心形牛柳Easy Cook

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>一切一反,原來就可以將牛柳變成心形!唔明?快睇片跟住帝景酒店行政總廚周紹傑師傅點做法,仲會教你煎埋鵝肝。 </p>{/content}[/wgt_tinymce_editor][yee_separator title="" assign="center" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/Vday/LAM_9528_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/Vday/hotelchef_r.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/2" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p style="text-align: right;"><strong>材料:</strong></p>
<p style="text-align: right;">牛柳 2件(每件約200克)</p>
<p style="text-align: right;">鵝肝 2件(每件約40克)</p>
<p style="text-align: right;">牛油 少許</p>
<p style="text-align: right;">鹽 適量</p>
<p style="text-align: right;">黑椒 適量</p>
<p style="text-align: right;">紅酒 50毫升</p>
<p style="text-align: right;">意大利黑醋 20毫升</p>
<p style="text-align: right;">燒汁 50毫升</p>
<p style="text-align: right;">沙律菜 適量</p>
<p style="text-align: right;">燒薯仔 適量</p>{/content}[/wgt_tinymce_editor][/yee_column][yee_column width="1/2" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p><strong>做法:</strong></p>
<p>1.燒熱油,放入牛柳,再下牛油煮溶。</p>
<p>2.牛柳逐面煎香,4至5分鐘可達七成熟,上碟備用。</p>
<p>3.燒熱鑊,下油,調細火,放入鵝肝逐面煎香,加鹽及黑椒調味。</p>
<p>4.加入紅酒及黑醋煮稠。</p>
<p>5.加入燒汁煮勻,取起鵝肝放牛柳上。</p>
<p>6.熄火加入牛油煮溶。</p>
<p>7.碟上放好沙律菜、燒薯仔、牛柳、鵝肝,淋上紅酒汁即成。</p>{/content}[/wgt_tinymce_editor][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>&nbsp;</p>
<p><strong>小貼士:</strong></p>
<p>1.燒薯仔做法,將薯仔連皮烚至八成熟,切小塊,以鹽調味,放入焗爐烘10分鐘。</p>
<p>2.煎鵝肝前需燒熱鑊,下油後轉慢火,鵝肝才不易黏底和燶。</p>
<p>&nbsp;</p>
<p>更多相關文章:<a href="?option=com_content&view=article&id=168">心形Tiramisu教室</a></p>
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