黑松露煎和牛扒
从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！
《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。
Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.
黑松露煎和牛扒的做法
步骤1
先将牛眼肉切成块，约100克1件。Cut the rib eye of wagyu beef into small pieces, around 100g per piece.步骤2
牛扒煎至七成熟放入碟中。Pan-fried rib eye of wagyu beef until fairly cooked.步骤3
将黑松露刨片放在牛扒上。Put the sliced black truffle on the top.步骤4
最后淋上调好味的酱汁即成。To flavor with sauce.黑松露煎和牛扒的烹饪技巧
PAN-FIRED WAGYU BEEF STEAK WITH BLACK TRUFFLE 来自：北京丽思卡尔顿酒店二层 玉中餐厅