As the saying goes: "Cut cattle and sheep crosswise, pigs vertically, and chickens diagonally." How to do it specifically? Below, Food Network will introduce you how to cut beef, mutton, and chicken.

How to cut beef, mutton, and chicken

Sometimes, we cook according to other people’s recipes. All the raw materials, seasonings, and methods are the same. Why does the fried meat turn out Doesn’t taste good? Or will it fall into a pile, or won’t it be able to bite? I guess the reason lies in the steps of cutting the meat.

We always hear the saying, "Cut cattle and sheep crosswise, pigs vertically, and chickens diagonally." How to do it specifically? For novices in the kitchen, if you want to make the meat easy to cut and look better when it is cut, it is best to cut it when it is taken out of the freezer and defrosted, rather than waiting until it is completely melted. It is best to cut the meat when it still has some hardness.

Beef and mutton:

Beef and mutton should be cut against the grain of the meat. That is to say, the texture of the knife and the meat are 90 degrees perpendicular, and the texture of the cut meat slices is in the shape of a "well" (if you cut along the texture, it will be easy to not bite).

Pork:

Pork should be cut along the grain of the meat. In other words, the texture of the knife and the meat should be in a horizontal line, and the cut meat will have a "Chuan" shape (if you cut against the grain of the pork like beef and mutton, the fried meat will fall apart).

Chicken:

The meat of chicken is relatively tender, and the texture of the knife and the meat only needs to be at an angle.

The cut pieces of meat have a diagonal "Sichuan" shape (cutting chicken is not as demanding as cutting beef, mutton and pork, but it's almost enough)