First of all, you must make sure that the beef you buy is not old beef itself, otherwise it can't be rotten anyway. To do the above, you have to pay attention to practice. First, putting vinegar or tomatoes will accelerate beef deterioration; Second, you can choose electric purple casserole to make, and you can eat fresh and tender beef in one night. If you are in a hurry, use a pressure cooker. The beef has changed color and will be cooked soon. Beef has little water, and it will harden when heated for a long time. In fact, pork is the same, and the more fried it is, the older it gets. In addition, when cutting beef, the direction of the knife is perpendicular to the growth direction of beef protein, that is, cut him off. It will be tender to pat the back of the knife, but the most effective way is to tenderize the meat powder, and the effect is the most obvious. You don't have to shoot yourself (the result is still not tender enough). When cooking beef, choose healthy or brisket. First, cut the beef into pieces of appropriate size, then put it in water and cook it in a pot, thus removing blood foam and some dirty things from the beef. Then put some oil in the wok, stir-fry the beef, add cooking wine, soy sauce and other condiments, and then add water to stew. Then, the stewed beef after frying will not be hard or firewood. When stewed beef is easy to rot, put hawthorn or a few radishes in the pot, and the meat will not only be cooked quickly and rot easily, but also smell fishy. When stewing beef, add a proper amount of cooking wine or vinegar to the pot, and the meat is easy to stew. Cooking tea and beef with gauze can also make beef rot quickly. When stewing beef, put a handful of tea wrapped in gauze into the pot and burn it with the meat. The beef is stewed quickly and will not affect the taste of the beef. Or put dry mustard on the sliced beef, leave it for a few hours, wash it with cold water and stew it, and the beef will be cooked easily. Add some wine or vinegar when cooking, and it will cook faster. (1) When you stew beef, add a pinch of tea (wrapped in gauze) and cook it together. The beef will be cooked soon. And the taste of beef hasn't changed at all. (2) When cooking beef, if you put some wine or vinegar (1 kg of meat with two or three spoonfuls of cooking wine or one or two spoonfuls of vinegar), it is also easy to stew. 3. curry beef ingredients: appropriate amount of beef, one or two onions, and four or five potatoes. Seasoning: appropriate amount of raw oil, a dozen peppers, a small piece of ginger, a little white wine (or cooking wine), curry powder 15g or so, appropriate amount of salt, and appropriate amount of boiled water. Practice: 1. Cut beef into one-inch square pieces, shred onions, peel potatoes and cut into pieces. 2. Add water to the pot, add a little beef, ginger and white wine. After the fire is boiled, go to the stove. Remove the ginger and wash the beef for later use; 3. Put the pot on the fire, heat it, add the oil, add the pepper and stir-fry until the oil temperature is high, then add the onion and stir-fry. After eating oil, add onion to beef and stir fry, then add potato pieces and stir fry together; 4. Then pour in the melted curry, stir well, cover the pot and simmer on low heat, stir from time to time, and try to decide whether to add salt according to personal taste; 5. When the potatoes are crisp and rotten, you can put the pot on the plate. 1, the sauce beef is actually quite simple. 1. Cut a whole piece of beef (weighing two kilograms) into three pieces and wash it. Put cold water in the pot, add the chopped beef (the water has not covered the beef), boil it over high fire, take out the beef and wash it. PS: Sauced beef with tendons and meat on the calf is more suitable. 2. Put a proper amount of water (without beef) into the pot, and then add five spices powder, sugar, salt, soy sauce, star anise, dried Chili, ginger slices, pepper and cooking wine. Cook until you can simply poke it with chopsticks. PS: If you use a pressure cooker, you can cook it for about 10 minutes after charging. 3. Soak the cooked beef in the soup for one night, take it out the next day and leave it for several hours to make its surface dry and easy to cut. When cutting, be careful not to cut along the texture of the meat. It is best to cut vertically, so that it is not difficult to eat. 4. Put the cut beef on the plate. Take a little beef marinade, heat it, pour it on the beef, and then add sesame oil and chopped green onion. Boiled beef-authentic method Ingredients: beef (the tender the better) Accessories: green garlic sprouts, celery, lettuce, others: a bowl of broth (chicken soup or bone soup), soy sauce, cooking wine, dried red pepper, pepper, shredded ginger, (garlic), Sichuan bean paste Practice: 1, chopping vegetables as ingredients, and cutting beef as thin as possible. 2. Add water to the beef slices according to the ratio of 6: 1 and stir in one direction to make the beef absorb water. Add cornstarch and continue to stir in one direction. Finally, pour a little oil and stir-fry a few times to protect the surface of the meat slices and prevent the beef from drying out. 3. Stir-fry dried peppers and prickly ash in a pot, put them together and grind them into powder for later use. 3. Put oil in the pan, stir-fry the dish and put it in a bowl to make the base. 4, another oil pan, Sichuan bean paste and ginger stir fry. 5. Boil the broth, soy sauce and cooking wine, then remove the freshly fried bean paste, and the rest is the red soup of boiled beef. 6. The soup of scalded beef is only a little open. If the fire is too big and the soup is too boiling, the beef will get old easily. Put the pieces of meat in and cook them until they are done. 7. First, fish out the sliced meat, pour the cooked sliced meat soup into a bowl, and then put the sliced meat evenly on the plate. 8. Sprinkle pepper noodles and Chili noodles on the sliced meat, then heat a little oil and pour it on it!