Is it true that to make stewed beef soft, you need to cut it into small pieces first so that it can absorb moisture?
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Beef is second only to pork in terms of popularity. It not only contains a wealth of nutritional components but also has a texture that many people enjoy. The presence of plenty of connective tissue in beef contributes to its better taste, and its flavor is stronger than that of pork. Whether it is stewed or stir-fried, it tastes extremely delicious. However, many people encounter a problem when cooking beef at home: the meat turns out to be either too hard or too tough. So what should be done to make it tasty? Some people say that, rather than removing impurities, it is most important to ensure that the beef absorbs as much moisture as possible; many people overlook this step by not soaking the beef
Participate in this topic: lol The key issue actually lies in choosing the ingredients, selecting them based on the cooking method. For example, for raw dishes, soups, or stir-fries, choose tripe and tenderloin of various sizes. For pickled dishes, you should choose shank meat (calf meat); for stews in a casserole pot like yours, rib meat is the best choice:D