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如何烹饪大麦

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大麦是一种具有坚果风味的谷类粮食并含有高纤维和多种重要的矿物质。它可以和一系列的可口风味搭配食用，还可以发酵酿酒。根据不同的烹饪方法, 大麦也许会有一种柔软或粘稠的质感。快来尝试运用以下基本的方法来烹制纯正的大麦食品吧, 或者尝试做烘培大麦、大麦汤和大麦沙拉吧。

材料

传统大麦

1杯（250毫升）大麦
2-3杯（500-750毫升）水

烘培大麦

1大汤匙（15毫升）黄油
1杯（250毫升）未煮过的大麦
1/2茶匙（2.5毫升）的盐
2杯（500毫升）开水
1大汤匙（15毫升）碾碎的大麦

大麦汤

2大汤匙（30毫升）黄油
1个洋葱, 切成粒
2根芹菜茎/秆, 切成粒
1根胡萝卜, 剥皮切成丁
2瓣丁香大蒜, 切碎
1磅（450克）蘑菇，切碎
1汤匙（15毫升）面粉
2夸脱（2升）牛肉或蔬菜肉汤
1杯（250毫升）未煮过的大麦
2茶匙（5毫升）盐

大麦沙拉

2杯（500毫升）煮过的大麦
1/2杯（125毫升）切碎的番茄
1/4杯（60毫升）切碎的红洋葱
1 杯（250毫升）羊奶酪起司，碾碎
2 大汤匙（30毫升）红酒醋
1/2杯（125毫升）大汤匙橄榄油
盐和胡椒粉调味

方法 1

方法 1 的 4:

传统大麦

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1
把水放置在一个大锅里。 倒入的水要淹没大麦。
- 你也可以用肉汤来代替水，并可以加盐来调味，但这两样东西都并不是必需的。
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2
盖上锅盖，大火烧至水沸腾。
- 请注意，大麦可能会产生大量泡沫并从锅里溢出来。经常搅拌并仔细观察，这样就能尽可能避免溢出。
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3
改小火炖30分钟。 珍珠大麦炖25分钟就够了，而脱壳大麦通常要炖45分钟。 ^{[1]
X
研究来源}
- 如果水烧干了，那就每次加约1/2杯（125毫升）。
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4
煮到所有的水完全被大麦吸收。
- 到快要煮好的时候，每隔5分钟左右就检查一下大麦，直到变成你想要的粘稠度。
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5
关掉火。 将大麦放置十五分钟。
- 如果放一阵子后还有多余的水，那就得把水撇掉。
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方法 2

方法 2 的 4:

烘培大麦

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准备一个15-2升的烤箱专用烤盆。最好是带盖的玻璃或陶瓷盆。 ^{[2]
X
研究来源}
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2
倒两杯水进炖锅。 大火烧至沸腾。
- 请注意，你也可以先在茶壶里把水烧开。
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4
加入黄油和盐搅拌。 确保搅拌均匀，然后盖上盖子。
- 如果烤盆没有盖子，那就用铝箔纸封紧。
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把盘子放进烤箱里，烘培一小时。
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用汤匙把大麦装盘，放在主菜旁边。

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方法 3

方法 3 的 4:

大麦汤

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1
用中火把黄油溶化进一个大的汤罐里。
- 把洋葱、胡萝卜和芹菜切成小块备用。
- 把蘑菇浸泡在热水中备用。注意，这一步要提前30分钟左右完成。滤干水，将蘑菇切成小块。
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煮大约五分钟，间或搅拌，直到洋葱变透明。
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混合煮两分来钟。
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继续煮直到蘑菇变松软。
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调成中低火，然后把面粉均匀地洒在蔬菜上。每30秒将混合物搅拌一下，煮大约5分钟，或直到锅里的蔬菜都裹上厚厚的一层为止。 ^{[3]
X
研究来源}
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6
把肉汤倒入罐子里。 改中火使汤沸腾。
- 慢慢地加入肉汤，让面粉更容易吸收汤汁，从而让汤变粘稠。一次加完所有的肉汤可能会导致结块或者不均匀。
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等再次沸腾后盖上锅盖。
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8
改小火慢炖。 炖上一个小时，间或搅拌。当大麦变柔软，汤粘稠时，准备装盘。
- 如果需要，你可以在快煮好的时候调味。根据需要加盐，或者撒些切碎的欧芹。
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趁热品尝煮好的大麦汤。

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方法 4

方法 4 的 4:

大麦沙拉

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1
依照上文烘培大麦的做法煮一杯量的大麦。
- 1杯（250毫升）没煮过的大麦加3杯（750毫升）水，然后用中高火煮。
- 烧开后调至中低火，然后炖30分钟直到大麦变软。
- 倒掉多余的水，等大麦放凉后再继续操作。
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加入西红柿，洋葱和羊奶酪。
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用搅拌机把混合的食物搅拌一分钟。
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用钥匙搅拌均匀。
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5
完成。 为了让口味和质地最佳，做好了之后应马上享用大麦沙拉。
- 你最多可以等两个小时再吃大麦沙拉。放在室温下，吃之前不用加热。
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你需要准备

传统大麦

大锅
搅拌勺
炉子

烘焙大麦

烤箱
炉子
烤盘
平底锅
铝箔纸

大麦汤

汤锅
刀
菜板
炉子

大麦沙拉

大锅
搅拌勺
炉子
大搅拌碗

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