In the past, most men in the family were the pillars of the family, and the farm work and heavy work in the family, whether it was repairing the house or planting rice in the field, were all carried by the men in the family, so if there was meat to eat at home, they all took care of the men first. Because men eat meat to supplement their nutrition, they have the strength to go out to work.
It's the same now, just like my husband, who is middle-aged, there are old and young in the family, he goes to work during the day, supports his family, and has to run for four hours after work, and sometimes goes out to run "Didi" on Saturdays and Sundays, so I always tell him to eat more meat, supplement protein, and strengthen his physique, but instead of eating pork, pork is fatty, and I am also worried that he will have high blood lipids. So what kind of meat should we eat for the men in the family to supplement nutrition?
Today, I will share the list of meats that men "should eat the most", chicken is the 1st from the bottom, and beef is the 4th, it is recommended to understand.
5th place: Chicken
Chicken has many benefits for men's physical health. Chicken is rich in high-quality protein, which is essential for maintaining muscle mass, building stamina, and improving the body's ability to recover.
The amino acid composition is close to the needs of the human body and is easy to be digested and absorbed. At the same time, chicken also contains a certain amount of B vitamins, such as vitamin B6, vitamin B12, etc., which contribute to the normal functioning of the nervous system and maintain the body's metabolism. In addition, the minerals in chicken, such as iron and zinc, also have a positive effect on men's hematopoietic function and reproductive health.
1. Chicken curry
1. Prepare all the ingredients first. Remove the bones and skin of the chicken thighs, cut them into medium-sized pieces, place them in a bowl, add 2 grams of salt and 1 gram of pepper, stir well, and marinate for 20 minutes to allow the chicken to absorb the seasoning and remove the fishy smell.
2. Wash the potatoes and carrots, peel them and cut them into hob pieces. Potato wedges can be soaked in clean water to prevent oxidation and discoloration. Cut the onion into small pieces so that the aroma can be quickly released during subsequent stir-frying.
3. Heat the oil, when the oil is 60% hot, add the marinated chicken thighs, slowly fry over medium heat, until the surface of the chicken is golden brown and the inside is cooked through, then set aside.
4. Add a little oil to the pan, add the onion cubes and stir-fry until the onion becomes soft and transparent, exuding a rich aroma.
5. Then add the potato and carrot cubes and continue to stir-fry until they are evenly heated, sautéing for about 3-5 minutes, until the edges of the potatoes and carrots begin to brown slightly.
6. Add 100g of curry paste, mix well with vegetables, let the curry paste evenly wrap on each piece of vegetables, stir-fry slowly over low heat, and let the aroma of curry paste be fully released.
7. Pour in an appropriate amount of water, the amount of water should cover all the ingredients, bring to a boil, reduce the heat, cover the pot, and simmer for about 15 minutes, until the potatoes and carrots are soft.
8. Open the lid, add the sautéed chicken pieces, stir well, and continue to simmer for 5 minutes to allow the chicken to fully absorb the curry.
9. Pour in 200ml of milk and stir well, the milk will make the curry taste richer and smoother. Continue to simmer for 5 minutes to thicken the broth.
10. Add 1g salt and 1g pepper to taste and stir well.
11. Serve the cooked chicken curry over a steaming bowl of rice and the delicious chicken curry rice is done.
2. Kung Pao Chicken
1. Wash and dice the chicken, put it in a bowl, add 2 grams of salt, 1 tablespoon of cooking wine, 1 gram of pepper and 1 tablespoon of starch, grasp it with your hands, and marinate for about 20 minutes, which will make the chicken more flavorful and remove the fishy smell.
2. Prepare a small bowl and mix the sauce. Mix together 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 2 tablespoons of sugar, 1 tablespoon of starch, 1 tablespoon of cooking wine and some water, stir well and set aside.
3. Put the peanuts in the cold oil in the cold pot, stir-fry slowly over low heat, turn the peanuts from time to time to make them evenly heated, fry until the peanuts are slightly discolored, and the fragrance is emanated, take them out and let them cool, so as to ensure the crispy taste of the peanuts.
