I found that if you use baking soda, it does tenderize the meat but the faults of losing too 5 g; j. y" f. s7 ^
much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt 5 {5 S( i4 l4 f6 @9 D) r5.39.217.76and MSG, sautted the meat for half an hour, the beef will come out to be tender. Thanks.
發表於 2007-6-23 11:23 AM
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牛肉營養豐富，味道鮮美。可是以前我家裡的人卻不願吃炒牛肉，原因是我們自己炒的牛肉總是很失敗，又硬又韌難吃至極。為了炒出味鮮嫩滑的牛肉，我特意請教了酒店裡的烹飪師傅。一番指點，反覆實踐，如今，我炒的牛肉雖然還不敢說能上筵席，卻已成餐桌上全家的最愛。 
發表於 2007-7-20 05:52 PM
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發表於 2013-3-25 02:17 PM
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