中文介绍

英文解说

中文介绍

堂煎安格斯牛仔骨，牛肉类菜谱。主料：安格斯牛仔骨一件 2.5两（一位用）；

辅料：樱桃番茄1只，蜜桃1件；

调料：牛油10克,日式烧汁50克,花雕10克；

堂煎安格斯牛仔骨的烹饪方法：

1、牛仔骨砍件成形 以125克为准 用蔬菜汁腌制；

2、不沾镬落牛油 放入牛仔骨两面煎香 至仅熟（熟度可咨询客人意见） 洒上花雕后上；

3、在牛仔骨旁摆上蜜桃、番茄伴边；

4、烧汁用牛油煮滚 推芡后淋在牛仔骨面即可。

烹饪操作关键：牛仔骨煎的熟度把握好。

英文解说

Angus Hall fried ribs, beef recipes.

Ingredients: Angus ribs an 2.5 two (one use);

Accessories: cherry tomatoes 1, Peach 1;

Sauce: 10 grams butter, 50 grams of Japanese-style sauce, Huadiao 10 grams;

Angus Hall fried method of cooking ribs:

1, the ribs 125 grams of cut pieces forming the subject with a pickled vegetable juice;

2, non-stick pan into the ribs off the butter and fry both sides until just cooked (cooked degrees may consult the guest comments) sprinkled on after Huadiao;

3, put the ribs next to the peaches, tomatoes, with sides;

4, push the gravy thicken with butter and bring to boil and pour over ribs after the plane can be.

Cooking operation key: ribs cooked degree of frying grasp.