Saturday, January 18, 2014

又鋸扒


喺 South Melbourne Market 買咗啲牛扒,

有3塊 Porterhouse,

1 塊 rib eye,

4塊扒已經過 2kg 重,

承謂 A$45,

屋企仲有幾粒白菌,

就用咗嚟煮蘑菇汁,

因為呢幾日熱到 C,

連續幾日 40 幾度,

幾大都唔開焗爐啦,

咁所有焗薯, 焗南瓜欠奉,

整咗個清涼可口嘅 mango salsa 做拌碟!


醃牛扒汁﹕
1/4 杯陳醋 balsamic vinegar
1/4 杯喼汁
1/4 杯生抽
1/4 杯 olive oil
2 茶匙 Dijon mustard
2 茶匙蒜蓉
鹽, 黑椒粉調味



啲牛扒成吋幾厚,

所以每面要煎5分鐘, ( medium rare )







30 comments:

  1. 澳洲咁熱架,呢幾日氣温就有十二三度左右,而且有寒冷訊號添。

    ReplyDelete
  2. 如今全球暖化,熱浪更是來得猛烈。熱到咁,點消暑?

    ReplyDelete
  3. 個蘑菇汁易唔易整呀?

    ReplyDelete
    Replies
    1. 好易架, 今晚過嚟睇啦!

      Delete
    2. 等我今晚過黎睇個蘑菇汁點整, 講埋mango salsa丫

      Delete
  4. 熱都係唔好慢慢煎,咁焗1樣好靚樣呢~~

    ReplyDelete
    Replies
    1. 梗唔係啦, 開焗爐咪搞到成屋熱哂

      Delete
  5. 成碟野好靚! 好似去酒店食咁.

    ReplyDelete
    Replies
    1. 去酒店食所有拌碟和汁要逐樣計架!

      Delete
  6. 呢份餐如果响出面食一定唔平,自家製平靚正......

    ReplyDelete
    Replies
    1. 呢份餐係出面食一定係貴架啦

      Delete
  7. 正到冇朋友,你食咗Porterhouse定rib eye呀?

    ReplyDelete
    Replies
    1. 二少爺食 rib eye, 我食 porterhouse

      Delete
  8. can you provide the recipe for the 蘑菇汁? Thank you.

    ReplyDelete
  9.  煎牛扒看經驗,我有次煎到好老

    ReplyDelete
  10. 個扒靚到...
    咁厚, 每面煎完5分鐘之後仲洗唔洗焗?

    ReplyDelete