Novice Meat Cutting Skills, Novice Meat Cutting Skills Novice Meat Cutting Skills

1.Cut the fatty meat: You can dip the fatty meat in some cold water first, then put it on the cutting board, and sprinkle some cold water while cutting. In this way, it is labor-saving to cut fat, and it will not slip, and it is not easy to stick to the board.

2.Cut mutton: There are a lot of membranes in the mutton, and it should be removed before shredding, otherwise the meat will rot and be hard after frying, and it will be difficult to swallow.

3.Cut beef: Beef should be cut horizontally, because beef has more tendons, and along the meat fiber lines are interspersed, if you don't observe carefully, cut along the hand, many tendons will be retained in the meat shredded whole. In this way, the shredded beef fried is difficult to chew.

4.Cut the fish: Cut the fish quickly. Fish have fine flesh and short fibers, making them easy to break. When cutting, the skin of the fish should be facing down, and the knife edge should be obliquely entered, preferably along the fish bones, and the cut should be clean and neat. In this way, the shape is complete when it is fried.

5.Cut pork liver: Pork liver should be cut and fried.

Fresh pork liver will flow out after being cut and left for a long time, which will not only lose nutrients, but also have many particles coagulated on the liver slices after frying, affecting the appearance and quality. Therefore, after slicing the fresh liver, it should be quickly mixed with starch and put into the pot as soon as possible. Generally, it is advisable to cut it before stir-frying.

The cutting method of meat is very particular, and the specific cutting method is different for different meats, such as beef and mutton to be cut against the texture of the meat, pork to be cut along the texture of the meat, and chicken can be cut as long as it can have an oblique angle.

First of all, let's talk about the cutting method of beef and mutton. Beef and mutton should be cut against the texture of the meat, that is, 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 and not move).

Pork, on the other hand, is 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 the meat like beef and mutton, and cut it against the texture of pork, the fried meat will be scattered).

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).

Notes:

1. For novices in the kitchen, it is difficult to make the meat easy to cut and cut out to look better. We can take the meat out of the freezer and thaw it, but don't wait until it's completely thawed and the meat is still a little hard.

2. In addition, if you dip the fat in a little cold water, put it on the cutting board, and sprinkle cold water while cutting. 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.

1. Cut fresh liver: After slicing fresh liver, it should be mixed with seasoning water and flour quickly, otherwise the liver juice will flow out, which will not only cause nutrient loss, but also many particles will coagulate on the liver slices after frying and quarrelling, affecting the appearance and taste of the dish.

2. Cutting fatty meat: When cutting fatty meat, you can first dip the fatty meat in cold water, and then put it on the cutting board, and sprinkle cold water while cutting, so that cutting is not labor-saving, and the meat will not slide, nor is it easy to stick to the board.

3. Cutting cooked meat: the fat and lean parts of cooked meat are different in their respective degrees of softness and hardness, the fat meat is softer, and the lean meat is harder. If you cut hard lean meat with the straight cutting method, you can cut it neatly; Cutting the soft fat meat with the sawing method will make it smooth.

Cutting cooked meat must master the method, first use the sawing method to cut the soft fat on the surface, use the straight cutting method when cutting lean meat, and cut it evenly and evenly. In this way, the cooked meat will not be broken or rotten, and it will look neat and beautiful.

4. Cut chicken and rabbit meat: Chicken and rabbit meat are the most tender, and there are almost no tendons in the meat. It must be cut along the fiber pattern and heated to keep the shape of the dish neat and beautiful. Meets quality requirements. Otherwise, when heated, the dish will turn into crumbs.

5. Cut mutton: There are many mucous membranes in mutton, and they should be removed before shredding, otherwise the meat will be rotten and hard after frying, and it will be difficult to swallow in the mouth.

6. Cut beef: Beef has more tendons, and it is mixed with the rotten along the meat fiber lines, if you don't carefully observe the smooth cutting, many tendons will be retained in the meat shredded whole. The dish fried with such shredded meat is difficult to chew and looks "old", so the shredded beef should be cut horizontally.

7. Cut pork: The cutting method of shredded pork is opposite to that of beef, because the meat of pork is delicate and has few tendons. Therefore, the pork should be cut diagonally, so that it will neither eat the stuffed teeth nor break up.

1. Processed mature meat, fat and thin hardness are different, if only one knife method is used, the required shape can not be cut, and it is easy to break the sail and shatter. 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.

2. The degree of fat and softness of cooked meat is different, the fat is softer, the lean meat is harder, if the meat cutting method is not appropriate, it is not easy to cut out a complete piece or slice, such as cutting the hard lean meat by the straight cutting method can be cut neatly, and the soft fat will be cut smooth by the sawing method, and the method of cutting cooked meat must be mastered.

For fresh beef, fresh pork, fresh chicken cuts:

1. Cross-cut beef: The beef is old and rolling, with more tendons, that is, more connective tissue. It is necessary to look horizontally at the fiber grain cut, that is, the grain cut against the muscle, also known as the top knife cut, in order to cut the tendons into large bands so that it is easier to cook palatable dishes.

If you cut along the lines, the tendons will be retained, and the meat will be like wood after cooking, and it will not be rotten when chewed.

2. Diagonally cut pork: The meat contained in the pork row is relatively tender, and the meat has few tendons. 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.

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

Before I say that, I'm super wordy:

For kitchen novices, if you want to make the meat easy to cut, it looks better when you cut it. Take it out of the freezer and thaw it, but don't wait until it's completely thawed and the meat is still a little firm.

Beef and Lamb Beef and Mutton: Beef and lamb should be cut against the texture of the meat. That is, the texture of the knife and the meat is 90 degrees vertical.

The cut out of the meat slices has a "well" shape. Pork Pork: Pork should be cut along the texture of the meat.

In other words, the texture of the Japanese meat is horizontal, and the cut meat slices have a "Chuan" shape. ((If you cut beef and mutton against the texture of pork, the fried meat will be scattered) Chicken 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 slices of meat are cut out in the shape of the diagonal word "Chuan". (Cutting chicken is not as particular as cutting beef, mutton and pork, it's almost fine.) For more food tips, click to enter the food channel.

How to cut shredded meat to be fragrant and tender.

1. Straight cutting: The essentials of operation are to lay down straight with a knife, cut off with a knife, neither push forward nor pull back when cutting, and focus on the middle of the knife. This knife method is mainly suitable for cutting a crisp and hard raw material, such as various vegetables.

Yes, I'm a cutter, and the methods you mentioned are very practical、、、