秘方(粉红胡椒子):粉红胡椒子炖羊肉配方
通过
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2018年8月09日更新
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《秘密配方》前情提要
有些人是天才的欺骗者。他们恶搞旧书，恶搞老电影，恶搞老政客。我没那么有趣。我模仿老食谱。华体会体育手机端APP
这是对法国经典的单色诠释牛排盟仍然一种披着碎黑胡椒粉的菲力牛排，经过烘烤，配上白兰地酱、青葱和奶油。美味。但尖锐。这个版本更精致。羊肉和胡椒粒本身一样是粉色的，粉色胡椒粒的热度和口感更加细腻，浸入奶油和干邑白兰地中，就像一个在办公室工作了一整天的女人倒在浴缸里一样。
这道菜的肉和香料都很嫩。而且色调是独一无二的。玫瑰人生!
配方的事实
华体会应用下载
- 3/4磅羊腰肉，切成两块牛排
- 2汤匙粉色胡椒粒，粗磨并分成两半
- 1到2汤匙淡橄榄油
- 1/4杯白兰地
- 1/2杯多脂奶油
- 一汤匙黄油，冷的
方向
把羊肉裹上盐和一半的粉红胡椒粒。
用中火至中火加热sauté平底锅。加入油，然后烤羊肉，每面只煮4到5分钟，五分熟到五分熟。
把羊肉放到盘子里休息。倒出锅中多余的油脂。
把锅关火，加入干邑(退后!)
回到火上，刮起褐色的肉块，炖至一半。
加入奶油和剩下的粉胡椒粒。在盘子里加入肉释放出来的汁液，炖至浓稠。在最后一秒，加入冷黄油，旋转锅，使酱汁光泽。
切厚片的羊腰肉，把酱汁浇在羊腰肉上。
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