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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)
2001-10-27 -04:00
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Back To Topic: 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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