There are many parts of pork, and almost all parts of the body can be eaten. Each one has its own suitable cooking method according to the characteristics and taste of meat quality. People in Taiwan Province Province often cook with pork, so pork can best show its Taiwan Province flavor. It is really a science to know the suitable cooking methods for all parts of pork!

Pork contains a lot of fat, so girls who want to lose weight must choose their parts carefully. Don't be greedy, you ate a lot of high-calorie pork unconsciously! The following is very simple.

Introduction map of pork parts, girls who want to buy meat in the market or supermarket should know the parts you want to buy in order to buy lean meat suitable for cooking thin soup!

Common names of pork parts

The name of the pork part is a small reminder to lose weight.

This part of the pig's muscle is the most tender, with no tendons and low fat content, which belongs to lean meat.

This distracted meat is half fat and half thin, and the meat is older. It is often used for stewing, boiling, frying or barbecue. But be careful when you use it to lose weight.

Sparerib belongs to the spare rib area, which is suitable for making sparerib soup with little meat.

Pork leg meat is also a lean meat area, but the meat is older and has a fiber flavor. It is often used to make white-cut meat and is also suitable for slimming.

Pork belly (plum blossom meat) is the abdominal area, so it is also the place where fat accumulates. There is a lot of fat, from which bacon is taken. Because there are layers of white oil flowers, it is also called plum blossom meat. Slimming girls can not eat, the calories are high.

The back of pig's feet is usually better than the front, with more collagen and protein, but with thick cortex and high fat content, slimming girls should also avoid eating.

When buying pork, you can also judge the quality from the appearance color. The fat layer of fresh and high-quality pork is white and hard, the meat quality is firm and elastic, and there is a little moisture, which will be restored immediately by pressing it gently with your hand. If you buy it in the supermarket, you should pay attention to whether the plastic wrap is complete. Inferior meat is dark in color and lacks luster. The fat layer is not so bright and white, and the meat is loose, so it cannot be recovered in time after pressing.

If you buy frozen meat, you should pay attention to the fact that the meat is frozen hard and will not look white because of excessive drying. The packaging and date marking should be complete. In order to avoid buying stale or even dead pork, choosing a good butcher or merchant is more secure!

Fresh-keeping method of pork

Mei Mei can buy all the quantities needed for one week at a time. After buying it back, weigh each meal, cut it, and bag it for storage. If you want to eat that day, put it in the refrigerator immediately. It is more convenient to buy potato chips in the supermarket, because the total weight is also marked on the box, so it is easy to know the weight of each chip, so it is much easier to calculate the heat.

The good cold storage temperature of pork is -2C~5C, and the freezing temperature is below-18C.