Question 2: What's the difference between muscle and lean meat? Muscle and lean meat are different terms in two occasions: muscle is a technical term, although it can also be used at ordinary times; But lean meat is a daily saying, and you can't use technical terms. The two are very close in definition. There are three kinds of human muscles: skeletal muscle, cardiac muscle and smooth muscle. As long as the muscle fiber content is high, it can be called "lean meat". Therefore, the statement that lean meat is muscle and muscle is not necessarily lean meat is basically correct. Because muscles containing more fat or other tissues are generally not called "lean meat". For example, the pork belly of a pig is not called "lean meat".
Question 3: What are the benefits of eating lean meat? Lean meat refers to pigs, cattle and other domestic animals rich in protein's meat. All kinds of lean meat have similar nutrients and are easier to digest than fat meat.
Benefits of lean meat:
1, lean meat contains about 20% protein, fat 1- 15%, inorganic salt 1%, and the rest is water. Generally speaking, pork, beef and mutton all contain high saturated fat, while poultry, chicken and rabbit meat contain less saturated fat.
2. Lean meat is rich in inorganic salts, especially iron (red lean meat), phosphorus, potassium and sodium, but less calcium. Lean meat is also a good source of vitamins B 1, B2, B 12 and PP. The content of vitamin B 1 in lean meat is quite high, but it contains almost no vitamin A and almost no vitamin C. ..
3. The content of methionine in lean meat is high. Methionine is an essential amino acid for human body to synthesize some hormones and maintain epidermal health. However, methionine is catalyzed and activated by some enzymes, and an organic substance called homocysteine will be produced during thermophysical and chemical treatment.
Supplement:
Modern medicine believes that homocysteine can directly damage endothelial cells in arterial wall, and make lipids such as cholesterol and triglyceride in blood deposit and penetrate into arterial wall, forming atherosclerotic plaque, which in turn causes atherosclerosis.
Question 4: What kind of meat is good for lean broth? "I became a full-time mother and learned cooking from beautiful mothers in the food industry. Hehe, I can only eat the simplest lean stew first! Spring is the most common time for viruses. Children have a cold and fever when they are young, especially babies with poor physique. It's easy to catch a cold when it's hot and cold. And the recent H7N9 bird flu is very scary. So I try to make my girl eat and sleep well every day to ensure adequate nutrition. What I often do is to buy fresh lean meat in the market and chop it up, then add about 250 ml of purified water and stew it in a stew pot for 40-45 minutes, so that the baby can drink soup, which is very effective in improving the baby's physique. The baby is 2 years and 3 months old this year. She has always been in good health and has hardly seen doctors and uncles. "
condiments
Lean meat (moderate amount)
condiments
Pure water (appropriate amount)
kitchenware
Stewed cup
classify
Stew lightly for half an hour, which is simple and difficult.
Materials:150 ~ 200g pure lean meat, 250ml pure water. Practice: 1. Chop the lean meat and put it in the saucepan.
2. Add 250 ml of purified water and stew in a pot or rice cooker for 40-45 minutes.
3. Finally, it's ok to remove the dregs and give the baby soup.
Tip:
1, the choice of meat: it is best to choose the lean meat on the pig's back, which is sweet without residue, followed by the lean meat in other parts, which is also very sweet; Plum meat can't be dregs, but it won't be very sweet. Must be pure lean meat, no fat floating on the water, the baby will not be oily when drinking. 2, add salt: add a little salt before drinking, or not. Because the meat water is extremely sweet, it will give people a salty feeling. Only when the meat is not good enough or not enough, and the soup is not sweet enough, add salt.
3. Disposal of minced meat: If the stew is awkward, a thin layer of minced meat will float on the surface of the soup residue. This is the best part. Part of protein in pork is decomposed into small molecular amino acids absorbed by human body, forming this layer of minced meat. Remember to drink it. This is very nutritious.
4. In the end, it doesn't matter how much lean meat is, and the soup with more meat will be thicker.
5. Lean meat must be fresh and stewed on the same day. Try not to freeze anything.
Question 5: What is lean meat and muscle? If not, what muscle is it?
Question 6: What is lean meat? If the meat is red, the main component of lean meat is protein, not fat. Lean meat, red is golden meat, that is, there is no white meat, and all red meat is lean meat, or pork, that is, the fat-free part of pigs.
Question 7: What is contained in lean meat? Lean meat is rich in vitamin B 1, which is necessary to maintain the normal function of human energy metabolism, heart, nerve and digestive system, but it is extremely unstable. The residence time in the human body is very short, and people often excrete a lot of urine after eating. Fortunately, allicin produced by the combination of alliin and alliinase in garlic can combine with vitamin B 1 in meat food to produce stable allithiamine, which can prolong the residence time of vitamin B 1 in human body, improve the absorption rate of vitamin B 1 in gastrointestinal tract and enhance its utilization rate in human body. So some people say that eating meat is garlic, which doubles the nutrition. It is recommended that people who have no stomach problems, eye diseases and excessive fire due to yin deficiency eat two or three cloves of garlic every day.
Question 8: Which part of meat is often used for cooking? Show the meat, the direct pork seller told him to have tender lean meat. Of course, this is a little more expensive. Actually, it is ok to fry with other lean meat, but it should be marinated one hour in advance, mixed with oil, salt, some sugar, soy sauce and raw flour, and then stirred with water. Water should make the meat feel a little juicy, because the water with seasoning is easily absorbed by pork, thus making the meat more tender and delicious.
Question 9: What ingredients does lean pork contain? Except for about 70% water content, most of lean pork is protein. The composition of protein is similar to that of protein. The content and utilization rate of essential amino acids in pork protein are similar to those in egg protein. So ordinary people should be able to meet their physical needs by eating lean meat.
Question 10: What kind of pork is fat and thin? It's called pork belly
Pork belly (also known as rib meat and valve layer meat) is located in the abdomen of pigs. There is a lot of fat tissue in the belly of a pig, including muscle tissue, which is fat and thin, so it is called "pork belly". This part of lean meat is also the most tender and juicy. Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan Braised Pork, Plum Braised Pork, south milk Braised Pork, Dongpo Pork, Sichuan Pork, Shandong Pork Rice, Guazai Pork, Rice Noodles Steamed Pork and so on. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time.