4. Finely chop the ginger and garlic, cut the green onion into sections, and cut the dried chili pepper into small pieces for later use.
5. Pour an appropriate amount of oil into the pot, when the oil is hot to 60%, add the marinated diced chicken, slide it quickly with chopsticks to prevent the chicken from sticking, fry until the chicken changes color, and then put it out for later use.
6. Add an appropriate amount of oil to the pot, add Sichuan pepper and dried chili peppers, stir-fry over low heat to bring out the fragrance, pay attention to the heat, do not fry the chili peppers and Sichuan peppercorns.
7. Add minced ginger and garlic and 1 tablespoon of Pixian bean paste, stir-fry the red oil to make the aroma more intense.
8. Add the green onions and stir-fry until fragrant.
9. Pour in the diced fried chicken and stir-fry quickly.
10. Pour in the seasoned sauce, stir-fry evenly, let the chicken fully absorb the flavor of the sauce, and reduce the juice over high heat to thicken the soup.
11. Finally, add the fried peanuts, stir-fry quickly, let the peanuts coat in the soup, and then serve on the plate.
3. Chicken stewed with mushrooms
1. Put the dried hazelnut mushrooms in a bowl and soak them in warm water for more than 2 hours to ensure that the hazelnut mushrooms are fully soaked. After soaking, wash the hazelnut mushrooms carefully, remove impurities and sediment from the roots, and drain the water for later use.
2. Wash the chicken and cut it into evenly sized pieces. In a pot under cold water, add 1 tablespoon of cooking wine, boil for 2-3 minutes, remove and rinse with hot water, drain.
3. Soak the vermicelli in warm water for about 30 minutes to soften.
4. Pour an appropriate amount of cooking oil into the pot, add green onions, ginger slices and star anise and stir-fry until fragrant.
5. Add the blanched chicken pieces and stir-fry over medium heat until the surface of the chicken is slightly yellow and the fat oozes.
6. Pour in 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce and stir-fry well to evenly brown the chicken.
7. Add the soaked hazelnut mushrooms and the water for the soaked mushrooms, the amount of water should not exceed the chicken pieces, if the water is not enough, you can add hot water in moderation. Once the heat is boiling, skim off the foam and reduce the heat to a simmer for about 40 minutes.
8. Add the soaked vermicelli and continue to simmer for 15-20 minutes, until the vermicelli is cooked through and the soup is absorbed.
9. Finally, add 5 grams of salt and 3 grams of sugar to taste according to personal taste, reduce the juice on high heat until the soup is thick, let the chicken and mushrooms fully absorb the aroma of the soup, and then remove from the pot.
Cooking Tips:
1. Do not pour out the water in which the dried hazelnut mushrooms are soaked, take the supernatant and add it to the pot to stew together after precipitation, which can increase the umami of the dish.
2. The time of simmering the chicken should be adjusted according to the variety and tenderness of the chicken, so as to ensure that the chicken is cooked thoroughly but not too soft.
3. Pay attention to the vermicelli after it is put into the pot to prevent it from breaking or being too soft after boiling for too long.
4th place: beef
Beef is indeed a quality food choice for men with a variety of benefits. First of all, beef is rich in protein, which helps maintain muscle mass and strength, which is important for men to maintain good fitness and posture.
Secondly, beef is rich in iron, which can effectively prevent iron deficiency anemia and keep men energetic and energetic. In addition, beef is high in zinc, which plays a key role in male reproductive health, immune system function, and wound healing. In addition, beef also contains nutrients such as B vitamins, which contribute to the body's energy metabolism and the proper functioning of the nervous system.
1. Tomato beef soup
1. Preparation:
Choose beef brisket or tenderloin, wash and cut into small pieces of about 2 cm.
Cross the top of the tomatoes, blanch them in boiling water for 12 minutes, peel them and cut them into small pieces.
Shred the onions, peel the potatoes and carrots and cut into evenly sized hob pieces.
Slice the ginger and cut the green onion into sections for later use.
2. Blanch beef:
Add enough cold water to the pan and add the cut beef.
