What is the difference between pork belly and tenderloin, and is there any difference when stir frie

Pork belly is some fat and lean meat on the pig, while tenderloin is the relatively tender lean meat on the pig, and the two need to be noted when stir-frying, the pork belly does not need to put a lot of oil, and the tenderloin needs to put a lot of oil.

Pork belly is the meat above the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, which is more suitable for methods such as braised meat, white stew and tamale, while tenderloin is the lean meat connected to the large ribs under the backbone, which is the most tender meat in pork, and is suitable for frying and stir-frying when cooking.

I like to eat tenderloin, the pork belly has meat oil, the tenderloin is lean meat, and the pork belly is fried out very oily, very fragrant, and even a little greasy. The tenderloin is stir-fried and fragrant but not greasy.

Pork belly is one layer of lean meat and one layer of fatty meat. One layer is lean and one layer is fat, and the fat and lean meat will not be very thick. The tenderloin is lean and many.

Very thick piece of lean meat. Pork belly is suitable for stir-frying, stewing. It's going to be a little tender.

Tenderloin is suitable for pot-wrapped meat, slippery meat segments, and dry-fried tenderloin.

Elbow meat, tenderloin, pork belly, plum blossom meat, hip tip ......The meat quality is different, the taste is different, and the ** is different. Pork ** is still very expensive. For this reason, many people have to choose other meat instead, and only when they are really hungry will they carefully buy a piece to satisfy their cravings.

Small tenderloin: a muscle on the inside of the vertebrae, relatively few, tender and lubricated meat, is the top grade of meat, high nutritional value, and relatively expensive.

Large tenderloin: Lean meat connected to large ribs, covered with tendons on the outside, and high nutritional value.

The plum blossom meat on the upper shoulder is very close to the tenderloin, and the lean meat accounts for about 90%, and the meat is tender, so it is also suitable for selection.

Pork belly is not the part with the highest fat content, on the contrary, the ribs and pork head meat that everyone generally likes to eat have a higher fat content. The tenderloin is located on the inside of the pork backbone, and it looks thin, and there are large and small tenderloins. The large tenderloin is connected to the large ribs, and the lean part of the ribs after the ribs are boneless, which is the large tenderloin, and the outside is usually covered with tendons.

Small tenderloin is a muscle on the inside of the pork backbone, which is less important.

The meat that people love and hate on the whole pig, I think it has to be pork belly. "Love" is because when done properly, it tastes really fragrant; "Hate" is because there is more fat content and the calories are a bit high, so that friends who are afraid of fat have to be discouraged from time to time.

The pork belly is located in the abdomen of the pig, with more fat tissue, fat and lean, lean meat and fat are stacked layer by layer, giving it the name "pork belly".

Pork belly is the meat of the pig's abdomen, also known as rib meat, three-layer meat, because the fat and lean meat are separated by several layers, so it gets this name, it is the highest fat content of the pig's body, the pork belly is fat, the practice is very much, it can be fried, braised meat, buckle meat, back to the pot meat, etc., it is the famous "Dongpo meat."

of raw materials. The upper pork belly is a large piece of meat left after the pork front row is removed, this part of the pork belly is fatter, the lower pork belly is the meat on the pork belly, this part of the pork is layered, and the lean meat is more, because the fat of the upper pork belly is more, so its price will be 1-2 yuan lower than the lower five flowers. And when buying pork belly, be sure to buy even or more layers of pork belly, this kind of pork belly is the most delicious.

Tenderloin. It is a strip of meat on the inside of the pig's vertebrae, also commonly known as "loin strips", and the meat is very tender, almost no fat, and has a very good taste.

Tenderloin is divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs with tendons covered on the outside, and the large ribs usually eaten are the tenderloin after the bone is removed, and the small tenderloin is a muscle on the inside of the vertebrae, which is relatively small and very tender.

Pork belly, also known as "three-layer meat", is located in the abdomen of pigs, and there are many fatty tissues in the abdomen of pigs, which are sandwiched with muscle tissue, fat and lean intervals, so it is called "pork belly". This part of the lean meat is also the most tender and juicifier. The pork belly is perfectly proportioned to the anterior part of the abdomen near the front legs, with fat and lean meat intertwined and pink in color.

The pork belly is cooked with the skin in it, and the skin of the pork can thicken the soup and make the meat shiny, so that different flavors can be changed. Pork belly has always been the best protagonist of some representative Chinese dishes, such as plum cabbage and pork button.

South milk button meat, Dongpo meat, back pot meat, Lu meat rice, melon meat, steamed pork.

Wait a minute. Pork belly is rich in high-quality protein and essential fatty acids, as well as heme.

and cysteine, which promotes iron absorption.

It can improve iron deficiency anemia, and boiling soup and drinking can urgently replenish the heat, dry cough, constipation and dystocia caused by insufficient fluid. Meat is rich in copper, which is an indispensable micronutrient for human health, for the blood and central nervous system.

The development and function of the immune system, internal organs play an important role.

Pork loin is lean meat on the back of the pork backbone, which is very nutritious. It contains a lot of protein, copper ions.

