可以切成1-2寸段、用baking soda腌过夜再洗掉，再按照你自己的方法用调味料腌（我用酱油料酒白糖和葱花）。做出来和中餐馆一样，这样让牛肉特别嫩，怎么爆炒也是嫩，最最简单就是和洋葱绿葱爆炒或者做成西兰花牛肉。 网上搜索的原理：beef in baking soda, a technique called "velveting," which helps to tenderize the meat by chemically breaking down the muscle fibers, resulting in a soft and tender texture when stir-fried; it's important to rinse off the excess baking soda after marinating to avoid a soapy taste.
provencebebe 发表于 2024-12-24 20:57 可以切成1-2寸段、用baking soda腌过夜再洗掉，再按照你自己的方法用调味料腌（我用酱油料酒白糖和葱花）。做出来和中餐馆一样，这样让牛肉特别嫩，怎么爆炒也是嫩，最最简单就是和洋葱绿葱爆炒或者做成西兰花牛肉。 网上搜索的原理：beef in baking soda, a technique called "velveting," which helps to tenderize the meat by chemically breaking down the muscle fibers, resulting in a soft and tender texture when stir-fried; it's important to rinse off the excess baking soda after marinating to avoid a soapy taste.
网上搜索的原理：beef in baking soda, a technique called "velveting," which helps to tenderize the meat by chemically breaking down the muscle fibers, resulting in a soft and tender texture when stir-fried; it's important to rinse off the excess baking soda after marinating to avoid a soapy taste.
好吧，那我再试一次。谢谢！
握手。我分了三份，试了两种做法，都不成功。在犹豫还要不要再买，所以先问一下。
那我试试。我以前烤肉，觉得有酱的话更容易糊，都就是撒盐和胡椒，mm有发现这种情况吗？
吉野家的比这个薄吧？我觉得吉野家的厚度应该就可以涮肉了。
谢谢mm分享的！真是有理有据啊
真的吗？那我要好好找找，谢谢！
好吧，下次试试。谢谢！
我找找菜谱，试试。谢谢！
你煮了多久？如果是2毫米那种大的片，滚水里面数14秒粉红色，20秒全熟透，不能再多了。
我一锅滚水里同时最多放两片，方便我数时间捞，多了顾不过来。大概2分钟做个十几片，每片都是15秒捞的。把BBQ的酱加热，熟肉片在酱里一滚就出来。
这样牛肉还是嫩的，味道就是BBQ酱的味道。