If your child wants to eat sweet and sour tenderloin, how should he choose when buying meat?

When it comes to sweet and sour tenderloin, there are definitely a lot of little ones who like it. Sweet and sour tenderloin is both nutritious and flavorful. But when making sweet and sour tenderloin, the most important thing is to choose the loin well. The tenderloin is generally pork loin, that is, the strip-shaped tender meat on the inside of the pig's vertebrae.

Pork loin is also rich in high-quality protein, fat, and vitamins required for human growth and development, and the meat is more tender, easy to digest, and has the ability to nourish the kidney and blood, nourish yin and moisturize dryness. It has a very good effect on constipation, replenishing deficiency, nourishing yin, moisturizing skin, kidney deficiency and weakness. In addition, drinking pork soup can be used to make emergency supplements for people with irritability, dry cough, constipation, and dystocia caused by insufficient fluid.

When we choose pork tenderloin, there are a few things to pay attention to: first of all, we have to look at the appearance of the pork tenderloin, whether it is ruddy, and the fat part is white when cut, and the pork loin also looks obviously slightly moist. Then pick it up and smell it, the high-quality pork tenderloin will have a fragrant flavor and will also have a slight smell of meat.

The muscles in the pigs that are not fresh or spoiled will have a peculiar smell or smell. In addition, we can also look at the cross-section of the pork loin after cutting, whether the meat is firm, and press the depression with your hands, and the recovery speed is fast, indicating that the meat is very fresh.

And if we find that the color of the tenderloin is too dark, or even blackened, it means that it may have been left in a high temperature environment for too long, breeding bacteria, and it is recommended not to buy it. Love is dark red in color, and there are blood stains, and even dark red bruises can be squeezed out from the blood vessels, so this kind of pig is likely to be a sick and dead pig can not be bought.

Another is to look at the cross-section of the pork loin, if you find that the original white, the fat has turned yellow, it means that this piece of pork loin should have been put for a long time, not suitable for purchase.

After selecting the pork loin, we must first remove the tendons and membranes attached to the meat when processing the tenderloin, otherwise it will be inconvenient to cut the pork loin, and the taste of the fried pork will not be good. When cutting pork tenderloin, it should be cut diagonally, because the meat quality of our pork is relatively thin, and there is very little gluten in it, if it is cut horizontally, then after frying, the pork may fall apart. Pin to ensure that the pork does not break and does not stuff the teeth.

Never wash the pork with hot water before frying, because there is also a substance of myolytic protein on the pork, which is very easy to dissolve as long as it is in water above 15. And pork must be cooked, there may be parasites in the meat, and this parasite will cause gastrointestinal discomfort in the elderly and children, resulting in diarrhea and other symptoms.

You should choose the pork loin with a ruddy color and let the merchant clean it, so that the sweet and sour loin will be crispy and delicious.

First of all, the meat used for sweet and sour tenderloin should be pork, of course, if you make it yourself, it doesn't matter what kind of meat you use.

Secondly, if you want to make sweet and sour pork tenderloin, it is recommended to choose a hard part of the meat, not too loose, such as pork belly.

Therefore, a serious sweet and sour tenderloin, that is, pork tenderloin, should be used, is the best.

Pork, tenderloin: is a strip of lean meat under the backbone that is connected to a large rib. The meat has no gluten in it and is the most tender part of the pork.

Tenderloin, preferably tenderloin, really didn't use post-mound meat.

Tenderloin, tenderloin, tenderloin.

Pork meat.