Today’s video features the M9 Steak Gel Pot from Hui Shi Jia at the Bin Jiang Palace. Gel refers to the process of “quick-stir-frying” the food ingredients. Heat the oil in the pot until it reaches 160°C, and stir-fry the beef to sear the outside, triggering the “Maillard reaction”. Next, a secret beef sauce brings out a Cantonese-style steak flavor. Steaks cooked this way have a rich meaty flavor and a perfectly tender texture, making it scrumptious. #LingnanCuisine

今天，我们向大家推荐惠食佳滨江大公馆的啫啫M9牛扒。

啫是形容食材“爆”的过程。煲中油烧热至160度，猛火干啫让牛肉外焦，产生梅纳反应。接着，放入秘制牛肉汁，带出粤式牛扒风味。

这样啫出来的牛扒，肉味浓郁，口感恰到好处的嫩，特别美味!

【作者】

策划｜夏世焱

文案｜陈斌 翟千惠

翻译｜梁美琪

翻译审核｜高轶军

出镜｜尤金

拍摄｜郭思杰 龚吉林 夏世焱 周政超

剪辑｜郭思杰 翟千惠

出品｜新快报 ╳ 羊城晚报对外传播部