What is the difference between pork tenderloin and pork tenderloin?

Pork tenderloin and pork loin are common meats in our daily diet, but there are certain differences between them. Pork tenderloin is the meat located on both sides of the pig's spine. Pork tenderloin is tender, has more lean meat, tastes better, and is more expensive. Pork tenderloin refers to the lean meat on the back of the pig, which has better quality, but is also different from pork tenderloin.

The difference between pork tenderloin and pork tenderloin

It refers to the meat on both sides of the spine, which is equivalent to the loin meat and tenderloin mentioned by northerners. The scallop meat refers to the meat near the shoulder of the spine, and the scallop meat is the loin meat. The meat here can be cut into long strips. The scallop meat is white in color and has a delicate texture. It is a high-quality product and is more expensive.

Tenderloin (standard name is No. 3 meat). Plum meat is lean meat, but it contains white silk. The frozen sliced ​​white silk has a certain texture (it may be named plum meat because it looks like plum blossoms), while tenderloin is pure lean meat. The two types of meat have different prices and uses due to their different tastes.

How to make plum meat

Fried Plum Meat

Material

300 grams of plum meat, appropriate amounts of oil, salt, barbecue ingredients, cooking wine, starch and sugar.

practice

1. Slice the plum meat and hit it with a meat hammer.

2. Add barbecue ingredients, salt, cooking wine, starch and sugar and marinate the plum meat for 12 hours.

3. Add a little oil to a pan and fry the plum meat over medium heat until both sides are golden brown.

Tips

To judge whether the plum flesh is cooked through, you can poke it with chopsticks. If it is easy to pierce, it is done.

Bayberry meat

Material

Ingredients: 400g fat

Ingredients: 2 eggs, 10g salt, 350g sugar, flour, white vinegar, sesame oil

practice

1. Coat the diced meat with flour and set aside.

2. Pour sesame oil into the pot and heat it to 50% hot, then pour the diced meat into the pot and fry until golden brown.

3. Put appropriate amount of white vinegar and sugar in the pot, simmer over low heat until the sugar dissolves, pour in the diced meat and stir-fry until colored, then sprinkle with sugar grains before serving.

Braised pork with plum sauce

Material

500g pork belly, 1 slice of ginger, scallion, 1 tablespoon of homemade pepper water

practice

1. Prepare a piece of pork belly with skin, with fat and lean meat layered alternately

2. Use hair clips to remove the remaining fine pig hair on the skin.

3. Use the back of a knife to gently scrape away impurities on the pig skin.

4. Rinse the processed pork belly with clean water

5. If there are ribs on the surface of the pork belly, use a knife to cut off the ribs and leave the pork belly pieces.

6. Put an appropriate amount of cold water in the pot, put in the cut meat, and make sure the water level covers the meat.

7. Add ginger slices and scallions

8. Add 1 tablespoon of homemade pepper water

9. Bring to a boil over high heat until foam appears on the surface of the water. Use a spoon to skim off the foam.

10. Continue cooking until the pork belly is 60% cooked and can be pierced through with chopsticks, but with some resistance.

11. Take out the pork belly and immediately rinse off the impurities on the surface with clean water.

12. Cut the pork belly into slices 6cm long and 0.6cm thick.

1 3. Place the sliced ​​pork belly with the skin facing down neatly in a bowl.

14. Put 100 grams of fermented bean curd juice in a small bowl and add 1 tablespoon of homemade pepper water.

15. Add 1/2 teaspoon of salt and stir to make sauce

16. Pour the sauce into a large bowl

17. Place shredded ginger, scallions and star anise on the meat slices

18. Cover the large bowl with a layer of plastic wrap

19. Put an appropriate amount of water in the pot, set up the steaming rack, put the bowl on the steaming rack, cover the pot, and steam over high heat for 40 minutes until the meat is cooked.

20. Take the bowl out of the steamer, drain the soup and leave the meat slices.

21. Place the meat slices upside down on a plate and decorate with cucumber slices

22. Pour the drained soup into the pot and heat it over high heat until the soup becomes thick.

23. Pour the soup over the meat slices.