Add 2 tablespoons of cooking wine and 3 slices of ginger and bring to a boil over high heat.
Bring the water to a boil and cook for 35 minutes, skimming off the foam constantly.
Remove the beef, rinse it with hot water, drain and set aside.
3. Stir-fry the ingredients:
Pour an appropriate amount of cooking oil into the pot, add the green onion and the remaining 2 slices of ginger and stir-fry until fragrant.
Add the shredded onion and stir-fry over medium-low heat until soft and transparent, giving off the fragrance.
Add the tomato cubes and continue to stir-fry until the tomato juice is stir-fried.
4. Beef stew:
Add the blanched beef cubes and stir-fry evenly.
Pour in enough hot water to cover the beef cubes and bring to a boil over high heat.
Skim off the surface foam, add 3 tablespoons of tomato paste and stir to combine.
Reduce the heat, cover and simmer for about 1 hour, until the beef is tender.
5. Add vegetables:
Once the beef is simmered until soft, add the potato and carrot cubes.
Continue to simmer for 2030 minutes until the potatoes and carrots are cooked through.
6. Season out of the pan:
Add salt and pepper to taste to taste.
Stir well and cook for about 5 minutes to allow the flavors to blend well.
Sprinkle with a dash of coriander before removing from the pan and enjoy a delicious tomato beef broth.
2. Black pepper beef cubes
1. Food Handling:
Cut the beef into cubes of about 2 cm and place in a bowl.
Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, grasp well and marinate for 20 minutes.
Wash the bell peppers, remove the seeds, and cut them into cubes about the size of the beef cubes.
Cut the onion into small pieces and mince the garlic and set aside.
2. Prepare the sauce:
In a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of black pepper paste, a pinch of sugar, salt and black peppercorns, stir well and set aside.
3. Roasted Beef:
Pour an appropriate amount of cooking oil into the pot, and add the marinated beef cubes when the oil is hot.
Fry over medium heat until the surface of the beef cubes changes color, turn over and continue to fry until seven or eight are ripe.
4. Sauté the side dishes:
Leave a little base oil in the pan and stir-fry with minced garlic and onion cubes until fragrant.
Add the bell pepper cubes and stir-fry until raw.
5. Mix and stir-fry:
Add the fried beef cubes and pour in the prepared sauce.
Stir-fry quickly to combine, allowing the beef cubes and garnish to coat the sauce well.
Continue to stir-fry for 12 minutes until the ingredients are cooked through.
3. Stir-fried pho with beef
1. Prepare the ingredients:
Wash the beef, cut it into thin slices and place it in a bowl.
Add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch, a pinch of salt, sugar and pepper, stir well and marinate for 15 minutes.
Soak the pho in warm water until soft, remove and drain.
Wash the mung bean sprouts, cut the shallots into sections, and mince the ginger for later use.
2. Sautéed beef:
Pour an appropriate amount of cooking oil into the pan, and add the marinated beef slices when the oil is hot.
Stir-fry quickly over high heat until the beef is browned, then set aside.
3. Sauté the side dishes:
Add a little oil to the pot, add minced ginger and stir-fry until fragrant.
Add mung bean sprouts and stir-fry until broken.
4. Sauté pho:
Add the soaked rice noodles and add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of oyster sauce.
Stir-fry with chopsticks and a spatula to evenly color the pho.
5. Mix and stir-fry:
Add the stir-fried beef slices and green onions, and continue to stir-fry evenly.
Add an appropriate amount of salt to taste according to personal taste, stir-fry for a while, and then come out of the pan.
3rd place: Oysters
Oysters are rich in zinc, which is essential for the proper functioning of the male reproductive system, helps to maintain the quality and quantity of sperm, and has a positive effect on male fertility.
It is also rich in protein, amino acids, and a variety of vitamins and minerals, which can provide the nutrients that the body needs to enhance immunity and resistance.
The taurine in oysters helps regulate blood lipids, lowers blood pressure, and is beneficial for cardiovascular health. In addition, some of the ingredients in oysters also have antioxidant effects, which can help fight free radical damage to the body's cells.
