"Eat first" points out that "pork can't be eaten with beef". This is mainly considered from the perspective of Chinese medicine. First, judging from the medicinal properties of traditional Chinese medicine food, pork is sour and cold, slightly cold, while beef is sweet and warm, which has the effect of calming the middle and benefiting qi. Both are warm and cold, one is nourishing the spleen and stomach, and the other is cold and greasy. Sex conflicts with taste and is not suitable for eating together.

2. Pork and sheep liver

Chinese medicine says, "Pork and sheep liver are tasteless." As far as the medicinal properties of food are concerned, the compatibility is not appropriate. Sheep liver has a strong smell. If cooked and fried with pork, it is easy to produce a strange smell, which is not suitable from the cooking point of view.

3. Pork and soybeans

From the point of view of modern nutrition, beans and pork should not be matched, because the phytic acid content in beans is very high, and 60%~80% of phosphorus exists in the form of phytic acid. It often forms a complex with protein and mineral elements, which affects its effectiveness and reduces its utilization efficiency. Because beans combine with minerals such as calcium, iron and zinc in lean meat and fish, it will interfere with and reduce the absorption of these elements by the human body.

4. Pork and coriander

Coriander is warm and gas-consuming. Pork is greasy, which helps damp heat and produces phlegm. One consumes gas and the other doesn't help, so they are harmful to health. Coriander, also known as coriander, can remove fishy smell and is suitable for eating with mutton.

Extended data:

Pork buying guide:

The first is to look at the color. Good pork is reddish or bright red, and unsafe pork is often dark red or purple. The thickness of pig fat layer is suitable (generally accounting for about 33% of the total), clean and white, without yellow color. Healthy pork has an inspection stamp on its carcass.

In addition, it can also be identified by cooking. Bad pork in the pot contains a lot of water, without the fragrance of pork, and there is no thin fat layer in the soup. It's hard to bite the meat with your mouth, and the muscle fibers are thick.

The fresh pigskin is milky white, and the fat is white and shiny. The muscles are evenly red, the surface is slightly dry or wet, but it does not stick to the hands, and the elasticity is good. The shiatsu depression immediately recovers, and it has the inherent fresh and fragrant smell of pork. Normal frozen meat is firm. After thawing, the color, smell and water content of muscle are normal, and there is no peculiar smell.

References:

Baidu encyclopedia-pork

Reference: People's Daily Online-What foods can't pork be cooked with?