What is the best meat to eat in winter
Introduction of lamb raw materials Sheep are pure herbivores, so the meat of mutton is tenderer than beef, easy to digest, high protein, low feces, contains more phospholipids, less trace content than pork and beef, less cholesterol content, it is a cold-proof supplement in winterOne of the delicious, can receive the dual effects of tonic and cold protection.
Nutrition analysis 1.
Mutton is warm and often eaten in winter. It can increase the speed of the human body and protect against cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help the spleen and stomach digestion, and play an anti-aging effect; 2.
Mutton is rich in nutrients, which may be of great benefit to tuberculosis, bronchitis, hypertension, anemia, postpartum qi and blood deficiency, abdominal cold pain, cold and cold, malnutrition, weak waist and knees, impotence and premature ejaculation, and all colds.; And has kidney and impotence, tonic temperature and other effects, men are suitable for regular consumption.
Relevant population The general population may consume 1.
Suitable for physically weak and cold; 2.
People with fever, toothache, sore tongue, yellow phlegm, etc. should not eat it; liver disease, hypertension, acute enteritis or other infectious diseases and fever should not be eaten.
The therapeutic effect is sweet, hot, enters the spleen, stomach, kidney, and heart meridian; spleen and stomach is warmed by spleen and stomach, used to treat nausea caused by spleen and stomach deficiency, and the body is weak and chills;Deficiency in waist and knee caused by deficiency of cold and pain, impotence and embolism; supplement blood and warming menstruation for abdominal cold pain caused by postpartum blood deficiency and cold.
Ancient Chinese medicine believes that mutton is a good product for helping Yuan Yang, nourishing essence and blood, treating lung deficiency, and benefiting from strain, and is an excellent warming and strengthening agent.
Remarks on how to make mutton: 1.
Put a few holes in the radish, cook with the mutton, then remove the mutton and cook it again. The odor will be removed; 2.
Put 5 grams of mung beans per 1,000 grams of mutton. After boiling for 10 minutes, pour off water and mung beans, and the mutton smell will be removed; 3.
When cooking mutton, add 100 grams of cut sugar cane per 500 grams of mutton to remove the odor of mutton and increase the umami taste; 4.
Cut the mutton into a boiling water pot and add a little rice vinegar (500 mutton with 500 ml of water, 25 grams of vinegar). After boiling, remove the mutton and cook. The flavor will be removed.
Identify sheep and goat meat: look at the color.
Sheep meat muscles are dark red, with thin, soft fibers and white aunts between the muscles, slightly hard and brittle.
Goat meat is lighter in color than older sheep. It has subcutaneous aunts and aunts with fractures only in the abdomen. The flesh smells bad; secondly, the wool shape is not cleaned on the meat.
Sheep meat hair bone, goat meat hair stiff; three look at the ribs.
Sheep meat ribs are narrow and short, while goat meat ribs are wide and long.
Introduction to Beef Ingredients Beef is the second largest meat food in China, second only to pork. Beef has high protein content and low trace content, so it has a delicious taste and is loved by people.
Nutrition analysis 1.
Beef protein protein, amino acid composition is closer to human needs than pork, can improve the body’s resistance to disease, is suitable for growth and development, and post-illness people to supplement blood loss, repair tissue, etc. Beef can warm the stomach in winterSupplements for the season; 2.
Beef has the effects of nourishing the spleen and stomach, nourishing the spleen and stomach, strengthening the bones and bones, relieving phlegm and relieving wind, quenching thirst and relieving asthma. It is suitable for those who have hidden in the middle air, shortness of breath, weakness of muscles and bones, long-term anemia and dizziness. 3.
Water buffalo can recuperate and recuperate, yellow beef can recuperate Qi, strengthen the spleen and stomach, and strengthen muscles and bones.
Relevant population The general population may consume 1.
It is suitable for people who grow and develop, in the early stage and after the illness, who have insufficiency of shortness of breath, shortness of breath and weakness, weak muscles and bones, chronic anemia and yellow eyes.
People with infectious diseases, liver disease, or kidney disease should eat it with caution; yellow beef is a hair product, and those with sores, eczema, acne, itching should be used with caution; 3.
High cholesterol, high aunt, elderly, children, people with poor digestion should not eat more; 4.
Excessive consumption may increase the risk of colon and prostate cancer.
Production guide 1.
Put a hawthorn, a piece of orange peel or a little tea when cooking, the beef is rotten; the stewed beef can better preserve the nutritional content
2.
Coat the beef with a layer of mustard the night before cooking the old beef, rinse it with cold water the next day, and cook in the pot. When cooking, put some wine and vinegar. After this process, the old beef is easy to rot and the meat becomes tender.The color is delicious and the aroma is tangy.
3.
When it comes to braised beef, it has the lowest temperature in the snow and the meat is delicious.
4.
The fibrous tissue of beef is thicker, and the connective tissue overlaps. It should be cut transversely, and the long fibers should be cut off. It can’t be cut along the fibrous tissue, otherwise it won’t even taste and won’t rot.
