February** Dynamic Incentive Program
According to the theory of traditional Chinese medicine, the winter diet is warmed and supplemented. So mutton, beef, chicken, etc. are all suitable for winter consumption. Which of the following types of meat are you suitable for and prefer?
Pork
There is a big difference between fat and leanness in pork, and the fat content in fatty meat is high and the protein content is low, and eating more can easily lead to diseases such as hyperlipidemia and obesity; Most of the protein is concentrated in lean meat, and lean meat also contains hemoglobin, which has the effect of iron supplementation and can prevent anemia. The hemoglobin in meat is better absorbed than in plants, so eating lean meat is better for iron than eating vegetables. Healthy and fresh pork, the lean parts are red or pink, the luster is brighter, and there is less liquid coming out. The fat part should be white or milky white and have a hard texture.
Pigeon meat
The nutrition of pigeon meat has always been recognized by people, it has the effect of strengthening the body and kidneys, strengthening the brain and replenishing the mind, improving memory, lowering blood pressure, adjusting blood sugar, maintaining beauty, making ** white and delicate, etc., and easy to digest, which is very suitable for the elderly, the weak and weak, surgical patients, pregnant women and children.
The soup is mostly made with old pigeons, and the roasted pigeon is to take its crispy bones and smooth meat. The nutrition and meat taste of the old pigeons are more prominent, because of the long-term accumulation of nutrients. In winter, drinking a bowl of pigeon soup that protects the liver and kidneys, nourishes qi and nourishes blood can make people energetic and radiant.
Chicken
Refers to the skinless chicken, because almost all the fat of the chicken is in the chicken skin. 100 grams of skinless chicken contains 24 grams of protein and only 0 grams of fat7 grams. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, anemia, weakness and other symptoms. Chicken has a high proportion of protein content, many types, and high digestibility, which is easily absorbed and utilized by the human body. Chicken can be stir-fried, stewed in soup, and served as a cold meal.
There is also a kind of black chicken, which is flat and sweet. It has the functions of nourishing yin and clearing heat, nourishing the liver and kidneys, strengthening the spleen and stopping diarrhea. The amino acids in black chicken are higher than those of ordinary chickens, and the iron element is also much higher than that of ordinary chickens, and the nutritional value is extremely high. It is a good product to make up for fatigue and nourish the body. In winter, if you are tired of drinking black chicken soup, you can simmer it, and add codonopsis, angelica, astragalus and other medicinal materials for food supplementation.
Beef
Beef is rich in protein and has an amino acid composition that is closer to what the human body needs than pork. It can improve the body's ability to resist diseases, replenish the body and invigorate qi, nourish the spleen and stomach, strengthen the muscles and bones, and dissolve phlegm and relieve wind. Eating beef in winter can warm the stomach, buffalo meat can calm the fetus and replenish the nerves, and yellow beef can calm the body, strengthen the spleen and stomach, and strengthen the muscles and bones.
Fish
In winter, frail people are not suitable to eat too dry meat, and fish with rich nutrients and very low fat content is very suitable. The fish is delicious and has a high nutritional value. The protein content is twice that of pork, which is a high-quality protein with a high absorption rate in the human body. Fish meat also has the effect of intellectual, brain health, etc., especially suitable for the elderly health care and promote the growth and development of children.
Lamb
Mutton is warm and warms the stomach and keeps out the cold, especially suitable for eating in autumn and winter. Since sheep is a pure herbivore, the meat is very delicate and easy to digest, and the fat and cholesterol content is much less than that of pork and beef. Mutton has the effect of helping Yuanyang, replenishing sperm and blood, and treating lung deficiency, which is quite beneficial to patients with asthma, bronchitis, lung disease and deficiency and cold. However, mutton is on the warm side, which is not suitable for everyone. People with yin deficiency and fire, cough and phlegm, indigestion, arthritis, eczema and fever should avoid eating.
There are so many delicacies that can be made from these meats that you can just mention them.
Fermented bean curd pork
Ingredients: 750 grams of pork belly, 40 ml of red bean curd, 20 ml of rice wine, 20 grams of white sugar, 10 grams of green onion and ginger, appropriate amount of oil.
