Why is the meat stewed by many people old and firewood and hard as a "stone"?

I believe many people will encounter such a situation. No matter whether the meat is tender or tender, as long as it is stewed, the taste of the meat will be difficult to swallow, and sometimes people will even doubt that they have bought the problem meat. In fact, whether the meat stew is soft or rotten has a certain relationship with the tenderness of the meat, but it is by no means a causal relationship. The tenderness of the stewed meat is mainly related to the cooking method. Why do you say this? You will understand after reading the following explanation.

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1. Reasons for the heat:

When the meat ingredients are cooked, if the heat is too large, it will lead to the rapid loss of water in the meat ingredients, while the meat ingredients that lose a lot of water will become old, firewood and hard. However, many people have some misunderstandings about the cooking method of stewed meat. They think that the greater the heat, the faster the meat will ripen and rot. In fact, this is a very wrong idea.

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

2. Adding salt too early:

It is also a common mistake that most people make in the process of cooking delicious food, that is, adding salt too early, especially when stewing some meat ingredients with thick meat fiber, which 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 be precipitated. So if you want the stew to be soft and rotten, don't add salt too early.

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Question 1: How can the meat taste if the salt is not put in advance?

The taste of stewed meat has nothing to do with the salt added during cooking. The correct way to taste stewed meat is to soak it, not stew it, that is, to make it taste during cooking. Therefore, when making stewed meat, it is best to let the meat ingredients soak in the soup for a period of time after the production is completed. Many delicious braised pork and jar meat are made after the production, and they need to be soaked for one night and eaten the next day. Soaking can not only make the meat tasty, but also further soften the meat.

solution: when stewing meat, it is best to add salt to taste when cooking is finished, or when the meat in the pot is soft and rotten. If it is lean meat, I personally suggest adding salt to taste 5 minutes before cooking is finished. Because the fleshy fiber of lean meat is thick and there are obvious gaps between the fibers, it is easy for lean meat to taste because of capillary phenomenon. Therefore, you don't have to worry about the taste of stewed lean meat, just pay attention to the mastery of the heat.

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3. Mistakes in stewing details:

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

So many people will ask, how can there be salty taste without salt? There are many sources of salty taste, such as soy sauce, soy sauce, etc. When stewing meat, for example, the salinity in soy sauce, every 15ml of soy sauce contains about 1 gram of salt.

solution: stew is one of the important details of stew, and it is best to choose kitchen utensils such as casserole for stew, because casserole has many characteristics suitable for stew, such as uniform heating, good heat preservation effect and heavy lid.

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4. Add cold water in the middle:

Another factor that will lead to the stew getting old and firewood is that when the stew is made, many people will habitually add water, so they just add some cold water, and the addition of cold water will cause the temperature in the pot to drop suddenly.

Summary: Several key points of stewed meat

1. Stew the meat with a small fire for a long time. 2. Add salt to taste when the meat is soft and rotten. 3. During the stewing process, cover the pot for stewing. 4. During stewing, only water can be heated. 5. It is best to soak the stewed meat for a period of time. 6. Stew the meat in a casserole is more effective.

Share the experience of actual dry food and explain professional catering knowledge. Pay attention to me and teach you several auxiliary methods that can accelerate the softening and rotting of stewed meat in Lamian Noodles, Lanzhou-for the lean meat with coarse meat fiber

Method 1: After the lean meat is washed, it is laid flat on the chopping board, and then it is tapped horizontally and sequentially with the back of the kitchen knife, and then it is tapped vertically and sequentially with the back of the knife again. After repeated tapping, the lean meat is more prone to softening and rotting during stewing.

principle: beating with the back of a knife can make the meat loose, or even break the fleshy fiber. Therefore, when stewing, the loose meat is easy to be soft and rotten, because the fleshy fiber has been destroyed. In the heating process, the destroyed external fleshy fiber cannot be solidified and gathered together, forming an effective cohesive force, which is beneficial to the internal and external heating of the meat.

Method 2: Pressure cooker

Meat ingredients cooked in a pressure cooker can effectively make the meat soft and tender.

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Method 3: Soak and clean meat ingredients with rice washing water

Starch contained in rice washing water can effectively remove the odor in meat ingredients, so soaking cleaned lean meat with rice washing water is delicious. Besides, soaking lean meat in rice washing water for a long time will absorb a lot of water, making lean meat full.

method 4: tea, hawthorn and baking soda

the above three ingredients are mainly based on the fact that the meat fiber of meat ingredients will be destroyed under the condition of acid and alkali, thus making the meat soft and tender, but this is not recommended by individuals. If the stew is small, you can put some hawthorn, which will have a certain effect. If the stew is large, the hawthorn effect will not be obvious, while the other two, baking soda.