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標題: [其他飲食] 滑牛肉整法？ [打印本頁]

作者: kayllis 時間: 2009-11-25 17:42 標題: 滑牛肉整法？

最近想試下整街過D滑牛肉...
但係整黎整去都唔似街食果D...

我想問下大家知唔知製法應該係點架？
同埋滑牛肉係咪要用鬆肉粉先得？(但最近去過好多超市都唔見有得賣...)

thanks=]

作者: somewhereintime 時間: 2009-11-25 17:57

最近想試下整街過D滑牛肉...
但係整黎整去都唔似街食果D

thanks=] ...
kayllis 發表於 2009-11-25 17:42

You can do something similar with quality meat but not exactly the same as from Chinese restaurants.
First, start with a decent piece of beef, rump or flank steak, season with soya sauce, sugar, grated ginger, tapioca starch and water,
then add 1/4 mashed kiwi fruit, allow to stand for 10 minutes and cook right away.
Fresh kiwi contain enzyme that will break down tissue, if you allow the beef marinate for more than 30 minutes, it would be too soft
to pick up with chopsticks.
Most Chinese restaurant use heavy dose of baking soda to soften beef and spareribs, too mushy and soapy after taste.

作者: ACooperFan 時間: 2009-11-25 21:07

my mom taught me to add vinegar....

作者: zuesel 時間: 2009-11-25 21:13

Oil is all you need. Depending on what you cook. I just use some sesame oil and nothing else to marinate over night or a few hours.

作者: kayllis 時間: 2009-11-25 21:29

You can do something similar with quality meat but not exactly the same as from Chinese restaurants.
First, start with a decent piece of beef, rump or flank steak, season with soya sauce, sugar, gr ...
somewhereintime 發表於 2009-11-25 18:57

Thanks!
咁如果用baking soda, 應該落幾多先夠呢？

作者: kayllis 時間: 2009-11-25 21:30

my mom taught me to add vinegar....
ACooperFan 發表於 2009-11-25 22:07

vinegar? 掩完煮左之後會唔會有陣酸味架？@@

作者: kayllis 時間: 2009-11-25 21:30

Oil is all you need. Depending on what you cook. I just use some sesame oil and nothing else to marinate over night or a few hours.
zuesel 發表於 2009-11-25 22:13

請問要落幾oil?=]

作者: zuesel 時間: 2009-11-25 21:46

depends on how much beef you have la
Say...1 lb of beef sliced with 1 tb spoon...?
I don't measure, I just make sure all of it get a thin coating. Just use chopsticks to sir the beef after adding oil to get an even coat.

作者: J.J. 時間: 2009-11-25 21:55

then ... stirfry or boil ?

作者: somewhereintime 時間: 2009-11-25 22:03

Oil is all you need. Depending on what you cook. I just use some sesame oil and nothing else to marinate over night or a few hours.
zuesel 發表於 2009-11-25 21:13

If you start with some nice cut, i.e. striploin, ribeye or tenderloin, just treat it like steak, that is ,
brown the meat 2 minutes per side, remove from wok, cook vegetables, add seasoning, return meat to wok, that is the
way lofans cook Chinese stir-fry. Similar to Philly steak. That is the way they used to cook at Fresco Inn on Davie

作者: somewhereintime 時間: 2009-11-25 22:06

5# kayllis

Baking soda is used only for utility grade meat, mix 1 tsp soda and 3 TBSP water to 8 oz. slices beef, marinate 30 minutes,
rinse with cold water, drain and and soya sauce, sugar and other seasonings

作者: sheep 時間: 2009-11-25 22:11

If you start with some nice cut, i.e. striploin, ribeye or tenderloin, just treat it like steak, that is ,
brown the meat 2 minutes per side, remove from wok, cook vegetables, add seasoning, return ...
somewhereintime 發表於 2009-11-25 23:03

My version is different.
Marinate the beef with soy sauce, corn starch, sugar, little water, stir well before adding oil.
Stir fry veggie to half cooked and put it aside.
More oil to fry beef and add veggie, stir fry until all cooked.
Add corn starch water to thicken the sauce.
don't use salt to marinate the beef, cause it will draw moisture out of the beef.

作者: somewhereintime 時間: 2009-11-25 22:11

6# kayllis

Korean use grated pear/ apple to tenderize meat for BBQ, it takes a little longer but taste more natural.
Onion puree would do the trick too.
Middle-Eastern/ Indian people use yogurt
Mediterranean use olive oil and lemon juice, Russian use pommegranite juice, they all work

作者: sheep 時間: 2009-11-25 22:13

本帖最後由 sheep 於 2009-11-25 23:14 編輯

some use papaya

作者: somewhereintime 時間: 2009-11-25 22:17

14# sheep

Yes, the meat tenderlizer is made with papain, an enzyme derived from papaya.,
Actually, before the Argentino steers go to the slaughter house, they get a shot of
papain on their neck therefore the meat will be more tender

作者: somewhereintime 時間: 2009-11-25 22:18

12# sheep

That is my mom's way, it work with Canadian beef only

作者: sheep 時間: 2009-11-25 22:26

滑牛
I like 滑牛粥

作者: somewhereintime 時間: 2009-11-25 22:34

17# sheep
加炸米粉

作者: sheep 時間: 2009-11-25 22:41

17# sheep
加炸米粉
somewhereintime 發表於 2009-11-25 23:34

炸米粉
多數係免治碎牛粥見倒
滑牛粥我有時加隻生鳮蛋

作者: somewhereintime 時間: 2009-11-26 08:16

19# sheep

不愧為識食羊

作者: sheep 時間: 2009-11-26 09:16

19# sheep

不愧為識食羊
somewhereintime 發表於 2009-11-26 09:16

都要有你地D大厨D創意先得既

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