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①●使牛肉鲜嫩法(1)牛肉纤维粗老,炒后吃起来往往发韧。怎样在较短时间内将牛肉炒得烂而不韧呢?首先要注意刀口,要顺纹切条,横纹切片;再加酱油、料酒、白糖、蛋液、干淀粉和少许小苏打(肉与小苏打之比为60∶1,不可多加),用清水调成液汁,与切好的牛肉片拌匀,腌渍15分钟,然后加生油25克封面,再浸渍一二小时,这样油分子会渗和肉中,当入油锅内炒时,肉中油分子急速膨胀,粗纤维被破坏,炒出的肉就鲜嫩
① ● so tender beef law (1) rough beef fiber, fried tend to eat up after the fat. How to fry the beef in a relatively short period of time without rot? First of all we must pay attention to the blade, to cut along the lines, cross stripes; plus soy sauce, cooking wine, sugar, egg, dried starch and a small amount of baking soda And baking soda ratio of 60: 1, can not be added), with water into a juice, and sliced beef slices and mix well, pickled for 15 minutes, then add 25 grams of cover oil cover, and then dipping an hour or two, so that oil molecules Will seep and meat, when the oil into the pan fried, the meat of the rapid expansion of oil molecules, crude fiber is destroyed, the fried meat is fresh