Clever cutting of mutton: there are many membranes in mutton, which should be removed before shredding, otherwise the rotten membrane will be very hard after frying and difficult to swallow.
Clever cutting of beef: the beef should be cut horizontally, because there are many tendons in the beef, and they are mixed together along the grain of meat fiber. If you don't observe carefully and cut it conveniently, there will be a lot of tendons left in the shredded pork. The shredded beef fried in this way is hard to chew.
Clever fish cutting: cut fish quickly. Fish meat is delicate, short in fiber and easy to break. When cutting, the skin of the fish should be facing down, and the edge of the knife should be inclined, preferably along the fishbone, so as to cut cleanly. So that the shape is complete after frying.
Clever cutting of pork liver: pork liver should be cut and fried now. After fresh pig liver is cut and left for a long time, the liver juice will flow out, not only the nutrients will be lost, but also many particles will condense on the fried liver slices, which will affect the appearance and quality. Therefore, fresh liver slices should be quickly mixed with starch and cooked as soon as possible. Generally, it is advisable to cut it before frying it in the pot.
Cleverly cut the cake: cut the birthday cake or cream cake with a blunt knife, dip the knife in warm water before cutting, or wipe the knife edge with butter so that the cake won't stick to the knife.
Cleverly cut big bread: If you want to cut big bread, you can heat the knife before cutting it. In this way, the bread will not be pressed together, nor will it be cut loose and slag, and it can be cut well regardless of thickness.
Clever cutting of sticky food: Cutting sticky food is often difficult on a knife, and the cut food is ugly. You can cut a few radishes with a knife first, and then cut sticky food, and you can cut it smoothly.
* * Slice or bread with a heated knife, which is very easy to cut.
* * First scald the knife in boiling water, and then cut the boiled eggs, duck eggs and preserved eggs, so that the eggs will not be broken.
* * Cross-cutting cattle and sheep (cross-cutting fiber grain), obliquely cutting pigs (slightly cutting along fiber grain) and vertically cutting chickens and fish (vertically cutting along fiber grain).
* * Cut preserved eggs, jellies and jellies with sewing thread without a knife. This will make the section smooth and unbreakable.