How to roll the sauce beef?

After the beef sauce is stewed, wrap it in plastic wrap while it is hot. After cooling, the plastic wrap is opened, and the shape is fixed into a cylinder, which makes the slice more beautiful. Because beef can't keep a good pot-stewed taste when it's cold, it needs hot rolling to keep it good. Sauced beef and braised beef must be cooled before cutting. When it is hot, the meat will be thick and everything will break. After cooling, the meat will become compact and then cut into pieces, which is chewy.

Wrap it in plastic wrap and put it in the refrigerator;

The refrigerator at -6 degrees can keep fresh for about 1 week,-12 degrees for about 15 days,-18 degrees for about 1 month, and -24 degrees for about 3 months. It is best to cut into pieces and put a little salt before putting it in the refrigerator, then put it in the refrigerator 1 day (slow dehydration), then take it out and let the water drip naturally, and then wrap it in a food bag and put it in the refrigerator for a longer period of time. Just slow down the fire when melting, melt as much as you use, and don't freeze quickly.

It is best to cut into pieces and put a little salt before putting it in the refrigerator, then put it in the refrigerator 1 day to dehydrate slowly, then take it out and let the water drip naturally, and then wrap it in a food bag and put it in the refrigerator for a longer period of time.