Nutritional Value Edition

Pork rib meat (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, people with diabetes, obesity and high blood lipids should not eat more. Pen "Fun" Pavilion www.biquge.info

Energy per 100 grams of nutrients 489.175 kcal, vitamin B 60.02 mg, protein 76.86 g, fat 482.5 g, carbohydrate 51.24 g, folic acid 1.32 mcg, dietary fiber 0.58 g, cholesterol 854.7 mg, A88.3 mcg, carotene 14.9 mcg, thiamine 0.76 mg, riboflavin 0.49 mg, niacin 20.19 mg, vitamin C 0.5 mg, vitamin E 2.46 mg, Calcium 159.45 mg, phosphorus 947.75 mg, potassium 1990.55 mg, sodium 6362.96 mg, iodine 2.4 mcg, magnesium 300.5 mg, iron 16.95 mg, zinc 13.73 mg, selenium 29.72 mcg, copper 0.52 mg, manganese 1.71 mg

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NotesEdit

Traditional Chinese medicine believes that pork is flat and sweet, has the effect of moistening the stomach and intestines, invigorating the kidney, detoxifying fever and toxin, and is mainly used to treat fever and injury, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, replenishing deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst. Pork boiled soup can be drunk to make up for irritability, dry cough, constipation and dystocia caused by insufficient **.

Use in the right amount

This problem is also the easiest for everyone to ignore! Whether it is braised pork or braised fish, the amount of cooking each time must be no more or less appropriate, and the stewed thing is fragrant enough. The meat can only be more fragrant by the taste of each other, so it must not taste good if it is less; And if you burn too much at once, the fragrance will not come out.

So how much is the right amount to burn each time? According to the size of our home pot and the gas fire, whether it is meat or ribs, every time it is burned

One and a half to two catties are the most fragrant, and braised fish, one and a half to two catties of fish is the most suitable size, and it is not tasty when it is big.

At the same time, it should be noted that the meat should also be cut into small and not small, not thin or thick, and it should be neatly and uniformly. In this way, it can not only absorb the flavor, but also not spoil the shape and use the right materials.

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Whether it's braised pork, braised pork ribs or braised fish, choose the right ingredients. For example, the braised pork must be pork belly, the elbow must be the front elbow, the ribs must be ribs, and the braised bones are much worse.

Stir-fry thoroughly

The most important step of braising is to fry first and then stew, the meat should be stir-fried first, and the fish should be fried first. There is also a trick to this, when stir-frying meat, you should put less oil and fry the oil of the meat to make it fat but not greasy; When frying fish, if you fry the fish with the same oil as the fatty meat, the skin of the fish is fried into a thin hard skin, and then it is colored and stewed, and the taste will be extraordinarily fragrant.

When the meat is stir-fried and the fish needs to be colored, the traditional method is to boil the sugar with a little water until it is brown and red, and then put in the meat to color, the so-called sugar color. But in fact, you can use dark soy sauce to fully color. Just remember that when the meat is stir-fried and an appropriate amount of dark soy sauce is poured to color, the meat should be stir-fried thoroughly, let the color "hang" for a while, and then put cooking wine and plenty of water.

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Add enough water at a time to fully color the meat, then add enough broth or water. The water should be full of water at one time to be fragrant, the water surface of the braised pork should be basically less than the meat, and the fish should be in 2/3 of the position. Small heat in the middle

As for the heat of the stew, it is a small heat between the two ends. Bring the soup to a boil, skim off impurities, and then reduce the heat to a simmer. Generally speaking, the meat can be reduced after simmering for 1 and a half to 2 hours, while the fish can be flavored after about 20 minutes. In short, when the ingredients are close to crispy, the juice can be collected. When the juice is reduced, use a flash heat for about 15 minutes. However, be careful not to drain the juice.

There are three special tricks, one is to put rock sugar, which is sweet and fragrant; the second is to put salt before the pot, the meat is fresh and tender; The third is to add some fermented bean curd every time, or use some mash juice, or even light cream to season, so that the braised meat is good, the fish is good, and the taste is very different!

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In fact, pork, also known as pork meat, is one of the main domestic animals, the meat of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components.

Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin. Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

Pork is one of the important animal foods on people's tables. Because pork fiber is softer and less connective tissue, muscle tissue contains more intermuscular fat, so the meat tastes particularly delicious after cooking and processing.

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Because it is easy to raise, it has the characteristics of less bones and more meat, and it is the one that eats the most meat every day. Doctors of the past dynasties believed: "Pigs, in order to use the most, but the meat should not be eaten too much, which makes people overweight and covers the deficiency of muscles." "All meat is nourished, but pork is not."

"Supplementing yin with meat is to use fire to help water, covering the flesh into the stomach and stool is damp and hot, heat produces phlegm, and phlegm does not fall, and all kinds of symptoms are the cause." Therefore, it is not beneficial for patients with yin deficiency and blood deficiency to eat more pork. However, it is reported that a professor at the University of the Ryukyus in Japan found through a survey that pork can also be a "medicine for longevity" if it is cooked properly.

The results of the investigation found that the long-lived elderly people over 80 years old in a certain place eat pork almost every day, mainly due to different cooking methods, pork is boiled for a long time, first boil the pork for two or three hours, and then add kelp or radish and cook for another hour to make a soup dish to eat. After laboratory analysis, after a long period of stewing, the fat of pork will be reduced by 30-50%, the unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced. Although pork is a daily food, it can be eaten by healthy people and people with diseases, but eating too much makes people fat, makes people feel phlegm, and eating too much or cold food can easily cause gastrointestinal fullness or bloating and diarrhea.

For fatty meat and lard, people with high blood pressure or hemiplegia (stroke), as well as those with gastrointestinal deficiency, fat body, phlegm and dampness, and poor food and lodging should be cautious or eat less. Generally, the medicine is lean pork.

At the same weight, pork contains more than 4 times more vitamin B1 than beef, and more than 5 times more than lamb and chicken. Vitamin B1 is closely related to the function of the nervous system, can improve postpartum depression symptoms, and can also eliminate fatigue in the human body.

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According to the United States Department of Agriculture, China had the largest total pork consumption in 2001. In terms of pork per capita, the Czech Republic ranks first, followed by Taiwan and Poland. In addition, China is also the most pork producer, accounting for more than 46% of the world's pork production, followed by the United States with 7%.