🇯🇵𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙗𝙚𝙚𝙛 𝙧𝙤𝙡𝙡𝙨 𝙬𝙞𝙩𝙝 𝙨𝙘𝙪𝙡𝙡𝙞𝙤𝙣𝙨 𝙖𝙣𝙙 𝙘𝙧𝙞𝙨𝙥𝙮 𝙜𝙖𝙧𝙡𝙞𝙘
去鐵板燒餐廳必點嘅香蔥牛肉薄燒？喺屋企用平底鑊就輕鬆做到🔥 今次買咗超靚嘅日本和牛，入口即溶、油脂香到爆～自己喺屋企整可以用靚嘅材料，仲要極度簡單！包住香脆嘅炸蒜粒同大量蔥花，一口咬落去爆汁又香口😎10分鐘都唔使！有個冇睇我食譜嘅人自己走去炸蒜，然後燶咗🙂↕️炸蒜片，當佢有微微淺金黃色，就要即刻拎返出嚟！
➡️如果大家鍾意可以最後加入燒肉汁，不過我想食原味啲，淨係加咗鹽同黑椒～
➡️個人覺得蒜粒一定要炸到金黃香脆，加埋蔥花嘅辛香，可以完美平衡和牛嘅豐富油脂！💖
➡️牛肉切記唔好煎太久，平底鑊大火快速煎香兩面就可以出鍋，保持肉質嫩滑！裏面微微粉紅色係最正☀️
材料: (2人用)
日本和牛薄切片 200g
蔥花 5湯匙
炸蒜粒 5湯匙
油 ，黑椒，海鹽
做法:
- 鋪平和牛薄片，鋪上適量蔥段及炸蒜粒，再放上另一片牛肉，然後捲起包緊！
- 燒熱平底鑊，加入油，大火放入牛肉捲，先將收口朝下煎定型，快速翻面煎至表面變色（約7-8成熟）
- 再加入鹽和黑椒即可！
Ingredients: (2-3)
Thinly sliced Japanese Wagyu beef 200g
Chopped scallions 5 tbsp
Crispy fried garlic chips 5 tbsp
Cooking oil, black pepper, sea salt
Instructions:
- Lay the Wagyu beef slice flat, top with chopped scallions and fried garlic chips, place another slice of beef on top, and roll it up tightly.
- Heat a pan with oil over high heat. Place the beef rolls seam-side down to sear first, then quickly turn over until browned on the surface (about medium-well).
- Season with sea salt and black pepper, then serve immediately!
