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烤肉有撇步！鎖肉汁薄片10秒厚片30秒

Sep 5th 2013, 08:19

東森新聞 –

中秋烤肉要大飽口福，妙招可不少，擁有7年經驗的燒烤店長，獨家教戰最美味的烤法，鎖住飽滿肉汁，燒烤的黃金秒數就是關鍵，像是薄片只能停留10秒，難處理的海鮮大明蝦，有火烤三步驟，香噴噴的香魚要先烤魚肚，就能烤出鮮甜好滋味。

肉片在烤爐上滋滋作響，怎麼烤出美味7年經驗的燒烤店長獨家教你撇步，肉片有厚薄，鎖住飽滿肉汁的黃金秒數每片不一樣，0.2-0.4公分薄片翻烤10秒就OK，1公分厚的牛小排正反要烤30秒5-7分熟最美味，灑上海鹽或沾點熱奶油，肉片口感更多層次，多汁的明蝦記住先烤腹足部，再把兩側烤到紅通通，最後把蝦頭立起來，一整隻蝦的熟度就會剛剛好。

貝類加點高湯再上架，鮮甜干貝烤出兩種口味，最難處理的香魚，肥嫩魚肚一定要先烤熟，再把魚放在烤爐邊慢火烘魚皮變成金黃色，酥脆口感最涮嘴，火烤妙招要學好，烤出美味大餐大飽口福不是問題。

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