How to pick the pork

When choosing pork, everyone knows that pork should have high freshness, no odor, no sick pigs, and no old sows. Some people only eat black pigs. They all have their own methods and principles. The LEVEL OF COOKING TECHNOLOGY IS THE MAIN REASON THAT AFFECTS PORK food not TO TASTE, BUT THE choice OF good materials is the first important thing, the so-called clever kitchen is difficult for the rotten material of cooking.

When picking pork, there is no harm to touch it with your fingers first, feel its elasticity and hardness, fresh meat, hard with soft, meat with elasticity, hold in your hand also feel its heaviness and elasticity. Moreover, compare the texture of meat and fat, meat color with light red with gray, bright and shiny, when the freshness decreases, red will gradually fade, gray will slowly become thick, when not fresh and corruption, meat color becomes dark and gray. Fat, with pure white with a point of viscosity, soft touch with elasticity, not a touch that can not afford to sink, and the surface shiny, no smell.

The grain of the meat should be careful, the cut surface is neat and uneven is better, the grain is too rough, or the cut surface is not neat, if it is not fresh enough, it may be the meat of sick pigs or old sows.

The fat formation of pigs is greatly affected by the feed composition. The feed with high fat can not only make the fat color of pork close to pure white, but also destroy the taste of pork due to its soft quality. In addition to the yellow color of the fat, pork is more likely to smell when fed with leftovers (known as sour water). At present, pig farmers have gradually embarked on the enterprise mode to operate, and constantly study the formulation of pig food, hoping to raise healthier and more delicious pigs.

The best pork is beautiful in color, and the meat and fat are full of elasticity. In contrast, the "water pig" pork, which is full of water, must have a poor flavor. Some pork producers, lacking in business ethics, will water the meat to increase its weight, and the taste of such pork will be ruined.

Breeding, slaughtering and shipping, cold storage, each process will affect the quality of pork, and cooking out of the finished product is closely related to nutrition effect, so choose pork cannot inadvertent, especially there is no luster, soft, have peculiar smell, is not fresh pork, is no longer suitable for cooking food, are not suitable for shopping again even if the price is low.

Silver carp should not be eaten with pork

Pork acid slightly cold, greasy Yin cold, and rich in fat, difficult to absorb, is not conducive to the stomach.

Silver carp has good nutritional value, with tender and fresh meat, warm and sweet taste, and the functions of warming qi, warming stomach and nourishing skin. However, excessive consumption of silver carp makes people hot and thirsty, and those with hot internal heat but sore mouth and tongue, thirsty and like cold drink, constipation and sores are not recommended to eat.

If pork and silver carp are eaten together, their sex and taste functions are different, and the biochemical reaction is not good for health.

Lamb liver should not be eaten with pork

Sheep liver qi bitter cold, tonifying the liver, eyes, treat liver wind deficiency heat. And "pork is greasy, into the stomach will be hot and humid". In terms of the medicinal properties of food, pork and sheep liver should not be matched, because sheep liver has odor, and when cooked together with pork, it is easy to have a strange taste. Nor is it, from a culinary standpoint. "Food is about" say: "sheep liver cannot eat with pork."