Why is the beef always hard and hard when I cook it, no matter how long it takes?

Why is the beef always hard and hard when I cook it, no matter how long it takes? If your beef is hard and hard, congratulations! Your beef should not be feed-fed beef cattle.

Only beef with solid meat quality will become dull after stewing for a long time, and the water inside will be lost!

Boiled beef is very hard, which usually happens to buffalo and old beef.

Finally, there is another possibility: the beef is undercooked. ...

What can we do when we meet this raw beef?

①: With the help of the artifact-pressure cooker! Especially in places where the plateau air pressure is insufficient, it is necessary to use a pressure cooker!

Pressure cooker can solve the problem of hard wood, but the disadvantage is that beef is not fragrant enough. The normal beef pressing time is half an hour after steaming 15 minutes. I used to press old beef in a pressure cooker for 40 minutes at most, and the meat was perfectly crushed until it was soft and rotten.

②: With the help of other catalysts, beef can be cooked quickly and thoroughly!

For example, hawthorn slices, tea leaves, dried tangerine peel and a little old vinegar all have the effect of stewing beef in advance!

How to cook beef stew is not delicious?

For ordinary beef, when the soup is boiling, turn to low heat to keep the soup slightly boiling. Don't fire! Otherwise the beef will turn into firewood!

If it is old beef: solve it directly with pressure cooker, and don't do anything else to change the internal structure of beef. Because the pressure cooker is directly fixed, it is simple, convenient and fast!

The "slow-fire beef" of the hotel dish is stewed in a pressure cooker. Look at this! It's stew! This kind of beef tastes soft and glutinous, absorbs enough soup, and tastes very rich! So most hotels can turn this dish into a special dish or a popular dish!

Finally, I want to ask you: Do you know any beef specialties? Tell me about them!

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