Meat is one of the most important staple foods in human diet. The main nutritional value is to provide protein, and at the same time it also provides fat, some minerals and vitamins.
Selected white meat in meat is more than red meat. The most recommended low-fat cooking method is
Common meat types include livestock meat, beef, mutton, as well as poultry chicken, duck, and pork. It is usually recommended to eat less red meat and more fruits and vegetables when preventing the third high. Even if you want to eat, you should eat less red meat and more white meat. However, red meat is rich in tincture, iron, and various vitamins, so you cannot ignore it.
As long as you properly control the total amount, you can eat healthy. First, choose the parts with less fat. If you really want to eat parts with fat, just eat them occasionally. Don’t turn this meat into a regular diet. The second step is to remember to use low-fat cooking methods, take less fat and eat more fat. At the same time, do not overdose red meat foods. Use "sharing" to eat appropriately, which will be healthier.
This is how fresh poultry meat is selected. The inner and meat should be cleaned separately. When choosing whole poultry such as chicken ducks, you can first look at the color of the meat. The color of the chicken is light red, the duck is dark red, and the meat is pink and tender. The fresh poultry meat shows a shiny and watery feeling and will not lose color. Then press the meat lightly, and the meat is elastic.
The fresh pork meat is tender and elastic, light pink, tender and shiny, and the fat color is white and has no fishy smell. If you can see the meat cut, the cut of the meat cannot be poured into water. If it is left for a long time, the meat will become white or yellow. As for the meat quality of beef and mutton, the fat texture is clear. If there is mucus on the surface of the meat, it cannot be restored according to pressure, or even has a strange or sour taste, this kind of meat may have changed.
When cleaning meat ingredients, the internal organs and meat should be cleaned separately. When stored, they can be packaged and refrigerated according to the amount of each use. Meat refrigeration also has a shelf life. Don't think that it is not allowed to be in the cold storage, and the ingredients can be kept fresh forever. It is recommended to dry the water before refrigerating the meat. You can wrap it with a kitchen towel to remove the moisture easily. If you buy processed meat, it is easy to change the quality and get rid of it because it has a large contact surface with the air, so it is best to use it within a day, and it will not exceed 3 days after refrigeration.