Let's start with beef. There are many fibrous tissues and connective tissues in beef and mutton. If you cut along, the tendons will not break, and it is very difficult to chew. So the beef should be cut horizontally. Horizontal cutting will cut off fibers and connective tissue. In order to be convenient to eat, that is to say, when cutting, the texture of the knife and the meat should be 90 degrees, and the texture of the vertical cut meat should be like a catty.
Frying and frying will not be too difficult to handle because of fascia. And cooked beef and mutton. Taste good, no connective tissue and fiber, easier to chew. Suitable for children and the elderly.
Followed by chicken. The chicken meat is fresh and tender. If transverse cutting and longitudinal cutting are used, all internal fascia tissues will be destroyed. After preheating, the meat quality of chicken is messy, which affects the taste. Therefore, according to the meat quality of the chicken, the texture of the knife and the meat can only have an oblique angle, and the requirements for the cutting method are not high, and the texture of the cut meat slices is oblique. The meat of fish is tender, too. If you cut the fish, you should cut it along the fishing line, because the fiber in the fish is short and easy to break. Cut along the fishing line, that is, cut along the direction of the fishbone, and stick to the direction of the fishbone like a fishtail, so that the fishbone can be separated. It's easier to cook later. It's also easier to eat.
The last thing to say is pork. Many people eat pork. It is also a common meat in life. Pork doesn't have that much muscle. You can't cut it like beef. It must be cut diagonally with fiber thread. The cut meat fiber is not easy to break, and it will also make the meat taste better in the subsequent cooking process.