Basic knowledge of meat consumption
Eating meat with onions, garlic and leeks has a good effect: vitamins are lost greatly in cooking. From the point of view of protecting vitamins, meat food should be fried rather than stewed. At the same time, vitamin B 1 stays in the body for a short time and is not easily absorbed, but this defect can be made up by eating meat, viscera and garlic together. It has been found that when garlic is combined with vitamin B 1, it can produce a substance called "alliin", which can play a stronger role than vitamin B 1, and greatly prolong the retention time in the body and increase the absorption opportunity. Chicken liver and garlic are eaten together, and fried minced meat is mixed with minced garlic or garlic-like food such as onion, leek, etc., which can not only flavor, sterilize and help digestion, but also promote the absorption of vitamin B 1, which can be described as "one-to-many". Eating barbecue with onions is not only beneficial to the absorption of vitamin B 1, but also can decompose carcinogens produced during barbecue.
Meat food should not be eaten raw. Eating raw food is a popular eating habit now. The traditional diet in China has the custom of eating raw vegetables, but raw meat was introduced to China from the west. But taking meat as an example, if the cooking temperature does not reach 100℃, parasites or germs on meat food cannot be killed. In addition, food can't be heated completely, and parasites can survive. If people eat hot pot, seafood, barbecue, etc. It is easiest to make food in a half-baked state. At this time, parasitic eggs are the most active, and the probability of being infected after eating them is very high. There are toxins in uncooked lentils and unheated soybean milk, which will be poisoned after eating. Therefore, consumers should not blindly pursue raw food diet.
Soup and meat can be eaten at the same time: after the meat is boiled into broth or gravy, the meat becomes tasteless and the essence of the meat is boiled into broth.
Yes Broth is not only delicious, but also nutritious. Some people have formed the habit of drinking soup instead of meat. The thicker the soup, the fresher the taste and the stronger the secretion of gastric juice. People who have not recovered from a long illness or have a bad appetite can drink broth to increase their appetite and help digestion, but protein will solidify when heated. protein dissolved in the soup is a small part, and most of protein remains in the meat residue. From a nutritional point of view, soup and meat should be eaten together to increase nutrition.
2. Some common sense about meat
The main component of fat meat is fat. The heat generated by fat in human body is 1 times that of sugar. Heat can maintain the normal metabolism of protein, which is beneficial to the absorption and utilization of fat-soluble vitamins A, B, E and K. Fat also contains lecithin and cholesterol necessary for human body. These substances are of great benefit to enhancing people's memory. Fat also contains pentalipoprotein, which can prevent coronary heart disease and vascular diseases, and is a substance that can prolong life. However, people with hepatitis and stomach diseases should eat less fat. It is good for healthy people to eat 50 grams of fat every day.
Of course, the consumption of fat must be moderate. Eating too much fat can easily lead to cardiovascular and cerebrovascular diseases and make people obese, so everything should be eaten in moderation!
3. How to fry pork? The trick of frying pork.
First, you can fry pork delicious: 1. Before frying sliced or shredded meat, dilute the starch with beer and mix it with sliced or shredded meat. When the enzymes in beer play a role, the protein of meat will be decomposed, which can greatly increase the tenderness of meat.
2. Before frying sliced meat or shredded pork, mix soy sauce, salt, onion, ginger, starch and other ingredients on sliced meat or shredded pork. The professional name is "hanging pulp", and the fried meat is very delicious. 3. Before frying the sliced meat or shredded pork, fully stir the sliced meat or shredded pork with starch by hand, and then put it into the pot for frying, so that the fried meat is delicious.
4. Before frying the sliced meat or shredded pork, put the sliced meat or shredded pork in a colander, soak it in boiling water for 1-2 minutes, take it out when the meat changes color slightly, and fry it for 3-4 minutes. Because the frying time is short, it tastes delicious.
Second, the trick of frying pork: 1, it is best to choose tenderloin or front hip tip for frying meat, wash tenderloin, remove tendons and oil, and cut diagonally along the grain of meat, so that the processed meat is easy to cook and tastes better. 2. After the oil is hot, pour the meat into the pot, stir fry quickly first, then add a little water to stir fry, and add other dishes to stir fry.
The fried meat is much softer than that without water. When frying meat, the salt is put too early, and the meat will be cooked slowly. It's best to put salt in the meat when it is cooked, and add a few drops of vinegar before cooking, which will be tender and delicious.
How to tell if pork is fresh? Little-known meat tips must be seen.
Many people in China think raw meat is inedible. Do you know how dirty a piece of raw meat is? However, after the meat is bought, don't wash it under the tap!
Many people in China think raw meat is inedible. The raw meat that has just been slaughtered is relatively clean, with less bacteria, but there may be meat-carrying insects, such as Taenia solium and Taenia solium. People infected with parasites will have symptoms such as bloating, diarrhea and indigestion. Take Taenia solium as an example, it not only damages the intestine, but also damages the whole body when larvae enter the blood, which can cause epilepsy when entering the brain, and blindness when entering the eyes in severe cases ... Long-term infection with parasites can lead to malnutrition and spread to others. #p# Subtitle #e# Long-term infection with parasites can lead to malnutrition and infect others. At the same time, with the storage and transportation, raw meat will gradually produce a large number of bacteria, such as Escherichia coli, Staphylococcus aureus, Acetobacter, Pseudomonas and so on. Even people have symptoms such as diarrhea, fever and enteritis. Parasites and bacteria in raw meat will do great harm to human health. Fortunately, it can be eliminated as long as it is heated at high temperature. Therefore, from the safety point of view, in addition to organic meat, or meat that is particularly familiar with the source, it must be thoroughly cooked before eating. Some people are used to washing meat before cooking. However, this habit has many health risks. Recently, the Victorian Ministry of Health in Australia reminded in its official website not to wash raw meat under the tap after buying it. If you wash raw meat with a faucet, not only can you not kill the bacteria on it, but the splashing water will also infect the kitchen-sink, chopping board, dining table, kitchen knife ... As long as the water is likely to splash, the bacteria may spread. If you clean raw food such as fruit next time, it may pollute bacteria and cause food safety hazards. Therefore, the Ministry of Health in Victoria, Australia suggested that raw meat should not be washed under the tap, but should be washed in a fixed basin and then soaked with kitchen paper towels. #p# Subtitle #e# Tips to teach you to buy assured pork. There are three criteria for judging whether pork is fresh or not-fresh in color, fragrant in smell and not sticky to the touch:
The lean meat color of fresh pork is even reddish or bright red, and the white meat is hard and shiny. The lean meat of fresh pork is even reddish or bright red, and the section is marble-like. The fat part is white and shiny, hard and thick. The color of stale pork is often crimson or purplish red, and the fat loses its luster, showing grayish yellow or even turning green. Delicious and tasteless. Fresh pork has an inherent delicacy. However, stale pork usually tastes slightly ammonia or sour. Frozen pork, after thawing, has normal muscle color, smell and moisture content, and no peculiar smell; The fat of expired frozen meat is dark yellow, the muscles are dry and black, and there are air-dried oxidation spots on the surface. If you smell it nearby, it will have a faint taste, and the taste will be stronger after thawing. The surface is non-sticky and elastic. Touching the surface of fresh pork, it feels slightly dry or wet, but it does not stick to hands, with good elasticity, and it can recover immediately after being pressed by fingers, with a firm feeling. Raw meat is stored for a long time in summer, and its quality is easy to change. When you touch stale meat, you will feel that the surface is dry or sticky and the new cut surface is wet. The depression after finger pressing cannot be recovered immediately, and the elasticity is poor.