Meat slicing tips

Whether it is shabu-shabu or hotpot, there is a process of slicing meat. Slicing meat is a headache for many people because some people are not good at cooking and can't help much in the kitchen. If we are at a family gathering, we will consider our own face and hope to cut the perfect slices of meat by ourselves. This will not only be clean and hygienic, but also make us happier. So, what are the techniques for slicing meat?

1. Cutting the fresh liver: After slicing the fresh liver, quickly mix it with seasoning water and flour to make a slurry, otherwise the liver juice will flow out, which will not only cause nutrient loss, but also many particles will condense on the liver slices after frying, affecting the appearance and taste of the dish.

2. Cutting fat: When cutting fat, you can first dip the fat in cold water, then put it on the chopping board, and sprinkle cold water while cutting. This way of cutting will save effort, and the meat will not slide or stick to the chopping board.

3. Cutting cooked meat: The fat and lean parts of cooked meat have different degrees of softness and hardness. Fat is softer and lean meat is harder. If the cutting method is not appropriate, it will not be easy to cut out complete pieces or slices. If you use the straight cutting method to cut hard lean meat, you can cut it neatly; if you use the sawing method to cut soft fat meat, you will cut it smoothly. You must master the method of cutting cooked meat. First, use the sawing method to cut through the soft fat on the surface. When cutting lean meat, use the straight cutting method, and cut straight down with even force. The cooked meat cut in this way will not be broken or rotten, but will look neat and beautiful.

4. Cutting chicken and rabbit meat: Chicken and rabbit meat are the most tender, with almost no tendons in the meat. It is necessary to cut along the fiber lines and heat it to keep the dish in a neat and beautiful shape. Meet quality requirements. Otherwise the dish will become grainy after heating.

5. Cutting mutton: There are a lot of mucous membranes in mutton, which should be removed before shredding. Otherwise, the meat will be rotten and the membrane will be hard after frying, making it difficult to swallow.

6. Cutting beef: Beef has many tendons and they are mixed in along the meat fiber lines. If you do not observe carefully and cut along the direction, many tendons will remain in the meat shreds. Dishes cooked with such shredded beef will be difficult to chew and appear "tough", so the shredded beef should be cut horizontally.

7. Cutting pork: The way to cut pork shreds is opposite to that of beef, because pork has delicate texture and few tendons. If it is cut horizontally, it will become messy and scattered after frying and will not be shredded meat. Therefore, the pork should be cut diagonally so that it will not get stuck in your teeth and will not fall apart.