{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c65ak0rc77ufb4eagqkg","duration":165.559,"width":960,"height":540,"file_size":25538793,"thumb":{"web_uri":"tos-cn-p-0000/dec49fb04b0a4ffb89ac8122a568ecde","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":165.559,"file_size":16775507,"w":640,"h":360}},"is_encrypted":null,"sp":null,"editor_project_id":null,"md5":"cd93cc90f5b410549c3df09940b1ebdb","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
干饭人必备的萝卜干炒肉，色香味俱全，有它米饭都要多添一碗{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c34dj96dbl28ur7n75gg","duration":75.716,"width":854,"height":480,"file_size":16459906,"thumb":{"web_uri":"tos-cn-p-0000/3b5fbce7fb774d8f918aa2c39a20d6bc","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":75.716,"file_size":12029336,"w":640,"h":360}},"is_encrypted":null,"sp":null,"md5":"ba1642f66344d529b23bd0b293d74170","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
今日份美味：自己做，土豆炖肉+青椒炒肉，成本15元{"rich_content":{"text":"","spans":null},"video":{"vid":"v028b0g10000c5sorbbc77u2cmiq1llg","duration":66.41,"width":960,"height":540,"file_size":5554828,"thumb":{"web_uri":"tos-cn-p-0000/d00a074500964f9d9130bd6082c12ea1","width":640,"height":360,"image_type":null,"mimetype":null,"encrypt_web_uri":null,"secret_key":null,"encrypt_algorithm":null,"extra":null},"video_size":{"normal":{"duration":66.41,"file_size":3641578,"w":640,"h":360}},"is_encrypted":null,"sp":null,"editor_project_id":null,"md5":"bc6e6154aec70e8719ff681354167509","tos_key":null,"secret_key":null,"encrypt_algorithm":null,"extra":null}}
山东媳妇在家炒肉，用淀粉腌肉还很柴，大厨老公一看：做错了王哥是一位从事餐饮行业多年的大厨，有着丰富的烹饪经验和专业的技术，但奇怪的是，在家从来不做饭，都是媳妇做饭，但是媳妇的厨艺是怎么手把手教都没有啥长进，这可愁坏了老王。
有一天老王媳妇刚学了一道青椒炒肉丝，就想给老公展示一下厨艺的进步水平，于是就满怀期待地做了起来，先是把切好的肉丝，用生抽，盐，胡椒粉，鸡精腌制一下，然后又用淀粉，鸡蛋清，和花生油抓均匀。
本以为这样的操作，就能把肉丝炒的口感嫩滑，可是肉丝下锅后，自己就迫不及待地尝了下口感，不尝不要紧，一尝心情一下子就跌落到谷底，就像坐过山车一样，当时就恨不得有个地缝钻进去，自己越想越来气。
