做“土豆炖牛肉”的时候,经常会出现牛肉很老、而土豆总是烂得没有形状的情况,那么,怎样才能做出色香味俱全的“土豆烧牛肉”呢?选择小块土豆和牛肉人们对这道菜的概念总是大块土豆大块肉,其实可以改变一下,用圆溜溜的小土豆烧切成小块的牛肉,既好熟又入味,还能让人耳目一新。炖肉中途莫添凉水牛肉和土豆是对汤汁炖烧反应完全不同的两种原料,前者弄不好很容易纤维收紧,即所谓肉很老;所以应该先炖肉,并注意中途不要添加凉水,以免肉紧。土豆要晚放 When making “potato stew beef,” beef often appears very old, and the potatoes are always rotten without shape, then, how can we make excellent aroma “potato roast beef”? Piece of potatoes and beef People on the concept of this dish is always large pieces of potatoes, large potatoes, in fact, can be changed, with small yolk potato cut into small pieces of beef, both cooked and tasty, but also refreshing . Stew meat Tim add water buffalo and potatoes are soup stew reaction completely different two raw materials, the former is not good is easy to tighten the fiber, the so-called meat is very old; so should be the first stew, and pay attention not to add halfway Cold water, so as not to flesh. Potatoes to be late