CN112471426A - 一种炒牛肉的制作方法 - Google Patents
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Abstract
本发明提供一种炒牛肉的制作方法，涉及餐饮技术领域。该炒牛肉的制作方法，包括如下步骤：步骤一：按重量份称取黄牛肉500‑520份、小米椒3‑4份、蚝油1‑2份，生抽2‑3份、老抽2‑3份、白砂糖0.5‑1份、生粉1‑1.5份、泡椒2‑3份、老姜2‑3份、蒜头2‑3份、食用油20‑25份、香菜7‑8份、鸡蛋清1‑2份、料酒2‑3份、盐1‑2份、苦瓜汁2‑3份、黑胡椒0.5‑1份、白芝麻2‑3份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份；步骤二：将换牛肉顶丝切薄片，将老姜和蒜头切丝，将苦瓜切丁榨汁，将苦瓜汁内加入蚝油、生抽、老抽、白砂糖、料酒、盐、黑胡椒充分搅拌均匀得到浆汁。本发明是的炒牛肉更加的鲜嫩爽口，且牛肉口感更加具有弹性，且口味独特更加美味，多吃不上火。
Description
技术领域
本发明涉及餐饮技术领域，具体为一种炒牛肉的制作方法。
背景技术
牛肉(肥瘦)：牛肉富含丰富蛋白质，氨基酸组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及术后，病后调养的人在补充失血、修复组织等方面特别适宜，寒冬食牛肉可暖胃，是该季节的补益佳品；牛肉有补中益气，滋养脾胃，强健筋骨，化痰息风，止渴止涎之功效。小炒牛肉此菜少有汁芡、肉嫩味香、佐酒下饭均宜。适宜于中气下隐、气短体虚、筋骨酸软、贫血久病及面黄目眩之人食用。
在现有技术中小炒牛肉的制作方法比较传统，大量的食用会造成上火干燥的情况，造成美食无法大量食用，且传统的制作方法造成牛肉不够滑嫩，口感不好，且传统的小炒牛肉口味单一。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种炒牛肉的制作方法，解决了小炒牛肉无法大量食用不够滑嫩的问题。
(二)技术方案
为实现以上目的，本发明通过以下技术方案予以实现：一种炒牛肉的制作方法，包括如下步骤：
步骤一：按重量份称取黄牛肉500-520份、小米椒3-4份、蚝油1-2份，生抽2-3份、老抽2-3份、白砂糖0.5-1份、生粉1-1.5份、泡椒2-3份、老姜2-3份、蒜头2-3份、食用油20-25份、香菜7-8份、鸡蛋清1-2份、料酒2-3份、盐1-2份、苦瓜汁2-3份、黑胡椒0.5-1份、白芝麻2-3份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份；
步骤二：将换牛肉顶丝切薄片，将老姜和蒜头切丝，小米椒和泡椒切碎，将香菜切段，将苦瓜切丁榨汁，将苦瓜汁内加入蚝油、生抽、老抽、白砂糖、料酒、盐、黑胡椒充分搅拌均匀得到浆汁；
步骤三：将牛肉倒入调制好的浆汁内反复的搅拌捏攥，腌制15-20分钟，取出牛肉，再倒入生粉、鸡蛋清，混合搅拌均匀，将牛肉取出，通过擀面杖捶打5分钟，放入碗中加入少许的食用油捏攥；
步骤四：通过将食用油倒入锅内，倒入老姜丝、蒜丝和泡椒炒香，再倒入处理好的黄牛肉，进行翻炒，炒制八分熟，再加入小米椒炒制断生，再添加少许的蚝油提鲜、加入少量的老抽上色，加入白糖调味，反复的翻炒；
步骤五：加入腌制黄牛肉剩余的浆汁大火将汤汁烧干，再加入生粉汁勾芡，加入香菜段翻炒，再加入白芝麻炒匀，装盘即可。
