问：
如何炒菜的肉比较嫩，是投机？

答：

您好：
你的问题我到了考虑，但也试图根据是什么肉，我一般烹饪时间，

揣测如果颜色太光的投入一些蛋清，根据多少应该在肉类提出，应着眼于颜色

把一些酱油，酱油，推出点颜色一个好的颜色是非常沉重，不管选举已经把一些淀粉，这是{zh0}的，

没有太多肉的基础上可以在染色，油炸时，油不能太低，否则会沾锅，也不会

油炸时间太长，因为我们也有才朝，所以出肉类，油炸亨嫩的！让直接把少许蛋清湖

粉也可以，如果如其他才朝时，把一些酱油害怕颜色的光！你不妨试试吧！

答：
1，添加淀粉：肉类，肉类切断丝越来越通过增加一个干淀粉，搅拌好再适量地，半小时就过钞。允许肉类嫩化，入口不腻。

2，加鸡蛋：在肉类，猪肉，切成小方块，加入鸡蛋白额。搅拌均匀，推迟了15至20分钟后放下锅，晁储肉鲜，光滑，可口。

3，加上啤酒：分割肉，猪肉，干重泥浆成糊状与啤酒量，调粉的增加，这种投机不仅是鲜肉出好吃，但也有特殊的味道捏。

答：
肉放在点淀粉，炒

答：
把一些酱油，效果好！我时刻的母亲这样做

答：
了该建议，最重要的事情放在楼上的朋友是你如何选择什么样的肉样。
??投标圆角，{zh0}用，也有一些地方所谓的肉类或肉类眉腰的额头。
仿效鹿肉的腿也不错，但我还是最喜欢的鱼片，是一个比较不买。
喜欢美味，不麻烦，努力买肉吧：）

答：
炒之前，啤酒转让牛肉片：炒牛肉片将面粉稀释，倒入牛肉，芯片，混合以及腌30分钟后，啤酒中的蛋白水解酶的数量，可以增加牛肉水平投标。

炒猪肉片：在分割肉放在一个漏勺，摇晃在沸水几次，直到肉刚刚从水中时，沥的水发黄，而根据当时的锅，只需3-4分钟，煮熟的招标，美味可口。

答：
镬干油，肉滑嫩。

答：
1，以鲜肉，冻肉很长一段时间，当老的猜测。
2，肉刀变化，盐，鸡蛋白（或粉红色的钱）纸浆5-10分钟，Zaichao肉滑嫩。
3，请注意炉，干炒锅油，炒的消防应急，关键是要掌握你有投机不长的时间。

How to stir-fry the meat more tender would be speculation?

Question:
how to stir-fry the meat more tender would be speculation?

Answer:

Hello:
your question I went to was considered, but also tried, depending on what is flesh, and I generally cooking time,

want to speculate if the color too light in The put some egg white, according to how much they should be put in the meat, they should be focusing on the color

put some soy sauce, soy sauce, put a good color for a little color would be very heavy, regardless of the election have put some starch, which is best ,

not too much meat on the base can be on the stained, and fried when the oil can not be too low, otherwise it will stick pan, and will not

fried too long, because we also have Caichao, so fried out the meat will be Hennen’s! Letting go directly to put a little egg white lake

powder can also be, if the fear of the color light such as when other Caichao put some soy sauce! You may wish to try!

Answer:
1, add starch: meat, meat cut wire is getting better by adding an appropriate amount of dry starch, mix well again, half an hour on the Guo Chao. Allow meat tenderizing, importers are not greasy.

2, add egg: In the meat, pork, diced adding amount of egg white. Stir well, put it aside for 15 to 20 minutes after the pot, Chao Chu of the meat fresh, smooth, and delicious.

3, plus beer: cut meat, pork, dry weigh powder increases with the amount of beer, tune into a paste slurry, such speculation is not only fresh meat out tasty, but also have a special flavor pinch.

Answer:
meat put points starch, stir-fry

Answer:
put some soy sauce, good results! my mother at all times to do so

Answer:
friends put out the upstairs of the proposal, the most important thing is how you choose what kind of flesh.
? ? to tender fillet is best to use, and also some place called lumbar brow of meat or meat brow.
to emulate the legs of venison is also good, but I still favorite fillet, is a comparison not buy.
like delicious, do not trouble, and work hard buy meat bar:)

Answer:
fried slices of beef: fried beef slices before transfer with beer will dilute the flour, pour in the beef, chip, mix well marinate for 30 minutes after the beer can in a number of proteolytic enzymes, can increase the level of beef is tender.

fried pork pieces: The cut meat placed in a colander, the shaking in boiling water several times, until the meat just discoloration from the water when, Lek to the water, and then under the wok, just 3-4 minutes cooked and tender and delicious.

Answer:
wok dry oil, meat Huanen.

Answer:
1, to be fresh meat, frozen meat a long time, when the old speculation.
2, the meat cutter to change, the salt, egg white (or pink qian) pulp 5-10 minutes, Zaichao meat Huanen.
3, note that the furnace, dry wok oil, stir-fry the fire emergency, the key is to master You’ve got speculation can not be a long time.05-11-10