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做酱牛肉为什么要在凉水里浸泡
更新时间: 2020-10-04 00:00:00  

在凉水里浸泡即焯水。

作用:

1、可以使牛肉颜色更鲜艳,更脆嫩,减轻涩、苦、辣味,

2、可以杀菌消毒,杀死细菌;

3、使肉类原料去除血污及腥膻等异味,牛肉可减少异味;

4,缩短烹调时间,口味也会均衡很多。

关键词: 牛肉 为什么 凉水 浸泡

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