Why is the meat cooked in casserole particularly unpalatable?

The reason why casserole cook the meat can be boiled can be explained from two aspects: the list of ingredients and the production steps:

1. ingredient list: the casserole has unique material characteristics and heating methods, which can make the meat heated more evenly in the cooking process and has a certain heat preservation effect. This will allow the meat to be heated slowly and evenly in the casserole, so that the muscle tissue of the meat will gradually relax and will not dry out because of excessive heating. At the same time, the insulation function of casserole can also keep the temperature stable, and avoid the influence of too high or too low temperature on meat cooking.

2. Production steps: In the process of cooking meat casserole, proper water adding and heating methods also affect the quality of cooked meat. First of all, the amount of water should be moderate, neither too much nor too little. If there is too much water, the muscle tissue of meat may become loose due to excessive soaking; If the amount of water is too small, it may cause the meat to dry during cooking. Secondly, cook casserole meat with low and medium fire to avoid fire. Because fire can easily overheat the meat in a short time, causing the muscle tissue to contract and harden, so it can't be cooked, soft and rotten.

To sum up, the reasons why the casserole cook the meat can be boiled include the characteristics of the casserole itself, the appropriate degree of water addition and the heating method. Through the reasonable regulation of these factors, the meat can be cooked more soft and rotten while ensuring the nutrition and flavor of the meat.