1, taboo to eat chicken
1. Don't eat garlic when eating chicken.
Chicken is a common food in our life, and garlic is also a common ingredient. Many people like to add garlic when cooking to enhance the taste of food.
However, when cooking chicken, it is best not to add garlic. This is because garlic is pungent and warm, which is helpful for sterilization and antivirus. Chicken is a sweet and sour food, and the effects of these two ingredients are similar. Eating it into the body is greatly detrimental to health.
2. Don't eat carp when eating chicken.
At dinner, there are chicken and fish on the dining table, which gives people more choices. However, when eating chicken, it is best not to eat fish. This is because fish is a sweet food, which has the function of lowering qi and benefiting water, while chicken can warm the middle and help yang, which is helpful to regulate the body's yang. If the two are mixed together for eating, it will cause the food to have the opposite nature and taste. At the same time, protein and trace amounts in fish.
People who have a cold should not eat chicken.
Besides eating chicken, don't mix it with other ingredients. When eating chicken, we should also consider personal physique. Some people's physique is not suitable for eating chicken at all. If these people eat chicken, it will be harmful to their health.
For example, people who have a cold have a fever when they change seasons. Many people will say that if they have a cold, isn't it more effective to eat a little chicken and drink a little chicken soup to nourish their bodies? How come people who have a cold are not suitable for eating chicken?
People who have a cold had better not eat chicken, because people who have a cold are in a state of high temperature, and chicken is a kind of warm food, which helps the fire. If you eat chicken when you have a cold, it will undoubtedly add fuel to the fire. Such a situation is definitely detrimental to health.
Therefore, people who catch a cold in life had better not eat chicken, so as not to aggravate their illness.
People with high blood pressure should not eat chicken.
There are more and more patients with "three highs" in life, and hypertension among them will undoubtedly make people feel very scared.
There are many things that need to be paid attention to in the process of eating. Many people will say that the fat content of chicken is not high, and eating it into the body will not cause an increase in blood pressure. In fact, it is not. Experiments show that patients with hypertension will cause an increase in blood pressure if they eat chicken frequently, which is very harmful to health.
2. How to eat chicken is the healthiest?
1. Chicken soup is far less nutritious than chicken.
In the eyes of many people, drinking chicken soup is the most tonic, and the rest of the chicken nutrition has been stewed in the soup. Rui Lili, Ph.D., Department of Food and Nutrition, Academy of Military Medical Sciences, pointed out that the nutrition of stewed chicken is much higher than that of chicken soup. Chicken provides us with protein as the main nutrient, as well as minerals such as fat, vitamins and calcium.
In the process of stewing chicken, a large number of umami substances will be dissolved in the soup, so the chicken soup will become delicious, but only a small part of nutrients such as protein, vitamins and calcium will be dissolved in the soup. Data show that the content of protein in chicken and chicken soup per100g is 25. 1 g and1.37g respectively.
2. Chicken heart is the safest
In China, which advocates food, all parts of the chicken are cooked into various delicacies. Yang Li, a professor at the Graduate School of Chinese Academy of Traditional Chinese Medicine, pointed out that there are great safety hazards in many parts of chicken, so the consumption should be reduced or even not eaten.
First of all, chicken skin contains more fat and higher cholesterol, so it is best to eat less. Secondly, the neck of the chicken is the part where blood vessels and lymph glands are concentrated. It is no problem to eat something occasionally to relieve cravings, and it is best to remove the skin when eating.
Thirdly, harmful substances such as germs and viruses are hidden in the lymph of chicken buttocks, so it is not recommended to eat them. Finally, the chicken gizzard is responsible for storing and grinding food, the chicken liver is responsible for metabolism and detoxification of harmful substances, and the chicken kidney is related to the excretion of harmful substances. Therefore, although the chicken gizzard, chicken liver and chicken kidney are nutritious and delicious, the frequency and amount of consumption should be reduced. The heart has nothing to do with the metabolism of harmful substances, so the chicken heart is safe and can be eaten in moderation.
3. The hen stews the soup, and the rooster quickly fries it.
When choosing chicken, people often pay more attention to the variety and freshness of chicken, but don't care much about the sex of chicken. Yang Li said that cocks and hens eat slightly differently. Hens are generally used for stewing soup, while cocks are suitable for quick frying. Because the fat content of hens is high, the umami substances in meat are easily dissolved in soup, and the stewed chicken soup tastes delicious. On the contrary, the rooster's meat is tight and it is difficult to make thick soup.
People prefer the delicate "young chicken" when eating roosters, so it is more important to stir-fry it quickly to keep it fresh and delicious. In addition, roosters and hens have different therapeutic effects. Chinese medicine believes that roosters belong to yang, which has a strong warming effect and is suitable for patients with yang deficiency and weak qi. Hens are yin, and the nourishing effect is gentle and slow, which is suitable for lying-in women, the elderly and the infirm.
4. It is a perfect match with mushrooms and potatoes
Chicken is a versatile ingredient, but Dr. Yun unintentionally pointed out that chicken is a perfect match with mushrooms and potatoes. This is because mushrooms are rich in guanylate (a fresh substance), while chicken is rich in inosinate, which will release free sodium glutamate in the process of slow stewing. The "umami" produced by the synergy of the three is far greater than the sum of the "umami" produced when they are used alone. Potatoes contain more glutamate, which will enhance the taste when paired with chicken.
5. Remove the chicken skin after cooking
In order to reduce fat intake, many people remove chicken skin before cooking. Rui Lili pointed out that there is a film between the chicken skin and the chicken, which keeps the meat moisture and prevents the fat from spilling. Therefore, the chicken should be peeled after cooking.