Eating some pork tenderloin in moderation can effectively maintain the acid-base balance in the body, and has a certain effect of eliminating edema and lowering blood pressure. Eating some pork tenderloin in moderation can also improve the anemia state, strengthen the muscles and bones, and calm the nerves.

The pork belly in pork should be the meat of the belly. Compared to pork belly, it is still tenderloin.

Pork belly is the meat that is connected to the ribs of the pig's belly, that is, the meat on the pork ribs, so it is also called rib meat.

Tenderloin. It is also called waist willow and waist back.

It is the most delicate meat on the pig, with sufficient moisture content, small muscle fibers, clear division of fat and lean, white oil and minced meat attached to the upper part, and thin tendons on the back.

It should be fried, exploded, stewed, cooked, stir-fried, sauced, and pickled. Such as soft-fried tenderloin, raw stewed tenderloin, boiled tenderloin, etc.

Tenderloin does not only refer to pork, but also refers to the strip-shaped tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep.

Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, and the outside is covered by tendons. The small loin is a muscle on the inside of the vertebrae, which is relatively small and tender, and is suitable for making soup. It can be used as a small stir-fried green pepper, which is also very delicious.

When stir-frying meat, what is the difference between pork belly and tenderloin? Understand the characteristics of different meats, and the dishes are fragrant but not greasy.

Let's talk about pork belly first, pork belly is the meat of the belly of the pig, this part of the fat is very much, so the meat is more greasy, tender, the better pork belly is fat and thin, there is a layer of white and a layer of red, such meat quality is tender and fragrant. But the pork belly is not suitable for all dishes, more suitable for braised pork and plum cabbage buckles, meat handles and other kinds of food, and in the process of cooking, you must continue to use oil to stir-fry, stir-fry out the fat inside, so that after the release of the fat, it will be fat but not greasy, and the taste is better, if it is not done well, the pork belly is very fatty.

Tenderloin is a section of meat connected to the pork ribs, the tenderloin is divided into large tenderloin and small tenderloin, the lean meat connected with the large ribs is the large tenderloin, the small tenderloin is a muscle on the inside of the spine, the small tenderloin is relatively small, but this meat is very tender, and lean, it tastes very strong, but not greasy, especially delicious. The fried tenderloin we usually make can be made with this meat, and if it is usually fried with green vegetables, try to choose the tenderloin to fry, because the tenderloin itself is relatively lean and has no fat, and the taste will be better and will not be greasy, but it is not fragrant enough compared with pork belly, and it is not as fatty as pork belly.

The other is to choose tenderloin to make the filling is better, plus different green vegetables to match, fragrant but not greasy, very delicious, but some people just like to eat fat greasy feeling, feel that it is fragrant, then you can also choose pork belly to wrap dumplings, so that the oil and water will be bigger, and the corresponding oil should be put a little less, so that the taste will be very good.

You can choose different meats to cook according to your own cooking, and the dishes that come out of this are the most perfect and delicious.

It's all the same pork, except that pork loin is more tender than other lean meats and is easier to digest.

To prepare the fried tenderloin: pork loin: 400 grams, 1 egg, oil: appropriate amount of salt, appropriate amount of pepper, starch: 2 teaspoons, green onion: appropriate amount, ginger: appropriate amount.

1. Clean the pork tenderloin with water, then drain the water and cut it into strips for later use.

2. Add chopped green onion, shredded ginger, pepper, salt, soy sauce, then stir well and set aside.

3. Beat in an egg, then add 2 teaspoons of starch and mix well.

4. Remove from the pot and pour in an appropriate amount of food, then heat the oil over medium-low heat.

5. After the oil is heated, add the marinated pork tenderloin and fry it until golden brown.

6. Fry the pork loin until golden brown and serve.

The difference between tenderloin and lean meat is as follows:

1. The definitions are different. Tenderloin refers to the strip-like tender meat on the inside of the vertebrae of vertebrates such as pigs, cows, and sheep; Lean meat, on the other hand, refers to the protein-rich meat of domestic animals such as pigs and cows.

2. The parts are different. Only the flesh on the inside of the vertebrae can be called loin; Whereas, lean meat is distributed in various parts of the animal's body.

3. The approach is different. Tenderloin has less fat, and there are no bones and bones, the meat is fresh and tender, which is very suitable for stir-frying and eating, and the most common method is sweet and sour tenderloin; Lean meat has a wider range of uses, it can be fried, sautéed, boiled, fried, etc., and it is also cheaper than tenderloin. Tenderloin is usually divided into large tenderloin and small tenderloin, the large tenderloin is the lean meat connected to the large ribs, covered by tendons on the outside, and the large ribs usually eaten are the tenderloin after the bone is removed, which is suitable for stir-frying, and the small tenderloin is a muscle on the inside of the vertebrae, which is relatively small, very tender, and suitable for making soup.

Precautions for buying tenderloin heads.

The large tenderloin is lean meat with large ribs and is covered with ribs on the outside, which is suitable for stir-frying. Small tenderloin is a muscle on the inside of the backbone, which is relatively small and tender, making it suitable for soup. When buying tenderloin, you should choose tenderloin with a ruddy color, transparent meat, firm texture and elasticity.

Such tenderloin recovers quickly when pressed by hand and has a special pork flavor.