以前很愛看鬼嫁的blog,不知道大家有沒有看呢?鬼嫁在曼谷學藍帶,還攞到熊仔,煮嘅嘢食色香味俱全,係我學習嘅對象。
呢道紅酒牛柳,是咁鬼嫁嘅食譜稍為改良,改良後嘅食譜,甜味重啲,酒味冇咁濃,睇吓大家鍾意邊個多啲就跟邊個煮🙃🙃
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7439-scaled.jpg)
材料:牛柳一條(我的大約一斤)
牛柳醃料:鹽少許、黑椒少許、蒜頭三粒(磨成茸)
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7442-scaled.jpg)
紅酒汁材料:紅酒100 ml、喼汁50 ml、蘋果醋一茶匙、日式料理酒一茶匙、陳醋50ml、生抽50ml、魚露少許、椰糖兩湯匙、洋蔥¼個
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7441-scaled.jpg)
其他:扎肉的繩子
步驟:
牛柳洗乾淨抹乾水,以醃料醃最少30分鐘
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7444-scaled.jpg)
用扎肉的繩子,先固定中央位置
在中間縛十字
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7445-scaled.jpg)
再把肉均勻地扎好
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7446-scaled.jpg)
燒熱煎pan,把肉放進,每邊煎1分鐘自焦香
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7447-scaled.jpg)
在鍋中爆香洋蔥,加入紅酒汁煮滾,把牛柳放進,中火煮4分鐘,反轉肉,中火再煮4分鐘。熄火焗25分鐘
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7449-scaled.jpg)
把牛柳切開,放入紅酒汁即成
![](https://daphnema.kitchen/wp-content/uploads/2020/08/img_7450-768x1024.jpg)