煮:tenderloin two-way

有時間,sunday dinner 梗係要食好啲!

{牛柳兩食}

  1. 牛柳塗抹玫瑰鹽、黑椒及 organic rice bran oil。燒熱平底鑊,煎至兩面上色,放入焗爐,230°C 焗至牛肉變圓、壓按時「肉感」跟拇指「雞脾肉」位一樣,取出。靜置最少 5 分鐘。
  2. organic balsamic vinegar、日式おろし(大根蓉)沙律汁、檸檬汁及少許糖撈勻,試味,逐少拌入白飯至合口味。搓成壽司飯團。
  3. 爆炒適量洋蔥絲至軟及透明,離火。下薑味烤汁、柚子醋及麻油成洋蔥汁。
  4. 牛柳切片,一半淋上洋蔥汁成 tataki,另一半鋪在飯團上成他他壽司,肉面放一點點薑蓉裝飾兼提味。

{啤註:飯必須先擱涼,否則會吸收過多調味汁。}

 

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