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牡蛎肉是牛的哪个部位
更新时间: 2019-05-28 00:00:00  

牛牡蛎肉是牛肩胛骨后的一块肉,因为形似牡蛎肉而得名。因少有活动肉质细嫩,又因密布脂肪呈现细密的大理石纹路。所以口感油润,适合煎、炒、烤等,是上等的食材。牛牡蛎肉脂肪含量相对比较低,而且肉质含有肉筋,从而使其特别的有嚼劲,适合做出上等牛排,需要用小火慢煎,不断的翻面,这样才能品尝到牛牡蛎肉的原汁原味。

关键词: 牡蛎 哪个 部位

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