Method:1Wash the pork belly and cut it into pieces, blanch until cooked, then remove and drain. Wash the green onion and ginger, knot the green onion and slice the ginger.
2.Heat oil in a wok, add green onion knots and ginger slices to stir up the fragrance, add pork belly pieces and stir-fry until golden brown and slightly charred, add rice wine and red bean curd juice and stir-fry to color.
3.Add the water that has not covered the pork belly pieces, cover the lid after boiling over high heat, simmer for about 30 minutes on medium-low heat, then turn the pork belly pieces with a spatula, continue to cover and cook for 30 minutes, then add white sugar to taste, and reduce the juice over high heat.
Sea bass in soy sauce
Ingredients: 1 sea bass, 4 tablespoons of steamed fish soy sauce, appropriate amount of green onion, ginger, salt, cooking wine, oil.
Method:1Wash the sea bass, cut a few knives on both sides, smear with salt and cooking wine and marinate for 10 minutes. Wash the ginger and cut into shreds. Wash and chop the green onions.
2.Take a plate, put half of the ginger shreds on the bottom, put the marinated sea bass, add the remaining ginger shreds, cooking wine and an appropriate amount of water, sprinkle with chopped green onions, and drizzle with steamed fish soy sauce.
3.Cover with plastic wrap, prick some air holes with a toothpick, put it in the steamer, and take it out and pour hot oil after 10 minutes of steaming. (You can also put it in the microwave and turn it on high heat for more than 10 minutes).
"Belly Lamb" soup
Ingredients: 1 lamb tripe, 300 grams of mutton, appropriate amount of wolfberry and angelica, 1 teaspoon of salt, 1 tablespoon of white wine, 10 Sichuan peppercorns, appropriate amount of white pepper, green onion and ginger.
Method:1Put the lamb tripe into the pot, add enough cold water to cover the surface of the lamb tripe, add ginger slices and peppercorns, pour in 1 tablespoon of white wine, blanch until the water boils, and rinse off the surface foam with cold water.
2.Slice the green onion and slice the ginger. Cut the lamb into small pieces and put it on a plate, add ginger slices and peppercorns, add 1 2 teaspoons of salt, sprinkle with an appropriate amount of white pepper, grasp and marinate for 10 minutes. The marinated pieces of mutton are placed in the belly of the lamb, and the mouth of the lamb is sewn well with a needle and thread to wrap the lamb in the tripe, and the surface of the lamb is sprinkled with an appropriate amount of salt and white pepper, and evenly coated.
3.Put the lamb belly wrapped in mutton into the electric pressure cooker, add enough cold water to cover the surface of the lamb tripe, add ginger slices and peppercorns, add some angelica, and cover the pot.
4.Press the "meat button" and "pressure holding button for 20 minutes" when the power is turned on, start cooking, wait for the pressure cooker to stop working, open the lid, add a little salt to enhance the flavor, and sprinkle an appropriate amount of wolfberries and green onions.
Fresh tea braised chicken
Ingredients: 500 grams of chicken thighs, 20 grams of tea leaves, rock sugar, 10 grams of ginger slices, green onions, 5 grams of dried red peppers, 3 grams of Sichuan pepper, bay leaves, cinnamon, star anise, 1 teaspoon of salt, 1 tablespoon each of light soy sauce, cooking wine, and dark soy sauce.
Method:1Boil a pot of boiling water, soak in the tea leaves, cover the cup and simmer for 10 minutes, until the color of the tea becomes thicker, decant the tea juice and set aside.
2.Put the chicken thighs in a pot, add water to boil, continue to boil over high heat for 5 minutes, remove them, rinse off the blood foam, drain and set aside.
3.In another pot, stir-fry the ginger slices, green onions, Sichuan pepper, bay leaves, cinnamon, star anise, dried red pepper, cooking wine, light soy sauce, dark soy sauce, salt and oil to bring out the fragrance, then add the tea juice, turn the chicken thighs to low heat and cook for 50 minutes.
4.Add rock sugar, cook until completely melted, remove the chicken thighs and let them cool, cut them into thick slices and put them on a plate, and then drizzle a little marinade.