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这篇文章的共同创作者是 Sasha Reyes. Chef Sasha Reyes是Artisan Personal Chefs的所有者和行政总厨。她从事食品行业逾20年,专门提供私人晚宴服务,给专业运动员量身定制运动营养计划,以及举办烹饪课程。Reyes大厨在2011年毕业于亚利桑那烹饪学院,获得了烹饪艺术、烘培和餐馆管理学位。
本文引用了7条参考,详情参见页面底部。
这篇文章已经被读过2,150次。
牛肩肋排很容易与其它人们喜爱的牛排混淆,但其实它们之间的差别很大。牛肩肉属于主要切割部位,也就是最早切割下来的大块牛肉。因为牛肩肋排来自牛的肩部,所以肉质比较硬实,不能像肋眼牛排或T骨牛排一样烹饪。其实,无骨牛肩肋排也能用烤箱烤到入口即化。尝上一口,你就知道物廉价美的牛肩肋排为什么如此受欢迎了!
步骤
小提示
- 牛肩肋排和软嫩的肋眼牛排来自牛的不同部位,所以需要用低火慢慢地烘烤。
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参考
- ↑ https://www.thekitchn.com/easy-dutch-oven-pot-roast-recipe-23105460
- ↑ https://www.seriouseats.com/recipes/2009/10/perfect-pot-roast-recipe-pioneer-woman.html
- ↑ https://www.beefitswhatsfordinner.com/recipes/recipe/55598/classic-beef-pot-roast
- ↑ https://www.allrecipes.com/recipe/219640/cross-rib-roast/
- ↑ https://www.thekitchn.com/easy-dutch-oven-pot-roast-recipe-23105460
- ↑ https://www.allrecipes.com/recipe/219640/cross-rib-roast/
- ↑ https://www.food.com/recipe/cross-rib-roast-61718
- ↑ https://www.thekitchn.com/easy-dutch-oven-pot-roast-recipe-23105460
- ↑ https://youtu.be/myero4DV48I?t=207
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