Question 2: What kind of meat is better to eat in June? Duck: Don't think that you can still make up for it by eating only light food in summer. The key is to choose the right supplement. I recommend duck meat to you here. Duck meat is not only rich in nutrients such as protein, which is badly needed by human body in summer, but also can prevent and treat diseases. The secret is that ducks are waterfowl, and their nature is cold. According to the treatment principle of "heat is cold" in traditional Chinese medicine, it is especially suitable for people with low fever, physical weakness, less food, dry stool, edema and other internal heat in summer. Stewed ham and sea cucumber with duck meat, the stewed duck juice is conducive to nourishing the yin of the five internal organs; Duck meat and glutinous rice porridge have the functions of nourishing stomach, enriching blood and promoting fluid production, which is of great benefit to physical weakness after illness; Stewed duck with kelp can soften blood vessels, lower blood pressure and prevent arteriosclerosis, hypertension and heart disease. Stewed ducks and bamboo shoots can cure hemorrhoid bleeding. Fish, chicken and other dishes rich in protein.
Question 3: What kind of meat dishes are good to eat in summer? What kind of meat dishes are suitable for summer? Whether it is because the weather is hot and tasteless, or because we don't want to eat, our diet will be unbalanced and there will be symptoms such as malnutrition. In fact, you can eat some meat in summer. Don't be afraid of being fat! Some meat won't get fat if you eat too much, so what meat should you eat in summer? What's the best meat to eat in summer? Let's take a look at this article!
rabbit meat
Characteristics of nature and taste: it is cool and sweet, and has the effects of tonifying the middle warmer, quenching thirst and strengthening the spleen, cooling blood and relieving fever. It is especially suitable for children with heat constitution who are thin, thirsty, short urine, dry or secretive stool, and are afraid of heat and like cold, especially in summer.
Nutritional advantages: it can be summarized as "four highs" and "four lows". Four high protein (protein per 100g of rabbit meat is 2 1g, which is 1 times more than that of pork and mutton and 1 1% more than that of beef) and high lysine (lysine accounts for 10% of the total in protein. The "four lows" are low in fat (less than 5g fat per100g rabbit meat, lower than pork 1.49%, lower than beef, lower than mutton by 25% and lower than mutton by 72%), low in cholesterol, low in calories, and low in pollution, which makes it a nearly perfect meat.
Key points of purchase: fresh rabbit meat has shiny muscles, uniform red color and light yellow fat; The muscle surface is slightly dry or wet and does not stick to hands; The muscle is elastic, and the depression will recover immediately after pressing the muscle with your fingers.
Feeding methods: whether it is soup, boiled water, or made into meatballs and jiaozi, it can be welcomed by children.
fish meat
Characteristics of nature and taste: similar to rabbit meat, cool and sweet, can nourish yin and stomach, strengthen spleen and promote diuresis, and replenish deficiency and qi. According to the dietary principle of "heat is cold" in traditional Chinese medicine, it is especially suitable for children in summer, bitter summer and getting angry.
Nutritional advantages: the content of unsaturated fatty acids is very high, especially the special lipid rich in brain gold. A regular diet can make your baby smarter. Protein is not only rich in reserves, but also its amino acid composition is closer to children's physiological needs than animal meat, and its absorption and utilization rate is high. Expert experiments show that fish can promote children's growth and development even less than milk powder. After the baby is born 1 month and a half, you can feed the fish.
Key points of purchase: fresh fish has elastic meat, reddish or dark gills, slightly convex eyeballs, clear black and white, complete appearance, no scales falling off and no fishy smell.
Feeding method: If feeding the baby, the fish can be washed, eviscerated, steamed, peeled, deboned and minced, mixed with milk cake, mixed with sugar or salt, made into a thin paste, and fed with a bottle. If you are an older child, you can cook the fish and remove the thorns before eating.
Question 4: What meat dishes are good for summer? Duck meat is suitable for eating in summer, because duck meat is benign and hot in summer.
Question 5: What meat dishes are better to eat this season? Introduce the method of turtle soup in detail. Cuisine and efficacy are: enriching blood, nourishing yin, clearing away heat and removing fire.
Taste: salty and fragrant technology: boiled turtle soup making material: main ingredient: turtle 500g.
Seasoning: lard (refined) 100g, cooking wine 20g, onion 5g, ginger 5g and salt 5g teach you how to make turtle soup, and how to make turtle soup is delicious 1.
