大麥牛係澳洲拳其實已經有30幾年歷史,主要supply 去日本。近年先至係香港出現,其實牛扒唔需要太複雜嘅煮法,所以今集嘅地介紹下一種係屋企都做到嘅煙燻風味(液體煙燻 Liquid Smoke) ,呢個做法唔需要攪到屋企好大煙都都可以令到食物附帶有 Smoke 嘅效果。另外,由於係情人節特輯,故意做Fine 少少,刨少少烏魚子上去啦!
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