Dear friends, have you ever bought fresh pork like Xiaobian? Do you often wonder if the pork in the market is fresh and can't be used? Today Xiaobian will teach you some tips!
There are three criteria for the freshness of pork: fresh color, fragrant smell and non sticky handle
1. The color of the lean part of the hard shiny fresh pork is uniform light red or bright red, the section is marble like texture, the fat part is white and shiny, hard and thick. The color of fresh pork is usually dark red or purplish red. The fat is tarnished, grayish yellow or even green.
2. The fresh pork with no peculiar smell has the inherent fresh smell. The fresh pork is usually slightly ammonia or sour. The color, smell and water content of the frozen pork after thawing are normal without peculiar smell; the fat of the expired frozen pork is dark yellow, the muscle is dry and black, there are air dried and oxidized spots on the surface, and there will be a light smell nearby, and the smell will be stronger after thawing.
3. The surface is not sticky and elastic. It can touch the fresh pork surface. It feels slightly dry or slightly wet, but it is not sticky and elastic. It can recover immediately after being pressed by fingers. It has a strong feeling.
In summer, when raw meat is put for a long time, its quality is easy to change. When touching the fresh meat, the surface will feel dry or a little sticky, the new section will be wet, the depression after finger pressure can not be restored immediately, and the elasticity is poor.
Part2 you are responsible for eating meat, and I am responsible for delivering the recipe! Braised pork with soda: 300g pork, 330ml lemonade, 1 piece of ginger, 3 pieces of garlic, 2 pieces of dried chili, 2 tbsps of raw soy sauce, 1 tbsp of old soy sauce, 1 tbsp of cooking wine. 1) prepare the main ingredients: wash the pork, cut the hemp and make it the size of the block;
2) Slice ginger and garlic and rinse with dried pepper. Do not put oil in the pot, put the cut streaky pork into stir fry
; 3) stir fry some oil, put in ginger slices and continue to stir fry. Stir fry until the streaky pork is a little burnt yellow, and the oil content is almost all out. Then put in garlic and dried pepper and stir fry to taste
; 4) then pour in raw soy sauce, old soy sauce and cooking wine, stir fry until colored. Pour soda over the meat, just one can
; 5) bring to a boil, simmer for about 40 minutes, simmer for a little longer, and finally collect the juice. Materials of boiled pork slices: 300g plum blossom meat, 200g Chinese cabbage, 1 egg white, 1 / 2tsp salt, 2tsp pepper powder, 2tsp raw meal, 1tsp oyster sauce, 2tsp chili powder, 15g dried pepper, 15g dried pepper, 2tsp chives, 3cloves garlic, 2tsp Pixian bean paste, 1tsp cooking wine, 1tsp ginger, 4tsp canola oil, water Appropriate method 1) slice the plum blossom meat. I usually use the pork plum blossom meat which is tender. I think the pork tenderloin is too old after cooking
2) Put it into a bowl, add some raw meal, salt and egg white, mix well, marinate for 10 minutes
3) Prepare the right amount of pepper and pepper. The color of Guizhou Dahongpao I used is good and the taste is not so hot
4) Cut ginger and garlic separately
5) Put in the dried pepper and dried pepper under the wok and make them brown and red. Remove and chop them up for later use. It doesn't need to be too broken
6) Tear cabbage into pieces, wash and drain
7) Stir fry 2 tbsp rapeseed oil in wok, add bean paste, ginger and scallion, stir fry red oil
8) Add the soup, water, pepper, cooking wine, oyster sauce and other seasonings, stir for a few times, and mix them well
9) When the water is boiled, put in the cabbage slices and cook them
10) Take out the cooked cabbage slices and spread them into the utensil
11) Then add the marinated meat slices and scatter them. Cook until the meat slices turn white. Do not cook for too long to avoid the taste of the meat slices getting too old
12) Pour the cooked meat into the container, and sprinkle the chopped pepper, chili powder, chili powder and garlic on the meat
13) Stir in 2 tbsp canola oil and heat