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鵝肝牛扒
又去 Foodmen 優質食材專門店買食材，看見有鵝肝及熟成牛，二話不說把放進購物籃，趁假期享受一下！熟成牛肉味濃而且無筋，鵝肝也香脆，一起放進口超享受的😍
下面會分享煎鵝肝的小技巧！
1️⃣ 鵝肝不用解凍，煎前將鵝肝放冷藏格約十分鐘稍為解凍便可，太軟不好煎！
2️⃣ 燒熱平底鑊鑊後，不用加油直接將鵝肝放入，用中小火每面煎約一分鐘，期間不要翻動鵝肝，否則容易弄散鵝肝
3️⃣不用拍上生粉，否則生粉吸收油脂之後，會令鵝肝變得油油的🙈
煎牛扒汁要靠經驗，打算會拍短片分享，大家期待一下吧！
【情侶晚餐自家煮】為你的愛人煮一塊專屬嘅心型牛扒
為咗慶祝同honey嘅拍拖紀念日
特別買咗一set 心型牛扒套餐
簡簡單單響屋企輕鬆煮
又唔洗周圍搵食材
對於上班族或者疫情關係唔方便經常外出嘅朋友
確係方便得多👍🏻
第一次見形狀咁靚嘅心型牛扒😍
大大塊個心形煎完仲好靚
簡單海鹽同即磨黑椒調味
已經勁好味😋
香煎鵝肝配法包
厚切鵝肝真係好味到不得了
紅蝦輕輕一煎
帶子刺身解凍就食得
Risotto 另加蒜蓉洋蔥粒牛油及蘑菇煮
好易掌握又有餐廳水準
心太軟係現成嘅
入oven或Airfry 10分鐘就搞掂
仲有好出色嘅流心效果👍🏻👍🏻
懶懶地新手零技巧
都煮到看似專業似模似樣嘅情人晚餐
響屋企撐枱腳
永遠最relax最開心嘅～
—————
好多人問呢個心形牛扒set
一次過同大家開心分享啦😁
價錢真心超值～
💝情人節心型牛扒套餐💝
🐮美國安格斯頂級心形肉眼扒1 件
🦆匈牙利鵝肝 100g
🦐阿根廷紅蝦2L 2 隻
🍴日本北海道刺身帶子 4 粒
🤎意大利心太軟 2 個
🇮🇹意大利燉飯 1 盒
🍶日本清酒 1 支
Early Bird早鳥優惠價(2月5日前訂購) $488 (原價$588）
🚛滿$600免費送貨
(*未滿$600另加$60送貨費用)
訂購連結
🛒網站選購👉🏻https://bit.ly/34OwoOs
📱WhatsApp快速下單👉🏻https://bit.ly/3hp1PDW
今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁
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SANISWISS 🇨🇭消毒除油除味（只限香港）
📎https://www.saniswiss-hk-shop.com/
只限馬拉， 新加坡粉絲連結
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♦️Vip Code:maria 2♦️
Whatsapp🔻64188222
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護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com
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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾
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中英對照食譜
再一次多謝義工團的幫忙🙇♀️🙇♀️
💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.
第二集 Grand Hyatt Steakhouse
君悅酒店的扒房，打從開張以來，其復古歐陸式裝潢，加上高質素牛扒，吸引不少名人食家幫襯，大讚這裡是全城最佳扒房，麥玲玲師傅也是其中之一。
Steakhouse所在位置，就是從前酒店旁邊JJ的士高，現時改成餐廳，裝潢一樣有品味。
沿著樓梯上去，燈光幽暗，情調浪漫，餐廳樓底高，周圍放滿古典書櫃、仿古油畫、歐陸式古董傢俬、絲絨布幔，中間還有一個open kitchen，揀個舒服位置坐低，聽住音樂享受靚牛扒，氣氛一流。
今次麥玲玲師傅跟大家介紹她的心頭好。
必吃的是最受歡迎的美國頂級肉眼扒，肉質鮮嫩多汁，大廚先將牛扒快速燒脆後，再放入烤爐，用900度高溫烤2鐘，medium rare剛剛好，有炭香，又有油脂香，18安士只是三百元，分量多，三個女仔都夠食，男士吃，肯定滿足。
除了吃牛扒，Steakhouse比其他扒房有更多不同選擇。頭盤的煎蟹餅配蛋黃醬，用美國Maryland藍蟹蟹肉配蛋黃醬，鋪些麵包糠來炸，是美國東岸招牌菜；海鮮和生蠔同樣吸引，法國生蠔、阿拉斯加巨蟹腳，美國大蜆和澳洲青口等，肥大鮮甜，且做足解凍工夫，不會一朕雪味。主菜如西班牙豬扒及澳洲羊扒，都是麥玲玲師傅推介給不吃牛的朋友。
不過，說到最愛，一定是這裡的salad bar，百多元自助任食，有大量新鮮蔬菜，由薯仔、磨菇、粟米、蘆荀，以及罕見的未經基因改造的復古蕃茄......用眼望都知道爽脆。另外還有西班牙40個月黑毛豬火腿、挪威煙三文魚、法國鵝肝醬等，對很多人來說，是非常豐富的晚餐。
最後，記得試試這裡的復古美式甜品：云尼拿雪糕新地，雪糕是自家製，用一部價值幾百萬的雪糕機製造，打入的空氣少，雪榚出奇軟滑，奶香味濃。
喜歡經典風格的你，不可錯過本集內容﹗
Grand Hyatt Steakhouse
地址：灣仔港灣道1號君悅酒店2樓
電話：2584 7722
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