Introduction of raw materials
Sheep are pure herbivores, so mutton is tender and digestible than beef, with high protein and low fat.
It contains more phospholipids, less fat and less cholesterol than pork and beef. It is a delicious food to keep warm in winter.
First, you can accept supplements and nutritional analysis.
1. Mutton is warm. Eating mutton often in winter can not only increase the body's heat, resist the cold, but also increase.
Digestive enzymes protect gastric wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role;
2. Mutton is rich in nutrition, and is effective for tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain,
Weakness, fear of cold, malnutrition, weakness of waist and knees, impotence and premature ejaculation, and all symptoms of deficiency and cold are of great benefit; Complement
Kidney has the function of strengthening yang and tonifying deficiency and warming, which is suitable for men to eat regularly.
Related population
The general population can eat it.
1. Suitable for people with weak body and cold stomach;
2. Fever, toothache, sores on the mouth and tongue, cough and jaundice are not suitable for eating; Liver disease, hypertension, acute
Sexual enteritis or other infectious diseases and fever should not be eaten.
food therapy
Sweet and hot, entering the spleen, stomach, kidney and heart meridian;
Warming and nourishing the spleen and stomach is used to treat nausea, emaciation and chills caused by spleen and stomach deficiency and cold;
Warming and nourishing liver and kidney, used for treating soreness and weakness of waist and knees, asthenia, cold pain and impotence caused by kidney-yang deficiency;
Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels.
Ancient medicine in China believed that mutton was a good product to help Yuanyang, tonify essence and blood, treat lung deficiency and benefit strain.
A good tonic.
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Method for discharging mutton:
1, make a few holes in the radish and cook it with the mutton, then take out the mutton and cook it, and the fishy smell will be removed;
2. Put 5g mung beans into every 1000g mutton, cook for 10 minute, then pour out the water and mung beans, and the mutton will stink.
3. When cooking mutton, adding100g of cut sugarcane to every 500g of mutton can remove the mutton smell and increase the flavor;
4. Cut the mutton into pieces and add some rice vinegar (500 pieces of mutton with 500 ml of water and 25 g of vinegar) to the boiling pot. After boiling,
Take out the mutton and cook it, and the smell will be gone.
Distinguish lamb from goat: look at the color. Mutton muscle is dark red, and the meat fiber is thin and soft, sandwiched between muscles.
There is white fat, hard and brittle. Goat mutton is lighter in color than sheep meat, with subcutaneous fat, but more in the abdomen.
Fat, its meat has a smell; Second, look at the shape of the unwashed hair on the meat. Sheep wool is curly, goat wool is hard and straight;
Third, look at the ribs. Sheep ribs are narrow and short, while sheep ribs are wide and long.
beef
Introduction of raw materials
Beef is the second largest meat food in China, second only to pork. Beef is high in protein and fat.
Low, so delicious, deeply loved by people, enjoying the reputation of "pride in meat".
Nutritional analysis
1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance.
It is especially suitable for people who are recuperating after growth, surgery and illness, such as supplementing blood loss, repairing tissues and eating cattle in winter.
Meat can warm the stomach and is a good tonic this season;
2. Beef has the effects of invigorating the middle energizer, invigorating the spleen and stomach, strengthening bones and muscles, resolving phlegm, quenching wind and quenching thirst, and is suitable for
People who are short of breath, weak muscles, anemia, and yellow complexion eat it;
3. Buffalo can give birth to a fetus and nourish the heart, and yellow cattle can soothe the nerves, nourish the spleen and stomach, and strengthen the muscles and bones.
Related population
The general population can eat it.
1. It is suitable for people who are growing up, recuperating after surgery or illness, and those who are depressed, short of breath, weak in body, weak in bones and muscles and poor in physique.
People with long-term blood diseases, dizziness and yellowing eat;
2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair product, suffering from scabies, eczema, acne and itching.
Use with caution;
3. People with high cholesterol and fat, the elderly, children and people with weak digestive ability should not eat more;
Excessive consumption may increase the risk of colon cancer and prostate cancer.
manufacture order
1. When cooking, put a hawthorn, an orange peel or a little tea, and the beef will rot easily; Stewed beef can be well preserved.
Nutrients.
2. Put mustard on the beef the night before cooking, rinse it with cold water the next day and cook it in a pot.
Add wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.
The smell is pungent.
When stewing beef, add some wild vegetables, the meat is delicious.
4. The fibrous tissue of beef is coarse, and there are many connective tissues, so it should be cross-cut, and the long fiber should be cut off, not along the fiber.
Cut the tissue paper, otherwise it will be tasteless and chewy.
Beef tends to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation.
food therapy
Sweet, flat, spleen and stomach meridian;
Beef has the functions of invigorating spleen and stomach, benefiting qi and blood, strengthening bones and muscles and eliminating edema.
Eating beef and cactus together with the elderly can play an anti-cancer and analgesic role and improve the immune function of the body;
Stewed beef with red dates is helpful for muscle growth and wound healing.