优选的，所述食用油分成一比三的两份后将一份的食用油用作步骤三中，将三份的食用油用作步骤四中，且步骤四中的食用油入锅为热锅冷油，加入食用油后立即加入老姜丝、蒜丝和泡椒使得油液缓慢加热至一百五十摄氏度后再加入牛肉翻炒。
优选的，所述步骤五中大火将汤汁烧干的标准为锅内液体除了食用油外无其他汤汁，且食用油清澈，不浑浊，勾芡后改小火再加入香菜段和白芝麻。
优选的，所述步骤二中的苦瓜在榨汁后需要通过过滤将残渣过滤，且根据个人口味可适当的调整苦瓜汁的量。
优选的，所述牛肉切片厚度在零点八厘米到一点二厘米，且黄牛肉选择黄牛里脊位置的肉。
(三)有益效果
本发明提供了一种炒牛肉的制作方法。具备以下有益效果：
本发明是的炒牛肉更加的鲜嫩爽口，且牛肉口感更加具有弹性，且口味独特更加美味，且通过苦瓜汁使得牛肉的骚腥为被彻底清理，且使得牛肉多吃不上火。
具体实施方式
下面将发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
本发明实施例提供一种炒牛肉的制作方法，包括如下步骤：
步骤一：按重量份称取黄牛肉500份、小米椒3份、蚝油1份，生抽2份、老抽2份、白砂糖0.5份、生粉1份、泡椒2份、老姜2份、蒜头2份、食用油20份、香菜7份、鸡蛋清1份、料酒2份、盐1份、苦瓜汁2份、黑胡椒0.5份、白芝麻2份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份；
步骤二：将换牛肉顶丝切薄片，将老姜和蒜头切丝，小米椒和泡椒切碎，将香菜切段，将苦瓜切丁榨汁，将苦瓜汁内加入蚝油、生抽、老抽、白砂糖、料酒、盐、黑胡椒充分搅拌均匀得到浆汁；
步骤三：将牛肉倒入调制好的浆汁内反复的搅拌捏攥，腌制15-20分钟，取出牛肉，再倒入生粉、鸡蛋清，混合搅拌均匀，将牛肉取出，通过擀面杖捶打5分钟，放入碗中加入少许的食用油捏攥，通过食用油进行捏攥，使得黄牛肉在后期翻炒时不会粘锅，且牛肉更加的具有弹性；
步骤四：通过将食用油倒入锅内，倒入老姜丝、蒜丝和泡椒炒香，再倒入处理好的黄牛肉，进行翻炒，炒制八分熟，再加入小米椒炒制断生，再添加少许的蚝油提鲜、加入少量的老抽上色，加入白糖调味，反复的翻炒，使得黄牛肉更加的入味，且更加的鲜香滑嫩；
步骤五：加入腌制黄牛肉剩余的浆汁大火将汤汁烧干，再加入生粉汁勾芡，通过勾芡的的黄牛肉更加的滑嫩，锁住养分，加入香菜段翻炒，再加入白芝麻炒匀，装盘即可，白芝麻具有增香的作用。
食用油分成一比三的两份后将一份的食用油用作步骤三中，将三份的食用油用作步骤四中，且步骤四中的食用油入锅为热锅冷油，加入食用油后立即加入老姜丝、蒜丝和泡椒使得油液缓慢加热至一百五十摄氏度后再加入牛肉翻炒。步骤五中大火将汤汁烧干的标准为锅内液体除了食用油外无其他汤汁，且食用油清澈，不浑浊，勾芡后改小火再加入香菜段和白芝麻。步骤二中的苦瓜在榨汁后需要通过过滤将残渣过滤，且根据个人口味可适当的调整苦瓜汁的量。牛肉切片厚度在零点八厘米到一点二厘米，且黄牛肉选择黄牛里脊位置的肉。
实施例二：
本实施例与实施例一的不同之处在于：按重量份称取黄牛肉508份、小米椒3.5份、蚝油1.2份，生抽2.3份、老抽2.3份、白砂糖0.6份、生粉1份、泡椒22.5份、老姜2份、蒜头2份、食用油20份、香菜7份、鸡蛋清1份、料酒2份、盐1份、苦瓜汁2份、黑胡椒0.5份、白芝麻2份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份。
实施例三：
