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标题: 香草煎羊架 [打印本页]

作者: thmpe506 时间: 2014-2-27 22:09
标题: 香草煎羊架

     香草煎羊架做法好简单，只是耗点时间与耐性，非常的好吃，下下酒，更是不错的选择。要是喜欢肉中间带点粉红的，8、9成熟便可，我却要全熟的，撕咬起来更加甘香惹味！  <center><img style="FLOAT: none" title="P1070832_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136090101281.jpg" width="449" height="615"/></center>  <center><img style="FLOAT: none" title="P1070834_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136090206201.jpg" width="494" height="340"/></center>  <center><img style="FLOAT: none" title="P1070835_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/1413609030285.jpg" width="451" height="560"/></center>  <center><img style="FLOAT: none" title="P1070839_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136090319257.jpg" width="490" height="336"/></center>  <center><img style="FLOAT: none" title="P1070840_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136090372703.jpg" width="432" height="545"/></center>  <center><img style="FLOAT: none" title="P1070845_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136090424577.jpg" width="440" height="548"/></center>  <center><img style="FLOAT: none" title="P1070847_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136090847214.jpg" width="470" height="328"/></center>  <center><img style="WIDTH: 441px; FLOAT: none; HEIGHT: 576px" title="P1070848_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136091311517.jpg" width="427" height="539"/></center> 材料：羊架1000g 辅料：橄榄油、蒜盐、糖、酒、黑椒粉 1大匙，罗勒1大匙，孜然粉1大匙，迷迭            香 1大匙 1     备材料2.    把羊架骨之间切开，但肉还是有点相连，加进所有调味料与香草3.    放冰箱腌2小时以上，煎之前取出回温4.    热一不粘平底锅，下橄榄油，投下腌好的羊架，大火煎10分钟，改小火慢煎5.    待羊架煎至你个人喜欢的生熟程度，即可上碟食用            <center><img style="FLOAT: none" title="2014100817512_副本.jpg" src="http://i3.meishichina.com/attachment/201410/18/14136091356764.jpg"/></center>

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