Which part of the meat is in the skewer shop?

Tendons are shaved out of the flesh, in the crevices of the flesh, and are generally wrapped around the ribs and in the outer layer of the entire muscle. Buy which part can be used to do.。。 We usually buy a whole sheep or half a sheep and shave it, without too much specificity.

Cow's hoof tendon is a lumpy tendon in the sole part of the cow's foot, like a fist, rather than a long tendon, which is a cow's tendon on the leg of the cow. A cow's hoof has only about a pound of lumpy tendons. But the cowhide had to be removed.

There are many types of cow tendons, the yak is the best, followed by the cattle, and again the buffalo; Cattle in the prime of life are the best, followed by calves and old cows; The aggressive are the best, the weighers are the best, and the disease-free are the best. Some animals also contain hoof tendons.

The meat tendons used for barbecue are generally from the sheep, and the ribs are thin and lean except for the five-flower part, and the surface of the meat has a white membrane. This kind of meat has a "bite" head compared to ordinary lean meat, so it is called meat tendon. The tendons are grilled raw, marinated like lamb skewers, and grilled in the same way.

Pay attention to the horizontal stubble when cutting! The lean piece of meat on the side of the rib is the tendon.

It is a relatively hard beef (beef tendon), which is relatively soft after being submerged and treated at high temperature (it is best to mature in seven to eight days of barbecue, soft and chewy, that taste...).Cool; The other is to use a pressure cooker and press it until it is cooked thoroughly before it can be chewed; Family, soak the beef well, use eighty percent hot oil, and you can eat it in a minute).

As far as I know, the tendons are the tendons on the back of the ankles of animals, the tendons are the stiffer beef tendons, the raw tendons are the pork belly, and the tendons are the connective tissue under the skin, that is, the fascia.

In the barbecue in the north, there are barbecue beef tendons and lamb tendons. It is a relatively large tendon cut into slices and grilled, which tastes chewy and flavorful.

Generally, barbecue is made of beef tendons, which refers to the two large tendons on the back of the cow. The texture is very hard, and it takes a long time to cook at high temperature to rot, and it takes half an hour to boil the pressure cooker, or it takes 10 minutes to turn off the heat and deflat.

There is only one place where there is tendon on pork, that is, the meat on the pork liver, and the meat sellers all know that it is called liver meat, about 6 yuan a catty, and it is a very high-end thing to make barbecue.

Pork meat, you know. I think the tendons of the skewers in that part are very useful. I've always used pig Jianzi. Or the back elbow.

Pork tendons are pork! Once upon a time, there were lean and fat meat on the front or hind legs, and you could shave off the fat tendons on top. Shave with a bit of lean meat.

Ingredients: 1 kg of pork, a little salt, appropriate amount of starch, 1 spoon of cooking wine, 30 grams of soy sauce, 30 grams of oyster oil, 10 grams of chili powder, 15 grams of cumin.

1. Prepare the ingredients, cut the pork into small pieces or slightly thicker slices.

2. Add starch first and mix well to lock in moisture, the grilled meat will not be hard, and the taste will be very good.

3. Add cooking wine, soy sauce, oyster sauce, cumin, salt, chili powder and stir with chopsticks.

4. After mixing the version, put it in the refrigerator for about 2 hours, and it will be more flavorful if the time is longer.

The best way to use lamb skewers is lamb shank or meat near lamb chops.

Kebab is the most famous ethnic snack in Xinjiang, and it is also one of the special snacks popular across the country. Of course, the best way to make lamb skewers is to choose lamb shank or lamb chops near the old stove meat, because these parts of the meat are tender and fragrant, which is very suitable for grilling. Wash the lamb first and cut it into slightly larger pieces, if it is too small, it will be easy to roast and dry, and it will taste hard and woody.

In particular, the hind leg meat of the little sheep or the little goat is suitable for making skewers, and the hind leg meat is mostly muscle tendons, supplemented by fatty meat, which is completely suitable for the requirements of mutton skewers "fat and thin".

Kebab Tips:

1. It is best to choose fat and thin mutton, such meat skewers are more tender and juicy, and will not make people feel firewood.

2. Mutton needs to be marinated with various seasonings in advance, which can not only help to remove the smell of it, but also make the mutton more delicious.

3. It is better to marinate the mutton for one night, put oil paper on the bottom layer of the oven, in order to prevent the mutton fat from dripping in the oven, otherwise it is difficult to clean, remember to observe more during the roasting process, and be flexible to master.

First, the place of the animal is different.

Kebabs are what we usually call meat, which is meat that is attached to bones. Tendons are tendons of animals, tendons that connect muscles and bones, and the composition is different.

Meat skewers are the muscles and a small amount of fat of animals, while the components of meat tendons are collagen, fibrin, etc.

Third, the taste is different.

The taste of the meat skewers is spicy and fragrant, oily, not greasy or fatty, crispy on the outside and tender on the inside, the meat is delicious and has a unique flavor. And the tendons are tough and chewy.