Cut cattle horizontally, sheep vertically, and pigs obliquely.
Beef is older (fibrous tissue) and has many tendons (connective tissue). It is necessary to cut across the fiber line, that is, against the muscle line (also called top knife cutting), in order to cut off the tendons and make palatable dishes. Cut along the grain, the tendons will stay, and the meat will be cooked and chewed.
Vertical cutting sheep
Inclined cutting pig
Pork is tender, and there is little muscle in the meat. Cross-cutting is brittle, straight cutting is easy to get old. The fiber thread should be cut diagonally to achieve the purpose of not being fragile or aging when heating or sizing.
Chicken and rabbit meat are the most tender, and there is almost no tendon in the meat. It must be cut and heated along the fiber line to keep the dishes clean and beautiful. Meet the quality requirements. Otherwise, the vegetables will turn into crumbs when heated.
How can raw beef slices be tender?
Cutting beef really requires a little skill, which is different from pork.
Because, compared with other meats, beef is older (that is, fibrous tissue) and has more tendons (that is, more connective tissue). It is necessary to cut across the fiber line, that is, against the muscle line (also called top knife cutting), in order to cut off the tendons and make palatable dishes. Cut along the grain, the tendons will stay, and the meat will be cooked and chewed.
In addition, there is a jargon in cooking, which is called: cut cattle and sheep horizontally and cut pigs vertically. That is, pork is cut along the shredded pork, and beef and mutton are cut horizontally (that is, with a top knife).
Because the fiber of beef and mutton is thick and cut along, it is not easy to chew; Pork fiber is fine. If you cut it horizontally, you can look at it after frying, and the slippery pieces of meat become fried minced meat, haha)
However, it is not absolute. For example, it is not impossible to cut the tender parts of beef and mutton, such as tenderloin in beef and cucumber strips in mutton, especially for beginners.
How to fry the raw beef bought back? Ask for specific steps? thank you
Cut the beef into two pieces with a thickness of 1.5 mm, and then grab some basic seasoning, salt monosodium glutamate. Knock on an egg and then catch it with sweet potato powder. If there is not much meat, you can throw it, so that the powder will enter the meat and the meat will be tender. There are two ways to make meat delicious. One is to add a lot of oil, and the meat is soaked at 30% oil temperature, and it is almost the same when you see that there is basically no blood. Just fry it quickly. Another way is to add a little oil, and when the oil temperature is hot, add beef and stir-fry it quickly, so that the meat is tender.
Stir-fry the ingredients, stir-fry them when they taste good, and cook them in 10 second before the meat is delicious.
How to cut beef pictures
As the saying goes, "cut beef vertically", that is to say, cut beef crosswise and cut chicken along the grain. These are the experiences that people have summed up for thousands of years. Beef should be cross-cut, because beef has many tendons and thick fibers. If you cut it, many tendons will not be cut off, and the dishes will be hard and chewy. The chicken is tender and the fiber is fine. Cut along the fiber of the chicken to prevent the chicken from breaking when heated. The fiber and meat quality of pork are just between cattle and chicken. Slant cutting can ensure that the meat slices are not broken and tough. In short, we should also pay attention to ensuring the beauty of dishes when cutting meat, and the taste will be better when heated into finished products.
Q: "Cross-cut beef and vertically cut chicken." How to cut beef slices? I don't understand. Do you have a picture? How to slice beef tenderly? Enter the picture
Cross-cut beef is to cut off the texture of beef, and it will be tender if bitten. The direction of 1 in the figure is its texture direction, and it should be cut in the direction of 2. Do you understand now?
How to slice fresh beef?
How to slice fresh beef;
The fibrous tissue of beef is rough and the connective tissue is dense.
Therefore, it is necessary to cut off the long fibers transversely;
Don't cut along fibrous tissue, it will become tasteless and chewy.
If you cut the silk, you can see that the texture of the meat is cut. The advantage is that the silk will not break when cooking.
If you slice, cut in the opposite direction, that is, cut on the side of the silk and cut against the grain.
The advantage is that you can't chew or chew badly. And the meat will be delicious.
The size of the meat
When the fire gets bigger, try to cut the meat and vegetables into small pieces.
The kind of food simmered on a small fire. Cut the meat into chunks.
In this way, the meat can withstand long-term stewing and will not become minced meat.
Small methods of beef cooking
Generally, when cooking beef, it always feels tasteless and hard. Let's talk about the small method first.
Cut the cut beef (against the grain) and marinate it for a while with seasonings, such as soy sauce and cooking wine.
Then stir-fry with hot pan and cold oil. It will be delicious.
A small way to cut meat
Generally, people think that cutting meat is a laborious job. My arms and hands will be sore after cutting.
Frozen meat is easy to slice and shred.
Grind the knife and then you can cut it.
How do novices cut raw beef to the thinnest?
Freeze the beef in the refrigerator for a while. When it is semi-frozen, it can be sliced.
Illustration of how to cut beef tender.
Perpendicular to the texture of the meat,
Cut cattle horizontally, sheep vertically, and pigs obliquely.
Beef is older (fibrous tissue) and has many tendons (connective tissue). It is necessary to cut across the fiber line, that is, against the muscle line (also called top knife cutting), in order to cut off the tendons and make palatable dishes. Cut along the grain, the tendons will stay, and the meat will be cooked and chewed.
Vertical cutting sheep
Inclined cutting pig
Pork is tender, and there is little muscle in the meat. Cross-cutting is brittle, straight cutting is easy to get old. The fiber thread should be cut diagonally to achieve the purpose of not being fragile or aging when heating or sizing.
Chicken and rabbit meat are the most tender, and there is almost no tendon in the meat. It must be cut and heated along the fiber line to keep the dishes clean and beautiful. Meet the quality requirements. Otherwise, the vegetables will turn into crumbs when heated.
How to cut raw beef into steak?
Ingredients for frying steak: steak, onion juice, yellow wine, eggs, spicy soy sauce, tomato sauce, cucumber slices, potato chips or lettuce, and tomato slices. Practice: ① Cut the steak into small pieces of 65,438+00g, slice it into circular slices with a knife with a diameter of 65,438+0.5 inch, then chop it several times with the knife, round the meat, and put the steak into the mixed marinade of onion juice and yellow wine. Take it out and marinate it for five minutes, then drag it with eggs; (2) Fry both sides in a hot oil pan until golden brown, cook spicy soy sauce and tomato sauce, turn it over a few times, put it in the pan, and serve with cucumber slices, potato chips, or lettuce and tomato slices.
How to make raw beef into steak
Copying too many words for you will annoy you and make you unable to read clearly. I have a website dedicated to cooking, with pictures and tutorials. You can open it and take your time.
Mei Shi Qin Hai/Yuan Liao/Niu Pai/
But I can answer the question of how thick it is. Of course, it is around 1CM, because it is too thick to look good and too thin to taste good. You have to fry it over and over again.