How to cut flowers of pork loin

Question 1: how to cut the waist flower 1, must first remove the film on the surface of the pork loin, and then cut in half, get rid of the white stuff inside.

2, the process of cutting the waist flower, first of all, so that the waist cut thin, to cut thin, but never cut off.

3, cut a good after, and then change the direction, with the same method of cutting, but cut three or four after the fourth cut, so a section of the waist on the cut, if so a section is too long, you can then cut in half, on the length of the more uniform.

This is the effect of frying out

The Northeast chef community has an old saying: rough pull the waist fine pull liver, as a solution is to change the knife out of the pattern, but the grain is not too dense, the knife is not too deep, fried, do not take too long

Problem 2: how to cut the pork waist knife diagram jingyan.baidu/... .ndex=1

The problem is that the pork waist is not too dense, but it is too deep. .ndex=1

Problem three: how to cut pork waist knife video Mai Sui flower knife cutting method: the waist to remove the fascia and waist shame, light side down flat on the cutting board, from the inside first oblique knife cut a row of parallel knife pattern, the depth of the waist of 2/3; and then cut a row of parallel knife pattern, the depth of the waist of the waist of the 3/4, the two knife pattern into the shape of a cross, and then along the straight knife knife pattern cut into small pieces can be.

Ingredients: pork waist, lettuce, red bell pepper, green onions, ginger, garlic, starch Seasoning: salt, cooking wine, soy sauce, vinegar, pepper, monosodium glutamate

Preparation:

1, the pork waist to remove the external tendon membrane, from the middle of the split, sliced to remove the waist of the bashfulness, cut the wheat flower knife, put in water to soak for 5 minutes, fish out to sop up the water, with cooking wine, water starch on the thin pulp.

2, lettuce peeled and washed, cut into the shape of wheat ears; red bell peppers to remove the tips, seeds washed, cut diamond-shaped piece; green onions, ginger, garlic slices.

3, broth, salt, cooking wine, soy sauce, pepper, monosodium glutamate, a little water starch into a sauce.

4, put salad oil in the pot, when the oil is hot 7%, will be slurry waist under the pot slippery oil, see the waist flower rolled up quickly pick up standby.

5, green onions, ginger, garlic stir fry flavor, lettuce slices, red pepper slices stir fry until broken, into the cashews, pour the sauce quickly stir fry evenly.

Question 4: how to cut the cashew flower knife picture cut cross flower knife

cut like this,

make a demonstration, this is not waist, is konjac

Question 5: how to cut the pork waist Before preparing to cut the waist flower, first use a knife to cut a small opening in the surface of the pork waist, tear off the outer membrane. Then put the pork waist on the vegetable pier, the left hand will be waist press, right hand knife will be waist slice open into two halves, with a knife batch to remove the waist bashful, leaving only net waist. Next, place half of the pork loin on the vegetable pier, with the inside of the loin, i.e., the side with the loin stench, upward. After all this, start cutting the waist flower

I, the cut method of the waist flower of wheat

With the left hand from the waist of the two ends to the middle of the squeeze, so that the middle bulge, highlighting the waist of shame, will be sliced net, and dipped in water, the purpose is to make the surface of the knife is smooth and easy to graft.

The graver is generally long and horizontal, using the slope knife method, the distance between the knife is 3.5 to 4 millimeters, the depth of the knife is 3/4 or 3/5 of the thickness of the waist, and the angle with the waist should be between 45 ° and 50 °. Grave the pattern with a sloping knife, the greater the slope and the smaller the angle, the longer and more pleasing to the eye; on the contrary, the pattern is short and not beautiful enough.

After graving the slope knife, put the waist across the long straight knife graver waist 4/5 of the thickness of the knife distance of 3 millimeters. Regardless of the horizontal graver or smooth graver, should be hard on the wrist, so that the depth of the knife distance, width and uniformity, which is to ensure that the form of the dish is the key to beautiful.

Will be well graved knife of the pork loin longitudinal equipartition everything into two, horizontal also equipartition everything into two, that is, half of the pork loin knife into 4 rectangular strip, by heating curls into wheat ears.

The main points of operation:

a, graver knife distance, into the depth of the knife, tilt angle should be uniform. Straight graver grain should be slightly deeper than the oblique graver grain, and the spacing of the oblique graver grain should be slightly wider than the straight graver grain.

b, the angle of inclination of the oblique knife can be flexibly mastered according to the thickness of the pork loin, the smaller the angle of inclination, the longer the shape of the wheat ears.

c, graver knife after changing the size of the block to be uniform.

Scope of application: suitable for stir-fry, explosion, simmered dishes, such as "stir-fried wheat waist", "sauce burst waist" and so on.