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1. Fresh beef has luster, even and slightly dark red, fat white or light yellow, slightly dry appearance or air-dried film.
, not sticky, good elasticity, fresh meat flavor. Old beef is dark red in color and thick in texture; Tender beef is light red in color, firm and delicate in texture and rich in nutrition.
It has elasticity.
Some people think that beef tastes best when it begins to rot. In fact, this is an extremely absurd statement. although
After slaughter, the internal maturity is longer than other meats, but it is completely cooked before being displayed in the store, and
It can only be kept at home for three or four days, while the whole meat is limited to one week. At the same time, in order to prevent oxidation and deterioration, should be
Store it in the refrigerator.
Just eat beef once a week, it's too inedible. In addition, it is better to eat less beef fat, otherwise it will increase.
Plus the accumulation of cholesterol and fat in the body.
European crucian carp
Introduction of raw materials
Crucian carp, also known as Japanese catfish and western head fish, is an animal of CYPRINIDAE, which is produced all over the country. Crucian carp, commonly known as crucian carp seeds, has a lot of meat.
Delicious taste, tender meat, comprehensive nutrition, containing more protein, less fat, fresh but not greasy, slightly sweet; it
It is a highly adaptable fish, inhabiting rivers, lakes, ponds and canals, especially shallow lakes with aquatic plants.
And crucian carp can be produced all year round, but February-April and August-65438+February are the fattest. Carassius auratus is flat, tall and small.
Small size, dark back, light abdomen, body color varies with different places of origin, mostly black with metallic luster, no need for mouth, and relatively large scales.
Small, the shape of fins is the same as carp. Carassius auratus meat is tender and delicious, with high nutritional value, but with fewer thorns.
Nutritional analysis
1. The protein contained in crucian carp is of high quality, complete and easy to digest and absorb, and it is a patient with liver and kidney diseases, cardiovascular and cerebrovascular diseases.
People from protein are a good source. Regular consumption can enhance their disease resistance, such as hepatitis, nephritis, hypertension, heart disease and chronic bronchitis.
Patients with diseases such as tracheitis can eat it often;
2. Carassius auratus has the effects of invigorating spleen and promoting diuresis, harmonizing middle energizer and appetizing, promoting blood circulation and dredging collaterals, warming middle energizer and lowering qi, and is effective for spleen and stomach weakness and edema.
It has good nourishing and dietotherapy effects on ulcer, tracheitis, asthma and diabetes. Can female postpartum stew crucian carp soup be supplemented?
Lactation deficiency;
3. Carassius auratus meat is tender and delicious, and can be used as porridge, soup, stir-fry and snacks. Especially suitable for soup, crucian carp soup not only
The soup is delicious and has a strong nourishing effect, which is very suitable for middle-aged and elderly people and those who are weak after illness.
Suitable for parturient.
Related population
The general population can eat it.
1. Suitable for people with chronic nephritis edema, ascites due to cirrhosis and malnutrition edema; Suitable for postpartum lactation of pregnant women.
People who lack juice eat; Suitable for people with weak spleen and stomach and unhappy diet; Suitable for children with early or complete measles.
Unhappy people eat; Suitable for patients with hemorrhoid bleeding and chronic dysentery;
2. It is not advisable to eat more during a cold and fever.
Grams of food stage
Crucian carp should not be mixed with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and
Chinese medicine Ophiopogon japonicus and Magnolia officinalis are eaten together. Avoid drinking tea before and after eating fish.
manufacture order
1. Crucian carp can be braised, dry roasted, steamed and simmered in soup, but simmered in soup is the most common;
2. Dieting in winter is the best; Crucian carp and tofu stew are the best nutrition;
3. If you cook soup with dried tangerine peel and crucian carp, it has the effects of warming the middle and dispelling cold, strengthening the spleen and appetizing, and is suitable for stomach cold, abdominal pain and loss of appetite.
Vibration, indigestion, weakness, etc. ;
4. Cleverly remove fishy smell:
After cleaning the fish by removing scales and laparotomy, put it into the pot and pour some yellow wine to remove the fishy smell of the fish and make it delicious.
Delicious;
Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor;
After eating fish, when your mouth smells, chew three or five pieces of tea, and your breath will be fresh immediately.
food therapy
Crucian carp is sweet and flat, and enters the spleen, stomach and large intestine; Has effects in invigorating spleen, stimulating appetite, invigorating qi, promoting diuresis, promoting lactation, and sterilizing.
The influence of humidity.
Remarks: Fish cutting method:
1, the fish is thin, the fiber is short, and it is easily broken. When cutting fish, the skin of the fish should be facing down, and the blade should be inclined, preferably along the fish.
Thorn, cut more cleanly;
There is a layer of mucus on the skin of fish, which is not easy to cut. If you cut fish, put your hand on the salt.
Soak in water for a while, and it won't slip when cutting.