How to make shredded pork finer and more even?

Ingredients: Pork to taste.

1. Take it out of the frozen pork, soft and hard, and can be cut well.

2. Bend the knuckles, to the left hand (left hand, right hand bend), to the side of the knife, and put the five fingertips on the pork (note: the five knuckles, during the cutting process, must be more forward fingertips, so as to prevent injury), the right hand to hold the knife to be stable.

3. Cut first and then move, according to the thickness of the required meat slice, after cutting the first knife, move the five fingers of the left hand slightly backward (the amount of movement is still the thickness of the required meat slice), and then cut the second knife. The thickness of the desired slice of meat is moved five fingertips slightly back from the left hand. And so on until the whole pork is cut.

4. Arrange and spread out the meat slices, cut them into pork strips, divide some of the meat slices slightly, and then flatten the pork slices in one direction with the side of the knife.

5. Finally, after flattening, cut about 1 cm of shredded meat to complete.

Ingredients: 500 grams of pork, a knife.

1. Take out the prepared pork, wash it and put it on the cutting board, as shown in the figure below

2. Take the knife in your hand and cut the pork into slices with a horizontal texture, as shown in the figure below

3. Then cut the sliced thin slices into shredded pork along the texture of the pork, as shown in the figure below

4. Cut the pork into evenly sized shredded beef, as shown in the figure below

5. Cut the remaining pork in the same way, as shown in the figure below

Ingredients: 500 grams of pork, a knife.

1. Take out the prepared pork, wash it and put it on the cutting board, as shown in the figure below

2. Take the knife in your hand and cut the pork into slices with a horizontal texture, as shown in the figure below

3. Then cut the sliced thin slices into shredded pork along the texture of the pork, as shown in the figure below

4. Cut the pork into evenly sized shredded beef, as shown in the figure below

5. Cut the remaining pork in the same way, as shown in the figure below

Ingredients: pork.

Tools: cutting boards, kitchen knives.

Operation steps: 1. Prepare a piece of pork (try to choose a more square one) and put it in the refrigerator to freeze for about 20 minutes (suitable for novices, easy to cut).

2. After taking out the meat, put it on the cutting board and cut it into large slices of thin and uniform socks.

3. See the texture of the cut meat slice clearly, and the stripes in the picture below are the direction of the pork texture.

4. Cut it into thin strips against the direction of the texture (beef and mutton are more suitable and easy to chew, and chicken is recommended to be shredded to prevent old and clear), and the thickness can be handled according to actual needs.

5. Put the shredded meat on a plate and prepare it with other ingredients to make a dish.

There are many dishes made with shredded pork, such as everyone's favorite shredded pork in Beijing sauce, stir-fried shredded pork with green peppers, fried shredded pork with white sauce, etc., all of which are home-cooked side dishes. So how long does it take to cook shredded pork before it gets cooked? How to make shredded pork tender?

Today, I will talk to you about the cooking method of shredded pork and improve your cooking skills.

How long does it take for shredded pork to be cooked.

About five minutes.

In fact, shredded pork is relatively tender, and shredded pork is relatively small and thin due to its thickness and shape, so it does not need to be cooked for a long time, generally boiled for 3 5 minutes, basically it can be cooked, the longer the cooking time, the older the shredded pork will eat, which will affect its taste, so it is necessary to control the time.

How to make shredded pork tender.

1.Add the egg wash and cornstarch.

It is not difficult to make the shredded pork tender in taste, as long as the fresh shredded pork is washed, drained, covered with egg liquid, sprinkled with some cornstarch, marinated it slightly, and then put it into the pot to fry or cook, so that the cooked shredded pork is particularly tender and delicious. So if you want to make the shredded meat tender, this method is very good.

2.Add beer.

Whether it is fried shredded pork or boiled shredded pork, cooking wine will need to be added. Then here it is possible to replace ordinary cooking wine with pure beer. Beer is not only similar to cooking wine, which can play a role in removing fish, but also beer can make shredded pork more tender, even if the time is not in place, shredded pork can still maintain a tender taste.

So it's a good idea to add some beer to the shredded pork when frying or boiling it.

3.Stir-fry over high heat.

If it is a pie trap for stir-frying shredded pork, it must be fried over high heat, and constantly stir-fried, so that the shredded pork can be quickly cooked and maintain its tenderness and Q-elastic taste to the greatest extent. Therefore, if you are stir-frying shredded pork, you must stir-fry it over high heat to make it delicious. Ruler letter.

