白汁小牛肉 White Juice Veal

白汁小牛肉 White Juice Veal

材料 小牛腩300克，牛奶200毫升，鸡蛋3个，面粉、黄油各50克，盐、胡椒粉、香叶各少许。

制作方法

1 将小牛腩切块备用。

2 将小牛腩块放入清水中，加入香叶煮至软烂。

3 锅中加入黄油炒至面粉熟透，再加入牛奶烧开。

4 加入鸡蛋黄迅速搅拌均匀，再下入煮好的小牛腩块。

5 将汁收稠后装盘即可。

Ingredients

Beef brisket 300g

Milk 200ml

Egg 3pcs

Flour 50g

Butter 50g

Salt A little

Pepper A little

Myrcia A little

Procedures

1 Cut the beef brisket into pieces and set aside.

2 Put the small pieces of beef brisket in clean water, add myrcia and boil them until softly rotten.

3 Add the butter in pan to fry until the flour is well done, and then add the milk to boil.

4 Add egg yolk quickly stir evenly and then put in the small cooked beef brisket.

5 After the juice is thickened and put it into the plate.

杨文飞

Yang Wenfei

厨师长 阜新市凯伦咖啡店

Leader Chef Fuxin Karen Cafe

西餐专业委员会秘书长，2004年从事餐饮工作，曾任阜新市广宇海鲜皇宫厨房部主管。2013担任阜新市凯伦咖啡店厨师长至今。擅长中式烹饪料理、传统意大利菜、日本料理。

Secretary General of Western-style Food Professional Committee, engaged in food and beverage work in 2004, and served as director of the imperial palace Guangyu seafood kitchen in Fuxin, the director of Karen Cafe so far, skilled in Chinese Cooking Cuisine, traditional Italian dishes, Japanese cuisine.