When winter comes again in spring, although it has entered the spring but the cold wave has not yet passed, the hot pot will still be served on the dining table, but the hot pot must be properly eaten in the spring so that the body can be healed. Amy Xiaobian lists some hot pot items for everyone. Let's take a quick look at how to learn how to eat healthy.
Eat hot pot should pay attention to meat should not eat it
When cooking hot pot, meat is an indispensable ingredient. In addition to lamb slices and beef cattle, many animal organs such as louvers are also commonly eaten by us. When making meat, what aspects need attention?
First of all, no matter if lamb or beef is used, the fresher meat should be used as fresh as possible, because we can't tell how long some frozen meat slices used by some businesses have been stored.
If the time is not long, the nutrients in it can be well preserved. If the time is too long, a lot of nutrition will be lost.
In addition, from the taste point of view, freezing may lead to the destruction of muscle tissue, the degree of tenderness of frozen meat is not as good as fresh meat.
When selecting fresh cutlets, try to cut as thin as possible. Because thick cutlets are less likely to kill parasite eggs when they are licked, excessive amounts of nutrients will be lost.
Secondly, the time for picking up meat should not be too short. The biggest danger of doing so is that it cannot completely kill bacteria and parasitic eggs in meat slices.
In general, thin slices of meat are hot for about 1 minute in a boiling pot, and the color of the meat changes from bright red to gray, before they can be eaten.
How long it takes for other meat slices to be made depends on the size of the ingredients. An important principle is to make sure the food is cooked thoroughly. Therefore, the temperature of the soup in the hot pot is high, and it is best to keep it boiling.
Third, do not eat too white.
According to inspections by relevant authorities, the hotpot meat in some restaurants, such as louvers, yellow larvae, and yulan slices, looks white because of the use of banned toxicants such as industrial bases, hydrogen peroxide, and formalin.
Hydrogen peroxide can erode the gastrointestinal tract and cause ulcers; formalin can cause cancer. Therefore, we must pay attention to the quality of meat when it comes to meat.