How to choose cooked pork belly and how to distinguish fresh pork belly from frozen pork belly

Go to the supermarket and ask the salesperson how to do it.

1. Look at the color.

Fresh pork belly is white with a hint of light yellow; The pork belly of frozen pork belly is white with blue in the middle, and the color is not pure.

2. Look at the viscosity.

Fresh pork belly has more mucus, and frozen pork belly has less pork belly mucus.

3. Look at elasticity.

Fresh pork belly is full of ballistics; The pork belly of frozen pork belly is inelastic, and the meat of the cured meat is soft.

4. Look at the smoothness.

Fresh pork belly is shiny; The liquid belly of the frozen pork belly is dull, and if the belly is turned over, there are small hard bumps inside.

Not for purchase. Appearance.

5. Look at the texture.

Fresh pork belly has a firm and thick texture; The pork belly of frozen pork belly is thin and has no texture.

Different from the ordinary, the muscle layer is outward, and I muttered in my heart at the time, will there be a problem? Normally, the inner membrane layer is facing outward. I picked it up and smelled it, but I didn't find any smell.

I bought it at the time, but when I went back, I turned it over and found that the taste was a little wrong. After burning it, I found that this pork belly was definitely not fresh, it must have not been sold two days ago, it was frozen in the refrigerator, and the umami was completely gone, and the smell inside could not be washed off anyway. Thinking about it, it didn't feel right at first glance when I saw it at the time, and it turned out to be a reason.

Hey, I can only think of it as spending money to buy a lesson.

Choose a fresh pork belly to see if it is milky white and shiny in color. The spoiled pork belly will have a green tinge tinge and small bumps inside the pork belly. When buying pork belly, it is recommended to eat as much as you want, buy more and rent less, to avoid spoilage.

After buying, you should wash it carefully, then boil it in water until it is nearly cooked, let it dry in cold water, and then put it in the refrigerator. Wheel dust.

Choosing a fresh pork belly depends mainly on the color. The color is milky white, mucus, tough, and shiny, without a rancid smell. The spoiled pork belly has less mucus, the color is white with green in it, the pork belly is loose, and there will be small bumps in the pork belly.

Pork belly is in contact with oxygen, and the color will change to varying degrees at different times.

Pork belly contains a lot of ingredients that are beneficial to the human body, so it is recommended to buy as much as you usually eat. The pork belly is filled with a lot of dirty things, when cleaning, the pork belly should be cut open and turned over, scraped the dirty things inside with a knife, covered with Xiaotongzhao flour and rubbed the pork belly for about 5 minutes and then cleaned.

Pork belly can not be stored for too long, if you buy too much fresh pork at a time and can't eat it, you can clean it, then put it in water and cook it until it is nearly cooked, then put it in cold water to cool and dry, cut it into strips or blocks, and put it in the refrigerator to refrigerate, but it is still recommended to eat it in time, so as not to store it for too long and affect the taste.

Pork belly is the stomach of pigs, which has the effect of curing weakness and fatigue, diarrhea, diarrhea, thirst, frequent urination, and children's accumulation, and can cook a variety of delicacies with pork belly. Let me share with you how to choose pork belly.

Tips for buying pork belly

Pork belly can be made into soup or stir-fried, and there are many ways to do it, but it does not often appear on our table, Tuan Hong's personal preference is a problem, and another reason is that I don't know how to choose pork belly. So how to choose pork belly? Let's tell you about the encyclopedia!

When choosing pork belly, pay attention to whether its color is normal; Secondly, and most importantly, it is necessary to see whether there is a blood clot or necrotic tissue in the stomach wall and the bottom of the stomach; Finally, it is necessary to smell whether there is any smell or odor.

Fresh pork belly is elastic and shiny, white in color with a hint of pale yellow; If necrotic tissue is present, this part will appear purple and black.

The color of the stale pork belly is white and green, without elasticity and luster, the meat is soft, and there are small hard bumps inside, so it is not suitable for purchase.

Pork belly is a taboo for purchase.

Don't buy: light green, blurred mucous membranes, loose and fragile tissues, and don't buy those with a foul smell.

Food taboo: pork belly and lotus seeds (roasted with white eggplant branches) are easy to poison.

Storage: Pig offal is not suitable for storage, and should be eaten as you buy.

Cooking tips for pork belly

Pork belly is an internal organ with a special taste, and it is an important process when cleaning before cooking.

1. Skillful washing: wash the pork belly with water several times, and then put it into the pot where the water is about to boil, turn it frequently, take out the pork belly without waiting for the water to boil, and then remove the dirt on both sides of the pork belly.

2. Skillfully make pork belly: After the pork belly is cooked, cut it into long strips or long pieces, put it in a bowl, add some soup, put it in the pot and steam, the pork belly will double in thickness, tender and delicious.

Pork belly related recipes

Garlic pork belly

Raw materials: pork belly is 22 yuan a catty, I bought it for 10 yuan, enough for 3 people to eat. Garlic bought for dimes.

Method: Step 1: Wash the garlic, remove the roots, and cut into sections.

Step 2: Pour in the cooked pork belly and stir-fry for 30 seconds, then add some soy sauce and continue to stir-fry.

Step 3: Drain the garlic and pour it into a pot, add a little salt, and stir-fry for 2 to 3 minutes.

Step 4: This dish is very simple, delicious and easy to make, and there is no technical difficulty, you can try to make it.

Stir-fried pork belly with sour bamboo shoots

Ingredients: 100 grams of sour bamboo shoots, 500 grams of boiled pork belly, 5 grams of salt, 5 grams of light soy sauce, 5 grams of sugar, 5 grams of dark soy sauce, 10 grams of minced garlic, 5-6 chili peppers.

Method:1Carefully remove the sour shoots, wash them, and slice them.

2.Put oil in the pot, stir-fry the minced garlic and finger pepper in the pot until fragrant, pour in the sour bamboo shoots and add salt to fry the fragrance.

3.Then pour in the pork belly, stir-fry, add light soy sauce and dark soy sauce, and simmer for two minutes.

4.Stir well over high heat to quickly remove from the pan.

1. Look at the color, the fresh pork belly is white with a slight yellow color; Stale pork belly is white with a blue tinge, and the color is not pure.

2. Look at the consistency of the sticky Zen school, there is more mucus in fresh pork belly and less mucus in infresh pork belly.

3. Look at the elasticity, the fresh pork belly is elastic; Stale pork belly is inelastic and the meat is fluffy.

4. Look at the smoothness, the fresh pork belly is shiny; The pork belly that is not fresh and noisy is dull, if the belly is turned over, there are hard small bumps inside the liquid land, and it is not suitable to buy.

5. Look at the texture, the texture of fresh pork belly is firm and thick; Stale pork belly is thin and has no texture.

<>1. Selection of pork belly: fresh pork belly is rich in silver and has elasticity and luster, with a slight light yellow color in white and more mucus; The texture is firm and thick; Stale pork belly white seed with green, inelastic and shiny, less mucus, soft flesh, such as the belly opened, there are hard pimples inside, not suitable for buying.

2. If it is fresh pork belly, it should not be stored for a long time, and it is best to eat it as soon as possible; If you need to preserve the pork belly for a long time, you need to scrape and wash the pork belly, put it in a pot of clean water and cook it until it is nearly cooked, take it out and cool it with cold water, control the moisture, cut it into strips, wrap it in a fresh-keeping bag into a small package, and put it in the refrigerator for cryopreservation.