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[好廚藝] 美國無骨牛小排料理

今天來料理新竹愛買買的美國無骨牛小排,這次買的是89.9元/100g的共323g (16.7盎司)290元。

因為是昨天加工的,所以趕著賣掉吧,特價204元

想想,今天就要吃掉不如就買這個吧~挖賽~還真是划算到家吃到撐!XD

回家用新鍋子 - 義廚寶絕色系列料理牛排啦~

這次是牛小排,還是採取之前的方式。

第一階段:先將油放進去,再把牛排都排好,開中火蓋蓋子,大約等五分鐘後,把蓋子打開翻面進入第二階段。

第二階段:再把蓋子擺回去,小火煎五分鐘(7分熟)。

因為牛小排好像比之前煎的霜降牛排厚,所以用原來的煎法會變六分熟,有點生......(所以如果要熟一點可以在第二階段煎久一點)

後來又丟回去煎一下下。

把海鹽撒在IKEA買的大圓盤上,上菜囉~:)

牛小排出爐囉~



六分熟牛小排
油亮油亮的牛小排

我發現,愛買買的牛排真的怎麼煎都好吃......

我開始懷疑,究竟外面一兩百的牛排館,是用多便宜的牛排...?

怎麼吃起來口感這麼綿......這麼沒口感啊...orz

倒不如自己煎煎囉~不過缺點是有點油...鍋子清起來比較費力~:P

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