Question 1: Which part of pork tastes best? Different parts of pork have different meat quality, which can generally be divided into four grades. Super grade: tenderloin; Level 1: loin and hind leg meat; Level 2: front leg meat, pork belly; Grade 3: blood neck meat, breast meat, front elbow and back elbow. When cooking, different meats have different ways to eat. 1. tenderloin is lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender meat in pork. It can be sliced, shredded and cut ... Different parts of pork have different meat quality, which can generally be divided into four grades. Super grade: tenderloin; Level 1: loin and hind leg meat; Level 2: front leg meat, pork belly; Grade 3: blood neck meat, breast meat, front elbow and back elbow. When cooking, different meats have different ways to eat. Healthy living 1. Tenderloin is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best. 2. The buttocks are located above the buttocks. They are all lean meat and the meat is fresh and tender. Generally, it can replace the tenderloin and is mostly used for frying, frying and frying. 3. Sitting on the buttocks is located above the hind legs and below the buttocks. They are all lean meat, but they are older and have longer fibers. Generally, it is mostly used as white-cut meat or cooked pork. Pork belly is the meat of elbow bone in the rib area, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braised pork, white stew and steamed meat. 5. The sandwich meat is located in the upper part of the front leg, which is old and strong in water absorption. Suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or soup. 6. The meat in the front row is also called brain meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew. 7. The breast meat is in the abdomen below the ribs. There are many connective tissues, all of which are bubble-shaped and have poor meat quality. They are used for cooking oil. 8. Marble meat is located in the hind legs. It is all lean meat and very tender. It can be sliced and diced instead of tenderloin. Live a healthy life. The hoof is located at the lower part of the front and rear legs, and the rear hoof is better than the front hoof. Braised in soy sauce is ok. 10. Neck meat is also called blood neck. This piece of meat is fat and thin, and the meat quality is poor. Usually used for stuffing. 1 1. Pig's head is suitable for making sauce, burning, boiling and salt, and is mostly used for making cold dishes, among which pig's ears and tongue are good dishes to accompany wine.

Question 2: Which part of pork is the best to eat is very simple. Go to the pork stall in the vegetable market and ask, the most expensive part is the ribs. (either ribs or the meat next to ribs. The price is more expensive than other parts.

Question 3: Which part of the pork on the pig is the best? Head and tail parts: 1, with bony skin and less meat, thin and fat-free, suitable for making sauce. 2, the tail meat is fat, suitable for stewing, boiling, burning and so on. Front legs: 3, the upper brain is tender and smooth, used for roasting, frying and so on. 4, the front leg meat is relatively old, suitable for stewing, boiling, sauce, stuffing and so on. 5. The quality of neck meat is poor, which can be used for stewing, stewing, sauce and stuffing. 6, the front hoof muscle is relatively old, used for cooking, sauce, braised, etc. Abdominal back: 7. The back includes steak, outer ridge and inner ridge; Shredded pork is oblique and short, soft and tender, and is used for roasting, frying, frying and exploding. (The eye muscles near the upper brain are about the size of the upper brain; 7 the rest is the outer ridge) 8. Pork ribs are equivalent to pork belly, suitable for boiling, stewing, stewing, stewing, stewing and so on. 9, the chest is generally used for stewing, and the tender part can also be used for frying. Hind leg position: 10, Mi Long is equivalent to the tip of a pig's buttocks; The meat is tender and the surface is fat, which is suitable for frying, frying and frying. 1 1, Li Gai is tender and thin, which can replace Mi Long; Next to it is a piece of meat made of five tendons, commonly known as "monk meat", which is tender and often used for frying. 12, the use of the cover is similar to that of Miron and Li. 13, the back tendon has good meat quality and can be used for braising in soy sauce and boiling in water.

Question 4: Which part of pork is best to eat cold pig's head, stuffy pig's trotters, fried pork, fried pork chops, wrapped jiaozi, bone soup ... How to make it delicious?

Question 5: Which part of cooked pork is the best depends on everyone's preference.

