Swine fever is a frequent infectious disease that is seriously harmful to the human body, and this kind of meat must not be eaten. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 infoIf there are bleeding spots of different sizes on the skin, or there are hemorrhagic plaques, it is diseased pork; If it is skinless meat, you can see the fat and aponeurosis, and if there is a bleeding point, it can be identified as diseased pork;

After eating pork, it is not advisable to drink a large amount of tea, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and prolongs the retention time of feces in the intestine, which not only easily causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting health;

In butcher shops, the upper meat and the middle meat are often marked separately, and the softness of the meat can be seen by looking at the color of the meat. For the same pork, the redder meat color indicates that the meat is older, and the meat is both coarse and hard, so it is best not to buy it, while the color is light red, the meat is softer and the quality is better.

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If pork is cooked properly, it can also be a "medicine for longevity". After pork is stewed for a long time, the fat will be reduced by 30%-50%, the unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced.

Once the raw pork sticks to the dirt, it will be greasy and greasy when rinsed with water, but it will get dirtier and dirtier the more it is washed. If you wash it twice with warm rice water and then rinse it with clean water, the dirt will be easy to remove; In addition, you can also take a ball of flour and roll it back and forth over the dirty meat, which will quickly stick the dirt away.

The breeding pork is of poor quality, not cooked badly, and has a poor taste. Identification methodThe skin of the flesh is thick and hard, the pores are coarse, and the boundary between the skin and the fat is almost indistinguishable, especially in the shoulder blade area, and the fat after peeling and boneless is thick and hard, almost the same as the meat with the skin. Lean meat is dark red in color, with rough muscle fibers, clear lines, less water, and large connective tissue.

Pork storage cut the meat into slices, put it in a plastic box, spray a layer of cooking wine, cover it, put it in the refrigerator compartment, and store it for 1 day without smelling. Cut the meat into slices, then spread the meat slices in a metal basin, freeze them in the freezer, and then wrap the meat slices layer by layer with plastic film, and store them in the freezer compartment of the refrigerator, which will not deteriorate for 1 month. Cut the meat into slices, stir-fry in a pan with oil until the meat slices turn brown, serve, and put in the refrigerator after cooling.

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Since pork also contains a fishy smell, many people do not like it, because the fat has an oily smell over a long period of time, and then it has a shiny and elastic when pressed, that is, fresh meat; If the meat is not firm and the color is not fresh, the fat contained in the meat will not taste good no matter how cooked it, and once the fat is oxidized, it is easy to cause stomach discomfort. Pork spoils three times faster than beef and should be kept with special care.

But God is fair, and it is precisely because there are so many sayings that nutrition is more valuable.

Among the meat with nutritional value, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, up to 29 grams of protein per 100 grams, with 6 grams of fat. After boiling and stewing, the fat content of pork will also decrease. Pork is also rich in vitamin B., which can make the body feel more energetic. Pork also provides essential fatty acids. Pork is sweet, moisturizing and dry, providing heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. Pork chops nourish yin, pork belly replenishes weakness, strengthens the spleen and stomach.

Pork contains 73 grams of edible portion per 100 grams

Calories (kcal): 320 B1 Thiamine (mg): .37 CA Calcium (mg): 6

PROTEIN (GRAMS): 17 B2 RIBOFLAVIN (MG): .18 MG (MG): 12

Fat (g): 28 B5 Niacin (mg): 2.6 FE Iron (mg): 1

Carbohydrates (g): 0 VC Vitamin C (mg): 0 MA Manganese (mg): .01

Dietary fiber (g): 0 VE Vitamin E (mg): .48 ZN Zinc (mg): 1.77

Vitamin A (mcg): 8 Cholesterol (mg): 79 CU Copper (mg): .19

Carotene (mcg): .6 Potassium (mg): 188 P phosphorus (mg): 142

Retinol equivalent (mcg): 57.6 Sodium (mg): 76.8 SE Selenium (mcg): 6.87

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At the same time, pork has a strong therapeutic value.

Sweet in taste and flat in nature. It can nourish yin, moisturize dryness, and nourish blood.

Fatty meat mainly contains fat, and contains a small amount of protein, phosphorus, calcium, iron, etc.; Lean meat mainly contains protein, fat, vitamins B1 and B2, phosphorus, calcium, iron, etc., and the latter content is more than fatty meat.

It is used for fever after fever, heat and injury, thirst and drinking; Dry cough with lungs, dry cough with little phlegm, dry sore throat; Dry intestines, constipation; Qi and blood are deficient, thin and weak.

Boil the soup into the dish. Sweet and salty in taste, flat in nature, into the spleen, stomach, kidney meridian;

It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness;

It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

Pork boiled soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient **.

"Materia Medica" pointed out, "Pork, its taste is eternal, the food moistens the stomach, the law is born, the body is enriched, the skin is solid, and it is solid." ”

"Suixingju Diet Recipe" pointed out that pork "tonifies kidney fluid, fills stomach juice, nourishes liver yin, moisturizes the skin, facilitates two stools, and quenches thirst".

"Jin Gui Yaolu" cloud: "Donkey and horse meat combined with pork food becomes cholera". "Pork and sheep liver and food, which makes people feel depressed" Wu Qian commented: Pork is sluggish, sheep liver is greasy, and eating it together is stagnation and stuffiness.

"Drinking and Eating" cloud: "Shrimp should not be eaten with pork, and it will damage sperm." ”

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At this time, the food that illuminates this side can be regarded as finally completed.

In just a few breaths, the irradiation completes the guard's job.

In a crystal glass vessel, there is a delicious food, and the Buddha jumping over the wall that looks more delicious seems to be able to pass through the texture of the food to reality.

The Buddha jumped over the wall as if there was a strong fragrance lingering, which was very tempting, so that everyone's eyes couldn't help but look at Zhao Shen, and the audience couldn't wait to taste it.

It's just that the ingredients used in this Buddha jumping over the wall are not high-grade ingredients, and there are no special gimmicks, so they look very ordinary.

Looking at the Buddha jumping over the wall in this vessel, in fact, compared to the chef's four happiness balls, there is still a little sense of loss.

"Master Zhao, is there anything special about this dish of yours?" A spectator asked at Zhao Shen.

Zhao Shen shook his head and didn't speak, pointed to the Buddha jumping over the wall in front of him, and then said to the audience: "You will know it when you taste it." ”

Looking at the Buddha jumping bridge made of ordinary food in front of him, the audience was slightly stunned, could it be that there is something special in this ordinary food?

Thinking of this, the audience's eyes lit up, and he directly picked it up with chopsticks and put it in his mouth.

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When the Buddha jumped over the wall and put it in his mouth, the audience fell into a kind of intoxication.