瘦肉都可以煮到又軟又滑！Cooking tough cuts of meat perfectly
潮流興慢煮，貪慢煮煮出來嘅肉又軟又多汁。即使平時韌柴柴嘅瘦肉都可以煮到好似入口即溶咁。想向屋企煮到啲瘦肉都有慢煮嘅口感，唔駛咁大陣仗買一套低温慢煮套裝嘅。留意一下醃肉、切肉時嘅方法就可以輕鬆煮出口感鬆軟嘅肉嫁喇！
People like how tender and juicy the meats are when they are cook Sou-Vide. We don’t need to be a hotel chef or buy a set of expensive cook wear to make tender and juicy meat. Take a look at the tricks below and you can cook any cuts of meat perfectly.
揼、揼、揼 Beat it
煎豬扒、牛扒之前先用有針或者有釘嘅肉捶揼下肉扒嘅兩面，揼鬆肉裏面嘅纖維，食落就唔會韌柴柴啦！如果屋企冇肉捶，用刀背都得嫁！
Pound tougher cuts of meat like frank steak before cooking helps cut some muscle fibers in the meat and make the meat tender.
醃一醃 Marinate it
平時常用嘅鬆肉粉係一種木瓜酶。酶會將肉裏面嘅蛋白質分解，令到啲肉軟身啲。如果唔鍾意用鬆肉粉嘅朋友，可以酸性嘅食材醃肉，好似檸檬汁、青檸汁、醋、泡菜等都係唔錯嘅選擇。
If you are not a fan of using meat tenderizer which is made from a type of enzyme found in the fruit papaya, you can marinate your meat in lemon/lime juice, vinegar, Kim Chi or any other acidic food for 30 minutes to 2 hours to let the acid to the work for you.
加啲水果粒/蓉 Mix it
有啲水果含有天然可以軟化肉質嘅酶，例如木瓜、菠蘿、奇異果等。切左啲水果或者將水果打成蓉，撈入啲肉到醃一醃，就可以整到又多汁又軟身嘅肉啦！煮好嘅餸仲會有一陣淡淡嘅果香添。
Some fruits like papaya, pineapple, and kiwi fruit naturally contain enzymes that can digest the protein in meat and make the meat tender. You can mix chopped fruits or fruit puree with your meat in advance and let it sit for a while before cooking. The fruits added will also bring some extra freshness to your dish.
刀與肉紋應成 90 度 Slice it
原來切肉都大有學問，除左要切得厚薄均勻，大小適中外，切嘅時候記得刀鋒嘅方向要同肉紋成90度，咁切出來嘅肉先唔會又韌又鞋。
Make sure you cut across the grain when you are slicing your meat. When you cut across the grain, the long tough fibers become shorter and therefore the meat is easier to chew.
屈臣氏營養師團隊
Watsons Dietitian Team
