In this food battle, each chef is trying his best to show his food level. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Chef's face was also full of seriousness, although it seemed that he had won a small victory, but he had already put away his contempt and wanted to win the game first.

And some of the audience and guests have been waiting silently for a long time.

"That chef is very unusual, the ingredients used are not simple!"

"Yes, the ingredients he uses are probably all high-quality ingredients!"

Sweet and cool, containing colloidal ingredients, can nourish the skin, cook the pig skin into frozen food, can make people's skin smooth and delicate.

It has the effect of nourishing blood, passing milk, and supporting sores, and can be used for postpartum milk deficiency, carbuncle, sores and other symptoms.

In fact, in addition to fresh meat, pork is also processed in large quantities to make all kinds of canned meat, ham, sausages, cured meats, and even pet food. There is even more pork than fresh meat for this kind of processing.

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In addition, pork made of pig ears, feet, noses, heads, tongues and even pig offal produced by slaughtering unimportant parts of domestic pigs can also be fried into dishes with other vegetables. This practice is found in East Asia, the southern United States, Europe, and other places. In addition, pig blood is also known as "blood tofu" in Chinese mainland, and Taiwan also has a snack made of pig blood and rice, which Taiwanese call pig blood cake.

After the 1950s, the production of fresh pork meat was electroslaughtered and frozen, and since then, the pork made from traditional bloodletting and slaughter has been relatively called warm pork. Warm pork tastes better, for example, it is better to use warm pork for meat floss, but warm pork has concerns about hygiene and humanity. Regardless of the method of slaughtering, pork may be prone to nourish parasites and other pathogens, so it is mostly cooked and eaten.

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grading

Since the 17th century, when pork became the world's main meat product, the criteria for selecting pork have been about the same. They are all light red, with firm flesh and clear lines.

The highest-grade meat is meat that has just the right ratio of lean meat to fat, and it tastes non-astringent or oily, and its parts are about the inner muscles, thighs, and ribs. After that, if there is more white fat, the lower the grade of pork meat will be. However, if it is pork with whole fat, it can also be made into lard.

Different parts of pork have different meat qualities, which can generally be divided into four grades.

Premium: Tenderloin;

First Grade: Tenderloin, hind leg;

Grade 2: Foreleg meat, pork belly;

Grade III: Bloody neck meat, milk meat, front elbow, back elbow.

Depending on the quality of the meat, there are different ways to eat it. When eating pork, the taste of the meat varies depending on the location. The tenderloin is the most tender on the pig, and the meat at the tip of the rump is relatively old. stir-fry and eat before and after buying the tip of the hips; stewed and eaten to buy pork belly; Stir-fried lean meat is best through the spine; To make dumplings and buns, you need to buy the tip of the front buttocks. “

classify

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Tenderloin is a strip of lean meat under the backbone that is attached to a large rib. There is no gluten in the meat, it is the most tender meat in pork, and it can be sliced,

There are many types of pork, such as shredding, dicing, frying, boiling, stir-frying, and frying.

The buttocks are located on the top of the buttocks, all of which are lean meat, the meat is fresh and tender, and can generally replace the tenderloin, which is mostly used for frying, boiling, and stir-frying.

The buttocks are located above the hind legs, and the buttocks below the buttocks are all lean, but the texture is older and the fiber is longer, and it is generally used as white-cut meat or back-to-the-pot meat.

Pork belly is the meat of the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, and is suitable for braised meat, white stew and tamale.

The sandwich meat is located in the upper part of the front legs, which is old and tendonous, and has a strong ability to absorb water, which is suitable for making stuffing and meatballs. There is a row of ribs in this part, called small ribs, which is suitable for sweet and sour pork ribs, or for soup.

The front row of meat is also called brain meat. It is a piece of meat close to the neck on the back, lean and fat, and the meat is more tender, which is suitable for rice noodle meat and stew.

The breast meat is in the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for boiling oil.

The marble meat is located on the hind leg and leg, which is lean and tender, and can be sliced and diced, which can replace the tenderloin.

The hooves are located in the lower part of the front and rear legs, and the hind hooves are better than the front hooves, and can be braised and stewed.

Neck meat is also known as blood neck, this piece of meat is fat and thin, the meat is of poor quality, and it is generally used for filling.

Pig's head is suitable for sauce, roasting, boiling, pickling, and is mostly used to make cold dishes, among which pig ears and pig tongue are good dishes to accompany wine.

Crested meat: This part of the meat is delicate, slightly crispy, lean and fat. It is suitable for making dices, slices, minced meat, etc. It can be used for stir-frying, slipping, or making soups.

Eyebrow meat: This is a piece of lean meat weighing about a pound on top of the pork blade, similar in texture to tenderloin, only darker in color, and its purpose is the same as tenderloin.

Door plate meat (also known as shuttle plate meat, skinless buttock meat): fat and thin are connected, the meat is delicate, the color is white, and the muscle fibers are long. It is used for the same purpose as tenderloin.

Cover meat: A piece of lean meat that is connected to the scale meat. The quality and use of the meat are basically the same as that of the scale meat.

Cucumber strips: Tightly attached to the lid meat. The quality and use of the meat are basically the same as that of the scale meat.

Tenderloin: It is a strip-shaped strip of meat that is connected to the weighing meat. The meat is delicate, heavy in moisture, and has pronounced muscle fibers. It is suitable for making fillings, dicing, strips, minced meat, meatballs, etc. It is suitable for stir-frying, frying, soup, etc.

The nape muscles of the neck (referred to as No. 1 meat) refer to the muscles of the back of the neck that are cut from the fifth and sixth ribs.

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The foreleg muscles (referred to as No. 2 meat) refer to the muscles of the foreleg that are cut from the middle of the fifth and sixth ribs.

The rib muscle (referred to as No. 3 meat) refers to the muscles of the back that are cut parallel to the ribs about 4-6 cm below the vertebrae.

Hind leg muscles (referred to as No. 4 meat) refer to the muscles of the hind legs that are cut from the junction of the lumbar vertebrae and the recommended vertebrae (one and a half sections of the lumbar vertebra are allowed).

Meat quality: The muscles of No. 1-4 segmented meat are intact, the surface fat is trimmed, and the muscle membrane is not broken. Sensory indicators, bright red or dark red color, shiny, milky or pinkish-white fat, with the inherent smell of pork, no peculiar smell, good freezing, tight meat, and a sense of firmness; After boiling, the broth is transparent and clear, and the fat clumps on the surface, giving it a unique aroma.

When buying pork, you can judge whether the quality of the meat is good or bad based on its color, appearance, smell, etc. High-quality pork, white and hard fat, with a flavor. The outside of the meat often has a slightly dry film, the meat is tight and elastic, and the depression is immediately restored after finger pressing.

The color of the sub-fresh meat is darker than that of the fresh meat, lacking luster, and the fat is grayish-white; The surface is sticky, with a slight rancid musty smell; The meat is soft and elastic, and the recess cannot be restored in time after light pressure; The surface of the meat is moist after it is cut, and cloudy juices will ooze out. Spoiled meat is sticky, has a dry surface, and is gray-brown in color; The meat is soft and inelastic, and the recess cannot be restored after acupressure, leaving obvious traces.