Reading guide: Entering the warm May, eat less pork and meat, and eat more 3 kinds of meat, which is nutritious and nourishing, and strengthens muscles and bones
As the warmer sun rises in May, so should our eating habits. Traditionally, pork and chicken are regulars at the table, but during this warmer season, reducing their intake and eating more meats that are more in season will not only help us with good health, but also make us feel refreshed and strong.
Today, I will recommend three kinds of meat suitable for May consumption, and attach a detailed cooking method, so that delicious and healthy coexist, not only delicious, but also very nutritious, don't miss what you like to eat.
1. Delicious fish: nutritious and nourishing, strong muscles and bones
Fish is a rare nourishment in May. It is rich in high-quality protein, unsaturated fatty acids and a variety of trace elements, which are helpful for enhancing physical fitness and strengthening the brain. In particular, deep-sea fish, such as salmon and tuna, are rich in Omega-3 fatty acids, which are very good for cardiovascular and cerebrovascular diseases.
Recommended dish: Steamed sea bass
Ingredients: 1 fresh sea bass, appropriate amount of green onion and ginger, cooking wine, salt, light soy sauce, cooking oil
Method:
- Remove the scales and internal organs of the sea bass, wash it and make a few cuts on each side of the fish, and marinate it with cooking wine and salt for 10 minutes.
- Slice the green onion and ginger, spread it on the bottom of the plate, and place the marinated sea bass on top of the green onion and ginger shreds.
- Add water to a boil in a pot, put the sea bass in the pot and steam over high heat for 10 minutes.
- After steaming, take it out, discard the soup from the plate, drizzle with light soy sauce and sprinkle with chopped green onions.
- Heat oil in a pan and pour over the fish to bring out the aroma.
2. Fresh and tender duck meat: nourish yin and reduce fire, nourish qi and replenish deficiency
Duck meat is cool, nourishes yin and reduces fire, nourishes qi and replenishes deficiency. In the warm months of May, moderate consumption of duck meat can relieve physical discomfort caused by rising temperatures, such as thirst, irritability, etc. At the same time, duck meat is rich in B vitamins and vitamin E, which also has a positive effect on maintaining skin and delaying aging.
Recommended dish: Beer duck
Ingredients: appropriate amount of duck meat, a bottle of beer, green onion, ginger and garlic, dried chili, star anise, cinnamon, light soy sauce, dark soy sauce, salt, sugar
Method:
- Cut the duck meat into pieces, pot under cold water, add ginger slices and cooking wine, cook until the duck meat changes color, then remove it for later use.
- Heat oil in a pot, add green onions, ginger and garlic, dried chilies, star anise, and cinnamon and stir-fry until fragrant.
- Add the duck meat and stir-fry until the surface is slightly yellow, add light soy sauce, dark soy sauce, salt and sugar to taste.
- Pour in the beer, cover the duck, bring to a boil over high heat, then reduce the heat to low and simmer.
- Simmer until the soup is thick, and the duck meat is cooked thoroughly and then out of the pot.
3. Nourishing mutton: dissipating cold in warmth, replenishing qi and nourishing blood
Mutton is warm, dissipates cold in warmth, nourishes qi and nourishes blood. Although the temperature is high in summer, eating mutton in moderation can ward off the cold and warm up the body and enhance physical strength. However, when choosing lamb, it is recommended to choose lean parts to avoid excessive fat intake, which will cause a burden on the body.
Recommended dish: Fried lamb with green onions
Ingredients: appropriate amount of lamb slices, two green onions, light soy sauce, dark soy sauce, salt, sugar, cooking wine, starch, cooking oil
Method:
- Marinate the lamb slices in cooking wine, light soy sauce and starch for 10 minutes.
- Cut the green onions diagonally into sections and set aside.
- Heat oil in a pan, add the lamb slices and stir-fry quickly until they change color, then remove them.
- Leave the bottom oil in the pan, add the green onions and stir-fry until they are broken.
- Add the fried lamb slices, add light soy sauce, dark soy sauce, salt and sugar to taste, quickly stir-fry evenly and then remove from the pan.
The diet in May should be light and nourishing, and eat less greasy and heavy foods. These three types of meat are not only nutritious, but also simple and versatile in cooking methods, suitable for daily preparation at home. With a reasonable diet, we can better adapt our body to the changing seasons and stay healthy and energetic.
In addition to choosing the right meat, we also need to pay attention to how the food is cooked. Steaming, stewing, stir-frying and other cooking methods can better retain the nutrients of the ingredients, and at the same time make the food more delicious. In addition, when eating meat, with some vegetables, beans and other ingredients, it can not only increase the intake of dietary fiber, but also make the table more colorful.
Of course, everyone's physique and taste are different, so when choosing meat and cooking methods, you also need to adjust it according to your actual situation. At the same time, we should also maintain a variety of diets, not picky or picky eaters, so as to ensure that the body receives a comprehensive and balanced nutrition.
Finally, everyone is reminded to pay attention to their food intake. Although these three types of meat are highly nutritious, excessive consumption can also put a burden on the body. Therefore, while enjoying food, we must also learn to control our food intake and maintain healthy eating habits.
In short, the diet in May should be light and nourishing, with less pork and chicken and more fish, duck and lamb. Through the right diet and cooking methods, we can better adapt our bodies to the changing seasons and stay healthy and energetic. Let's enjoy the joy of food in this warm season!