[問題] 什麼情況下肉要先過油?
想請問版上各位料理達人,在煮肉絲時,都會先過冷溫的油一下,
之後再將過油後的肉倒回與其他料快炒,我想請問是不是所有肉
絲及肉片都是要這樣處理呢?雖然我每回先過油,肉絲是軟又好吃,
但過油的效果跟目的準確上來說是什麼呢?
先謝謝大家!
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