达道牛滑手工练就记
做牛滑，最重要的就是选牛肉。黄牛肉的味道比水牛肉要好，哪里的肉都不如腿肉来得好吃，来得嫩。”她说，拿到牛肉，掂一掂，看起来光亮得不自然的、不粘手的就知道是注水的牛肉。
削掉牛肉的外皮，去掉薄薄的一层脂肪，剃掉牛筋，这样才能不沾牙；切片，用福清的地瓜粉薄薄地抹个均匀，这样吃起来才爽滑。
在传统的瓦盆内，手腕用力，将牛肉反复的揉搓，让鲜肉产生粘性，保留适当的纤纬并最大程度的索住牛肉的鲜味。手工传统费时耗力，但可以让牛肉脱胎换骨一般，拥有了全新的品质。
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把我看饿了， 你赔钱 缆凶霸凉 发表于 2018-02-21 11:03
把我看饿了， 你赔钱
自个做起吧，什么都解决了http://app.nycqbz.com/public/emotion/face_049.png
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