Cutting shredded pork is cut into smooth or reverse shredded

Cut the shredded pork diagonally along the texture of the meat.

The meat quality of pork is relatively thin and should be cut diagonally, and the texture of the knife and meat is horizontal; There are fewer pork tendons, and if they are cross-cut and fried, they will become messy and scattered; The pork should be cut diagonally along the texture of the meat, that is, it will not crumble and will not stuff the teeth. If you cut the pork against the texture, the fried meat will be loose and the pork fiber will be fine, and if you cut it horizontally, the slippery meat slices will become fried minced meat after frying.

Tips for cutting other meats:

1. Fatty meat. Dip the fatty meat in a little cold water, place it on a cutting board, and sprinkle with cold water as you cut. This method not only keeps the fat from sticking to the board, but it is also not too slippery and requires less effort to cut.

2. Cooked meat. Processed mature meat, fat and lean hardness are different, if only one knife method is used, the desired shape can not be cut, and it is easy to break. Therefore, the comprehensive knife method must be used to cut cooked meat, that is, the knife must be cut first with the sawing method to cut the fat meat with soft surface; When cutting into hard, lean meat, use a straight knife instead, and use all the force to cut straight down.

The cooked meat cut by this method is not rotten, the lean meat is not broken, and the pieces are neat.

3. Fish. Fish meat is the most tender, logically speaking, no matter how you cut it, it should be fine, but if you want to slice out the spines in the fish, this requires us to cut along the fish pattern, that is, along the direction of the fish bones, from the back of the fish head into the knife, the incision is close to the fish bones to the direction of the fish tail, so that the cut is just to separate the fish bones, and the chance of getting stuck in the throat is much smaller.

Extended Materials. Nutritional value of pork:

Among the meat with nutritional value, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, up to 29 grams of protein per 100 grams and 6 grams of fat. After boiling and stewing, the fat content of pork will also decrease.

Pork is also rich in B vitamins. It can make the body feel more powerful. Pork also provides essential fatty acids.

Pork is sweet, moisturizing and dry, providing heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Pork chops nourish yin, pork belly replenishes weakness, strengthens the spleen and stomach.

3 ways to make pork more tender:

1. Starch method: After cutting the meat slices, pour in an appropriate amount of starch and grasp it well, let it sit for about 15 minutes and then fry it in the pot, the fried meat is very tender and not greasy.

2. Control the heat: Before the pork is cooked, it is best to control the oil temperature at 60 70. In addition, you should choose to stir-fry quickly over high heat, and start the pan before the meat has completely lost its moisture, so that the meat will be tender and tender as soon as you bite into it, which is very delicious.

3. Brine method: frozen pork can be thawed with high concentration of brine, and the meat is tender after becoming a dish.

Cutting the right way is healthier.

3 ways to make pork more tender:

Shredded pork should be shredded along the lines.

The essentials of cutting shredded meat: "cut the beef and sheep horizontally and cut the pig vertically", that is, the beef and mutton should be cut horizontally, and the pork should be cut along the lines.

Beef and mutton: Beef and mutton should be cut against the texture of the meat. In other words, the texture of the knife and the meat is 90 degrees vertical, and the cut meat slices have a "well" shape (if you cut along the texture, it is easy to bite away).

Pork: Pork should be cut along the texture of the meat. In other words, the texture of the knife and the meat is horizontal, and the texture of the cut meat is in the shape of the character "Chuan" (if you cut against the texture of the pork like you cut beef and mutton, the fried meat will be scattered).

Chicken: The meat of the chicken is relatively tender, and the texture of the knife and the meat can be tilted as long as there is an angle. The cut meat slices have an oblique "Sichuan" shape (cutting chicken, not as much as cutting beef, mutton and pork, almost on the line).

Pork is one of the most common meats on the people's table, it is not only nutritious, it is cooked in a variety of ways, and it is suitable for all ages, and there are no strict restrictions on who eats it. China's food culture is broad and profound, and there is also a lot of attention to the knife work of meat, and today we will explain the cutting method of quietly containing pork here.

There are few pork tendons and tender meat, generally speaking, we will choose the cutting method of silk, but the specific situation still depends on the actual situation.

If it's shredded pork, it goes without saying that cutting it along the wire is the best solution, but some people prefer to cut it diagonally, which is to keep the blade at a certain angle to the texture of the meat. In general, the shredded meat cut by both methods is not crumbly when cooked, and the texture is smooth and delicious.

If it is a stew, just cut the meat into large pieces, then at this time, there is no need to pay attention to the texture, and the key to making the finished product soft and rotten should be in other steps. There is also minced meat, which is not too demanding in the direction of the lower knife in this sail situation.

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.

The shreds of cutting the meat are cut according to the texture of the meat, so that the shredded meat is soft and tender, and it will not stuff the teeth. For example, when we usually cook, we can use shredded meat to cut meat, and when we go to the restaurant to eat call-book, the shredded meat we eat is also cut out with shredded meat.

Meat is a good for a variety of minerals, with more content of sodium, potassium, phosphorus, sulfur, chlorine and other elements, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals, such as potassium and sodium, tend to be lost with juice during the freeze-thaw process of meat.

The shredding of pork texture mainly depends on the incision of pork, if it looks like a grain of noodles, it is horizontal, if it is a filament, it is longitudinal.

Shredding Pattern Method:

1. Wash a piece of lean meat 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 of Li Youque, (if adults eat it, ignore this step) You can see the texture of the meat.

3. Take out one of the pieces and see the lines of the meat one by one, and the correct way to cut the lines is to put the knife perpendicular to these lines.

4. The meat cut out will not appear one by one.

5. Repeat the above steps, you can cut out better meat, know how to cut meat, in order to better enjoy meat.