classification: life > > Cuisine/Cooking

Analysis:

Although cattle, pigs and chickens are all meat, their fiber texture and tenderness are different, and their processing methods are also different.

beef is old (fibrous tissue) and has many tendons (connective tissue). It is necessary to cut across the fiber lines, that is, against the muscle lines (also known as top knife cutting), in order to cut off the tendons and facilitate the cooking of palatable dishes. If you cut along the grain, the tendons will remain, and the meat will be like firewood after cooking, and chewing will not be rotten.

Pork is tender, and there are few tendons in the meat. Cross-cutting is fragile, straight cutting is easy to get old. It is necessary to cut the fiber lines obliquely, so as to achieve the purpose of being neither fragile nor easy to age.

chicken and rabbit meat are the most tender, and there are almost no tendons in the meat. It must be cut along the fiber lines and heated to keep the dishes neat and beautiful and meet the quality requirements. Otherwise, the dishes will turn into crumbs after heating. Meilan