Name: Canada Grain Fed AAA Beef Top Blade Muscle Sliced (200g)
SKU: 6a2226bf1edfec29da771cce
Price: 48.0 HKD
Availability: InStock

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Canada Grain Fed AAA Beef Top Blade Muscle Sliced (200g)

Carefully selected Canadian cattle, grain-fed for consistent quality and flavor.
Thinly sliced from the shoulder section (fatty beef slices) — firm yet tender, with natural connective tissue.
Richly layered mouthfeel, tender and juicy with fine marbling that enhances taste and succulence.

全單購買滿HK$500.00，即享免運優惠 on order

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Description

加拿大穀飼AAA牛肩胛肥牛片 200g（雪櫃解凍）

洋蔥半個（切絲）

蔥 2條（切段）

蒜蓉 1茶匙

醬油 1湯匙

蠔油 1茶匙

糖半茶匙

胡椒粉少許

生粉水適量（可選）

油適量

步驟（港式洋蔥炒肥牛）

解凍與處理

肥牛片提前一晚放雪櫃下格解凍。煮前10分鐘取出，室溫回溫。

注意：肥牛片好薄，千祈唔好用水沖洗，直接用廚房紙輕輕印乾即可。

準備醬汁

小碗混合：醬油1湯匙、蠔油1茶匙、糖半茶匙、胡椒粉少許、水2湯匙，拌勻備用。

快炒肥牛

大火燒熱鑊，落油1湯匙，燒至出煙。

放入肥牛片，盡量攤平唔好重疊。

快炒約30秒至變色（約七成熟），即刻盛起備用。

唔好炒太耐，否則會變韌。

炒洋蔥

同一個鑊（唔使洗），加少少油，中火落洋蔥絲，炒約1分鐘至微微透明及帶焦香。

合炒

加入蒜蓉、蔥段，大火爆香約15秒。

倒入步驟2嘅醬汁，煮滾。

將肥牛片回鑊，快炒20秒至均勻沾滿醬汁。

如果喜歡多汁，可加少許生粉水勾芡（生粉+水1:1，逐少加）。

上碟

即刻上碟，可配白飯或撈烏冬。

其他食法（火鍋用）

簡單淥熟：水滾後，用筷子夾住肥牛片，淥8-10秒變色即可。

建議蘸料：日式芝麻醬、柚子醋、或港式沙茶醬加蒜蓉。

貼士：牛肩胛肥牛油花平均，淥完唔會散，入口有咬口又唔韌。

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Canada Grain Fed AAA Beef Top Blade Muscle Sliced (200g)

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