[問題] 麻婆豆腐裡的絞肉怎麼炒才會嫩?
幾次煮麻婆豆腐下來 都覺得裡面的絞肉怎麼那麼硬 @@
看過一些做法 好像非常因人而異 我也不確定怎樣才是對的
例如:
1. 絞肉要大火炒才香?
-> 這樣肉不會很容易乾硬嗎
2. 絞肉一定要炒碎?
-> 這我還蠻認同的 畢竟太大的絞肉口感很糟 XD
3. 絞肉需要先用太白粉或蛋白醃過嗎?
-> 我目前沒加太白粉 想說這樣能否增加絞肉的嫩度
但又怕使用了太白粉或蛋白反而增加肉的黏度 難炒開?
4. 肉不加太白粉 但是最後起鍋前勾欠?
麻煩各位高手指點了!
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