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卤牛肉我觉得有几个关键，1是牛肉不要太大块，这样外层的肉才不会老；2是卤水不能太多了，要不就变成了水煮牛肉；3是牛肉要先腌制。
lover4u
(lover)
(#239626@0)
Last Updated: 2001-10-27
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请教，我卤的牛肉怎么一切就碎了，如何能做成外面餐馆那种又嫩又爽口的卤牛肉？
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