2. Blanch the soft-shelled turtle in boiling water for a few minutes and take it out;
3. Scrape off the black film on the back shell and skirt, and cut off the head, claws and tail;
4. Cut in half from the middle of the abdomen, dig out the internal organs, cut off the back shell, and cut each piece into 4 ~ 6 pieces;
5. Chop up the liver and intestines, wash them and cut them into sections;
6. Put the pot on fire, add lard and heat it to 70%. Add onion, ginger and turtle and stir-fry for about three or four minutes.
7. When it is grayish white, put the pot into the crock;
8. Put the cooking wine and refined salt, add enough water (about 1250g) at a time, and cook for about half an hour on high fire;
9. Put the liver and intestines in again and continue to simmer;
10. Make a shell with chopsticks and add monosodium glutamate. Tips-Health Tips:
1. Soft-shelled turtle, also known as soft-shelled turtle and tuanyu, is sweet and slightly cold;
2. It is a good product for nourishing liver, kidney and yin blood;
3. Soft-shelled turtle soup is mainly made of soft-shelled turtle, with strong flavor and juice, and fresh and tender meat;
4. It has the effects of nourishing yin and blood, nourishing yin and cooling blood;
5. Suitable for emaciation due to physical weakness, bone steaming due to tuberculosis, chronic dysentery, metrorrhagia and leukorrhagia, and lymphoid tuberculosis.
Pie-food phase grams:
Turtle: Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab.
The practice of rock candy bird's nest cup introduces the cuisine and its effects in detail: nourishing lung, delaying aging, nourishing yin and clearing away heat and fire.
Taste: sweet technology: steamed rock sugar, bird's nest cup, making materials: main ingredients: pear 300g, bird's nest 5g.
Seasoning: 5 grams of rock sugar teaches you to make rock sugar bird's nest cups. How to make a rock candy bird's nest cup delicious 1. Wash the pears and cut off the handle (to make a lid).
2. Dig the pear core.
3. Put the bird's nest and rock sugar into the pear, cover it, fix it with a toothpick, and steam it in the bird's nest. This bird's nest cup has the functions of clearing away heat, moistening lung, relieving cough and resolving phlegm. The key to making rock candy bird's nest cup: first add clear soup and rock candy to bird's nest and simmer it again, and the taste will be better. Tips-Health Tips:
It is suitable for treating cough, excessive phlegm, dry mouth, sore throat and facial flushing.
The practice of squid and clam porridge introduces the cuisine and its effect in detail: the fine staple food nourishing yin formula improving eyesight formula clearing heat and removing fire formula.
Taste: Salty and umami. Craft: Boiled squid and clam porridge. Materials: japonica rice 100g, meretrix meretrix 150g, squid 1 15g (fresh).
Seasoning: 5 grams of onion, 5 grams of ginger and 3 grams of salt teach you how to make squid and clam porridge. How to make squid and clam porridge delicious 1. Washing squid and slicing;
2. Wash clam meat, scald it with hot water, and break it with the back of a knife;
3. Wash and soak the japonica rice, put it in a pot, add about 1000 ml of cold water, and boil it over high fire;
4. Put the squid slices, clams, green onions, ginger and salt into a boiling porridge pot and cook for a few minutes until the squid meat is rotten. Pie-food phase grams:
Japonica rice: Tang? Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "
Qing? Wang Yuying: "Although fried rice is fragrant, it is dry and helps the fire. People with diarrhea should not eat unless it is cold in the middle."
Clams: Clams should not be eaten with snails, oranges and celery.
Question 6: What do you eat in summer? Clean roast duck and clean sea fish. Wash beef with sauce. Wait a minute.
Question 7: What kind of meat do you want to eat if you have a cold? Generally speaking, chicken soup is the first choice, and it is best to use grass chicken. You can cook it with yam. Chicken soup has high nutritional value, which is not only a good tonic, but also can enhance the resistance and improve the immune function of the body. And because it is soup, it won't be difficult to absorb. If you don't have a cold, the effect of preventing a cold is purely from the aspects of digestion, absorption and taste. You can also consider chopping meat and eggs and cooking them with rice. In addition, everyone's physique is different, and there are individual differences in the functionality of the digestive system. When catching a cold, some people will have the phenomenon that the digestive system is difficult to operate, and it is advisable to eat digestible food; Some people are born with good physique. Eating big meat such as stewed bones and elbows when they have a cold and fever does no harm, but it can speed up recovery. Therefore, combining the above two situations, adopting soup diet is undoubtedly the best choice. When you are in poor health, use meat dishes to make soup or porridge, which is convenient to flexibly adjust the concentration and salinity of food according to everyone's specific situation and needs to achieve the best therapeutic effect.