凉拌牛肉新做法 ( 馬小壞 ) (01/19/19)

牛肉這樣做太香了，隔三差五吃也不膩，肉嫩鮮香，吃一口滿嘴香！



涼拌牛肉新做法

今日小貼士Today's tip:
配料：牛肉400克，生抽40克，陳醋15克，白糖5克辣椒油、澱粉、食用油、青紅椒、香菜各適量

注意事項：
牛肉要選沒有筋膜部位的才嫩，切的時候刀要逆著紋路切，油要9成熟下牛肉快速打散翻炒，變色馬上撈出，才夠嫩滑。

Ingredients: 400g beef, 40g raw extract, 15g vinegar, 5g white sugar, chili oil, starch, cooking oil, green and red pepper, coriander

Matters needing attention:
Beef should be tender without fascia. When cutting, the knife should be cut against the grain. When the oil is ripe, beef should be quickly dispersed and stir-fried. The discoloration is immediately salvaged out to be tender and smooth.