Steamed oysters with garlic vermicelli
1. Oyster Handling: Scrub the oysters with a brush to clean the shell. If it is an oyster with a shell, it needs to be pried open with a tool, leaving half of the shell with the flesh on; If you buy oyster meat directly, you can skip this step.
2. Soak the vermicelli until soft: Soak the vermicelli in warm water, remove it and cut it to an appropriate length.
3. To make the garlic sauce: mince the garlic, mince the ginger (optional), cut the pepper into rings (optional). Pour more cooking oil into the pan, heat it, add minced garlic and ginger (if you like ginger) and fry over low heat until fragrant. Add light soy sauce, oyster sauce, salt and a small amount of sugar to taste, stir-fry evenly and turn off the heat.
4. Plating: Spread the soaked vermicelli on the bottom of the oyster shell or plate and top with the oyster meat (if it is shelled, put the processed oysters with the meat directly).
5. Pour the garlic sauce: Pour the sautéed garlic sauce evenly over the oysters and vermicelli. If you like spicy food, you can sprinkle some chili rings at this time.
6. Steaming: Bring the water to a boil in the steamer, put the oysters in the steamer, and steam them on high heat for 6-10 minutes, the specific time is adjusted according to the size and number of oysters.
7. Sprinkle chopped green onions: Half a minute before cooking, sprinkle with chopped green onions and steam again.
8. Serve from the pan: After steaming, take it out and enjoy this delicious steamed oyster with garlic vermicelli while it is hot.
Taiwanese oyster pan-fried
1. Prepare oysters: Buy oysters that have already been dug up for easier preparation.
2. Slurry: Stir a bowl of Taibai noodles with cold water to make a slurry that is thinner and more fluid than rice cereal, similar to the concentration of rice milk used to make rice noodles. Cut the lettuce leaves into small pieces and set aside.
3. Frying: Take out a non-stick frying pan, pour in more oil, and turn on low heat. Spread the oysters flat in a pan and fry them, then pour in the prepared slurry and continue to fry for about 1 minute.
4. Add eggs: Beat one egg in each of the four directions of the pan, spread the lettuce segments on top and fry for about 2 minutes, turning over when the egg begins to set.
5. Continue frying: Turn over and cook again (about 1 minute) before turning off the heat. If you find it difficult to turn over, you can use a spatula to cut it into several portions first, and then use two spatulas to turn it over.
6. Serving: Serve on a plate after removing from the pan, drizzle with tomato sauce according to personal taste, and enjoy.
Fried oysters in Japanese butter
1. Choose large oysters and have them handled by the seller to take home.
2. Handle the oysters: After the oysters are drained, sprinkle a little cornstarch on each oyster and gently spread it with your fingers.
3. To make the sauce: Add 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 tsp light soy sauce, 1/2 tsp cooking wine and 1 tablespoon of water to a small bowl of minced garlic and stir well.
4. Frying: Turn a nonstick skillet on low heat and add the butter cubes to melt. Then spread the oysters flat and fry them, turning over after the butter boils and continuing to fry.
5. Drizzle the sauce: When the oysters turn yellow on both sides, pour the prepared sauce, cover and turn to high heat, and cook for about 3 minutes before serving. It is also possible to add shiitake mushrooms or coriander, etc., according to personal taste.
2nd place: pigeons
Pigeon meat has a certain tonic effect for men. Pigeon meat is rich in protein, vitamin A, B vitamins, vitamin E, as well as iron, zinc and many other nutrients. The protein in it is easily absorbed and utilized by the body, which helps to strengthen the body and improve immunity.
Vitamin A in pigeon meat is good for eye health, B vitamins promote metabolism and the normal functioning of the nervous system, and vitamin E has an antioxidant effect and helps to slow down aging. The iron contained in pigeon meat helps to prevent anemia, and zinc has a positive effect on the health of the male reproductive system. Moreover, traditional Chinese medicine believes that pigeon meat has the effects of nourishing the liver and strengthening the kidneys, invigorating qi and blood, clearing heat and detoxifying.
