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紅酒燴和牛牛尾配西班牙藏紅花意大利飯餅

紅酒燴和牛牛尾配西班牙藏紅花意大利飯餅

教學：意大利飯餅唔需要解凍
先用流動水完全解凍 牛尾肉
然後煲滾 大約六杯水 放包牛肉落去 熄火浸佢8分鐘 跟住可以煎飯餅
飯餅打開包裝 保留嗰張牛油紙
煎pan開 盡量用易潔鑊
先放牛油紙 再放少少油 再放飯餅落去煎 先用大火煎 20秒 直到焦香 再返 另一邊 中火 慢慢煎到飯餅中心熱
就完成
起碟可以放飯餅 再將個包牛尾肉倒落去 一齊食❤️✅

HK$208.00
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