[問題] 為什牛肉會越煮越硬?
這問題好像很蠢，先請各位做菜高手多包涵
因為這實在困惑我十幾年了...
就是我媽常常煮滷牛肉
裡面大概就是放滷包、洋蔥、番茄、牛肉切塊
然後..每次吃到的肉 都很硬
照我媽說法，他說菜場肉販建議她煮40分
但她想說煮久一點比較入味，肉比較軟爛
所以大概都小火煮1.5小時，(太久覺得太浪費瓦斯)
但每次呈現出來的肉 真的都很硬
就是肉質感覺很緊縮 很乾很柴，而且感覺肉的甜味都消失
到底為什麼會這樣? 要怎樣才能避免這種情況呢?
謝謝~
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