鑊仔炒牛柳,甜甜酸酸非常好送飯嘅一道菜式!有時去茶餐廳唔知道食啲乜嘢好,就會點呢一道菜式。茶餐廳嘅鑊仔炒牛柳好好味,因為加咗梳打粉同埋鬆肉粉,炒出嚟嘅牛柳又鬆又滑,特別美味。
喺屋企整想健康啲,唔想落化學物去整松牛柳有咩方法呢?可以用生果酵素或者用乳酪!呢兩個方法都可以令到牛肉鬆軟多汁好好味!
鑊仔炒牛柳唔難煮,就係需要比較多嘅調味料,大家睇吓下面嘅食譜試吓整啦!
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牛柳醃料:乳酪一湯匙(用純乳酪比較好)、糖½茶匙、生抽1.5茶匙、水一湯匙、茄汁一茶匙、油一湯匙、鷹粟粉一茶匙
醬汁材料:清水100毫升、茄汁三湯匙、喼汁一湯匙、黑醋一茶匙、牛扒汁一湯匙、生抽一湯匙、老抽適量、鹽少許
其他:生粉水適量
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1. 牛柳先用牛柳醃料醃最少兩小時
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