葡萄酒酱汁配牛柳,看似一道很常见的西式菜肴,但这期介绍的这一道牛柳每个细节都充满着惊喜。很有劲道的牛筋你一定吃过,那酥脆的牛筋你尝过没有?不要小看这么一个酥脆口感的牛筋片,其实制作的工艺不简单。在广东地区的一些面馆,除了馅料饱满的云吞面之外,还有牛腩面,其中就有一些很有劲道的牛筋在里面。大厨为此突发奇想,将富有胶原蛋白的牛筋切成豆腐一样的形状煮熟,烘干水、挤压、急冻,再将其刨成薄片,再烘干一次,放去油炸一下,它就会膨胀起来,像虾片一样,吃起来是脆的。还 Wine sauce with beef, looks like a very common Western-style dishes, but this one describes the details of this beef is full of surprises. You have to be very energetic tendon eaten, the crisp tendon you have not tried? Do not underestimate such a crisp taste of tendon films, in fact, the production process is not simple. In some noodle restaurants in Guangdong, in addition to filling stuffed wonton noodles, there are beef sirloin noodles, of which there are some very powerful tendon inside. Chef for this unexpected whim, the collagen-rich tendon cut into the shape of the same tofu cooked, dry the water, squeeze, frozen, and then planed into thin slices, and then dried once, put fried For a moment, it expands, like a piece of shrimp, and tastes brittle. also