选牛肉有讲究如果想用牛肉做出一道好菜,除了要有好厨艺,选对牛肉同样十分重要,不同的做法适宜选用的牛肉部位也不同。炒食。熘、炒、炸宜选用瘦肉、嫩肉,如里脊、外脊、上脑、三岔、仔盖、郎头等肉。炖煮。胸肉煮后脆而嫩,肥而不腻,色泽透明、美观;肋条筋 Be careful about the selection of beef If you want to make a good beef dishes, in addition to have a good cooking, the election is equally important for beef, different practices suitable for use of different parts of the beef. Fried.熘, fried, fried should use lean meat, tenderloin, such as loin, outer ridge, the brain, Sancha, Aberdeen, Lang and other meat. Stew. Breast cooked crisp and tender, fat but not greasy, color transparent, beautiful; ribs tendons