A list of the contents of this article:

What do you think of pork grain shredding?

Pork should be obliquely cut along the lines of muscle fiber, the meat quality of pork is relatively fine, with few tendons, such as cross-cutting, and become messy and scattered after stir-frying. Therefore, when cutting pork, the knife should follow the fiber lines and cut it obliquely so that it will not be broken and eat without stuffing its teeth.

Shredded pork is usually shredded along the texture. The pattern that looks thin and evenly arranged on top of the meat is called the meat pattern. If the knife wants to cut down the meat grain, it belongs to vertical cutting, and the shredded meat becomes one by one, and the stir-fried silk is particularly good-looking. It's not easy to break and slippery.

If it looks like hanging noodles, it is horizontal, if a piece of silk is cut longitudinally, do not cut the meat along the silk, but if it is cut into 90 degrees, so that the meat entrance is easy.

Shredded pork should be cut diagonally along the texture of the meat. The meat quality of pork should be cut diagonally, and the texture of knife and meat is horizontal; pork tendons are few, so it will become messy and broken if it is cooked by cross-cutting; pork should be cut diagonally along the texture of meat, that is, it will not be broken or clogged with teeth.

Pork is best cut vertically or diagonally by its tenderloin, its texture is not obvious, oblique cutting is best not easy to disperse, texture in addition to tenderloin, plum meat is generally understood at a glance not to be too tangled.

When cutting shredded meat, first look at the lines of muscle fiber, the general cutting method is: the meat is delicate, such as lean pork, chicken breast, fish fillet, etc., while the texture is thicker, the muscle fiber is larger and contains a lot of fascia, the beef is shredded against the grain.

How to cut meat correctly? Methods and techniques of cutting meat

1. Tips for slicing meat thin and evenly: first wash and shape the meat to be cut, wrap it in plastic wrap or put it in a fresh box (to prevent contamination), and then put the meat in the freezer.

2. Pork can be cut neither horizontally nor vertically, but diagonally. The reasons are as follows: cross-cut pork is fragile and easy to spread.

3. Beef cis-cut or cross-cut: beef should be cut horizontally, because the fiber tissue of beef is tough, especially after it is cooked, and the meat teeth are very difficult to bite off. so it is much more convenient for the transverse grain to cut the fiber and chew.

How to make shredded pork finer and more evenly cut?

1. Take out frozen pork, soft and hard, can be cut well. Bend the knuckles, on the left hand (left hand, right hand bent), on the side of the knife, and put the five fingertips on the pork (note: five finger joints, in the cutting process, must be more forward fingertips in order to prevent injury), the right hand to hold the knife should be stable.

2. We have to cut the knife with a tilt of 45 degrees in order to cut it faster and better. Shred pork according to the method explained above to ensure that the size of the shredded meat you cut out is uniform. After cutting the shredded meat, we should put it in clean water and soak it.

3. Shredded pork should be cut diagonally along the texture of the meat. The meat quality of pork should be cut diagonally, and the texture of knife and meat is horizontal; pork tendons are few, so it will become messy and broken if it is cooked by cross-cutting; pork should be cut diagonally along the texture of meat, that is, it will not be broken or clogged with teeth.

Is the shredded pork cut smoothly or crosscut?

Follow the lines. The essentials of shredded pork: "cross-cut beef, sheep and vertical cut pig", that is, beef and mutton should be cut horizontally, and pork should be cut along the grain, which can avoid the tear of pork fiber and the loss of taste. Cutting against the grain will make the pork more difficult to chew and taste worse.

Cut vertically. According to the inquiry, the video network shows that if you want to cut shredded pork, it is better to cut pork vertically, and if you want to cut meat slices, it is better to cut across. Meat is textured, when cutting along the texture is vertical cutting, the reverse texture is cross-cutting, cross-cutting pork will cut off its crude fiber, vertical cutting will not.

In fact, when we cut shredded pork, it is best to cut along the grain, because the shredded meat we cut along the grain becomes a very good-looking root, and it is not easy to break and tender.

Cut along the silk. The meat quality of pork should be cut diagonally, and the texture of knife and meat is horizontal; pork tendons are few, so it will become messy and scattered after cross-cutting; pork should be cut diagonally along the texture of meat, that is, it will not be broken or clogged with teeth. If you cut against the texture of the pork, the fried meat will disperse. Cut along the silk.

Is the shredded pork shredded shredded or shredded?

Shredded pork should be cut diagonally along the texture of the meat. The meat quality of pork should be cut diagonally, and the texture of knife and meat is horizontal; pork tendons are few, so it will become messy and broken if it is cooked by cross-cutting; pork should be cut diagonally along the texture of meat, that is, it will not be broken or clogged with teeth.

Shunche. When cutting shredded pork, it is best to cut along the lines, because the shredded meat along the lines becomes a particularly good-looking root, and it is not easy to break and slippery.

Shredded beef, shredded pork. The essentials of shredded meat: "cross-cut beef and sheep and vertical cut pig" that is, beef and mutton should be cut horizontally, and pork should be cut along the grain. The pork should be cut according to the texture of the meat.

In fact, when we cut shredded pork, it is best to cut along the grain, because the shredded meat we cut along the grain becomes a very good-looking root, and it is not easy to break and tender.

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. The cut sliced meat has a pattern of "well". If you cut along the texture, it's easy not to bite. Cut pork vertically according to the texture of the meat.

What kind of cooking knowledge is essential before learning to cook?

First of all, we should learn knife skills. We should practice constantly in the teacher's explanation every day to explore the way to learn how to get started with chefs. And knife skills are not only skills that chefs should learn first, but even if they become excellent chefs, it is also essential to keep practicing knife work.

Add salt before cooking-that is, before heating the raw material, in order to make the raw material have a basic salty taste and shrink. When using cooking methods such as frying, explosion, distillation and stir-frying, you can combine sizing, hanging paste, and add some salt.

Cooking skill 4: if you want to make rapid progress in learning and cooking, it is essential to learn from a teacher. It is necessary to see which master around you is good at cooking, especially if your parents and family members will be even better. The so-called home has a mother, such as a treasure, hehe, someone teaches you hand in hand, and you learn by yourself. The effect is really good.

We must know that the method of cutting pork and beef is completely opposite. When stir-frying vegetables, you can add a little salt and oil to make them brighter.

The basic knife skill of a chef is a very important part of cooking, which can only be mastered by regular practice. How to hold the knife, how to stand, are fastidious, not a trace of carelessness, otherwise, the processed dishes will not be able to meet the requirements of the finished product.

A lot of, for example, the understanding of seasoning, generally speaking: salt, soy sauce, light soy sauce, chicken essence, steamed fish soy sauce, sugar, oil consumption, and so on. If you want to learn to cook well, you should also have a certain understanding of the taste of seasoning. When cooking, it is usually necessary to heat the pan and warm the oil, which means the pot should be very hot and smoke quickly before putting the oil.