I found that if you use baking soda, it does tenderize the meat but the faults of losing too , ]/ J9 {# Y$ q* ~+ H
much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt / \6 ^ |$ V$ u) n" I5.39.217.76and 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
| 
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
| 
發表於 2013-3-25 02:17 PM
|