每年中秋都會跑去烤肉 可是怎麼烤感覺都差不多 地點 材料 成員 連烤出來味到也都一模一樣....
所以想請問大家有沒有什麼烤肉的撇步或私房料理可以介紹 永遠都是一樣醃料的肉片實在很乏味...
大家雞心根雞尾錐烤前都怎麼處理啊? 我看外面炭烤店好像都先滷過 可是我家滷過後下去烤都太鹹 而且都是滷的味道... (還是醬油要加水?)
Food Network
http://www.foodnetwork.com/food/recipes ... 03,00.html
Kalbi (KAHL-bee): A traditional Korean BBQ meat dish, kalbi is marinated short ribs (either on the bone or cut into pieces) cooked on a grill.
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)
Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
kmg 寫:找塊好牛柳先醃一個晚上
當然是需要"媽媽級"的能人
再整塊像叉燒一樣烤
半熟後再自己切開...爽!!!
誰說烤肉都是一小片薄薄的...都只是沙茶的味道
ljvalue 寫:曾經把柳丁開上蓋,去中心
然後把肉放到裡面蓋起來再下去烤
吃起來香香甜甜還帶汁
就是比較麻煩
而且要烤很久
烤一個大概大家都吃飽了
路邊攤滷味當然是事先滷好再煮熟擺在那邊,evangelion 寫:我是看路邊攤好像都已經是半熟的了 還是說那只是省時間 自己烤醃過生的就可以了?
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