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.
【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.
【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.
c*7
18 楼
请。。请。。请给我包子吧。。。
【在 M******n 的大作中提到】 : 那你得给他包子才行
t*e
19 楼
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.