Generally, beef used for sauce beef is rarely selected. Old cows, because the older the beef, the less coarse the meat fiber, especially some cows that often plough the land, or cow beef, need to be cooked for a long time with a small fire, otherwise it is difficult to bite the beef, and the meat yield of such old beef is also very low. If you buy this beef sauce, it will take at least 4 hours!
Why beef is harder and harder when cooked;
1, cooking time is not enough.
When we cook beef, we usually stew soup, which usually takes a long time. Because there is a lot of cellulose in beef, there must be enough time for the meat to soften slowly. If there is not enough time, the meat will be difficult to bite. So we have to stew for at least an hour, even in a pressure cooker for more than half an hour.
Step 2 add salt first
When stewing meat, many people think that if the food tastes better, then salt must be added first. Here, I usually put salt at the end when I cook. On the one hand, it is also because it is difficult to stew meat first, and so is beef. Therefore, it is suggested that when stewing meat, you can put salt after stewing, which will rot faster.
The sauce time of beef is only a reference standard, and the specific time will be affected by many factors! 1. Effects of Different Regions on Softness and Rot Degree of Beef
Many people may say, does it matter when and where beef sauce is made? The answer is: of course. The higher the altitude, the longer it takes to make beef sauce. For example, many high-altitude areas use pressure cookers to cook noodles, not to mention beef sauce!
2. The tenderness of beef is determined by the heat of sauce beef.
If the sauce beef wants to be soft and rotten, you must use a small fire sauce. Fire will only make beef old and turn into firewood. This is because the fire will make the beef lose water seriously in a short time, which will lead to the hardening of the meat fiber of the beef and make it impossible to bite!