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原料
French cutlets: , rosemary: , oyster sauce: , mint sauce: , salt: , butter:
步骤
1准备材料
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2大概提前三小时腌制。当然提前一小时不是不可以可是越长时间越入味啦~ 适量oyster sauce,mint sauce,现磨海盐(这个optional因为oyster sauce本身已经有咸味)抹匀在cutlets上
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3rosemary拿一支,只取叶子加入腌制中,其余备用
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4(约三小时后)热锅下黄油,抹匀。 bubble up后关小火
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5下cutlets与剩余rosemary同煎
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6(个人喜好Mediumrare)所以在看到这样状态时即翻面,同理两面金黄时出锅。这样切开后里面应该是略带粉红并相当juicy的
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7讲究的摆盘下面应该是fresh salad或者至少是fresh rosemary的!(夜已黑不敢进花园了咩
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