大家好，歡迎來到農(nóng)村美食課堂，一鍋出的煎牛排，外焦里嫩，好吃到舔盤子！今天就來分享一個家常版的煎牛排做法。

買一塊好的牛排，一定要選擇有油花的，吃起來才香。超市里的冷凍牛排盡量不要買，口感太差。牛排提前從冰箱拿出來回溫，用廚房紙巾把表面水分擦干凈。

準(zhǔn)備一個碗，打入兩個雞蛋，加入少許鹽、胡椒粉和橄欖油，攪拌均勻備用。平底鍋加熱后放橄欖油，油熱后倒入雞蛋液，小火慢慢煎至定型，翻個面再煎一會，盛出來備用。

再次起鍋燒油，放入牛排，大火煎制兩面金黃，表面泛著誘人的油脂光澤，撒上黑胡椒碎，淋入紅酒汁，蓋上鍋蓋燜一會，讓牛排充分吸收湯汁的味道，再撒點鹽調(diào)味，就可以出鍋了。

牛排煎得外焦里嫩，搭配煎好的荷包蛋，再澆上濃郁的紅酒汁，滿口都是肉香，每一口都讓人欲罷不能。

這個方法不僅適用于牛排，豬排、羊排都可以這樣做，簡單又方便，學(xué)會的朋友趕緊去試試吧！

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如果你也喜歡我的美食分享，請記得點贊關(guān)注哦！接下來教大家做一道酸辣開胃的糖醋排骨，大人小孩都喜歡吃，每次做這道菜，我家都要被搶光。

先來準(zhǔn)備一根排骨，剁成自己喜歡的大小，清洗干凈控干水分。在排骨中加入生抽、老抽、料酒、白糖、食鹽腌制一下，最后加入一個雞蛋，順時針攪拌均勻，這樣做的排骨酥脆可口不發(fā)柴。

準(zhǔn)備一個碗，加入半勺白醋、半勺白糖、半勺番茄醬、一勺生抽、兩勺老抽、三勺清水，攪拌均勻備用。

起鍋燒油，油熱下入排骨，中小火慢炸，炸至排骨表面微黃撈出。再次起鍋燒油，放入蔥姜蒜炒出香味，然后倒入調(diào)好的料汁，熬煮濃稠，倒入排骨，快速翻炒均勻，使每塊排骨都裹上調(diào)料，就可以出鍋裝盤了。