When people in the past bought pork, they all had a selection criterion, in the old saying, that is, "before the pig and after the sheep", many people were confused, what does this mean?
Of course, from the literal meaning alone, most people can see it, which means that "when buying pork, try to choose the part in front of the pig to buy, and when buying lamb, try to buy the part behind the sheep", but the principle is not known to most people.
When buying pork, try to choose the pork in front of you, for the following reasons:
1, the meat on the pig, especially the back part, too much lean meat, this is not the main reason, the key is that the meat in the back is relatively old, the fascia is more, the texture of the meat is not clear, irregular, use it to cook, the taste is not as good as the front.
2, and the most important reason is that the further you go, the fatter the meat will slowly increase, and the fat and lean meat tastes the most fragrant. To name two simplest: you wrap dumplings at home, chop balls, only use lean meat, that dumplings and balls are still fragrant; you stew braised pork, no fat, can the stewed meat still be eaten? So some friends who will buy meat, wrapped dumplings, croquettes, specially select the front plum blossom meat, because of this piece of meat, lean meat evenly distributed fat, taste and texture is the best.
3, there is another reason, in addition to the above said that the front of the meat fat, taste fragrant, the front of the lean meat texture is clear, less fascia, the meat itself is very smooth and tender, what dishes are delicious, that taste is good.
Then some people asked, since it is "pig before sheep and sheep", the front meat is good, then why do many people like to buy the back meat? In fact, this is related to personal hobbies, some people like to eat pure lean meat, then the meat behind is the most appropriate. In addition, because there is no fat meat, it feels cost-effective, at least no fat meat will be wasted, which is also one of the reasons.
Specially buy the back of the meat, especially the meat on the pig's ass, about this, many people do not know, the last meat, such as the buttocks tip meat, some people also call it "two knife meat", because the meat is older, some dishes need such meat, the most typical Sichuan dish, back to the pot meat, you must use this piece of meat.
Such meat because it is relatively hard, fried out is not easy to deform, the taste is slightly a little tender, what does it mean, that is, after frying, the outside is a little scorched, the inside is relatively tender, the taste is very special, some people like this taste, because the back of the meat is the most suitable, so many people like to buy the back of the meat.
Finally to make a summary, everyone has a good look at Ha: 1, "pig before the sheep after", in addition to the taste, the front of the fat meat, so fragrant, this is the main reason; 2, usually at home stir-frying, if fried shredded meat, must be the best to buy the front of the lean meat, fried out after the taste is smooth and tender, if fried meat slices, before and after are OK, but to taste tender, chewy, or the back of the meat is good; 3, everyone usually buy meat, that kind of fat meat accounted for too little, try not to buy, not to mention the problem of fragrant, such are pigs with too short a barn time , the taste is definitely not much better, this should be remembered.
The following have corresponding pictures, there are fried meat shredded meat into shredded Kyo sauce, there are fried meat slices of the pot meat, as well as the rural native pork that has been raised for a long time, look at the big fat, people who have bought it know that the absolute fat is not greasy, absolutely fragrant, if you touch it, hurry up and start it, buy it is earned, haha. #Pork # #如何正确挑选猪肉 #
