沙茶醬炒牛肉, 烤salmon

周日晚飯—

沙茶醬炒牛肉—用ROLL的處理牛肉的方法,也是買的FLANK STEAK,牛肉兩麵敲一敲,逆文路切,放一點蘇打粉水,捏一捏,放蛋清, 捏一捏, 放生抽,酒,捏一捏, 加澱粉,又捏一捏,最後拌一點油, 進油鍋, 炒斷生,取出, 油鍋炒香洋蔥,加2勺沙茶醬,1勺醬油,1/2勺糖,炒一炒,加牛肉拌勻,好了.

這還真是我有史以來做的最嫩的炒牛肉呢,那功夫真值得,這牛肉給我伺候可好啦,可是還是不象ROLL的牛肉好看.



涼拌海薾和北極貝—檸檬汁,鹽,味精,麻油,香菜,薑絲, 海薾(泡過水,燙過開水), 北極貝(解凍,衝過冷水).



台灣香腸炒葫蘆瓜.



清炒芥蘭.



周一晚飯—

烤salmon- salt and pepper both sides of salmon, place salmon on a bed of thinly sliced sweet onion on a baking tray, mix mayo and Dijon mustard (4:1), spread this sauce over salmon top. Pre-heat oven to 500F, bake salmon for 10 min, make sure do not over bake salmon, the center should be still little pink. I like to bake this for my parties and my friends love it. If you have some dill to sprinkle on top, it'll look very nice to serve for your parties.

Rosemary and garlic flavored roasted finger potatoes and carrots, steamed broccoli as sides.














謝謝大家的瀏覽.