煎小牛T骨 Fried Calf T-bone

煎小牛T骨 Fried Calf T-bone

杨 宇

Yang Yu

餐饮总监 阜新市凯伦咖啡店

F&B Director Fuxin Karen Cafe

西餐专业委员会秘书长，1999年从事西餐工作。2011年担任阜新市凯伦咖啡店餐饮总监至今，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, worked in the Western food in 1999, the director of food and beverage at Karen Cafe from 2011, skilled in Chinese Cooking Cuisine, traditional Italian dishes, Japanese cuisine.

材料 小牛T骨1片，土豆片80克，小蘑菇50克，盐、黑胡椒、黑胡椒汁、植物油、黄油各适量。

制作方法

1 将小牛T骨用盐、黑胡椒、油腌制10分钟。

2 锅中加油烧热，下入小牛T骨煎至所需程度。

3 将配菜用黄油炒熟。

4 将小牛T骨、配菜装盘，搭配黑胡椒汁即可。

Ingredients

Calf T-bone 1pc

Potato chips 80g

Little mushroom 50g

Salt Appropriate

Black pepper Appropriate

Black pepper sauce Appropriate

Vegetable oil Appropriate

Butter Appropriate

Procedures

1 Calf T-bone is marinated with salt, black pepper, oil for 10 minutes.

2 Put the oil into the pot to heat, fry the calf T-bone to required level.

3 Cook the jardiniere with butter until done.

4 Put the calf T-bone and jardiniere in plates, and match with black pepper sauce.