1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/小牛肉法式抹醬rich600338<blockquote class="wp-embedded-content" data-secret="L46GWiR10E"><a href="https://marcwiner.com/zh-hant/%e5%b0%8f%e7%89%9b%e8%82%89%e6%b3%95%e5%bc%8f%e8%82%89%e9%86%ac/">小牛肉法式抹醬</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/%e5%b0%8f%e7%89%9b%e8%82%89%e6%b3%95%e5%bc%8f%e8%82%89%e9%86%ac/embed/#?secret=L46GWiR10E" width="600" height="338" title="小牛肉法式抹醬 — Marc Winer" data-secret="L46GWiR10E" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2022/06/Photo-moments-rillettes-scaled-750x893.jpg600714法式抹醬最初其實是一種古老的保存手法，讓人們能夠…沒錯，就是把肉保存下來！在冰箱問世之前，這可是冬天儲存蛋白質的重要方法。https://marcwiner.com/zh-hant/%e5%b0%8f%e7%89%9b%e8%82%89%e6%b3%95%e5%bc%8f%e8%82%89%e9%86%ac/zh-hant法式小牛肉抹醬法式熟食冷盤102402502罐1 kg 小牛肉10 g 鹽4 枝 百里香2 枝 細香蔥1 撮 黑胡椒2 番茄1 洋蔥400 g 豬油或其他動物油脂（牛、鴨、鵝等）1 杯 水（先加半杯，再確認油脂融化後是否能完全蓋過所有肉）9https://marcwiner.com/wp-content/uploads/2022/06/Photo-moments-rillettes-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400