steak pan then oven的八卦， Yahoo名人娛樂都在討論：

⬇️⬇️English recipe follows ⬇️⬇️
香煎斧頭扒：

材料：
斧頭牛扒1件

處理：
牛扒解凍後，用廚紙索乾牛扒上的水分。

烹調：
1. 大火燒熱鑊。
2. 放斧頭扒，每面煎1分鐘。
3. 一面煎了1分鐘，反轉牛扒再煎1分鐘。
4. 牛扒邊都要煎1分鐘。
5. 夾牛扒上碟，兩面掃勻雞蛋白。
6. 加入調味料：
a. 海鹽1茶匙
b. 黑胡椒1茶匙
c. 檸檬葉碎
搽勻牛扒。

預備焗爐：
1. 先預熱焗爐3分鐘。
2. 放一隻碟在焗爐內盛載油分。
3. 用“燒烤功能”，放牛扒在焗爐最高的一層，焗30分鐘。
4. 過了15分鐘，取出牛扒反轉，再焗餘下的15分鐘。
5. 又焗了另外的15分鐘，取出牛扒，放牛油1小塊在牛扒上。
6. 在牛扒上，鋪上錫紙，蓋住3分鐘。
7. 完成，可享用。

Pan-fried Tomahawk steak:

Ingredients:
Tomahawk steak 1 pc

Preparation:
Defrost the steak, dry it with kitchen towel.

Steps:
1. Heat up the wok at high flame.
2. Put Tomahawk steak in wok, fry for 1 minute.
3. Fry one side for a minute, then flip it over frying for another 1 minute.
4. Fry the edge of the steak for a minute as well.
5. Put the steak on plate. Brush egg white on both sides of it.
6. Add seasonings:
a. Sea salt 1 tsp
b. Black pepper 1 tsp
c. Fragrant coleus crumbs
Brush all over the steak.

Get ready for an oven:
1. Preheat the oven for 3 minutes.
2. Put a plate at the bottom inside the oven.
3. Use "barbecue function", put the steak at the top inside the oven. Bake for 30 minutes.
4. Fifteen minutes later, take out the steak and flip it over. Bake for the rest of 15 minutes.
5. Have been baked for another 15 minutes. Take out the steak, brush a small cube of butter on it.
6. Put an aluminum foil on steak. Cover it for 3 minutes.
7. Complete. Serve.

煎牛扒最正確方法https://youtu.be/Ht--lne9Mno

煎牛扒煎panhttps://youtu.be/BpnRuuzYg88

日式薯仔粟米大蝦沙律https://youtu.be/DaUD3x-PEgk

電飯煲茄汁意粉https://youtu.be/0Rt12JcreBA

?西餐?西湯?意粉類 (系列播放清單)https://youtube.com/playlist?list=PLkU_SdeTtB_RgptP6BxSe53BXZFB7lzvC

???我有900多條片?大家入呢個網址 ?全部可以睇曬?
https://goo.gl/cuyAZa hip???

??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??

Grilled Australia Tomahawk Steak ? Intense Beef Flavor, Incredibly Tender & Succulent??

【材料/動画内の半量】
お肉の準備
・ひき肉　300g
・塩　2.5g
・氷1個

玉ねぎの準備
・オリーブオイル小さじ2
・玉ねぎ　1個
・塩　ちょっぴり
・重曹　ちょっぴり

つなぎ
・お麩　23g
・牛乳　15g
・全卵　1個
・ケチャップ　小さじ1
・ナツメグ　少々
・オールスパイス　少々
・黒胡椒　少々

ソース
・赤ワイン　大さじ4
・水　大さじ3
・中濃ソース　大さじ2
・ケチャップ　大さじ2


【準備】
・ひき肉はしっかり冷やしておく
・玉ねぎをみじん切りにする
・お麩をすりおろすかフードプロセッサーで粉末状にする
・オーブンで焼く場合は、焼く前に170℃に予熱する