Question 6: Used for frying pork. Which part of pork is easy to buy? If it's fried pork, use pork from pigs. If it is braised pork, it is best to use pork belly.

The front trough, that is, below the pig's neck and above the stomach, is fresh, tender and fat, and everything is delicious!

In China, many people are very picky when buying meat. However, there are so many kinds of pork that it is difficult for us to distinguish them at once. A brief introduction here can help you understand how to choose pork.

The front leg meat is suitable for stuffing, and the butt tip meat is best fried.

Pork is easier to digest than beef.

The nutrition of pork is very comprehensive. Besides protein and fat, it also contains carbohydrates, calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid. There is a big difference between fat and lean pork. Generally speaking, fat is high in fat and low in protein. Eating too much can easily lead to hyperlipidemia and obesity. Most of protein is concentrated in lean meat, which also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants, so eating lean meat to supplement iron is better than eating vegetables.

Because pork has soft fibrous tissue and contains a lot of intramuscular fat, it is better to digest and absorb than beef. Traditional Chinese medicine believes that eating lean meat in pork has the function of nourishing yin and moistening dryness, and has a certain therapeutic effect on diseases such as fever, thirst, thinness, dry cough and constipation.

10 part, suitable for different practices.

Pork can be roughly divided into 10 species according to different parts. The fat content and taste of pork in different parts are very different, which is suitable for different cooking methods.

Tenderloin: It is lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender part of pork. High moisture content, low fat content, fine muscle fiber, frying, frying, frying and other cooking methods are suitable.

Buttock tip meat: located in the buttocks, all lean meat, fresh and tender meat. It can be used instead of tenderloin when cooking.

Sit on the hips: above the hind legs and below the hips. They are all lean meat, but the meat is older and the fiber is longer. Usually used when cooking boiled meat or cooked pork.

Pork belly: it is the meat of the elbow bone in the rib, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braising, stewing and steaming.

Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption capacity, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup.

Front row meat: also called upper brain meat, it is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews.

Chest meat: there are many connective tissues in the lower abdomen of ribs, which are all bubble-shaped and have poor meat quality. Generally used to make bacon or refined lard, it can also be burned, stewed or used to make crispy meat.

Marble meat: located in the hind legs, all lean meat, tender meat, less tendons, short muscle fibers, suitable for frying, frying and frying.

Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and it can be braised or braised.

Neck meat: also known as blood neck and groove head meat, it is connected with the pig head at the front end of the front leg. It's a knife edge when killing pigs. Stained with blood, red in color, fat and thin, with poor meat quality. Usually used for stuffing and barbecued pork.

Good or bad depends on color.

When buying pork, you can judge the quality of meat according to its color, appearance and smell. High-quality pork with white and hard fat and unique flavor. There is often a slightly dry film on the outside of the meat, which is relatively dense and elastic, and the depression will recover immediately after finger pressing.

The color of inferior fresh meat is darker than that of fresh meat, lacking luster, and the fat is grayish white; The surface is sticky, slightly rancid and musty; The meat is soft and elastic, and the depression can not be recovered in time after soft pressing; After the meat is cut, the surface is wet and turbid gravy will seep out. Deteriorated meat is sticky, dry and grayish brown; The meat is soft and inelastic, and the depression cannot be recovered after finger pressing, leaving obvious marks.

What foods should pork not go with?

Pork and beef

There is a long-standing saying that pork and beef can't be eaten together. "Eating is about" points out that "pork can't be eaten with beef". This is mainly considered from the perspective of Chinese medicine. First, judging from the medicinal properties of Chinese medicine food, pork is sour and cold, slightly cold, and has the property of nourishing yin and cold, while beef is sweet and warm, which can replenish the spleen and stomach, strengthen the waist and feet, and has the effect of calming the middle and replenishing qi. Both are warm and cold, one is nourishing the spleen and stomach, and the other is cold and greasy. Sex conflicts with taste and is not suitable for eating together.

4. Pork >>

Question 7: Which part of pork is the best and where? 1, tenderloin, the meat is tender.

2. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

Different parts of meat have different qualities, which can generally be divided into four grades. Super grade: tenderloin; Level 1: loin and hind leg meat; Level 2: front leg meat, pork belly; Grade 3: blood neck meat, breast meat, front elbow and back elbow. When cooking, different meats have different ways to eat. Eating pork, the meat in different positions tastes different. Pork tenderloin is the most tender, and the rear buttock tip is older. Stir-fry before and after buying ass; Stew meat and eat pork belly; Stir-fried lean meat is best over the ridge; Jiaozi, buy the front butt tip with stuffed buns.

Question 8: Friends, what is the best pork in the world? Many people usually like to buy local pork when they buy meat. In fact, it is already a very backward concept. We think that the local pork smells good because of fat, not real meat. It is difficult for us to eat really good pork in Shiyan now. The really good pork is a kind of pork called Sanyuanzhu. It is a cross between a European Dutch boar named Duroc and a Yorkshire pig, and then crossed with Taiwan Province Landrace. This kind of pig is characterized by short growth period and good food, which is generally a mixture of corn, bean cake and fish bone meal. The meat is tender and tender (it usually takes 100 days to slaughter, while our local pigs usually take 5- 10 months, just like the meat ratio of old people and children, old hens and chickens). The skin is thin and tender, and the fat is less than one centimeter. Stewed bones are especially fragrant. The lean pig we saw in Shiyan is just a good pig, not a real ternary pig.

But we usually eat local pork, a lot of feed is brought back to pigs from restaurants, and many germs are brought back to pigs to eat. And this kind of pig is not eaten in many big cities now. Moreover, industrial and commercial offices and epidemic prevention stations in Beijing, Shanghai, Guangdong and other places have closed for sale. Once the confiscated pork is found, it will be dealt with seriously.

As far as I know, there is only one ternary pig farm in Shiyan Red Guards 24 Factory. According to their boss, because pork is good, their pigs are generally sold to Guangdong, Shanghai and other places. And it is 0.5- 1 yuan more expensive than the local one. So don't sell it locally. Because the quantity can't go up, if it can be sold as a station wagon. They can sell it to Hong Kong and make more profits.

I really don't know when we Shiyan people can eat good pork.

Is it a terrorist event that pork doesn't smell like pork? In a modern metropolis, although we have countless animal meats to choose from, pork is the first choice for China people. Eating pork every day is the goal of many generations!

Now, life is rich, but pork doesn't taste like pork. Therefore, the author once said that the quality of life has not improved, but has declined. A few days ago, at the invitation of a friend, the author went to a restaurant to taste the country pork specially bought from the countryside. At first, I didn't care, thinking that the country pig was just a pig after all, and its meat was so delicate and expensive?

If you don't eat, you don't know. If you eat, you won't forget. A simple pot, garlic seeds, ginger, onions, a few pieces of mushrooms, and then the country pork in Huang Cancan. At the entrance, that feeling was shocking. I thought I had eaten countless pork, but what I used to fill my stomach was just a pile of "garbage".

In a word, it seems that you have lived in vain for so many years, at least you are living in ignorance. So, I heard that there is a restaurant in Shenzhen. Every day, a Mercedes-Benz BMW car stops in front of it. Everyone comes here not to eat game, but for a few country pigs.

From the loss of pork flavor, the author links it with human flavor. Who made pork taste bad? It is a masterpiece of people, and it is the masterpiece of a group of people who have lost their "human flavor". They can not only make pork tasteless, but also make all foods lose their original flavor, because they have no "human flavor", so what else can they do to sort out the original flavor of food?

Consumers are awakening. Nowadays, many people say that the catering industry is not easy to do, but quite a few restaurants and restaurants are full, and most of them have introduced many special dishes cooked with raw materials from the Pearl River Delta and even other parts of China, so their dishes have a taste of food and their management is human.

On the other hand, it's not bad to have never eaten country pigs, otherwise it will greatly increase your appetite. Where are so many country pigs for you to eat?