What are the rules of the use of animal meat in cooking?

In terms of ingredient list:

1.When it comes to pork, tenderloin is usually the best part to sauté because it is delicate and contains less fiber. When marinating, adding salt and cornstarch can increase the texture of the meat and keep it hydrated.

2.For beef, in order to make the meat stew quickly and rottenly, you can add tea leaves and cook it together. When marinating, beating water and adding egg whites can improve the tenderness of the meat.

3.When it comes to lamb, removing the smell is key. When blanching, the pot should be cooled and sliced radish or lemon juice should be added. While cooking, spices such as ginger, shallots, garlic, etc. can also be added.

In terms of production steps:

1.When marinating, a little salt and cornstarch should be added to grasp and knead evenly to prevent desizing. Then add the egg mixture and starch and mix well, and finally seal the oil to isolate the shredded meat from the air.

2.When stir-frying, it is necessary to heat the pan with cold oil + stir-fry over high heat, and take it out of the pot before the shredded meat loses moisture to ensure the tender taste.

3.When cooking meat, the heat and time should be adjusted appropriately according to different meats and tastes. For example, a teaspoon of vinegar should be added to the bone broth to encourage the phosphorus and calcium in the bones to dissolve in the broth.

4.When stewing meat, a few pieces of orange peel can be added to remove the off-flavor and oiliness while adding umami to the soup.

5.When cooking meat, you can also add some fresh orange peel, which can not only enhance the flavor but also reduce the greasy feeling.

During the actual cooking process, the ingredients and preparation methods can be adjusted appropriately according to personal tastes and preferences.

Summary. Dear, I am glad to answer for you: livestock and poultry raw materials are one of the most widely used and sufficient raw materials in Chinese cooking, which can be used as the main ingredient of dishes, as well as one of the important raw materials for pastry filling.

However, due to the different types, breeds, ages and parts of livestock and poultry, the meat quality is very different, we should use different cooking methods according to different meat quality, develop strengths and avoid weaknesses, and cook dishes with different flavors.

Dear, I am glad to answer for you: livestock and poultry raw materials are one of the most widely used and sufficient raw materials in Chinese cooking, which can be used as the main ingredient of dishes, and can also be used as ingredients for dishes. However, due to the different types, varieties, ages and parts of livestock and poultry, the meat quality is very different, we should use different cooking methods according to different meat quality, develop strengths and avoid weaknesses, and cook dishes with different flavors.

1.It can be used as the main ingredient for high slag and become a dish independently, such as back to the pot meat, lion's head, etc. 2There are a variety of techniques for livestock and poultry dry Zen, such as: burning, bursting, frying, stewing, stewing, etc. 3 livestock and poultry have a variety of knife techniques, such as, ding, no dust silk, strips, slices, blocks, etc.