The beef that has been stewed for a long time still tastes hard. What's wrong?

Why is it that when I cook beef, no matter how long I cook it, the beef is always hard and hard? This question of yours has also deeply troubled me. Through continuous exploration and cooking beef, no matter how long it is cooked, the beef is always firewood and hard. Apart from mastering the temperature, you should also look for reasons in the following aspects: first, whether the beef is selected correctly; second, whether water is frequently added in the middle of cooking beef; and finally, whether salt is added prematurely for seasoning. Practice, with some experience, finally makes the cooked beef soft and rotten, neither hard nor firewood, so I have a reliable answer to this question.

Especially with a pressure cooker, you just crush the beef into a pulp, and it's still old and firewood. Do you believe it? Others say that you should never put salt in beef stew. Sorry, I cook beef or other meat for nothing. Never add cold water in the middle. If you want to keep the water, you must keep the hot water, otherwise the beef will not be cooked badly. Never add salt before the beef is undercooked. As long as we pay attention to the above two items, the cooked beef will not be hard and hard, and there will be no undercooked or rotten phenomenon. Beef is always salted first. As long as the beef is selected, it will definitely taste delicious and rotten.

First, the beef is bought in an inappropriate place. For example, when the Hui people in Tianjin cook beef, they choose the upper brain or ribs of the beef. These parts are fat and thin, which is very suitable for the operation method. After marinating the beef, mix it with 1 grams of water, marinate it in the refrigerator for 4 hours, and then we can rinse it when eating. This kind of beef is very tender, which is a common practice in our family. Eat.

Cattle only take meat when they are very old, at least in the past 3 years, and there were many before. Cattle raised for more than 1 years must not be beef cattle, but scientifically called "service cattle", which are used as labor tools. Since the introduction of walking tractors, the number of cattle has decreased rapidly and basically disappeared. At present, all the cattle we have seen are photographs, and the pictures of cattle ploughing fields are displayed as monuments.