牛肩扒問題(成寸厚個隻)

稱肉眼扒,一般厨師介紹都係肉眼扒來自澳洲比較好及容易購買到
優質,好易煎,我就算在家煮都有好水準,每面用高温煎二分半鍾便
夠,除非你喜歡吃半熟,就減些小時間吧=[

牛肩扒 = beef shoulder, normally it calls beef chuck. 肉質 is very tough, at least 2 - 2.5 hours to cook to be soft. in western cooking, they use red carrot, celery, onion, garlic and tomato to boil it until it is soft. It is very good for the soup. It cannot be pan-fried.