When cooking meat ingredients, if the heat is too high, it will lead to the rapid loss of water in meat ingredients, and the meat ingredients that have lost a lot of water will become old, firewood and hard. But many people have some misunderstandings about the cooking method of stew. They think that the more calories, the faster the meat will mature and rot. This is actually a very wrong idea.

Solution: Therefore, if you want to stew a soft and juicy stew, the correct way should be to boil it with a big fire first, and then simmer it with a small fire, so that the meat in the pot is heated evenly and the water loss of the meat is reduced. This is the key to stew.

The salt was added too early.

Similarly, most people often make a mistake in the process of cooking delicious food, that is, adding salt too early, especially when stewing some meat ingredients with thick meat fiber, will lead to the rapid loss of water in meat ingredients, just like pickling pickles with salt in northern families. When vegetables are sprinkled with salt, a lot of water will precipitate and the vegetables will dry. So if you want the stew to be soft and rotten, don't add salt too early.

Solution: When stewing meat, it is best to add salt to taste when it is cooked, or add salt to taste when the meat in the pot is soft and rotten. If it's lean meat, I personally suggest adding salt five minutes before cooking. Because the meat fiber of lean meat is relatively thick and there are obvious gaps between the fibers, it is easy for lean meat to taste bad because of capillary phenomenon. So don't worry about the taste of stewed lean meat, just pay attention to the mastery of the heat.

The details are wrong

When stewing meat, you must cover the pot, but many people will not notice this detail when stewing meat at home, and it will also make the meat difficult to cook. The essence of stew is that when the pot is covered, the air pressure in the pot will increase, so that the meat will be cooked easily. Secondly, when stewing soup, the steam generated in the pot will flow back into the pot along the pot cover, which can avoid the imbalance of salt in the pot, avoid the situation that the soup is cooked too fast and salty, and will not cause old meat.

So many people will ask, how can it be salty without salt? There are many sources of salty taste, such as soy sauce and soy sauce. When stewing meat, such as the salt in soy sauce, the salt content of soy sauce per 15ml is about 1 g.

Solution: stew is one of the important details of stew. It is best to choose casserole and other kitchen utensils for stew, because casserole has many characteristics suitable for stew, such as uniform heating, good insulation effect and heavy lid.

Add cold water halfway.

Another factor that will lead to the old firewood in the stew is that when the soup in the pot becomes less, many people habitually add water, so they just add some cold water. The addition of cold water will cause the temperature in the pot to plummet, which is the reason for the old firewood in the stew. Because the heat expands and the cold shrinks, it is necessary to remember that if the stew needs to add water, it must add boiled water and hot water.