1. After the frozen tenderloin, we should simply rinse it with water, rinse off the ice cubes on the surface, and then use a knife to slice it into thin slices, remember that the thinner the tenderloin should be sliced, the better, so that the shredded meat will appear thinner. After all the pork is sliced thinly, we need to stack the slices neatly, and then cut the shredded meat into thin strips, and that's it.

2. When shredding shredded meat, it is different from our usual method of cutting shredded potatoes. We need to cut the shredding with the knife at an inclination of 45 degrees in order to cut the shreds faster and better.

3. Shred the pork according to the method explained above to ensure that the size of the shredded meat you cut out is uniform. After cutting, we put the shredded meat in water and soak it. This not only allows the blood in the shredded meat to be soaked out, but also allows the frozen ice cubes in the shredded meat to completely melt away, thus killing two birds with one stone.

Lean meat cut into shredsQuick way:

1.Wrap the whole piece of meat, put it in the freezer and freeze it for half an hour, and wait until the shape is frozen and fixed, and then take it out and cut it.

2.The meat is slightly soft around the edge, but the whole is still hard and you can take it out and cut it. (After freezing, you can microwave for one or two seconds.) )

3.Cut the meat into slices first, taking care to cut the thickness evenly.

4.Cut the slices of meat in the same direction again to get shredded meat.

Cut down the stripes of meat, first into thin slices and then into shreds, which is more convenient and effortless.

Chefs have a mantra: "Cut the cow horizontally, cut the pig diagonally, cut the chicken vertically".

Cutting beef horizontally means that when cutting beef, the knife should be cut horizontally. The texture of the beef is old and tough, and the fiber is coarse, so it is cut horizontally.

Beef is easy to chew.

Diagonal cut pig means that when cutting pork, the knife should be cut slightly diagonally along the fiber pattern. The texture of pork is more tender, if it is not cut diagonally along the fiber road, it is easy to crush into minced meat when adding fire or sauce, so it should be cut diagonally.

Vertically cut chicken Chicken is more tender and thinner than pork, so it should be cut vertically along the fiber pattern. And be careful when shredding.

Cut slightly thicker than pork. Otherwise, the processed dishes will have no form at all.

The meat of pork is relatively tender, and there are few tendons in the meat. The cross-cut is fragile, and the smooth cut is easy to age. It is necessary to cut the fiber pattern obliquely, so as to achieve the purpose of not being fragile and not easy to age.

Tools Materials: pork, cutting board, knives.

The meat of pork is relatively tender, and there are few tendons in the meat. The cross-cut is fragile, and the smooth cut is easy to age. It is necessary to cut the fiber pattern obliquely, so as to achieve the purpose of not being fragile and not easy to age.

1. After thawing the lean meat, put it on the cutting board and trim the meat into a rectangle.

2. Put the repaired pork narrow noodles in the direction of you, press the meat with the palm of your left hand, and hold the knife with your right hand from the bottom of the wide surface of the meat (the knife should be kept horizontal). If it's a slice of meat, it's over at this point.

3. To shred the pork, you need to stack the batch of meat slices in a ladder shape, and then use the knife in your right hand to cut the meat slices vertically, and then cut the meat slices into shreds.

All kinds of lean meats contain similar nutrients and are easier to digest than fatty meats. It contains about 20% protein, 1 15% fat, 1% inorganic salt, and the rest of the water. In general, pork, beef and lamb are high in saturated fat, while poultry, chicken and rabbit are low in saturated fat.

At the same time, it is rich in inorganic salts, especially iron (red lean meat), phosphorus, potassium, sodium, etc., but less calcium.

Lean meat is also good for vitamins B1, B2, B12, and PP**, and lean pork is quite high in vitamin B1, but it contains very little vitamin A and almost no vitamin C.

Here's how to cut the lean meat into shreds:

1. Wash a piece of lean meat, as shown in the picture below, and place it on a cutting board

2. If you want to cut the meat into small pieces that are conducive to children's eating, cut the meat out of the middle, (if adults eat it, ignore this step) You can see the texture of the meat as follows:

3. Take out one of the pieces and see the lines of the meat one by one, and the correct way to cut it is to put the knife perpendicular to these lines, as shown in the figure below

5. Repeat the above steps, you can cut out better meat, know how to cut meat, in order to better enjoy the meat, the result is shown in the following figure:

Put it in the refrigerator and freeze it, and cut it before it melts, and it will be very fast, and the cut will be fine.

The most labor-saving way is to let the stall owner cut or shake the meat with a machine when buying it.

Cut the shredded meat into thin slices, then cut the knife at right angles to the shredded meat into thin slices, and that's it!

Freeze it in the refrigerator for a while, and when it's hard, take it out and cut it, if it's fine.