A list of the contents of this article:

How to mix cold noodles with delicious food

1. Practice: first cut the onions into fines. Mash the garlic. Mash the ginger into juice. Fried crispy sesame seeds are pressed into dough with a noodle stick. Mix all the seasonings into juice. Boil the noodles in boiling water, remove them, put them on the panel case, cool them with an electric fan, sprinkle with sesame oil, shake them with chopsticks and continue to blow through.

2. Boil the noodles until there is no hard core, do not be very cooked, this kind of noodles is strong.

3. First of all, let's prepare the ingredients we need, prepare the right amount of cabbage, rinse with water, cut into small pieces and set aside, a cucumber is washed and shredded. Add the right amount of water to the pot, bring the water to the boil, put in the right amount of noodles and cook the noodles (round noodles will taste better).

4. In fact, making the seasoning of dry-mixed noodles is not as difficult as we imagined. Here are several production methods.

5, spicy cold noodles: garlic chili powder sesame, sprinkle with hot oil, stir evenly, noodles cooked, 2 tablespoons raw medicine balsamic vinegar. Fish out the cold water. Drain, add shredded cucumber and peanuts, pour in the sauce and mix well.

What kind of meat does the dialect "Erdao Meat" refer to on the pig?

1. Erdao meat is the piece of meat that cuts off the pig's tail and is close to the hind leg. Because it is the second knife, it is called the second knife.

2. The second knife meat is the sitting meat part of the pig. The saying of "two cuts of meat" is common in Sichuan, Guizhou, Yunnan and other regions, which is derived from the method of cutting meat.

3. The second knife meat, that is, the sitting plate meat part of a pig, is a meat cutting method derived from its operation method. Two-knife meat is the sitting buttocks below the tip of the buttocks, also known as sitting plate meat or front and rear leg meat and so on. This piece of meat is four fat and six thin, which is very different from the layered pork.

4. Two-knife meat refers to the piece of meat close to the hind leg after the butcher rotates the pig's tail, because it is the second knife, as the name implies, it is called second-knife meat. The meat in that place is fat and thin, with a combination of fat and thin, with more than one knife, two knives, four fat and six thin, which is accepted by most people.

5. The so-called two-knife meat refers to the piece of meat close to the hind leg after the butcher rotates the pig's tail. Because it is the second knife, as the name implies, it is called two-knife meat. The meat in that place is fat and thin, with a combination of fat and thin, with more than one knife, two knives, four fat and six thin, which is accepted by most people.

6. Refers to the piece of meat close to the hind leg after the butcher rotates the circle of meat from the pig's tail. The lower Wuhua pork is far away from the pork ribs, the whole meat is more delicate, but the middle part is fatter. The next five-flowered meat is fat, thin and layered, which is often called "five flowers and three layers", and it is also what the butcher often calls "two-knife meat".

Should you choose the third-line meat or the second-cut meat?

But be sure to choose high-quality third-line meat, so that the meat will be fat but not greasy, charred and attractive! The first choice of raw materials for back-to-pot meat is two-knife meat, which can also be replaced by pork belly, but the taste and flavor of the meat are slightly worse.

If you like to eat tender and juicy meat, you can choose third-line meat; if you like meat with a certain chewiness and taste, you can choose second-cut meat. Of course, if you want better taste and quality, you'd better choose some guaranteed high-quality pork, so that the returned meat is more delicious.

The meat returned to the pot is generally two-knife meat, which is the sitting buttocks of pigs, and meat sellers generally call it hind-leg meat. This kind of meat is just right that it is fat and thin, and the tendons in the meat are rarely cooked and not delaminated, so it is delicious to eat sliced meat dipped in sauce.

It is best to return to the pot with two knives of meat. Everyone knows that a pig wags its tail all day long, including when eating, so this part of the meat is called "live meat" for sports reasons.

The meat back to the pot is made with two knives of meat or sitting meat or bellied pork.

Its color is bright, the taste is pure and fragrant, and it is oily but not greasy. The process of returning to pot meat is not complicated, but it is not easy to make it delicious. When you fry the meat back to the pot, you must first choose pork. The pork returned to the pot should be "two knives of meat". "two-knife meat" refers to the piece of meat that is close to the hind leg after the pig's tail is removed.

Which part is the second knife meat?

1. The second knife meat is the sitting meat part of the pig. The saying of "two cuts of meat" is common in Sichuan, Guizhou, Yunnan and other regions, which is derived from the method of cutting meat.

2. The so-called two-knife meat refers to the piece of meat close to the hind leg after the butcher rotates the pig's tail. Because it is the second knife, as the name implies, it is called second-knife meat. The meat in that place is fat and thin, with a combination of fat and thin, with more than one knife, two knives, four fat and six thin, which is accepted by most people.

3. The second knife meat is the piece of meat that cuts off the pig's tail and is close to the hind leg. Because it is the second knife, it is called the second knife meat.

4. The front pointed meat and the rear pointed meat respectively refer to the front buttocks and rear buttocks of pigs, which are named because they are located at the top of the buttocks. They are located in different parts, in which the front pointed meat is located in the upper part of the pig's front leg, and the rear sharp meat is located in the upper part of the pig's hind leg, that is, near the pig's buttocks, also known as two-knife meat.

5. The so-called two-knife meat refers to the piece of meat that is close to the hind leg after the butcher rotates the circle of meat from the pig's tail. Because it is the second knife, as the name implies, it is called the second knife. The meat in that place is fat and thin, the combination of fat and thin, one knife fat, two knife fat four thin six, which is accepted by most people.

6. The two-knife meat on each adult pig is usually only about 8 jin. After slaughtering live pigs, they are divided into large pieces according to the parts of the pork. The first knife usually cuts off the buttocks, and then the sitting buttocks are cut off. Because the sitting buttocks are cut by the second knife, this piece of pork is called two-knife pork.

Which part is the second knife meat?

Two-knife meat refers to the piece of meat that is close to the hind leg after the butcher rotates the circle of meat from the pig's tail. Because it is the second knife, as the name implies, it is called the second knife meat, the meat in that place is fat and thin, with a combination of fat and thin, one knife is more fat, two knives are fat, four are thin and six, which is accepted by most people.

The second knife meat, that is, the sitting plate meat part of a pig, is a meat cutting method derived from its operation method. Two-knife meat is the sitting buttocks below the tip of the buttocks, also known as sitting plate meat or front and rear leg meat and so on. This piece of meat is four fat and six thin, which is very different from the layered pork.

The second knife meat is the sitting plate meat part of the pig. The saying of "two cuts of meat" is common in Sichuan, Guizhou, Yunnan and other regions, which is derived from the method of cutting meat.