Why is it that when I cook beef, no matter how long I cook it, the beef is always wood and hard? Your question has also y troubled me, through continuous exploration and cooking beef, no matter how long it cooks, beef is always wood and hard, which in addition to the mastery of the fire, you have to look for reasons in the following areas, first, beef selection is correct, second, whether to cook the beef halfway through the frequent addition of water, and lastly, whether to add salt prematurely to seasoning. Practice, with some insights, finally let the cooked beef soft and flavorful, not hard and not firewood, so I have a reliable answer to this question.

Particularly with the pressure cooker, you are the beef into the crumbs, it is still old and firewood, do you believe it? There are also people who say that you should never salt beef while it's being braised. I'm sorry, I white boiled beef or other meat, never add cold water in the middle. To refill the water must be refilled with hot water, otherwise it will cause the beef not to be cooked. Then before the beef is cooked, never add salt. As long as you pay attention to the above two items, the boiled beef will not appear firewood and hard phenomenon, there will be no undercooking and undercooking phenomenon. Beef is never salted first. As long as the beef is picked well, it will come out absolutely flavorful and rotten.

The first is to buy beef when the part of the selection is not appropriate, such as the Tianjin Hui people to do beef, choose the cow's upper brain or ribs, these parts of the fat and skinny, very suitable for the operation of the method of these beef marinated, and then mixed with 100 grams of water to beat it, and then put in the refrigerator inside the marinade for 4 hours on it, and then we eat when you can use to eat shabu shabu. The beef that comes out of the shabu-shabu is very tender, and it's a homemade recipe that we can do at home. Eat.

The cow is very old before taking the meat, at least for 30 years it is very few and far between, before that it was more. Raise the cattle to more than 10 years, must not be beef cattle, the scientific name is "service cattle", as a labor tool cattle. Since the introduction of the walk-behind tractor, the number of oxen has declined rapidly, and they are now virtually extinct. Currently see the plowing ox, are photography, cattle plowing picture was shown as a monument.