Also, if you are not at ease, there is a simple way to tell: Take a fastball and insert it in cook the meat to see if you can insert it. If you can't insert it, it means you are not familiar; Only when it is inserted can it have just the right toughness.

Stewed meat trick

Use hot water instead of cold water when stewing meat, because hot water can quickly solidify the protein on the surface of beef, prevent the loss of amino acids in meat and keep the meat delicious.

After boiling, open the lid and stew for 20 minutes to remove the odor, then cover it and float the oil at a certain temperature on the noodle soup with a small fire to play the role of stewing.

In the process of cooking, salt should be put later and water should be added at one time. If you find that there is too little water, add boiling water.

The day before the stew, rub mustard on the surface of the meat and wash it off with cold water before the stew, which will not only cook quickly, but also make the meat tender.

Wrap a small amount of tea with gauze and put it in the furnace to stew with meat. This meat not only cooks quickly, but also tastes delicious.

Adding some wine or vinegar (according to the ratio of 1 kg beef plus 2-3 tablespoons wine or 1-2 tablespoons vinegar) to stew beef can make the meat more tender.

Putting a few hawthorn or radish in the meat will make the meat cooked quickly and drive away the odor.