Pork loin in the knife processing can be used in a variety of knife skills. That is, not only can be cut into the common diced, shredded, sliced, etc., but also with the help of the flower knife technique, the pork loin curved into a variety of different shapes of the flower knife. This not only makes the dish more beautiful, but also expands the heat surface of the raw material during cooking, making it easier to mature and more flavorful.
Cutting of pork loin
The most commonly used: the cutting and cooking of the wheat loin flower
With a flat knife, the loin is cut in half from the center, and then squeezed from the ends of the loin to the center with his left hand to make the middle bulge, highlighting the loin shame, and sliced clean and dipped into the water, in order to make the surface of the knife smooth and easy to graft. Generally, the graver should be long and horizontal, using the slope knife method, the distance between the knife is 3.5 to 4 millimeters, the depth of the knife is 3/4 of the thickness of the waist, and the angle of the waist should be between 45 ° and 50 °. Slope knife graver pattern, the greater the slope, the smaller the angle, the longer the pattern, the more pleasing to the eye; on the contrary, the pattern is short, not beautiful. After graving, turn the cashews horizontally and grave 4/5 of the thickness of the cashews with a straight knife, with a distance of 3 millimeters between the knives. Whether it is a horizontal graver or a smooth graver, it is necessary to harden the wrist, so that the depth of the knife distance, the width of the knife is uniform, which is the key to ensure that the form of the dish is beautiful.
Waist graver, cut into long 4 cm, 1.5 cm wide block, panned with water to remove the mucus on the top, take a clean cloth gently sop up the water, and then according to the needs of cooking, decided to sizing, hanging paste or direct cooking.