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1．淀粉拌肉法在肉片、丝中拌入适量的干淀粉,稍后上锅炒、熘,肉质嫩化,入口不腻。2．淀粉蛋清拌肉法在切好的肉片、丝、丁中,加入适量的干淀粉和鸡蛋清,拌和均匀,20分钟后热炒、油熘,入口滑润,肉质鲜嫩。3．啤酒淀粉拌肉法用适量淀粉与啤酒调糊挂浆,炒出的肉片格外鲜嫩,风味尤佳。4．食油拌肉法炒老牛肉片时,在切好的肉片、丝中,加入1~3匙食用油(花生油、豆油、菜油、棉油均可),抓拌均匀,20分钟后下锅炒熘,成菜牛肉金黄玉润,肉质细嫩。5．小苏打拌肉法切好的牛肉片、丝、丁,放入5%~10%浓度的小苏打水溶液中浸一下,10分钟后下锅熘、炒,牛肉纤维疏松,肉质软嫩。
1. Starch mix meat in the meat, silk mixed with the right amount of dry starch, and then pan fry, stir-fry, tender meat, the entrance is not greasy. 2. Starch mixed with egg meat method In the sliced meat, silk, Ding, add the right amount of dry starch and egg white, mix well, stir fry 20 minutes later, the oil, smooth, fresh meat. 3. Beer starch mixing meat method with the right amount of starch and beer paste paste, fried meat is particularly fresh, particularly good flavor. 4. Stir fried beef with edible oil meat lawn, in the cut meat, silk, add 1 to 3 spoons of cooking oil (peanut oil, soybean oil, vegetable oil, cotton oil can be), grasping evenly, after 20 minutes the pot fried 熘, Into a dish of beef jade, tender meat. 5. Sliced minced beef Sliced beef slices, silk, small, into a concentration of 5% ~ 10% concentration of baking soda immersed in water, 10 minutes after the pot stir fry, loose beef fiber, soft tender meat.