1. Steamed pigeon soup
1. Choose fresh pigeons and wash them. If it is a prepared pigeon bought on the market, rinse it twice with clean water and further clean the fluff from the pigeon's body and cut off the pigeon's feet and buttocks.
2. Cut the fresh ginger into large slices, wash the wolfberries and set aside.
3. Add an appropriate amount of water to the pot, put in the pigeon after boiling, pour a little cooking wine, and cook for two minutes, this step can remove the blood and fishy smell.
4. Remove the boiled pigeon, put it in a large bowl, make sure the hot water is not over the pigeon, and then put the ginger slices and goji berries.
5. Pour in a little cooking wine and mix well.
6. Add water to the steamer and bring to a boil, put the large bowl with the pigeon into the steamer, turn to medium heat after boiling on high heat, and steam for 1 and a half to 2 hours. The steaming time should be adjusted according to the size and age of the pigeons.
7. Once out of the pan, add a pinch of salt to taste.
Tips:
1. Blanching removes the blood from the pigeon's body and makes the soup clearer.
2. Do not use too many accessories, ginger slices and cooking wine are used to remove the fish, wolfberry can improve immunity, and salt is only used for seasoning.
3. You can also add yam, American ginseng, red dates, cordyceps sinensis powder and other ingredients to stew together, so that the nutrition is richer, and the added herbs can be selected according to different curative effects, such as gastrodia can improve arteriosclerosis.
4. It is advisable to avoid the hot summer months when pigeon soup is consumed.
2. Braised pigeon
1. Once the pigeons have been cleaned, cut into pieces of the appropriate size.
2. Cut the green onion into sections, slice the ginger, peel the garlic and set aside.
3. Pour an appropriate amount of cooking oil into the pot, add rock sugar after the oil is hot, and fry over low heat until the sugar is colored. Be careful not to over-fry to avoid bitterness.
4. Add the pigeon cubes and stir-fry so that they are evenly coated with sugar.
5. Add green onions, ginger slices, garlic, star anise, cinnamon, bay leaves (if you like spicy food, you can add dried chili peppers) and stir-fry until fragrant.
6. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 tablespoon of cooking wine, stir-fry evenly to color the pigeon pieces.
7. Add an appropriate amount of water, cover the pigeon pieces, bring to a boil over high heat, turn to low heat, cover the pot and simmer for about 30-40 minutes, until the pigeon meat is cooked thoroughly and the soup is thickened. During this period, the pigeon blocks can be turned appropriately to ensure that the flavor is evenly absorbed.
8. Add an appropriate amount of salt to taste according to personal taste, and reduce the juice over high heat.
3. Roast pigeons
1. After the pigeon is washed, use a toothpick to prick some small holes in the pigeon to make it easier to absorb the flavor.
2. Cut the green onion into sections, slice the ginger, put it in a bowl, add an appropriate amount of cooking wine, salt and pepper, stir well, spread it inside and outside the pigeon, and marinate for 2-3 hours.
3. Wrap the marinated pigeon in tin foil and bake in an oven preheated to 200°C for about 30 minutes.
4. Take out the pigeons that have been roasted for 30 minutes, open the tin foil, evenly brush the surface of the pigeon with a layer of barbecue sauce, and sprinkle with an appropriate amount of cumin powder (if you like spicy food, you can sprinkle some chili powder).
5. Bake in the oven again at 220°C for 10-15 minutes, without foil, during which time you can remove the pigeons, brush the barbecue sauce again and turn them over to make them more evenly roasted.
6. When the surface of the pigeon is golden and crispy, take it out and brush it with a layer of honey, and then bake it for about 5 minutes to let the honey flavor melt into the pigeon.
7. After baking, take it out and let it cool a little before serving.
Tips:
1. When applying barbecue sauce and sprinkling seasonings, adjust the amount according to personal taste.
2. The baking time should be adjusted according to the actual situation of the oven and the size of the pigeon, pay attention to observe and avoid burning.
