想要在家煎出完美牛排？看这一篇就够了！
对于想要真正感受上海传统风味，但仍然热衷于品尝西餐的人来说，位于上海豫园万丽大酒店四楼的豫园咖啡厅可谓绝佳的选择。
上海豫园万丽酒店毗邻明代遗留的著名古迹豫园，坐拥绝佳的地理位置，成为结合上海新旧风貌、融合中西文化的著名地标。置身豫园咖啡厅，您可尽享窗外亭台楼阁的古韵与现代摩登的气息，尽情品尝融合中国元素的国际美食。
很多人都听说过，烧烤是澳大利亚人的最爱。身为澳大利亚人的我当然也特别钟情于烧烤。所以，当上海豫园万丽酒店的行政总厨Fred Fang邀请我到豫园咖啡厅来吃顿饭，并打算教我煎一块完美的烧烤牛排时，我的心情别提有多激动了。
一块鲜嫩多汁的牛排就是一顿令人满意的大餐，因为煎牛排的方式有很多种。不过，万变不离其宗，无论您喜欢牛排煎得嫩一点还是老一点，一定要从如何正确挑选一块“小鲜肉”开始。
在家就能煎出一份完美牛排来品尝，听上去有点不太可能，但事实并非如此。主厨Fang告诉我们：“时间和温度决定一切。”
以下是主厨Fang给我们的一些贴心提示。
一分熟牛排
根据牛排的厚度，两面各煎几分钟即可。
三分熟牛排
先煎一面，直到表面煎出水分。将牛排翻面再煎，直到表面水分可见。
五分熟牛排
一面煎至水分汇集在表面，翻面再煎到同样的程度。把火关小一点继续煎，直到用夹钳夹牛排时，感觉有点硬，但仍然有点弹性为止。
全熟牛排
煎牛排的方法同上面的五分熟牛排，只不过煎的时间更长一些，直到用夹钳夹牛排时，感觉牛排表面比较坚硬为止。
For anyone wanting to get a real feel for the ancient charm of Shanghai but still keen for some good western cuisine, then this is the perfect option. With views over the famous historical site Yu Garden left from the Ming Dynasty, you can sit in the comforts of Renaissance Shanghai Yu Garden Hotel whilst enjoying delicious international cuisine plated with elements of China.
Being Australian I do love a barbeque, so I was particularly happy when Executive Chef Fred Fang of Renaissance Shanghai Yu Garden Hotel invited me to Yu Cafe, to teach me how to make the perfect barbeque steak.
A tender, juicy steak makes a satisfying meal because it can be prepared and
cooked so many ways. Whether you like your steak rare or well done, be sure to
start with the right piece of fresh meat.
Cooking the perfect steak to taste can be a little intimidating, but it shouldn’t be. Chef Fang teaches us that “It’s all about timing and temperature”.
Here are some of his basic tips to put you on your way.
Rare Steak…
Depending on the thickness of the steak, cook for no more than a few minutes on each side.
Medium-Rare Steak…
Cook on one side until moisture is just visible on top. Cook on the second side until surface moisture is visible.
Medium-Well Done Steak…
Cook on one side until moisture is pooling on top. Cook on the second side until moisture is pooling on top. Reduce heat slightly and cook until steak feels firm but still springy with the back of the tongs.
Well Done Steak…
Cook on one side until moisture is pooling on top. Cook on the second side until moisture is pooling on top. Reduce heat slightly and cook until steak feels quite firm with the back of the tongs.