七種方法，讓您把肉炒的香嫩

我們家是習慣用最簡單的方法- 太白粉<br /> 幾乎家家戶戶都會有<br /> 只要撒一點點就好  跟肉稍微輕輕抓拌一下就可以下鍋炒了<br /> 肉質的口感會差蠻多的<br />  

<span style="color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; letter-spacing: 0.75px; line-height: 23px;">2.啤酒法 </span><br style="color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; letter-spacing: 0.75px; line-height: 23px; margin: 0px; padding: 0px; outline: 0px;" /> <span style="color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; letter-spacing: 0.75px; line-height: 23px;">將肉片用啤酒加乾澱粉調糊成漿，炒出的肉片鮮嫩爽口。<br /> <br /> 這招還滿想試的<br /> 應該會多一個啤酒香吧！<br /> 只用過啤酒烤蝦<br /> 還沒拿來醃肉過呢！</span>

切幾片青木瓜醃一下或泡一下牛奶就會軟嫩可口啦<br /> 加粉肉雖然會滑溜但相對的熱量也會高出很多<br />  

都不知道有這麼多好方法耶<br /> 怪不得我炒出來的肉總是乾乾材材的<br /> 原來少用了這些撇步<br /> <img alt="" height="37" src="http://forum.fashionguide.com.tw/ckeditor/plugins/smiley/images/fg/fgicon_30.gif" title="" width="40" />

<blockquote style="color: #999; padding-left: 1em; margin: 1em 3em; border-left: #999 2px solid">Alice相恩 的話: <br /> <br /> <span style="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); letter-spacing: 0px; line-height: 23px">2.啤酒法 </span><br style="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; letter-spacing: 0px; outline-color: invert; line-height: 23px; padding-right: 0px" /> <span style="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); letter-spacing: 0px; line-height: 23px">將肉片用啤酒加乾澱粉調糊成漿，炒出的肉片鮮嫩爽口。<br /> <br /> 這招還滿想試的<br /> 應該會多一個啤酒香吧！<br /> 只用過啤酒烤蝦<br /> 還沒拿來醃肉過呢！</span></blockquote> <br /> 我之前跟同學烤肉<br /> 他有室友先把肉用啤酒泡過<br /> 聽說這樣會比較嫩<br /> 不過已經很久以前的事<br /> 早就忘記那個口感囉 <img alt="" height="37" src="http://forum.fashionguide.com.tw/ckeditor/plugins/smiley/images/fg/fgicon_29.gif" title="" width="38" /><br />  

<p checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">謝謝版大的分享唷<br /> 下次來試試看!!!<br /> <br /> 1.澱粉法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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 checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">2.啤酒法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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 checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">3.雞蛋清法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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 checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">4.食用油法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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 checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">5.鹽水法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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 checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">6.芥末法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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 checkedbycsshelper="true" style="font-size: 15px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">7.蘇打法 <br checkedbycsshelper="true" style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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>

比較常用的是用太白粉<br /> 每次吃到肉都覺得很香嫩<br /> 下次可能來試試其他方法<br /> 看看功效如何<br />  

乾澱粉指的是太白粉嗎?因為我阿母都是用太白粉抓一抓肉就很嫰了,不過,因為熱量的考量我個人是沒在用

炒肉時我都使用澱粉法.還有調橄欖油法.拌紅酒方式<br /> <br /> 讓肉類口感吃起來較美味.蘇打粉是沒有試過.

<blockquote style="border-left: #999 2px solid; margin: 1em 3em; padding-left: 1em; color: #999">小熊瑪格麗特 的話: <br /> <br /> 切幾片青木瓜醃一下或泡一下牛奶就會軟嫩可口啦<br /> 加粉肉雖然會滑溜但相對的熱量也會高出很多<br />  </blockquote> <br /> 原來還有泡牛奶這一招啊！<br /> 剛好最近懷孕家裡鮮奶是常備品<br /> 下次可以試試這招<br /> 謝謝分享哦！