而在客厅刷手机的老公，突然听到厨房里兴高采烈的歌声突然停止，赶紧去厨房看了下情况，结果就是看到自己的媳妇在那愁眉苦脸的不高兴，于是就问怎么了。
媳妇抱怨地说，肉丝明明腌制了，为啥口感还是又老又柴，老王见状也不敢多说啥，看了看锅底里正在炒的肉丝，和腌制肉用的碗，一下子就全都明白了，然后脱口而出，做错了，你这样腌制，肉不会软嫩的，媳妇问这是为啥呢？于是老王就认真地讲解其缘由。
肉为啥又老又柴？这都不知道，怎么腌制都是白忙活！
很多人用淀粉腌制肉，就以为能够让肉的口感变得软嫩，实际上这是错误的，要想肉的口感软嫩，首先要搞明白，炒肉的时候，为啥会出现口感又老又柴的情况，很多人就是搞不懂这些情况，所以一味的按着一些 *** 做，当然做的口感不行了。
原因一：肉又老又柴，是因为失水造成的
像是肉丝，肉片再改刀的时候，已经把肉切得比较单薄了，所以炒的时候，肉的水分就会流失较多，缺水的肉丝，肉片，它的肉质纤维就会变硬，吃起来就会又老又柴，这和你天天保养脸部皮肤是一样的，脸部缺水就会皮肤发干，摸起来也是皱皱巴巴的比较粗糙。
用淀粉腌制肉的目的是什么？
我们用淀粉，鸡蛋清，植物油腌制肉的目的就是为了锁住肉中的水分，肉在炒的时候，淀粉糊化，鸡蛋凝固会在肉表面形成一层保护膜，可以有效的锁住肉中的水分，放置它水分流失，所以才会让肉的口感变嫩。
但是前提是肉中的水分一定要充足，你看看自己买的肉，表面都有风干膜了，说明肉本身就很缺水，所以肉在用淀粉腌制前，需要给肉补水。
用少量花椒水或者葱姜水将肉反复抓均匀，让肉充分吸足水分，这就像调饺子馅的时候，放葱姜水一样，去腥味的同时，还可以让肉馅吃进更多的水分，吃起来肉馅更嫩滑。
所以你切好的肉直接用淀粉腌制，那口感能嫩滑么？
原因二：腌肉的目的
你再看看自己锅里的肉丝，颜色都有点深，说明你腌制肉的时候，生抽放得有点多，腌制的时间有点长，再加上腌肉的时候打底味用的盐，两种调料的盐都被肉吸收了，根据渗透压的原理，肉就会吸收大量的盐分，而出现水分外流析出的情况，这就像我们腌咸菜，用盐腌制黄瓜时，黄瓜会出水严重。
所以腌制肉的时候，盐，生抽不要放太多，就是简单的打底味，放那么多干嘛？而且腌制肉的时间不宜过长。
老王看了看锅底的火苗，又说：这也错了！
肉丝肉片腌制是一方面，炒肉的火候也很重要，你看看自己这么小的火苗炒肉，肉在锅里待的时间越长，水分流失的就越多，你说肉能不变硬么？媳妇不服气地说：我不是怕油溅出来烫到我么？
然后老王又说，腌制过的肉，如果飞溅出来油，说明水分过多，凉水遇到热油后，水分会立刻蒸发掉，产生的距离反应导致的。这又说明你生抽放得多，然后还没有用油给封好，所以才会这样。
媳妇看着老王在身边，小嘴巴巴个没完，气不打一出来，就气哄哄地说，你说的这些我听不懂，你就说有啥简单的 *** ，可以让炒出来的变得软嫩，不然你自己做饭吃，没人伺候你。
老王见状不妙，哑巴吃黄连有苦说不出的那股劲一下子涌上心头，然后轻声细语地说，下次这样做。
腌肉前，多加一味料，甭管啥肉炒出来，保管软嫩
肉改刀好后，放入清水中浸泡，水中再加点咱家的小苏打，这样肉不仅没有腥味，而且还很软嫩，但是浸泡好的肉，用清水反复多冲洗几遍，不然会有碱味的。
然后再用淀粉，生抽，鸡精，胡椒粉，鸡蛋，油简单地腌制一下，就可以。
媳妇：小苏打真的有这么神奇？
老王笑了笑说，小苏打是碱性，用碱性物质或者酸性物质浸泡肉，可以软化肉质纤维，所以这是从根本上解决了肉老，柴的问题，这是属于化学的处理方式，用淀粉腌制肉属于物理的处理方式。
媳妇听到用小苏打，高兴起来了，还是这个简单，没那么多道道。然后又问老王，那这个肉丝咋办？也没法吃呀？
老王一见苦笑地说，放点水做个汤吧，这样肉中的盐分就会流向水中，肉就会吸收水分变得软嫩，熬汤时千万别放盐，汤煮好后再放，这样肉怎么都不会变老。
媳妇一听：酒店大厨也不过如此么？和我想的一样。
个人主页有一系列兰州拉面 *** 视频教程和拉面各种配方的分享，本人定时分享：
各种面食做法的讲解，各种卤菜 *** 的讲解，各种汤类 *** 的讲解
分享餐饮实战干货经验，讲解专业餐饮知识，关注我教你在家自学兰州拉面，喜欢文章，记得点赞呦
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