"Oiled edge" refers to the meat on the outside of pork ribs, also known as heart meat. The meat quality of this part is fat and lean, fat and lean, the taste is fresh and tender, and there is a certain chewiness. Due to its unique taste and flavor, oiled edges are often used to make delicacies such as barbecue and hot pot.
The characteristics of the oiled edge and the secret of deliciousness
The reason why people love oiled edges is inseparable from their unique taste and flavor. The rich fat content of the meat gives the meat a smooth and tender taste, while the lean part provides a satisfying chewiness and meaty aroma. When grilled or shabu-shabu, the fat on the oily edge melts at high temperatures, forming an "oil film" that protects the tenderness of the lean parts and makes the whole slice more delicious.
Cooking with an oiled edge
There are many ways to cook oil, but the most classic ones are roasted oilside and shabu-shabu. When grilling the oily edge, you can use iron skewers to skewer the meat slices and bake them until golden brown on both sides, with a delicious taste and full of fragrance. When shabu-shabu, put the slices of meat into the boiling hot pot soup base, boil it a little and then take it out, and with your favorite seasoning, the taste is smooth and tender, and the taste is endless.
The nutritional value of the oil edge
In addition to being delicious, the oiled edge also has a certain nutritional value. Its rich fat content plays an important role in maintaining human health, especially for mental and manual workers, and can provide sufficient energy support. In addition, the proteins and vitamins in the oil edge are also beneficial to the human body and can improve the body's immunity.
In short, although the "oily edge" part is not often found in home-cooked dishes, its delicious and nutritional value should not be underestimated. The next time you grill meat or shabu-shabu, try the oiled edge, and you'll be sure to be overwhelmed by its texture and flavor.