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      Forum Dictionary / Food / Recipes / 中式烹飪食譜 /

      中式肉的炒法

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      中式肉的炒法

      1. 炒肉絲或肉片，要加點蔥、薑、蒜或白酒，以增強味道。
         
      2. 醃牛肉之前，先放進冰箱再切。這樣一來好切，二來醃時牛肉會吸收水分變嫩。
         
      3. 牛肉質地較老、筋多，故切片時應使刀與肉纖維紋路成垂直橫切。
         
      4. 豬肉則應使刀與肉的紋路成斜角切，炒出的肉嫩度就剛好。
      • Keywords : 醃牛肉, 要加點蔥, 筋多, 白酒, 牛肉質地, 炒肉絲, 炒出, 故切, 應使刀, 以增強味道, 二來醃, 一來好切
      0 0
      2009-02-03T14:34:06+0000

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