Nutritional characteristics: According to the food composition table of China, the vitamin B 1 content of pork is more than four times that of beef and five times that of mutton and chicken under the same weight. Vitamin B 1 is closely related to the function of nervous system, which can improve the symptoms of postpartum depression and eliminate human fatigue.
Applicable people: Pork is flat and can be eaten all year round, and people of all physiques can eat it, but its fat content is higher than other meats, so it is more suitable for people who are thin, and people who are overweight and hyperlipidemia should control their consumption appropriately.
Cooking method: Pork is high in fat and not suitable for frying. It's better to stew, and control the amount of oil when frying. Different parts of the meat have different tastes, and the tenderloin and rear buttock are suitable for shredding and frying; Shoulder meat is suitable for chopping into meat stuffing or stewing; Pig bones are suitable for soup. Pork has a bad smell, so it's best to add one or two star anise when stewing, and a few chestnuts can replenish the brain.
Key points: Fresh pork is reddish or pink, and the fat on the epidermis is white and shiny. It feels slightly dry or wet, but it doesn't stick to your hands, and it is elastic to press with your fingers. Old or dead pork is gray or dark red, and fat is light green or peach red, which feels dry and sticky. Water-injected meat generally has wet surface and poor elasticity, and there is still liquid oozing under heavy pressure. Meat containing lean meat looks unusually bright and has thin fat, generally less than 1 cm.
Chicken has high vitamin A content, and red dates protect the heart.
Nutritional characteristics: The fat content of chicken is less, while the protein is higher, and the amino acid composition is close to human needs. Chicken is rich in unsaturated fatty acids that can lower cholesterol, and vitamin A and nicotinic acid that can repair skin mucosa. Therefore, chicken is good for bodybuilding and skin care.
Applicable people: Chicken is sweet and mild, and can be eaten all year round. Because the meat is tender, it is most suitable for people with loss of appetite. In addition, chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness.
Cooking method: Chicken meat is tender and suitable for all kinds of cooking. In order to keep its advantage of low fat, it is best to choose refreshing cooking methods, such as boiled chicken and stewed chicken. On the contrary, crispy chicken, spicy chicken, fried chicken and so on. Not only is nutrition lost, but the calories are also higher, which is not good for your health. When stewing chicken, you need to put ginger slices, pepper, laurel leaves, and you can also put a few jujubes, which not only tastes more fragrant, but also can nourish the heart and replenish qi. When drinking chicken soup, it is best to eat it with meat.
Selection points: when choosing chicken, you should first look at the knife edge of the slaughter place. Because of the struggle of live chickens, the knife edge will not be very flat. If the knife edge is a smooth curve, it may be a knife repair after illness. Secondly, look at the eyeball, fresh chicken, eyes fully open or half open, eyeball color is bright; If it is left for a long time or deteriorated, the eyes will be sunken and the eyeballs will be turbid. Finally, look at the chicken butt, fresh. Chicken's ass is clean. If it's a dead chicken, its ass will be a little green.
Beef and potatoes are supplemented with iron, which has the best effect on strengthening the spleen.
Nutritional characteristics: Red meat is an important source of iron, and beef is especially rich in heme iron, which can effectively prevent iron deficiency anemia. In addition, the contents of protein and zinc in beef are higher than those in other meats, and the fat content is the lowest.
Applicable people: Beef is mild and can be eaten all year round, and people of all kinds of constitutions can also eat it. However, beef muscle fiber is thick and difficult to digest, so the elderly, children and people with indigestion should not eat more.
Cooking method: beef tenderloin is the most tender, suitable for frying shredded pork and sliced meat; Shoulder meat is also tender and suitable for stewing; Beef brisket is suitable for soup; Tendon meat is best cooked slowly with low fire or made into sauce meat. Beef tastes good, so it is not advisable to add too much spice when cooking. Just add some ginger, dried tangerine peel, bay leaves and a little fennel. Stewed beef with potatoes is one of the most classic combinations, which can strengthen the spleen.
Mutton can use radish to supplement selenium and moisten the lungs.
Nutritional characteristics: Mutton is similar to beef in nutrition, and also rich in protein and heme iron, so it is a good food for enriching blood. It is worth noting that the selenium content in mutton is much higher than that in other meats. Studies have shown that selenium has antioxidant effect, can resist the toxicity of heavy metals, protect eyesight and inhibit tumors.
Applicable people: mutton is warm, and it is better to eat in winter and spring, which can replenish qi, tonify deficiency and keep out the cold. It is suitable for people who are weak and afraid of cold, and is also very beneficial to patients with asthma, tracheitis and lung disease. On the contrary, if you are afraid of heat and often have dry stools, you should eat less mutton. Patients with cough, indigestion, arthritis and eczema caused by excessive fire should avoid eating. "The fat content of fat mutton slices generally exceeds 30%, and people with hyperlipidemia still eat less.
Cooking method: Mutton is tender, tenderloin, shoulder meat and hindquarters are suitable for cooking in a short time. In addition, lamb chops are suitable for soup, and lamb legs are suitable for slow stew. When cooking mutton, hawthorn and mung bean can remove the smell of mutton; Paired with white radish can make up the lungs; Paired with carrots can tonify deficiency and benefit qi.
Key points: when buying mutton, you can observe the muscle fibers. The thinner and tighter the better. Fresh frozen mutton is bright and bright red. If it is white, it has generally been more than 3 months; If it is dark red, it may be thawed repeatedly; If the fat is partially yellow, it means that the freezing time is too long. When choosing fresh mutton, you should touch it. It feels a little sticky, and mutton mixed with water or stale will not stick to your hands. In addition, lamb chops with thin bones usually indicate that the sheep are younger and the meat is tender.
Key points of selection: Fresh beef is red in color, shiny in muscle, white or yellowish in fat, slightly dry in surface, non-sticky, elastic and free of peculiar smell. It is worth reminding that the color of tender beef is light red and the color of old beef is deep red. People who like to eat tender beef can distinguish carefully.