Soft meat just bought is not so easy to cut. Wash the meat first, then quickly put it in the refrigerator for half an hour, and then take it out of the refrigerator. The meat will have some hardness at this time. After the meat is taken out, it must be cut obliquely, not vertically. Cutting the meat diagonally is the most correct way.

Small technique

1. Freeze the beef for half an hour before cutting it. When cutting shredded beef or sliced beef, in order to make the knife work beautifully, the whole piece of beef should be wrapped and frozen in the freezer for half an hour. When the shape is frozen and fixed, take it out and cut it smoothly.

2. first observe the grain of beef.

3. When cutting, you can't cut along the grain, you can't cut across the grain, and you can't remove the outer fascia.

4. Cut the beef into pieces and cut the beef slices horizontally.

5. When cutting beef, press the beef with your left hand and push and pull the knife with your right hand.

6. If the beef is tender, it needs curing. First put the beef in a bowl, then add a little salt, pour in the beer, add the raw flour, and marinate the beef for 20 minutes after mixing, so that the fried beef is more tender.

system of selection

Take a look and see if there are any red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.

Second, fresh meat has a normal smell, while inferior meat has an ammonia smell or a sour taste.

Three touches: First, it should be elastic, fresh meat should be elastic, the depression will recover immediately after finger pressing, the elasticity of inferior meat is poor, the depression will recover slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable.