Why is it that many people's stewed meat is so old, so thin, so hard like a stone?

It is believed that many people will encounter such a situation, no matter how soft the meat, as long as the stew out of the meat texture will be difficult to swallow, and even sometimes suspected of buying a problem meat. In fact, whether the meat stewed soft, with the meat of the old and tender have a certain relationship, but is by no means a cause and effect relationship, the decision to stew out of the meat of the old and tender, mainly with the cooking method has a relationship, why is that so, after reading the following explanation you will understand.

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Caused to stew out of the meat and old and firewood the real reason

1.fire reason:

Meat ingredients in the cooking, if the fire is too big, it will lead to meat ingredients in the The loss of water is rapid, and the loss of a lot of water meat ingredients, it will become old and firewood, and hard. Many people have some misunderstandings about the cooking method of stewing meat, thinking that the bigger the fire, the faster the meat cooks and rots, in fact, this is a very wrong kind of idea.

Solution: So to cook a soft and tender juicy stew, then the correct approach should be, first large fire to boil, and then turn to a small fire simmering, so that the meat in the pot of even heat, reduce the loss of water in the meat ingredients, which is the key to the stew.

2. salt added too early:

Also most people in the process of cooking food, a common mistake, is that the salt added too early, especially in the stewing of some meat fibers coarser meat ingredients, the salt added too early, will cause the rapid loss of water in the meat ingredients, which is just like the northern families with salt Salt pickles, vegetables in the case of sprinkling salt, there will be a lot of water precipitation, and the vegetables will become dry. So for a soft stew, salt should not be added too soon.

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Question 1: If the salt is not put in advance, how can the meat be flavored?

Stew out of the meat of the flavor situation, and in the cooking added salt has nothing to do with the stew meat to be flavored the correct approach should be soaked into the flavor, rather than stewing into the flavor that is, in the cooking to let it into the flavor. So in the production of stew meat a kind of food, it is best to make the completion of the time, let the meat ingredients in the soup soak for a period of time is best, a lot of delicious braised meat, altar meat production is in the production of the completion of the night, you need to soak a night, the next day in order to eat, soaking in addition to the meat to taste, but also can further soften the meat.

Solution: When stewing meat, it is best to add salt seasoning when the cooking is about to be completed, or in the pot of meat has been soft and rotten when adding salt seasoning, if it is a lean meat, I personally recommend that in the imminent completion of the cooking, 5 minutes ahead of time to add salt seasoning can be, because lean meat meat fibers are thicker, and there is a clear gap between the fibers, so the lean meat is not a good idea to add salt. The reason for this is the capillary phenomenon, so you don't have to worry about the flavor of the stewed meat. So you don't have to worry about the problem of flavor, just pay attention to the grasp of the fire.

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3. stew details error:

stew refers to, in the stewing of the meat must be covered with a pot lid, and a lot of people at home when stewing the meat will not pay attention to the details, did not cover the lid, which can also lead to meat is not easy to cook and rotten, but also the meat is not easy to be cooked. This will also cause the meat not easy to be cooked. The essence of stewing is that when you cover the lid of the pot to stew meat, the air pressure inside the pot will increase, so the meat will be easy to cook, and secondly, when stewing, the water vapor produced in the pot will flow back into the pot along with the lid of the pot, which can avoid the imbalance of salinity in the pot to avoid the broth to burn too fast, too salty, and also will not cause the meat to become old and firewood.

So many people will ask, did not put salt, and how there will be salty taste, salty taste of the source of many, such as stew meat put in the old soy sauce, soy sauce, soy sauce, etc., such as soy sauce in the salt, every 15ml of soy sauce contains about 1 gram of salt.

Solution: Stewing is one of the important details of stewing meat, and stewing meat is best to choose a casserole class of kitchen utensils, because casserole has a lot of features suitable for stewing meat, such as: even heat, insulation, the lid is heavier.

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4. midway to add cool water:

The other factor that will lead to stewed meat to become old and firewood is that, in the stew, the pot of soup becomes less, many people will be habitually added water

Another factor that can cause the stew to become old and firewood is that when the soup in the pot becomes less, many people will add water out of habit, so they just add some cold water, and the addition of cool water will cause the temperature in the pot to plummet, and this is the cause of the stew and old and firewood, the reason for this is that the heat expansion and cold contraction, so remember, if you need to add water to the stew, make sure to add boiled water, hot water.

Summary: a few key points of stewed meat

1. long time stewed meat on a low fire 2. meat soft and rotten when then add salt to taste 3. stewed meat during the stewing process, you need to cover the lid of the pot to stew 4. stewed meat during the replenishment of water can only be heated water 5. stewed meat best 6. stew meat with casserole stew better

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Several can accelerate the stew meat soft auxiliary method - for meat fiber thicker lean meat

Principle: the use of the back of the knife to knock, you can make the meat become loose, and even the meat fiber knocked off, so in the stewing time, loose meat is easier to soft rot, because the meat fiber has been destroyed, in the process of heating, the destruction of the outside of the meat fiber can not form a solidification of the closure of the formation of the cohesion of the formation of an effective cohesive force, which is conducive to the internal and external meat fully heated uniformly.

Method 2: Pressure cooker

Meat ingredients cooked in a pressure cooker can be efficiently make the meat become soft and tender.

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Method 3: soaking with rice water to clean the meat ingredients

The starch in the rice water can be effective in removing the odor of meat ingredients, so soaking with rice water to clean the lean meat, the taste is more delicious, and in addition to this, the lean meat, the taste is very good, the taste is not good. In addition, the lean meat soaked in rice water for a long time, will absorb a lot of water, making the lean meat become full, and so full of lean meat after a long time stewing, you can avoid the loss of too much water to cause the meat taste old and firewood, so indirectly make the lean meat become soft and tender.

Method 4: tea, hawthorn, baking soda

The above three ingredients, mainly based on meat ingredients, meat fibers in the acidic and alkaline conditions will be destroyed, thus making the meat become soft and tender, but individuals do not recommend doing so, if the amount of stewed meat is relatively small, you can put some hawthorn, there will be a certain effect, if the amount of stewed meat is larger, hawthorn effect is not. If the amount of stewed meat is larger, the hawthorn effect is not obvious, and the other two, baking soda will affect the taste of the meat, need to repeatedly wash the meat, tea will affect the color of the soup, the effect of soft and tender meat is not very good, so we just need to know it.