牛肉营养丰富,味道鲜美。可是以前我家却不愿吃炒牛肉。原因是我们自己家里炒的牛肉又硬又韧很难吃,而酒楼饭店炒的虽然好吃,我们又怕炒得不熟。因此,即使是有时从市场上买回牛肉,也只不过是拿来煲萝卜而已。近年来,我从有关书籍杂志上学了一点烹饪知识, 又去请教于人,再来个反复实践,终于摸出了一点门路,悟出了一点道理。如今,我炒的牛肉虽然还不敢说能上筵席,却是全家都挺爱吃,若用来款待客人,客人们也都交口称赞。通过实践,我总结出了炒牛肉的几道功夫：第一道功夫：切。所谓“横片牛肉直撕鸡”,就是指牛肉的肌纤维粗而且韧,切牛肉时必须用快刀依横断面作片状薄切(片 Beef nutritious, delicious. But before my family did not want to eat fried beef. The reason is that the fried beef in our own home is tough and hard to eat, while the fried restaurant in our restaurant is delicious though we are afraid of being unfamiliar. Therefore, even if beef is sometimes bought from the market, it is only used to stew radish. In recent years, I have learned a little cooking knowledge from relevant books and magazines, went to seek advice from others, and then came to practice repeatedly. At last I managed to find a little way out and realized a little truth. Nowadays, though I’m afraid I can not say that I can fry the beef, I think it is very much enjoyed by the whole family. The guests are also praised for their hospitality. Through practice, I summed up a few fried beef martial arts: The first Kung Fu: cut. The so-called “horizontal piece of beef straight tear chicken,” refers to the beef muscle fiber thick and tough, cut beef must be sharp knife according to the cross-section for thin slice