6. The safety risk of Chai chicken may be greater.
Many people prefer Chai Chicken when buying. An associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University said that the nutritional difference between Chai Chicken and broiler chicken is negligible in terms of nutritional supplement. In terms of flavor and taste, Chai chicken really tastes better. However, from the point of view of food safety, because Chaiji has been stocked for a long time, it cannot be traced back. Once it is not well controlled, the safety risk is even greater.
3, the practice of chicken
First, kung pao chicken, Sichuan
Raw materials:
Dice chicken leg or chicken breast for half a catty, grab the flavor evenly with a spoonful of starch and half a teaspoon of salt, fry one or two peanuts, cut three scallions into sections about one centimeter long, peel and dice the first two green bamboo shoots, then marinate them with a teaspoon of salt, cut four or five pieces of dried red pepper, a dozen pieces of dried pepper, a slice of garlic, a slice of ginger, soy sauce for one year, a teaspoon of sugar and vinegar.
Practice:
1, put oil on the fire and burn it to 70% heat. Add dried pepper and pepper and fry until golden brown.
2. Pour the diced chicken into stir-fry and stir-fry until the general situation turns pale.
3. Fish the diced meat to the side of the pot, filter the marinade from the green bamboo shoots, pour it into the pot and fry for half a minute, then pour in the onion and fry for about one minute.
4. Stir the three materials together until the diced meat is just cooked.
5. Cook the juice and shovel it evenly.
Second, the spicy chicken in Chongqing
Materials:
1, main ingredient: young chickens
2. Accessories: dried chili pepper silk, pepper, cooking wine, onion, ginger and garlic, soy sauce, soy sauce, monosodium glutamate, sugar and salt.
Practice:
1, wash the young chickens, and prepare dried chili pepper, pepper, onion, ginger and garlic.
2. Chop the chicken into 2cm square pieces, pour the wine, put half a teaspoon of soy sauce and half a teaspoon of soy sauce, add salt, mix well, and marinate for 10 minute.
3. Add oil to the marinated chicken nuggets, heat them to 70% to 80%, put them into the chicken nuggets and fry them with medium fire until the chicken nuggets will be cooked and the moisture will be dry. Take out the oil control, and put the fried chicken nuggets in another pot on the fire.
4. Add oil, then add dried chili pepper and pepper, stir-fry with medium and small fire, stir-fry onion, ginger and garlic, and stir-fry.
5. Stir-fry the chicken nuggets with low heat, add appropriate amount of salt and sugar, stir-fry them evenly, then add monosodium glutamate, and stir-fry until the chicken nuggets are ripe.
Third, Guangdong white-cut chicken
Ingredients: Qingyuan Baizhan Chicken
Ingredients: only ginger (or galangal), onion, salt, soy sauce and a few drops of sesame oil.
Practice: note that you need to prepare ice water or ice chicken soup in advance to cook boiled chicken.
1, the chicken's internal organs need to be cleaned up, including the chicken's lungs hidden in the ribs and the adrenal glands under the vertebrae; The chicken beak and feet should be cut off to the tip and clean the horn skin; The dirty oil under the tip of the chicken tail needs to be cut clean.
2. Boil boiling water in the pot, add the clean chicken and pour the carved wine, discard the dirty foam on the noodle soup, remove the chicken, and rinse it with boiling water in the pot for later use.
3, another change of clean water to boil, add onion and scalded chicken, after a while, turn down the fire and soak the chicken with a weak "chrysanthemum bubble" heat for about half an hour.
4, during the period, you can use chopsticks to tie the meat of the chicken breast or chicken leg. If there is no red blood leaching in the mouth, you can go out of the pot.
5, "bathing" chicks need to be soaked in ice water or ice chicken soup immediately, so that the chicken skin can be instantly tightened, the taste will become very crisp and tender, and the chicken body can be very full and shiny, the muscles are tight and the taste is good!
6. After the chicken is soaked, it can be taken out and eaten after being thoroughly cooled in the refrigerator.
7. The preparation of sauce saucers is also very particular. Chefs in Guangdong often put shredded ginger or chopped ginger into a small bowl, put some salt and soy sauce, add a little hot oil, and pour a little chicken soup into the saucers. Some chefs like to sprinkle roasted sesame seeds into the saucers to increase the flavor.
Fourth, Dezhou braised chicken in Shandong
Ingredients: chicken 1 piece (weight1000g or so)
Ingredients: Tricholoma, ginger 5g each, soy sauce150g, refined salt 20g, peanut oil150g (about consumption100g), five spices 5g (consisting of clove, Amomum villosum, Amomum tsaoko, angelica dahurica and anise), and stir-fry.
Practice:
1, live chickens slaughter hair, remove internal organs, and wash with water. Insert the chicken's left wing from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is pinned to the chicken's back; Pin the right wing of the chicken on the back of the chicken. Then gently break the leg bones with the back of the knife and cross them, put the two claws into the abdomen and dry the water.
2. Mix the caramel with 50 grams of water and evenly spread it on the chicken. Add oil to the wok and heat it to 80% heat. Add the chicken and fry until golden brown. Remove and drain.
3. Bring the pot to a high heat, add clear water (to submerge the chicken), add the fried chicken, five spice bags, ginger, refined salt, dried mushrooms and soy sauce, boil, skim the floating foam, and simmer for half an hour on low heat until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing.
Chicken dishes are famous and there are many kinds. Chicken has the effects of warming middle warmer, invigorating qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening bones and muscles. Eating chicken often is also very helpful to our health.