How to cook lean meat as an ingredient will be more delicious? Here is the information I have collected for your reading pleasure!
Lean meatballs practice
1. refined meat block appropriate amount, with a juicer into the shape of minced meat;
2. starch (ratio: according to the meat of the 1 / 3), ground into powder;
3. refined meat in the appropriate amount of salt, monosodium glutamate, soy sauce, cooking wine, a little bit of ginger, a little bit of minced green onion, mix well;
4. Add ground starch to the seasoned minced fine meat, stir well, and let it stand for 1-2 hours before you can put it in the pot.
Mince the meat into minced meat, cut a little minced ginger, chopped scallions, add the right amount of yellow wine, fine salt, chicken essence, cornstarch and mix well, and then pinched into a ball, the pot of oil to seven or eight into the pot, put the balls fried to golden brown, pour out the excess oil in the pot, to the pot to add water to submerge the meatballs, pour a little soy sauce, burned only a little bit of water left when the heat is turned off, put monosodium glutamate (MSG). The meatballs are ready to be eaten on a plate.
Chuanbei stewed lean pork practice
Main ingredients: 100 grams of pork
Accessories: 1 tablespoon of Sichuan shellfish mother
Chuanbei stewed lean pork practice
1. Lean meat washed, sliced
2. Chuanbei clean, soaked in water for 30 minutes. (Fear of preservatives, so all will soak and soak)
3. Put the ingredients into the stew pot, add 3 bowls of boiling water. (Water to put 7-8 minutes full is good, too full of water will overflow after boiling)
4. pot of water to boil, put the stew pot into a small fire in the water stew for 3 hours can be
Lean meat how to do delicious
(a) lean meat eating
Pork should be cut diagonally, the pork is more delicate, the meat is more delicate, the meat is more delicate, the meat is more delicate, the meat is more delicate, the meat is more delicate, the meat is more delicate, the meat is more delicate, the meat is more delicate, and the meat is more delicate. Pork meat is relatively fine, less sinew, such as horizontal cut, fried and become messy and fragmented, such as diagonal cut, you can make it not broken, eat and not stuffed teeth; pork should not be a long time to soak.
Pork before cooking, do not use hot water to clean, because pork contains a kind of myosin material, in 15 degrees Celsius above the water is easy to dissolve, if you use hot water to soak will lose a lot of nutrients, but also taste is not good.
Pork should be cooked, because there are sometimes parasites in pork, and if it is eaten raw or incompletely seasoned, it can harbor hooked tapeworms in the liver or brain.
(ii) Taboos of eating lean pork
Never eat more than 2 taels of lean pork per day.
Eating more lean meat is also harmful to human health, if the lean pork as the main food source in the daily dietary structure, will increase the risk of high blood fat, atherosclerosis and other cardiovascular diseases.
The Chinese Center for Disease Control and Prevention, Nutrition and Food Safety Institute of a variety of animal meat fat determination, in the "2002 Chinese food composition table," marked to 100 grams of weight, for example, a variety of meat 'fat content is as follows: rabbit 2.2 grams, horse for 4.6 grams of beef for 4.2 grams, while the lean pork 7.9 grams, if the lean pork as a daily dietary structure of If you take lean pork as the main source of food in the daily dietary structure, overconsumption, will also increase the risk of cardiovascular diseases such as hyperlipidemia and atherosclerosis.
In addition, lean meat has a high methionine content. Methionine is the synthesis of some human hormones and the maintenance of epidermal health must be ingested an amino acid, but in some enzyme-catalyzed activation of methionine in the process of thermal physical and chemical processing, will produce an organic matter called homocysteine. Modern medicine believes that: homocysteine will directly damage the endothelial cells of the arterial blood vessel wall, prompting the blood cholesterol and triglycerides and other lipid deposits and penetrate into the arterial blood vessel wall, the formation of atherosclerotic plaques, which in turn triggers atherosclerosis. The fact that you can eat too much lean meat, methionine will increase, homocysteine content also increased accordingly, accelerating the occurrence of atherosclerosis.
It can be seen, not because of lean meat saturated fatty acids less than limit its consumption. Generally speaking, the amount of meat per day for adults should be 1-2 two, according to the individual's weight and obesity can be appropriate increase or decrease, if you need to supplement the protein, can be appropriate to increase the intake of milk and soybean products.
Nutritional Value of Lean Meat
The nutrition of pork lean meat is very comprehensive, not only to provide humans with high-quality proteins and essential fatty acids, but also to provide calcium, phosphorus, iron, thiamine, riboflavin and niacin and other nutrients. Relative to beef and lamb, the nutritional advantage of pork lean meat is rich in B vitamins, which can regulate metabolism, maintain the health of the skin and muscles, enhance the function of the immune system and the nervous system, promote cell growth and division, and prevent the occurrence of anemia, and the hemoglobin in the pork lean meat is better absorbed than in the plant, so eating lean meat to supplement the effect of iron is better than eating vegetables.
How to pick pork
1. Pick pork that is not fat or thin. We don't like to eat too much fat, and too much lean pork is unsafe and tastes bad. Not fat and not thin is just right, everything is not too late, pork is the same, which also alludes to the Chinese "middle way.
2. If you really do not like to eat fat. Then it is also best to choose the site to split the whole lean meat, because it is easier to identify the whole pork from the fat on the good and bad. Good or fresh pork, fat white and shiny. The muscle is uniform in color and slightly dry or slightly moist in appearance. When pressed with a finger, the dent can be quickly restored.
3. Look at the skin. This is why it is safer to look at pork that is split on site. The epidermis has red spots or bleeding spots mostly for the sick and dead pork, pig skin thick and porous and muscle color dark red, most of them are sow meat.
4. Look at the muscles. There is bruising between the muscles, most of them are slaughtered before the death, because the bloodletting is not clean. Muscle color red or crimson, mostly for the addition of a class of drugs such as leptin. The color of gray, the possibility of water-injected meat, pick up the pork to see if there is a water stain on the board of the meat can be judged.
5. Smell. Fresh pork has a normal odor of fresh meat. Not fresh pork has an ammonia odor or sour gas.