Ask the kitchen master how to make beef more cooked and chewy?

In fact, the semi-finished products in the small restaurant were first pressed with a pressure cooker. If you want to stew, it depends on the meat you use from that part of the cow. There is definitely a difference between how old and tender the meat is and how long it has been simmered.

If you need to save time and economy, you have to use a pressure cooker, cut the beef into the shape you want, add spices to taste and put it in the pressure cooker after flying water, and then take it out and fry it with various ingredients you like.

You can start by curing beef with papain....When boiling, add alkali and add a tea bag. In addition, the effect of adding vinegar mentioned upstairs is not obvious....

These beef in small restaurants are generally added with tender meat powder, and they cannot be stewed for a long time;

At home, it's going to be rotten or it's going to take a long time, and it's going to boil slowly; Either add substances that can be tenderized, alkali or the like, and add some vinegar to try.

When simmering beef, add a little vinegar to make the beef almost cooked.

Put a few hawthorns and stew them together, and after boiling the pot on high heat, simmer slowly over low heat for two hours.

They had stewed it in advance.

Generally beef stew for 4 hours should be enough, you may have put salt in advance.