Meat (cattle, pigs, chickens) how should those who cut ---- Kitchen thing

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Sometimes, we follow other people's recipes cooking, all the ingredients, spices, methods are the same, why would fry the meat out of a bad taste? Or would fall into the pool, or bite not move it? It is estimated that meat from the steps, find out why friends.

Law on the cut of meat, said in a blog long before you, there has recently added some new small kitchen cook frequently asked, therefore, Today or send a detailed version of it.

We always hear the word, cross sheep, pigs vertical cut, miter chicken, specifically how to do it?

To say, I super wordy about:

Children for the kitchen novice, to get the meat easier to cut, cut out and looks better.The freezer, thaw out, but do not wait until completely melted, let the meat and some hardness, when is the best cut.

beef and mutton:

Beef and mutton to be going against the texture of the meat cut.In other words, the knife and meat texture was 90 degrees vertical.Cut out the meat, was Tic-Tac-shaped lines.(If you cut along the grain, it is easy to bite not move Oh)

pork:

The texture of pork meat to be cut down.That is, the horizontal and meat texture was oh, cut out the meat, was Chuan-shaped lines.((If you like the cut of beef and mutton, going against the texture of the pork cut, fried meat will be scattered and fragmentary Kazakhstan)

chicken:

Chicken meat more tender, knives and meat texture, as long as there is a tilt angle on it.Cut out the meat, was oblique lines Chuan-shaped.(Cut chicken, beef, mutton and pork do not cut so much attention to, almost on the line you.

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