![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmJ8Pm8EI3zIzSC4-14I7450T_Ih8K3a9LerNMnj1RuyLjXIKhktM6kr2UZqHKqLXi0AMwQfOoGt0x6SGWMBLXCqr7Jx9cyQPVGRIc0SzQjdz3dgm4y4hcQmOiJBUWGJrmI3cOFqY5yOJ1/s1600/1.jpg)
1.腰花切好後,加少許自醋,用水浸泡10分鐘,腰花會發大,無血水,炒熟後潔白爽口。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1WLSbqAB7cqWSXLJXMNYdl7at0gz75yWMjxw3RZpskQPESgINyMhrcNQuo8_5bJ9x-0l-hRnbJ6-03qT9LpchuEg4aZiS_6mWCuBp3rFtWKCgRwiyXoVH18LP1lCFMHCX3Jf__TrDG-8/s1600/02.jpg)
2.牛排在煎以前,用可樂泡一下,煎後非常嫩。如果是炒的,可以用澱粉拌一下。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EyQjuXaI93OcGkiOXIRV1CRkOQwGrLXmKjthv6YkoHSY_TweR7L72mXWZgSrHmjyjnhebJ3a_nMcZA3j-d9zEWHGZgPRkFepkFmKBQTkdNRdBmBc4uJLASNxCySLYVcD-142XMjSD25K/s1600/03.jpg)
3.在烹製雞肉前,用刀將雞肉淺劃幾刀,隨後撒上檸檬汁,十五分鐘後在進行烹調,肉質會嫩而且細滑。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaz20hUgMG8tO5opxfqfGiQK6ADacxNFbh96lHAKh69GRTGjXA9Yvsxd942HWt-6qqirTW_Fh-ZyJse6AAvXEbJx4ktsbH9dT0sgNO9SF_w7H8KTLOYNwQt8yNhb0InKwiXpMXIYhL1Xm/s1600/04.jpg)
4.烹製魚肉的時候,在蒸炒前可以用蛋清和啤酒將魚肉泡製10至15分鐘,這樣妙出來的魚肉會更加鮮軟嫩滑。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JM30za1tGGyxz-vK3zcAoT1NIZQUBNVRoDWKVHibMUlF3G-mRCq2ZLvnDbfccFQ4ZR13CavKTWyUhaDwXly5Dg8aXjswQwzISOS4Mr9_tOk2qLCStUY0c8OrAw7KdJlIle-Wtgscaf_A/s1600/05.jpg)
5.將蝦仁放入碗內,每250克蝦仁加入精鹽、食用鹼粉1-1.5克,用手輕輕抓搓一會兒後,用清水浸泡,然後再用清水洗乾淨。這樣炒出的蝦仁透明如水晶,爽嫩而可口。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIF9kKD2dBGT20Sn9ZfMQ_IT4i7SLYN9LBr86lU0oAfQgPfFThr8twrTEv-RFTGZyQE2UbjM4NzbUSuLhc_74cthSG2tkSIF2s6D1sO31R5OhM5OE_LoXT7OPMvfQYjzN5X4gKaix6omy/s1600/06.jpg)
6.炒豬肝前,可用點兒白醋漬一下,再用清水將其沖洗乾凈,炒熟的豬肝口感特好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbF0twJ1Jok4oTG9VOSB95fRc_xL20RpU_K5icz7qDuQBU0BZ3EyM_lV6YQx3Y9C1AAYiJcsav7xF3lDxXREbV4RNXrLFh30tkLS84g1lg6x-jK_3cJrc7bDenFhH8DyvdqHWxdpfnjN2f/s1600/07.jpg)
7.炒雞蛋:將雞蛋打入碗中,加入少許溫水攪拌均勻後,倒入油鍋裏炒,炒時往鍋裏滴少許酒,這樣炒出的雞蛋蓬鬆、鮮嫩、可口。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKS-zY_714h8dwQY2Xvz99lGUs_SyfCC_aQW7j82eR8qNAD6zca1p0flXevaoFNKMMNtHKwiA-CXsuujIHrRNbY6SGvXSmpp2rAb8AsuB1VeybLXByUg_GXwEU9zDXZ3gPPGIoqiAY7Ni4/s1600/08.jpg)
8.炒前先用啤酒將麵粉調稀,淋在牛肉片上,拌勻後醃30分鐘,啤酒中的酶能使一些蛋白質分解,可増加牛肉的鮮嫩程度。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadqa51GW9dYEFJg1NPzG7FXU2I3du36jOQTahgN-VoVqvxdIEYjm1LGUiNEep37osddwSOP4WQP5dtMvf2nXrvdpcVNMl-IXg4SNrQCdqyRNHcdLatt4MaEy3VTuGzcBBJKajOP9jLyCi/s1600/09.jpg)
9.炒豬肉片:將切好的肉片放在漏勺裏,在開水中晃動幾下,待肉剛變色時就起水,瀝去水分,然後再下炒鍋,只需3-4分鐘就能熟,並且鮮嫩可口。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlGgsUVOXGmyoOasto-2wzmIAX9BrDi7KUVvCCEbP0lE9bIt7ySnHwCw1YgrwQciGO6y7ml1A5DRxNV5Kq4zRxro5WZpwAzLu1sp4dLj-DRdpKbIw7njgSE5yIOKX6nlZz8GdwKdTgN9tb/s1600/10.jpg)
马上点这分享