鮪魚三重奏/Beer Can Chicken啤酒罐雞/中秋烤肉
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Description
鮪魚三重奏：日式醬油煮（醬油＋味霖＋米酒）、蒔蘿＋蒜泥＋橄欖油＋海鹽＋黑胡椒＋乾紅椒末、味噌＋糖＋酒醃漬至少48小時
啤酒罐雞：擦乾雞肉，用叉子插雞肉，用孜然、蒜粉、鹽、黑胡椒粉醃，啤酒罐剩下半瓶啤酒，放入雞肚子當中，進入烤爐當中，烤至雞肉溫度達到160度。
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Published 05/21/23
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