我家幾乎都做過耶 只有啤酒沒有啦<br /> 媽媽喜歡煮飯 所以什麼都有試過阿<br /> 有些不錯吃 不過有些我覺得不合我的胃口阿

<blockquote style="color: #999; padding-left: 1em; margin: 1em 3em; border-left: #999 2px solid">Alice相恩 的話: <br /> <br /> 小熊瑪格麗特 的話: <br /> <br /> 切幾片青木瓜醃一下或泡一下牛奶就會軟嫩可口啦<br /> 加粉肉雖然會滑溜但相對的熱量也會高出很多<br />  </blockquote> <br /> 原來還有泡牛奶這一招啊！<br /> 剛好最近懷孕家裡鮮奶是常備品<br /> 下次可以試試這招<br /> 謝謝分享哦！ <blockquote> </blockquote> <br /> 加鳳梨片或加新鮮鳳梨汁也可以<br /> 因為鳳梨的酵素會軟化肉類的組織<br /> 而且多了鳳梨的香甜<br />  

感謝版主的分享喔 我覺得有時候光是簡單的肉絲也可以變化很多種的料理啊 有時候弄個肉絲炒蛋或是加醬油把它變成肉絲拌麵都很好吃啊 我也是都會把肉先給醃漬過啊 感覺炒起來會比較軟嫩啊

我們家最常常做的是<br /> 3.雞蛋清法<br checkedbycsshelper="true" style="padding-bottom: 0px; margin: 0px; outline-style: none; outline-color: invert; padding-left: 0px; outline-width: 0px; padding-right: 0px; padding-top: 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。<br /> 又有蛋的香味。

我都常用 <p checkedbycsshelper="true" style="padding-bottom: 0px; line-height: 23px; margin: 15px 0px; outline-style: none; outline-color: invert; padding-left: 0px; outline-width: 0px; padding-right: 0px; font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); font-size: 15px; padding-top: 0px; -align: justify">3.雞蛋清法 <br checkedbycsshelper="true" style="padding-bottom: 0px; margin: 0px; outline-style: none; outline-color: invert; padding-left: 0px; outline-width: 0px; padding-right: 0px; padding-top: 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。<br /> 因為較簡單呢~~</p>

<blockquote style="color: #999; padding-left: 1em; margin: 1em 3em; border-left: #999 2px solid">Alice相恩 的話: <br />   <p style="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify"> </p> <p style="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">1.澱粉法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">2.啤酒法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">3.雞蛋清法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">4.食用油法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">5.鹽水法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">6.芥末法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">7.蘇打法 <br style="outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 0px; outline-color: invert; padding-right: 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="font-size: 15px; font-family: "Microsoft JhengHei", Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; color: rgb(0,0,0); outline-width: 0px; padding-bottom: 0px; padding-top: 0px; outline-style: none; padding-left: 0px; margin: 15px 0px; outline-color: invert; line-height: 23px; padding-right: 0px; -align: justify">原文：http://mamaclub.com/learn/</p> </blockquote> <br />  <img alt="cheeky" height="37" src="http://forum.fashionguide.com.tw/ckeditor/plugins/smiley/images/fg/fgicon_12.gif" title="cheeky" width="40" /><br /> <br /> 常把肉煮得太老 不好吃<br /> 現在有了這些撇布就不怕了

我媽都會用米酒或是蛋清<br /> 真的還蠻好吃的<br /> 尤其帶點酒香味<br /> 如果要用煎的  會用點地瓜粉<br />  

wow thanks for sharing others receipts .. such as 鹽水法 用高濃度鹽水使凍肉解凍，炒過的肉質即會變得爽嫩and 芥末法 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。 will try it <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>

我最常用的是<br /> <span style="color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; letter-spacing: 0.75px; line-height: 23px;">1.澱粉法 </span><br style="color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; letter-spacing: 0.75px; line-height: 23px; margin: 0px; padding: 0px; outline: 0px;" /> <span style="color: rgb(0, 0, 0); font-family: 'Microsoft JhengHei', Arial, Helvetica, sans-serif, PMingLiU, MingLiU, DFKai-sb; font-size: 15px; letter-spacing: 0.75px; line-height: 23px;">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。<br /> <br /> <br /> 算是最方便的方法了</span><br />  

<blockquote style="border-left: #999 2px solid; margin: 1em 3em; padding-left: 1em; color: #999">AmandaHe 的話: <br /> <br /> 我媽都會用米酒或是蛋清<br /> 真的還蠻好吃的<br /> 尤其帶點酒香味<br /> 如果要用煎的  會用點地瓜粉<br />  </blockquote> <br /> 原來有這種方法!!<br /> 趕快學起來，這樣有點酒香應該更好吃吧!!!<br /> 地瓜粉適合用煎的... 那太白粉呢?<br /> 可以用太白粉取代嗎