美味黑椒牛肉粒受热捧，顾客纷纷舔盘而归

以前炒牛肉的时候一不小心就会把肉炒老，尤其是做牛柳的时候，炒出来简直是又柴又硬咬都咬不动，网上也查了好多处理牛肉的办法，但是都不理想，偶然发现一个大厨的做法，拿来一用果然不同凡响。想要炒出嫩嫩的牛肉吗？快来试试吧。

用料

主料

牛肉（里脊肉）

200g

青椒

1根

腌制

生抽

1勺

0.5勺

0.5勺

老抽

0.5勺

蛋清

20g

小苏打

1/3勺

姜水

0.5勺

水淀粉

1勺

生油

25g

碗汁

蚝油

1勺

生抽

0.5勺

清水

2勺

黑胡椒粉

适量

杭椒牛柳黑椒牛柳 终于找到炒出嫩牛肉的办法了 肉片肉丝都适用的做法

1. 牛里脊肉200g切成宽厚5-7mm，长约6-7cm的条状，做牛柳时候适当粗点嚼起来口感更好。切好后用清水漂下血水，捞出控水。

1. 将腌制用的料放入控水后的牛肉，姜水可以切两三片姜，用手在一个碗中揉碎，把揉出的汁水倒入碗中就行了

1. 抓1分钟，抓匀，感觉肉条变粘上浆后腌制15分钟。

1. 这是最重要的一步，腌15分钟后向碗内倒入生油约25g，目的是用生油把牛柳给封起来，浸渍两小时。饭店里都是一下子封上好多斤备用。

1. 热锅凉油，四五成热的时候放入牛柳滑炒到变色捞出。

1. 调制碗汁，黑胡椒粉我是现磨的，粉的粗细可以自由调节，多少可以根据自己的口味灵活掌握。
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1. 青椒下锅翻炒断生，倒入碗汁，倒入滑炒好的牛柳翻炒均匀就可以出锅了，蚝油也有勾芡的作用，炒出来色泽非常好看。

1. 看看细节是不是很有胃口，吃起来也是又嫩又滑，和饭店里炒出来的一个感觉。