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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

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    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 : 豬肉則應使刀, 肉纖維紋路成垂直橫切, 肉嫩度就剛好, 紋路成斜角切, 牛肉會吸收水分變嫩, 先放進冰箱再切, 以增強味道
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    2009-02-03T14:34:06+0000

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