How much cooked beef can a catty of raw beef produce? It all depends on the producer's purpose. Under normal circumstances, a catty of raw beef can make half a catty of cooked beef. If you are a businessman, a kilo of raw beef can be used to make eight or two cooked beef. In addition to a lot of water, there are other additives in it, so the cooked beef we usually buy looks very elastic, but it dries when we cook it ourselves. If you accidentally buy watered beef, the weight of cooked beef may be discounted. If you buy cooked beef products, you'd better buy big brands.

Why eat less cooked beef outside? The first reason is that raw materials can't guarantee good or bad. Black-hearted merchants will make up the beef that can't be sold and mix it with good beef to sell. Many raw materials of cooked beef are leftover from cattle. What's more, beef is made from other meats. After being masked by halogen and spices, only the fragrance is left, and other tastes are completely masked.

The second reason is the additive in cooked beef. In order to increase the weight of beef, some merchants inject water into beef, and beef is still the lightest. According to the research, nitrite can increase the taste of beef, keep more water in beef and shorten the curing time. As a food additive, nitrite is feasible within the national safe dose range, but if it is added in large quantities, it will do harm to human body. It is best not to buy beef that looks bright red.

How to cook a delicious braised beef at home? The best material for braised beef is beef tendon. Soak beef in clear water for one hour to remove blood and impurities. Blanch in cold water, boil and skim off the foam. Put it in a pressure cooker, and add appropriate amount of water and spices. In order to make the color of braised beef look better, you can add rock sugar to adjust the color. Stew in the pressure cooker for an hour or two, and the beef can be easily inserted with chopsticks. Beef can't go abroad at this time. It is recommended to soak in marinade for one night, which is more delicious. You can also cook it slowly on low heat, so that the beef will be more chewy.