1st place: Yellow eel
Yellow eel is a nutritious and wholesome food for men. Yellow eels are rich in high-quality protein, which helps maintain the body's normal physiological functions and muscle growth. It is rich in vitamin A, which is beneficial for the health of the eyes and skin. The vitamin D in yellow eel helps promote calcium absorption, which has a positive effect on bone health.
In terms of minerals, yellow eels are rich in iron, zinc and other elements. Iron can prevent anemia, enhance the body's endurance and immunity; Zinc is important for male reproductive health, sperm quality, and sexual function. In addition, yellow eel also has a certain effect of nourishing qi and blood, strengthening muscles and bones.
1. Braised yellow eel
1. Wash the eel and chop it into segments for later use. To remove mucus from the surface of the eel, it can be scalded with boiling water and then rinsed with clean water.
2. Cut the ginger into slices and mince the garlic for later use.
3. Pour an appropriate amount of vegetable oil into the pot, heat it and add the ginger slices and minced garlic and stir-fry slightly until fragrant.
4. Put the processed yellow eel segments into a pan and fry them over medium-low heat for a few minutes to make the surface slightly hard and give off the fragrance.
5. Add an appropriate amount of cooking wine and cook for a while to remove the smell.
6. Next, add an appropriate amount of light soy sauce and dark soy sauce, and continue to stir-fry evenly to evenly color the eel.
7. Add an appropriate amount of water, the amount of water needs to submerge the eel, then cover and simmer for 15~20 minutes to allow the eel to absorb the flavor.
8. Add salt, sugar and essence of chicken, which can be adjusted according to personal taste. Stir-fry again to ensure that the condiment evenly penetrates into the eel segments.
9. Finally, reduce the juice over high heat to thicken the soup and remove from the pan.
Second, the sound of oil eel silk
1. Remove the bones and shred the eel, scald it with boiling water, remove the mucus and wash it for later use.
2. Add an appropriate amount of salt, cooking wine and starch to the eel, grasp and marinate for a while.
3. Prepare a small bowl and mix light soy sauce, dark soy sauce, sugar, white pepper and an appropriate amount of water to make a sauce.
4. Pour an appropriate amount of cooking oil into the pot, add the green onion, ginger and garlic and stir-fry until fragrant.
5. Add the marinated eel and stir-fry until it changes color.
6. Pour in the seasoning sauce and stir-fry evenly to allow the eel to fully absorb the flavor.
7. Once the soup is thickened, drizzle with a little sesame oil.
8. Serve the fried eel on a plate, leaving a small pit in the middle.
9. Place minced garlic in a small pit and sprinkle with some white pepper.
10. Heat an appropriate amount of cooking oil in a separate pot and pour over the minced garlic and white pepper to stimulate the aroma.
3. Yellow eel clay pot rice
Steps:
1. Wash the rice and soak it for about 30 minutes in advance.
2. After the yellow eel is cleaned, cut into small pieces, scalded with boiling water to remove the mucus, and then rinsed with water. Add salt, white pepper and cooking wine and marinate for a while.
3. Shred the ginger and chop the green onion into chopped green onions for later use.
4. Put the soaked rice into a casserole and add an appropriate amount of water, which is slightly less than the usual amount of cooking rice.
5. Bring to a boil over high heat, then turn to low heat until the rice is ripe and there is still a small amount of moisture on the surface.
6. Spread the marinated eel evenly and sprinkle with shredded ginger.
7. Pour a little cooking oil along the edge of the pot, cover the pot and continue to simmer over low heat.
8. Simmer until the rice is cooked through and the eel is browned and cooked through.
9. To make the sauce, mix light soy sauce, oyster sauce, sugar and water.
10. Pour the sauce evenly over the rice, sprinkle with chopped green onions, turn off the heat and simmer for a few more minutes to allow the rice to fully absorb the sauce and the aroma of the eel.
Pay attention to safety when handling yellow eels, and ask the seller to help slaughter them. In addition, the cooking time of yellow eel should not be too long, so as not to affect the taste of the meat as it ages. The amount of seasoning can also be adjusted appropriately according to personal taste. Hope you succeed in making a delicious yellow eel dish!
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