韓牛襲港 喜來稀肉Seorae之招牌護心肉

A姐名言:近年多咗好多韓國餐廳,要突圍而出真係要多啲新意先得,或者,你有一道招牌菜啦!

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而喜來稀肉就係其中一間較早殺入香港嘅韓燒餐廳,我諗一講起喜來稀肉就自然會諗到護心肉,同樣地講起護心肉就自然會諗到喜來稀肉。繼上次喺尖沙咀分店之後,今次再戰銅鑼灣啦!

seorae_korean-bbq_causeway-bay_food-and-lifestyle-blogger-hk_%e5%96%9c%e4%be%86%e7%a8%80%e8%82%89_%e8%ad%b7%e5%bf%83%e8%82%89_%e9%9f%93%e7%89%9b嚟到韓國餐廳又點少得前菜呢,今日嘅前菜有泡菜、洋蔥、生菜絲、豆芽湯,仲要係無限refill,超鍾意食泡菜嘅我哋,足足食咗3大碟呀!另外,鍋邊仲有蛋漿同乾蒜,蛋漿又滑又香,好好味呀!我哋今日除咗叫護心肉之外,就試埋個韓牛拼盤套餐(牛肉眼+牛外脊+牛里脊)啦!

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食之前,當然要睇睇餐廳嘅燒烤秘笈:
1. 把肉放在加熱好的烤架中間。
2. 由於是在猛火上直接烤肉,容易被燒焦,所以必須像平底鍋內炒肉一樣,將肉左右攪拌,使肉受熱均勻。
3. 若肉燒好的話,肉的顏色會變成金黃色。
4. 把金黃色的肉挾起,這樣就能享受到多汁而香氣撲鼻的烤肉。
~~講真,呢個秘笈真係好難做到,首先個鍋係山丘型,真係好難做到好似平底鍋咁炒肉;而且烤肉真係會變到金黃色?炸薯條咩?不過,可能真係有人做到,但唔會係我A姐囉!

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牛肉眼

seorae_korean-bbq_causeway-bay_food-and-lifestyle-blogger-hk_%e5%96%9c%e4%be%86%e7%a8%80%e8%82%89_%e8%ad%b7%e5%bf%83%e8%82%89_%e9%9f%93%e7%89%9b-13厚厚嘅一塊,肉眼睇,應該都有1.5cm,呢塊肉眼扒望見到juicy!不過,提提大家,真係唔好燒得太耐,肉眼5-7成熟就啱啱好!配合埋醬汁,同生菜包,好fresh呀!

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牛外脊

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牛里脊

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呢個原來係來自牛背部嘅柔嫩瘦肉,啲肉質比之前兩個嫩好多,好滑呀!

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護心肉

seorae_korean-bbq_causeway-bay_food-and-lifestyle-blogger-hk_%e5%96%9c%e4%be%86%e7%a8%80%e8%82%89_%e8%ad%b7%e5%bf%83%e8%82%89_%e9%9f%93%e7%89%9b-6位於豬橫膈膜同豬肝之間嘅護心肉,因為每隻豬得200至300克,所以非常矜貴。脂肪唔多,雖然厚身,但食落口好淋,仲好香肉味添。嚟到喜來稀肉又點可以唔食至出名嘅護心肉呢!

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喜來稀肉
地址:銅鑼灣謝斐道477-481號3樓
營業時間:星期一至四: 17:00-01:00;星期五至六: 17:00-02:00;星期日:17:00-00:00
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