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煎牛扒小tips
20 Jan 2013
Home  »  lionVe煮飯仔 • 西式煮意   »   煎牛扒小tips

煎牛扒小tips

Posted in lionVe煮飯仔, 西式煮意 By ve On January 20, 2013

以前都試過煎牛扒
但次次水準不一
有時過熟
有時內裡仍有血水
總時掌握不到7成熟

今次特意為了前兩天的monthiversary dinner
上網做了一些資料搜集
決心要成功煎塊靚牛扒！

今次買的是澳洲穀飼肉眼扒
牛扒
厚度約1寸
買回來不用洗 (網上說會洗走牛味)
煎之前1個鐘放在室溫透透氣
再用kitchen paper抹走血水
不再醃的
只需於煎之前放少少鹽調味便可以
用大火熱鑊
再落牛肥糕起鑊 (網上教塗d油落牛扒度，話驚落油煎會易燶，不過買牛扒送肥糕，所以我嘗試下用肥糕起鑊效果如何)
之後夾起肥糕
再落牛扒
每面煎1″20 – 1″40 (視乎牛扒厚度，我今次每面煎了1″20)
千萬不要翻來翻去
煎完一面先再翻去另一面
最後夾起塊扒再煎一煎邊位約3-5sec
完成
完成後千萬不要即刻切(要等2-3mins先切，等塊牛扒鎖住肉汁，否則會有血水出的)
就係咁今次好成功煎到7成熟兼好鬼juicy的牛扒
yummy!!!!
7成熟牛扒
另外
本來想整蘆筍做伴菜
點知吉之島無貨 (都唔知點解近期成日都無貨呢！)
於是買了portobello mushroom
用了蒜蓉、油、鹽調味
portobello mushroom
放入焗爐焗10-15mins
done!香噴噴的菇！

開餐啦！！！
steak portobello

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