食品频道: 三招炒肉不粘锅

食品频道 食品频道

三招炒肉不粘锅 May 4th 2019, 00:00, by 著名厨房美食专家 文怡 很多主妇都纳闷：为什么自己炒的肉口感发柴还粘锅？其实，掌握3点就可改变。 1.肉切完先用盐抓拌，放料酒去腥，再放适量蛋清抓匀。蛋清别放太多，否则炒出的肉很不好看。 2.放完所有调料后，一定得淋一点植物油拌匀，不仅可减少粘锅，还可以锁住肉里的水分，确保在炒制时不流失，这样口感自然好。 3.用铁锅炒肉时，可先把铁锅烧热至冒烟，再倒入油，并立即放肉，这时，油的温度刚好适合炒肉片、肉丝，且不会粘锅。▲

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