堂煎安格斯牛仔骨
中文介绍
堂煎安格斯牛仔骨,牛肉类菜谱。主料:安格斯牛仔骨一件 2.5两(一位用);
辅料:樱桃番茄1只,蜜桃1件;
调料:牛油10克,日式烧汁50克,花雕10克;
堂煎安格斯牛仔骨的烹饪方法:
1、牛仔骨砍件成形 以125克为准 用蔬菜汁腌制;
2、不沾镬落牛油 放入牛仔骨两面煎香 至仅熟(熟度可咨询客人意见) 洒上花雕后上;
3、在牛仔骨旁摆上蜜桃、番茄伴边;
4、烧汁用牛油煮滚 推芡后淋在牛仔骨面即可。
烹饪操作关键:牛仔骨煎的熟度把握好。
英文解说
Angus Hall fried ribs, beef recipes.
Ingredients: Angus ribs an 2.5 two (one use);
Accessories: cherry tomatoes 1, Peach 1;
Sauce: 10 grams butter, 50 grams of Japanese-style sauce, Huadiao 10 grams;
Angus Hall fried method of cooking ribs:
1, the ribs 125 grams of cut pieces forming the subject with a pickled vegetable juice;
2, non-stick pan into the ribs off the butter and fry both sides until just cooked (cooked degrees may consult the guest comments) sprinkled on after Huadiao;
3, put the ribs next to the peaches, tomatoes, with sides;
4, push the gravy thicken with butter and bring to boil and pour over ribs after the plane can be.
Cooking operation key: ribs cooked degree of frying grasp.