低温带骨小牛肉眼 Beef Rib Prime of Low Temperature
低温带骨小牛肉眼 Beef Rib Prime of Low Temperature
材料 小牛带骨肉眼220克，南瓜泥、土豆、蔬菜各适量，盐、黑胡椒碎各少许，橄榄油20克。
制作方法
1 将牛肉在室温下放置1小时，再撒上盐、黑胡椒碎，腌制10分钟。
2 将牛肉放入食品塑封袋中，加入橄榄油，塑封。
3 将牛肉放入恒温60℃的水中，用低温慢煮1小时。
4 取出牛排，放入油锅中，待两面煎上色，出锅装盘。
5 搭配牛肉原汁，点缀南瓜泥、土豆、蔬菜即可。
Ingredients
Beef rib prime 220g
Pumpkin puree Appropriate
Potato Appropriate
Vegetable Appropriate
Salt A little
Black peppercorn A little
Olive oil 20g
Procedures
1 Place the beef at room temperature for an hour, sprinkle with salt and black peppercorn, cure for ten minutes.
2 Place the beef in the food plastic bag, add olive oil, sealed.
3 Put the beef in the water at a constant temperature of 60℃, simmer for 1 hour at low temperature.
4 Take out the steak, put in the pan with oil, color both sides, and dish up.
5 Match with beef juice, intersperse pumpkin pure, potato, vegetable.
王松鹤
Wang Songhe
Western Food Supervisor Shenyang Crowne Plaza Hotels
西餐专业委员会会员，从业5年，先后在沈阳、杭州等四家国际星级酒店任职。擅长意大利菜、德餐菜系，对日本料理、法国菜、东南亚菜也有研究。
Member of Western-style Food Professional Committee, 5 years of practice in Hangzhou, Shenyang and other four international star hotels, skilled in Italian, German, Japanese, French, Southeast Asian dishes.