七種方法，讓您把肉炒的香嫩

<p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">製作肉類的相關料理時，媽咪是否會經常遇到炒好的肉卻很硬、不好咬呢？尤其是凍肉，口感更是特別的差。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">在炒肉時，如何把肉炒得更嫩？小編提供給媽咪們幾個小竅門：</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;"> </p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">1.澱粉法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 將肉片切好後，加入適量的乾澱粉拌勻，靜置30分鐘後下鍋炒，可使肉質嫩化，入口不膩。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">2.啤酒法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 將肉片用啤酒加乾澱粉調糊成漿，炒出的肉片鮮嫩爽口。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">3.雞蛋清法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 在肉片中加入適量蛋清攪勻後靜置30分鐘再炒，可使肉質鮮嫩潤滑。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">4.食用油法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 炒牛肉絲時，先在切好的肉絲中加入佐料，再加入適量食用油拌勻，靜置30分鐘後下鍋，可使肉質細嫩。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">5.鹽水法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 用高濃度鹽水使凍肉解凍，炒過的肉質即會變得爽嫩可口。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">6.芥末法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 煮牛肉時，可在前一天晚上將芥末均勻地塗在牛肉上，煮前用清水洗淨，這樣牛肉會較易煮爛，且肉質鮮嫩。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">7.蘇打法 <br style="margin: 0px; padding: 0px; outline: 0px;" /> 將切好的牛肉片放進小蘇打水中浸泡一下再炒，可使肉質變軟。</p> <p style="margin: 15px 0px; padding: 0px; outline: 0px; color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; line-height: 23px; -align: justify;">原文：http://mamaclub.com/learn/</p>