Mmmmm….think I』m heading over to our local food truck here in St. Augustine to the 「African love kitchen」. They serve up som amazing curry dishes w cassava?
Last time their special was roasted butternut w cassava leaves. I grow my own cassava but I have never eaten the leaves. If anyone can shed any light on this please feel free! N thanks for getting my tummy growling before my first cup of coffee?
That's not the easiest way to peel the cassava lol
Make "potato fries" . I could not stop eating. Cook it , cut into strip, fry in coconut oil…season with salt…yum..!
So it's not Yucca its Cassava the preparation os different how many hours do you need to soak peeled Cassava for without it being dangerous?
Lamb chops and cassava…Next week God willing. Thanks for the recipes chef
LOL! What the Heck is he Doing?
Remove the middle root by breaaking the casava small pieces into two so you will burn your hand
Remove the middle root by breaaking the casava small pieces into two so you will burn your hand
well done mate! cheers.
Never fry with olive oil all oils have a cooking temp and once it reaches beyond that it becomes toxic
「Boil that Yuca, boil that Yuca」
Just cooked casava today.
In Malaysia casava is called tapioca..
Love from Malaysia?
So delicious over so yummy.
some people eat inner skin of cassava here, not the brown outer one. slice small and cook with oil and onion etc, sometimes with coconout milk. it's good
Thanks ? ?
I really like this
You can also do manioc in meat curry
I make d-e-l-i-cious mashed yuca ?
Love Frome India