Stewed beef firewood specific reasons:

1, stewing the fire is excessive leading to beef firewood. It is the solution is either to shorten the time or reduce the fire, if you want to taste and especially soft, then change to the smallest fire stew for about 3 hours, which is to keep the weakest fire "baked" with the pot, similar to the Michelin chef like to use the "low-temperature slow cooking This is similar to the "low-temperature slow-cooking" technique that Michelin chefs like to use, which is both flavorful and tender.

2, beef quality is too poor to cause beef firewood. To solve this problem, you can only start from the selection of meat, soy sauce beef to choose fresh, flexible high-quality beef tendon meat is better. Try to avoid beef frozen for too long, because if you freeze it for too long, it will be a large number of muscle cells rupture, which the moisture of the meat juice with sublimation is all lost, this time and temperature caused by the destruction is irreversible.

Selection of beef "see, touch, smell":

1, observe the color. Normal fresh beef muscle is dark red, uniform, shiny, slightly dry appearance, especially in winter its surface is easy to form a thin layer of air-dried film, fat is white or cream color. And not fresh beef muscle color dark, no luster, fat greenish yellow;

2, feel the hand. Fresh beef is elastic, finger pressure depression can be immediately restored, the new cut surface muscle fibers are fine. Not fresh beef depression can not be restored after finger pressure, leaving obvious indentation;

3, smell odor. Fresh meat has a fresh meat flavor. Not fresh beef has an odor or even stink.