本实施例与实施例一的不同之处在于：按重量份称取黄牛肉510份、小米椒3份、蚝油2份，生抽2.8份、老抽2.5份、白砂糖0.7份、生粉1.2份、泡椒2.5份、老姜2.5份、蒜头3份、食用油22份、香菜7.4份、鸡蛋清1.4份、料酒1.5份、盐2份、苦瓜汁2.3份、黑胡椒0.7份、白芝麻3份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份。
实施例四：
本实施例与实施例一的不同之处在于：按重量份称取黄牛肉515份、小米椒4份、蚝油2份，生抽2份、老抽2.3份、白砂糖1份、生粉1份、泡椒3份、老姜3份、蒜头2份、食用油25份、香菜7.5份、鸡蛋清2份、料酒2份、盐1.3份、苦瓜汁2.5份、黑胡椒1份、白芝麻2.8份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份。
实施例五：
本实施例与实施例一的不同之处在于：按重量份称取黄牛肉520份、小米椒4份、蚝油2份，生抽3份、老抽3份、白砂糖1份、生粉1.5份、泡椒3份、老姜3份、蒜头3份、食用油25份、香菜8份、鸡蛋清2份、料酒3份、盐2份、苦瓜汁3份、黑胡椒1份、白芝麻3份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种炒牛肉的制作方法，其特征在于：包括如下步骤：
步骤一：按重量份称取黄牛肉500-520份、小米椒3-4份、蚝油1-2份，生抽2-3份、老抽2-3份、白砂糖0.5-1份、生粉1-1.5份、泡椒2-3份、老姜2-3份、蒜头2-3份、食用油20-25份、香菜7-8份、鸡蛋清1-2份、料酒2-3份、盐1-2份、苦瓜汁2-3份、黑胡椒0.5-1份、白芝麻2-3份，将食用油分成一比三的两份，再将蚝油、老抽和白砂糖等量分成两份；
步骤二：将换牛肉顶丝切薄片，将老姜和蒜头切丝，小米椒和泡椒切碎，将香菜切段，将苦瓜切丁榨汁，将苦瓜汁内加入蚝油、生抽、老抽、白砂糖、料酒、盐、黑胡椒充分搅拌均匀得到浆汁；
步骤三：将牛肉倒入调制好的浆汁内反复的搅拌捏攥，腌制15-20分钟，取出牛肉，再倒入生粉、鸡蛋清，混合搅拌均匀，将牛肉取出，通过擀面杖捶打5分钟，放入碗中加入少许的食用油捏攥；
步骤四：通过将食用油倒入锅内，倒入老姜丝、蒜丝和泡椒炒香，再倒入处理好的黄牛肉，进行翻炒，炒制八分熟，再加入小米椒炒制断生，再添加少许的蚝油提鲜、加入少量的老抽上色，加入白糖调味，反复的翻炒；
步骤五：加入腌制黄牛肉剩余的浆汁大火将汤汁烧干，再加入生粉汁勾芡，加入香菜段翻炒，再加入白芝麻炒匀，装盘即可。
2.根据权利要求1所述的一种炒牛肉的制作方法，其特征在于：所述食用油分成一比三的两份后将一份的食用油用作步骤三中，将三份的食用油用作步骤四中，且步骤四中的食用油入锅为热锅冷油，加入食用油后立即加入老姜丝、蒜丝和泡椒使得油液缓慢加热至一百五十摄氏度后再加入牛肉翻炒。
3.根据权利要求1所述的一种炒牛肉的制作方法，其特征在于：所述步骤五中大火将汤汁烧干的标准为锅内液体除了食用油外无其他汤汁，且食用油清澈，不浑浊，勾芡后改小火再加入香菜段和白芝麻。
4.根据权利要求1所述的一种炒牛肉的制作方法，其特征在于：所述步骤二中的苦瓜在榨汁后需要通过过滤将残渣过滤，且根据个人口味可适当的调整苦瓜汁的量。
5.根据权利要求1所述的一种炒牛肉的制作方法，其特征在于：所述牛肉切片厚度在零点八厘米到一点二厘米，且黄牛肉选择黄牛里脊位置的肉。
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