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Aus Sanchoku Wagyu Cube Roll m4

Aus Sanchoku Wagyu Cube Roll m4

煎牛扒，參考做法：
我會分兩段處理
完全解凍後
首先牛扒煎出嚟提前放室溫30分鐘
然後用廚紙印光多餘血水
落鹽胡椒
煎pan燒熱落油
放牛扒落去煎 20秒
反轉第二邊再煎20秒
呢個動作重複四次
即係每邊80秒
火力控制保持中火或者大火
然後拎起攤四至5分鐘
最好放喺架上面
攤夠4-5分鐘後
用返頭先隻pan
放牛油香草
整到Brown Butter
就可以落嚿牛落去煎
保持住中細火 不要太大火
火力過猛，甚至熄火
每邊煎20秒 大約煎三次
每邊60秒
煎完在攤2分鐘
最好放喺架上面攤
就食得啦 咁樣大約會去到
Medium Well七成

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Description

呢個只係參考做法
因為火力煎pan厚度都好影響
所以你必須要嘗試 後調整時間
而且牛扒嘅厚度及重量都有影響

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