Why does the pressure cooker stew beef? Don't put salt before stewing beef. Because beef is fresh, it is not easy to remove blood from beef with salt water. Add salt after stewing beef. If the salt is put in early, the beef will harden and not be cooked easily. No meat can be salted first. As long as the salt is put first, it is not easy to stew.
Cold boiled beef can't be hot and cold. Add water in the middle and heat it, otherwise the beef will harden.
How to make beef stew softer and worse 1 You'd better try beef tendon, cut an iron rack and stew it. It is rich in fat, as well as stewed tender tendons, and has a strong taste. You can also choose beef tendon, the front tendon is tender and the back tendon is good. Only cut hob blocks and small pieces. Beef tendon rots quickly, and usually it can be cooked in an hour and a half on an open fire.
2. Cut the fiber directly with a pine needle or a pine hammer, and then fry, fry and stew. You can also beat the side of the meat or knife with the back of the Chinese kitchen knife until the fascia of the meat is scattered.
Pickled with baking soda and starch for more than half an hour will be very tender. When pickling, you must add blending oil first, but you can't add salt, which will dehydrate and get old no matter how you cook it! You can also squeeze some lemon juice when pickling, because fruit acid will destroy the tissue of meat.
A few minutes after stewing beef in SAIC pressure cooker? After the beef is stewed in SAIC pressure cooker, it needs to be stewed with high fire for 5 minutes, and then simmered for 25-30 minutes. The principle of pressure cooker is that the boiling point of liquid will increase this physical phenomenon under higher air pressure, and pressure will be exerted on water to reach a higher temperature without boiling, thus speeding up the efficiency of stew. Therefore, after the beef is steamed in the pressure cooker, it should continue to stew for about 30 minutes.