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西餐主厨示範，“最美味牛肉料理” 。酒香肉軟嫩，麵粉鎖汁水。
Автор: 百家菜 Cook Easy & Eat Well
Загружено: 4 дек. 2024 г.
Просмотров: 768 просмотров
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紅酒牛肉，酒香肉軟嫩。烤箱版做法，風味最佳。牛肉下鍋，經梅納反應，釋出鮮味。再以麵粉鎖住肉汁。烘烤過程，受熱均匀全面。最後拌入鮮奶油，增加口感層次。
專攻西餐的厨師 Hsieh Fu分享家庭版紅酒牛肉做法。
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