Pork is one of the most important animal foods on the table at present. Pork tenderloin contains rich quality protein, fat, vitamins, etc. required for human growth, and the meat is tender and easy to digest. I often hear the old man say that the tenderloin is tender and not fatty. Where is the flesh in the pig body? Pork tenderloin refers to the strip of tender meat on the inside of the pig's vertebrae. The tenderloin is usually divided into large ridges and small ridges. The large ridges are the lean meats connected to the large ribs. The outer ribs are covered with ribs. Usually, the large ribs are eaten after the bones are tenderloin, which is suitable for cooking. The small loin is a muscle on the inner side of the vertebrae. It is relatively small and tender, and is suitable for soup. Nutrient content (per 100g) Energy 155 kcal Protein 20.2 g 7.9 grams of fat Carbohydrate 0.7g Vitamin A5 microgram Vitamin E0.59 micrograms Thiamine 0.47 mg Riboflavin 0.12g Cholesterol 55g Potassium 317 mg Sodium 43.2 mg Calcium 6 mg Magnesium 28 mg Iron 1.5 mg Manganese 0.03 mg Zinc 2.3 mg Copper 0.16 mg Phosphorus 184 mg Selenium 5.25 micrograms Niacin 5.2 mg Folic acid 8.3 micrograms Pick pork tenderloin? The pork loin is divided into the outer ridge and the loin. In the back position, the top of the back is the outer ridge, which runs through the entire back, so it is also called the ridge, the flat meat, the hard ridge, and it is the tender lean meat (the meat shop is called 3# meat, and some people also put it) Called the loin); the loin is located on the lower side of the outer ridge. A piece of meat from the waist to the water-separated bone is long and round, and the head is slightly thin. It is the tenderest meat (also called the waist and willow meat). Because the amount of the tenderloin is too small (a piece of meat has only one loin and outer ridge), the outer ridge is often used to replace the loin when cooking. It is required to be ruddy in color, transparent in flesh, tight in texture and flexible. It can be quickly restored after pressing, and has a special pork flavor. How to deal with pork tenderloin? 1. When handling the tenderloin, be sure to remove the ribs and membranes attached to the meat. Otherwise, it will not be cut, and the taste will not be good. 2. Quality and no gluten, all are lean meat, good processing, can be sliced, shredded, diced, fried, distilled, blasted, fried. 3. Pork should be chamfered. Pork meat is thinner and less gluten. If it is cross-cut, it will become messy after being fried. If it is cut obliquely, it will not be broken, and it will not be stuffed when it is eaten. Pork should not be long. Time to soak. 4. Pork is cleaned with hot water before cooking. Because pork contains a substance of dysin, it is easily dissolved in water above 15 degrees Celsius. If it is soaked in hot water, it will lose a lot of nutrients and taste is not good. 5. Pork should be cooked, because there are sometimes parasites in the pork. If it is eaten raw or incompletely conditioned, it may have parasitic mites in the liver or brain. Sea Salt Nasal Irrigator,Sea Salt Rinser,Medicinal Nasal Spray,Nasal Cleansing Spray JIANGSU JIANLAIBANG MEDICAL EOUIPMENT CO.,LTD , https://www.jsjlbmed.com