s****b
发帖数: 2039 | 1 不是切得特别薄上火锅那种，是大概切成２～３毫米厚的牛肉片，然后和蔬菜一起炒的
那种，可以做成青椒牛肉，雪豆牛肉等，应该买那种牛肉？谢指点！ |
a***s
发帖数: 206 | 2 For this, you need to buy pretty expensive beef unless you know how to
marinate beef or use 嫩肉粉.
In the United States, expensive beef cuts are mainly for steaks, which uses
quick high heat for short period of cooking time. This is actually very
similar to stir-fry. |
m*****d
发帖数: 13718 | 3 雪花牛肉，买不到就买ribeye roast，怎么炒都不老
其实有咬头的肉吃起来更香，比如干煸牛肉神马的
【在 s****b 的大作中提到】
: 不是切得特别薄上火锅那种，是大概切成２～３毫米厚的牛肉片，然后和蔬菜一起炒的
: 那种，可以做成青椒牛肉，雪豆牛肉等，应该买那种牛肉？谢指点！
|
a*****g
发帖数: 19398 | 4 放一点点苏打
uses
【在 a***s 的大作中提到】
: For this, you need to buy pretty expensive beef unless you know how to
: marinate beef or use 嫩肉粉.
: In the United States, expensive beef cuts are mainly for steaks, which uses
: quick high heat for short period of cooking time. This is actually very
: similar to stir-fry.
|
y********g
发帖数: 471 | |
h**r
发帖数: 8078 | 6 re
【在 m*****d 的大作中提到】
: 雪花牛肉，买不到就买ribeye roast，怎么炒都不老
: 其实有咬头的肉吃起来更香，比如干煸牛肉神马的
|
r******l
发帖数: 652 | 7 炒牛肉片的肉在一般的超市都可以买到差不多是$5左右一磅，找那种写着thin cut牛肉
片就好了。我用这种炒橙汁牛柳或是放在火锅里都好吃。牛肉片还有一种是for
Sandwiches那种太薄，不要买。 |
r******l
发帖数: 652 | 8
【在 r******l 的大作中提到】
: 炒牛肉片的肉在一般的超市都可以买到差不多是$5左右一磅，找那种写着thin cut牛肉
: 片就好了。我用这种炒橙汁牛柳或是放在火锅里都好吃。牛肉片还有一种是for
: Sandwiches那种太薄，不要买。
|
s******s
发帖数: 13035 | 9 牛肉不用嫩肉粉。
牛肉的标准做法是放baking soda，不过量不太好掌握。
或者像我用水淀粉抓上放几个小时，然后用温油浸熟
uses
【在 a***s 的大作中提到】
: For this, you need to buy pretty expensive beef unless you know how to
: marinate beef or use 嫩肉粉.
: In the United States, expensive beef cuts are mainly for steaks, which uses
: quick high heat for short period of cooking time. This is actually very
: similar to stir-fry.
|
t*****e
发帖数: 15794 | 10 Add the baking soda to the cut meat and then wash it off. Measure about a
teaspoon in your palm and then sprinkle it over the thinly sliced meat from
high up. This way you get a thin layer over all the meat. Wash after some
time (you can do it overnight). There is an eHow that you may follow
The baking soda will work like other meat tenderizers, by denaturing the
proteins on the surface of the meat, so it should work on pork or chicken as
long as the baking soda is on the meat (and not the skin or fat). The
tenderizers penetrate the meat very slowly, millimeters per day at
refrigerator temperatures, faster at cooking temperatures, so in practice it
will only work on thin slices. If you use thicker pieces, you will still
change the meat's surface texture.
If you use the baking soda straight into the dish in the same proportion (
some people like it this way), adjust your salt accordingly, as the baking
soda will make the dish salty.
【在 s******s 的大作中提到】
: 牛肉不用嫩肉粉。
: 牛肉的标准做法是放baking soda，不过量不太好掌握。
: 或者像我用水淀粉抓上放几个小时，然后用温油浸熟
:
: uses
|
t*****e
发帖数: 15794 | 11 似乎网上看到几处都点明这是中国餐馆的做法。
中国，亚克西！
【在 s******s 的大作中提到】
: 牛肉不用嫩肉粉。
: 牛肉的标准做法是放baking soda，不过量不太好掌握。
: 或者像我用水淀粉抓上放几个小时，然后用温油浸熟
:
: uses
|
c*********e
发帖数: 16335 | 12 我也是用水淀粉抓上放几个小时，然后用温油浸熟。
【在 s******s 的大作中提到】
: 牛肉不用嫩肉粉。
: 牛肉的标准做法是放baking soda，不过量不太好掌握。
: 或者像我用水淀粉抓上放几个小时，然后用温油浸熟
:
: uses
|