【作り方】
1. 【玉ねぎ】フライパンにオリーブオイル小さじ2をひき、みじん切りにした玉ねぎを炒める
2.　塩・重曹をちょっぴり入れ、あまり動かさずに火をかけていく
3.　玉ねぎから水分が出て、煮詰まっていくと色付いてくるのでそうなったら混ぜながら炒める
4.　きつね色になったら、ボウルに入れて冷ましておく
5. 【ひき肉】別のボウルにひき肉300g・塩2.5g・氷1個を入れ、よくこねていく
6.　氷が飛ばないように注意し、擦り付けるようにこねていく
7.　粘りが出たらラップをして冷蔵庫で待機させておく
8. 【肉だね】冷めた玉ねぎのボウルに、細かくしたお麸23g・牛乳15g・卵を1個・ケチャップ小さじ1・ナツメグ少々・オールスパイス少々・黒子少々を入れる
9.　ヘラでざっくり馴染むまで混ぜたら、ひき肉の方に入れて手早く混ぜ合わせる
10. 【焼く(フライパン)】フライパンに油を薄くひいて中火で熱し、真ん中を軽く凹まし丸く成形したハンバーグを焼いていく
11.　片面数分焼いて香ばしい焼き色が付いたら裏返す
12.　弱火にして蓋をし、15~20分焼く
13. 【焼く(オーブン/170℃に予熱)】オーブン可のフライパンに油を薄くひいて中火で熱し、真ん中を軽く凹まし丸く成形したハンバーグを焼いていく
14.　片面数分焼いて香ばしい焼き色が付いたら天板ごと170℃に予熱したオーブンにいれ15~20分焼く
15. 【焼き上がりの見極め】1番大きい(1番厚い)ハンバーグの中心部まで温度計を刺し、80℃以上になっていればOK
16. 【焼き時間の目安】15分→中心温度計80℃くらいでジューシー柔らか、20分→中心温度90℃以上くらいでよく焼き香ばしく
17. 【焼き上がり】すぐカットすると肉汁が溢れ出すので、少しずつ休ませてから食べるのがおすすめ(温度計を刺しただけで溢れ出します)
18. 【簡単ソース】ハンバーグを焼いたフライパンを洗わずそのままに、赤ワイン大さじ4を加えて熱し、アルコールを飛ばす
19.　水大さじ3・中濃ソース大さじ2・ケチャップ大さじ2を加えて混ぜ、とろっとするまで煮詰めて出来上がり


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↓using translation software.


[Half of the ingredients/video]
Prepare the meat.
*Ground meat 300 g
*Salt 2.5 g
*1 piece of ice

Prepare the onion.
*2 teaspoons olive oil
*1 onion
*A little salt.
*A little baking soda.

joint
*Wheat gluten 23 g
*15 g of milk
*1 whole egg
*1 teaspoon ketchup
*a little nutmeg
*a little allspice
*a pinch of black pepper

Source
*4 tablespoons red wine
*3 tablespoons water
*Japanese Worcestershire-style Sauce 2 tablespoons
*2 tablespoons ketchup


[Preparation]
*Chill the ground meat well.
*Mince the onion.
*Grate the wheat gluten or powder it in a food processor.
*When baking it in the oven, preheat it to 170 ° C before baking it.


[How to make it.]
1.[Onion] Add 2 teaspoons of olive oil in a pan and stir-fry the minced onion.
2.Add a bit of salt and baking soda. Cook it without moving it around too much.
3.The moisture will come out from the onion and it will brown as it boils down so mix it as you stir-fry it.
4.When it becomes light brown, put it in a bowl and cool it.
5.[ground meat] Add 300 g of ground meat, 2.5 g of salt and 1 piece of ice in a different bowl and knead it well.
6.Be careful not to let the ice splash and knead it as if rubbing it.
7.Cover it with a plastic wrap when it becomes sticky and let it sit in the fridge.
8.[It's meat.] Add 15 g of finely chopped wheat gluten, 23 g of milk, 1 egg, 1 teaspoon of ketchup, a bit of nutmeg, a bit of allspice and a bit of kuroko in the bowl with the cooled onion.
9.Mix it with a spatula until it blends in. Add it to the ground meat and quickly mix it together.
10.[Grill (Frying pan)] Lightly spread oil in a pan and heat it over medium-heat. Lightly dent the center and cook the round shaped hamburger steak.
11.Cook one side for a few minutes. When it browns nicely, turn it over.
12.Turn it to low-heat and cover the lid. Bake it for 15 to 20 minutes.
13.[Grill (Preheat the oven to 170 ° C.)] Lightly spread oil in an ovenable pan and heat it over medium-heat. Lightly dent the center and cook the round shaped hamburger steak.
14.Bake it for a few minutes on one side. When it browns nicely, put it along with the baking sheet in the oven preheated to 170 ° C and bake it for 15 to 20 minutes.
15.(the thickest) [Determining when it has finished baking.] Poke a thermometer through the center of the largest hamburger steak. It will be fine if it is over 80 ° C.
16.[Approximate baking time] 15 minutes → center thermometer 80 ° C, juicy and tender. 20 minutes → center thermometer 90 ° C, well-done and fragrant.
17.[It is baked.] The juices will overflow if you cut it right away, so I recommend letting it rest for a while before eating (just by inserting a thermometer.).
18.[Easy Sauce] Add 4 tablespoons of red wine and heat it without washing the pan in which the hamburger was cooked then evaporate the alcohol.
19.Add 3 tablespoons of water, 2 tablespoons of Japanese Worcestershire-style sauce and 2 tablespoons of ketchup and mix it. Boil it down until it thickens and it will be complete.