瘦牛肉作为常用的原料,在烹调中运用十分广泛。但是由于瘦牛肉的组织结构紧密,在制作中稍有不当,便口感发柴、发韧,效果不好。笔者近日对瘦牛肉制作作了一些研究,如果在烹调前加工时,将牛肉先切成片,进行敲打,或剁成茸,使其内部肌元结构改变,再制成片,进行炒、烧、煮等,便可克服原来瘦牛肉菜肴的不足,保持嫩细之感,也可提高瘦牛肉档次,用于高中档宴会。下面介绍几则,供试作。 Lean beef as a common raw material, used in cooking a wide range. However, due to the close organizational structure of lean beef, slightly improper in the production, the taste of the firewood, hair tough, the effect is not good. I recently made some research on lean beef production, if processed before cooking, the beef cut into pieces, beat, or chopped into a velvet, so that the internal structure of muscle cells change, and then made into pieces, fried, burned , Cooking, etc., can overcome the original lack of lean beef dishes, to maintain the feeling of tenderness, but also improve lean beef grade, for high profile banquet. Here are a few for the pilot.