5. Beef is easy to turn black after being blown by wind.
The therapeutic effect is sweet, flat, returning to the spleen, and stomach meridian; yak beef has the effects of nourishing the spleen and stomach, nourishing qi and blood, strengthening bones and bones, and eliminating edema.
The elderly eat beef and cactus together, which can fight cancer and relieve pain, and improve the immune function of the body; stewed beef with red dates stew can help muscle growth and promote wound healing.
Note 1.
The fresh beef is shiny, the red color is slightly dark, the aunt is white or light yellow, the appearance is slightly dry or air-dried film, non-sticky, good elasticity, and fresh meat taste.
Old beef is dark red and thick; tender beef is light red, firm and fine, and elastic.
2.
Some people think that the taste is the most delicious when the beef begins to rot.
In fact, this is extremely absurd.
Although the internal maturation period after the slaughter is longer than other meats, it is fully matured before the store is set up, and it can be left at home for only three or four days. The whole meat is limited to one week.
At the same time, in order to prevent oxidation and deterioration, it should be stored in the refrigerator.
3.
You can eat beef once a week, and you ca n’t eat too much. In addition, it is better for Aunt Niu to eat, otherwise it will increase the amount of lactic acid and unfortunate accumulation in the body.
Introduction to fish raw materials Anchovy, also known as anchovy, is also called hitou. It is a carp and is produced throughout the country.
The fish is commonly known as coriander seed. It has delicious meat and tender meat. It is full of nutrition, contains more protein, has fewer larvae, and is fresh and not greasy. It is slightly sweet; it is a highly adaptable fish that inhabits rivers.In lakes, ponds, rivers and canals, especially in shallow lakes and ponds overgrown with grasses, catfish are produced all year round, but with 2?
April and August?
The fattest is produced in December.
The carp is flat and tall on the side, smaller in body, dark on the back, and light in color on the abdomen. The body color varies depending on the place of origin, mostly black with metallic luster, no need on the mouth, small scales, and the shape of the fin is the same as that of a carp.
The carp meat is tender and delicious, with high nutritional value, but small and numerous spines.
Nutrition analysis 1.
Carassius auratus has high-quality and complete protein, which can be absorbed. It is a good source of protein for patients with liver and kidney disease, cardiovascular and cerebrovascular disease. Regular food can enhance disease resistance, hepatitis, nephritis, hypertension, hypertension, chronic bronchitis, etc.Patients with disease can often take it; 2.
Anchovies have the effects of strengthening the spleen and dampness, and having an appetizing effect, promoting blood circulation and clearing collaterals, warming and lowering qi, and have a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, bronchitis, hypertension, and diabetes; postpartum women stew catfishSoup, can make up the deficiency of lactation; 3.
The fish is tender and delicious. It can be used for porridge, soup, vegetables, snacks, etc.
It is especially suitable for soup. It is not only delicious and delicious, but also has a tonic effect. It is very suitable for middle-aged and elderly people and those who are weak after illness. It is also especially suitable for pregnant women.
Relevant population The general population may consume 1.
Suitable for people with chronic nephritis edema, liver cirrhosis, ascites, and malnourished edema; suitable for pregnant women who consume postpartum milk; suitable for those who have weak spleen and stomach and who do not have a good diet; suitable for the early stage of measles or those who are unhappy with measlesConsumption; suitable for hemorrhoids bleeding, chronic chronic stasis; 2.
Do not eat more during a cold or fever.
Food is not suitable for eating catfish with garlic, sugar, mustard, ginseng, honey, pork liver, chicken, pheasant, venison, and Chinese medicinal Ophiopogon and Magnolia.
Avoid tea before and after eating fish.
Production guide 1.
Sturgeon stew, dry roast, steamed, stew soup, similar, but stew soup is the most common; 2.
The best diet in winter season; the best nutrition of stew soup with catfish and tofu; 3.
For example, cooking soup with Chenpi and Anchovy has the effect of dispersing cold in the middle temperature, nourishing the spleen and appetizing, beneficial stomachache, abdominal pain, loss of appetite, indigestion, weakness, etc .;
Remove the fishy smell: clean the fish and remove the scales, and pour some rice wine into the basin to remove the fishy smell and make the fish taste delicious; cut and wash the fresh fish and soak it in milk for a whileIt can remove the fishy smell and increase the umami taste. After eating the fish, when you have a taste in the mouth, chew three or five slices of tea and immediately breathe fresh.
The therapeutic effect of catfish is sweet, flat, enter the spleen, stomach, and large intestine; it has the effects of strengthening the spleen, appetizing, nourishing qi, diuretic, passing milk, and dehumidifying.
Remarks for cutting fish: 1.
The flesh is thin, the fiber is short, and it is easy to break. When cutting the fish, the skin should be facing down and the knife edge slanted in. It is best to cut along the fishbone and cut more cleanly. 2.
The skin of the fish has a layer of mucus that is very slippery, so it is not easy to cut. If you soak your hands in salt water for a while while cutting the fish, the cut will not slip.