西餐也有快手菜——俄式红酒煎羊排

2024-05-03 18:06:58 408

西餐也有快手菜——俄式红酒煎羊排
家里的背脊小切真的太多了,没办法这是第二天做了,未来几天大家还会看到哦。我要说的是,西餐可不都是好像Brown Sauce需要花时间熬制的,也有超级美味的快手菜。

今天的这道红酒煎羊排配西葫芦,是俄式的做法。其中用到一款调料俄文冈——也就是我们常说的披萨草。味道很是独特。

Details of ingredients

  • 背脊小切120g
  • 小土豆3只
  • 红葱头2只
  • 独头蒜2只
  • 西葫芦80g
  • 迷迭香5g
  • 披萨草3g
  • 红酒50ml
  • 3g
  • 15g
  • 黑胡椒面5g
  • 黑胡椒颗粒3g

Technique

  • 难度简单
  • 工艺
  • 口味咸甜
  • 时间二十分钟

Steps to make 西餐也有快手菜——俄式红酒煎羊排

  • 1.新上市的小土豆,不用去皮的哦。红洋葱2只。
  • 2.羊排用厨房纸巾吸去雪水,然后用盐、黑胡椒面、黑胡椒颗粒、蒜蓉和鲜迷迭香碎腌制2-3个小时。没有迷迭香也可以不放,传统是没有的。
  • 3.炒锅下少许色拉油,中大火,4成热,先下入羊排迅速地将两面煎一下,然后改小火,一面煎30秒,然后翻面,总计煎3分钟,盛出备用。
  • 4.用煎羊排剩下的油,烧热后,下入腌制羊排的蒜蓉、迷迭香碎,炒香后,下入红洋葱碎和披萨草,继续翻炒出香味。
  • 5.下入土豆块翻炒,炒到土豆透明。
  • 6.下入红酒、清水、糖,黑胡椒面、黑胡椒颗粒,根据自己的口味加盐,烧至汤汁浓稠。摆盘,淋在羊排上。再搭配清炒西葫芦一起食用。
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