Second, Demoiselle cashew cut

Inside the pork loin first with an oblique knife to push the graver, and then with a straight knife to push the graver, this step is the same with the wheat cashew cut. Then on the outside of the pork loin, i.e. the side without waist shame, the oblique knife pushes the graver a number of parallel knife lines, the depth of the knife is 4/5, and the inside of the network into the air. Then the pork loin knife into the side length of 3 to 5 centimeters square, heat curl shrinkage that is into a straw raincoat shape.

The main points of operation: knife distance, depth of the knife, change the block should be uniform.

Scope of application: suitable for stir-fry, explosive dishes, such as "fried Demoiselle cashew", "soup explosion cashew" and so on.

Problem six: cashew flower is glossy on the cut flowers? Generally glossy on the cut flowers, so it is easier

The cut method of cashew flower The traditional method of cutting cut in two halves, remove the waist shame, and then on the top of the first parallel row, attention Road, (do not be too heavy, or it will be cut off) and then with the open grain diagonal in the row, so that the flowers out of the explosion to look good

Problem seven: how to cut waist flower cut waist flower trick 1: bamboo stick, is usually used in our barbecue bamboo stick can

cut waist flower trick 2: in the waist flower on both sides of the pad on the two bamboo stick, the first diagonal knife 45 ° cut, and then the waist flower to change the direction of a straight knife to cut

cut waist flower trick: 3: after the waist flower into the right size can be changed

Question 8: how to cut the waist flower knife

Processing Technique: Use a knife to make a small cut on the surface of the pork loin and tear off the outer membrane. Then put the pork loin on the vegetable pier, the left hand will be waist hold down, the right hand knife will be sliced into two halves of the waist, the knife batch to remove the waist shame, that is, only to leave the net waist.1 half of the pork loin put on the vegetable pier, the waist of the inner side of the waist, that is, the side of the waist of the waist of the shame of the side upwards, holding the knife with the knife with a slanting knife, push the graver a number of parallel knife lines tilted angle of about 40 °, into the depth of the knife for the pork loin of the thickness of the 3 / 5.2 and then will be the waist of the waist of the pork to a turn, with a straight knife to push a number of graver and the slanting knife line intersected with 90 degrees. Intersect with the oblique knife lines into 90 ° parallel knife lines into the depth of 4 / 5.3 will be graved with a good knife of the pork loin longitudinal equipartition of all into two, horizontal also equipartition of all into two, that is, half of the pork loin into 4 rectangular pieces of knife, after heating the curls that is into the shape of the wheat ears.

Technical requirements: a curved knife distance, depth of the knife, tilt angle should be uniform. Straight knife grain should be slightly deeper than the oblique knife grain, the spacing of the oblique knife grain should be slightly wider than the straight knife grain. b The inclination angle of the oblique knife can be flexibly grasped according to the thickness of the pork loin; the smaller the inclination angle is, the longer the shape of the wheat ear is. c After graving the knife, the size of the modified block should be even. d The grading should be done in the same way. e The grading should be done in the same way.

Scope of application: suitable for stir-fry, explosion, simmered dishes

Question 9: how to cut the waist flower illustrated with a flat knife method of waist from the center of a cut in half, and then with the left hand from the waist of the two ends to the middle of the squeeze, so that the middle of the bulge, highlighting the waist of the shame, will be sliced clean, and dipped in the water, the purpose of the knife is to make the surface of the smooth surface of the graver easy to graze. Generally, the graver should be long and horizontal, using the slope knife method, the distance between the knife is 3.5 to 4 millimeters, the depth of the knife is 3/4 of the thickness of the waist, and the angle of the waist should be between 45 ° and 50 °. Slope knife graver pattern, the greater the slope, the smaller the angle, the longer the pattern, the more pleasing to the eye; on the contrary, the pattern is short, not beautiful. After graving, turn the cashews horizontally and grave 4/5 of the thickness of the cashews with a straight knife, with a distance of 3 millimeters between the knives. Regardless of the horizontal graver or smooth graver, should be hard on the wrist, so that the depth of the knife distance, width and uniformity, which is to ensure that the form of the dish is the key to beautiful.

After the waist graver, cut into pieces 4 centimeters long and 1.5 centimeters wide, panned with water to remove the mucus on the top, and then gently sopped up the water with a clean cloth, and then according to the needs of cooking, decided to sizing, hanging paste or direct cooking.

Question 10: How to cut the cashew flower 1, be sure to remove the film on the surface of the pork loin first, and then cut in half to get rid of the white stuff inside.

2, the process of cutting the waist flower, first of all, so that the waist cut thin, to cut thin, but do not cut off.

3, cut a good after, and then change the direction, with the same method of cutting, but cut three or four, the fourth cut, so a section of the waist on the cut, if so a section is too long, you can then cut in half, on the length of the more uniform.

This is the effect of frying out

The Northeast chef community has an old saying: rough pull the waist fine pull liver, as a solution is to change the knife out of the pattern, but the grain is not too dense, the knife is not too deep, fried, don't too long