1. When cooking, put a hawthorn, an orange peel or a little tea, and the beef will rot easily; Stewed beef can better preserve nutrients.

2. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in the pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, and the meat is tender, delicious and fragrant.

3. When braising beef, add a little potherb, the meat is delicious.

4. The fibrous tissue of beef is coarse, and there are many connective tissues, so it should be crosscut, and the long fiber should be cut off, not along the fibrous tissue, otherwise it is not easy to taste, but also chewy.

Beef is easy to turn black after being blown by the wind, and then deteriorate, so pay attention to keeping it.

Related tips:

1. Fresh beef has luster, even and slightly dark red, white or yellowish fat, slightly dry appearance or air-dried film, non-sticky, good elasticity and fresh meat flavor. Old beef is dark red in color and thick in quality; Tender beef is light red in color, firm, thin and elastic.

Some people think that beef tastes most delicious when it begins to rot. In fact, this is an extremely absurd statement. Although the cooked meat after slaughter is longer than other meats, it is completely cooked before it is displayed in shops, and it can be kept at home for only three or four days, and the whole meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.

3. Eat beef once a week, which is too inedible. In addition, it is better to eat less beef fat, otherwise it will increase the accumulation of cholesterol and fat in the body.