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做酱牛肉为什么要在凉水里浸泡
更新时间: 2021-04-07 20:50:00  

1、牛肉在凉水里浸泡即焯水。

2、做酱牛肉在凉水里浸泡 这样可以使牛肉颜色更鲜艳,更脆嫩,减轻涩、苦、辣味,可以杀菌消毒,杀死细菌;使肉类原料去除血污及腥膻等异味,牛肉可减少异味;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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