Can you eat cumin meat slices if you have a bad stomach, can you eat cumin meat slices if you have u

Brief introduction. Cumin, also known as benzoin fennel, called "cumin" by the Uygur people, comes from Central Asia and Iran, Xinjiang is the only production area of cumin in China, and the main production areas are in Bayingolin Mongolian Autonomous Prefecture, Turpan, Aksu and other places. Its seeds are about millimeters long and about millimeters wide, oily, with a strong fragrance, and the skin is blue-green or yellow-green.

It is mainly used for seasoning, extracting spices, etc., and is a must-use condiment for roasted and baked foods, with a very unique taste and flavor, rich in oiliness, and fragrant and strong smell. Cumin is also one of the main ingredients in the preparation of curry powder.

Efficacy. Cumin is a must-use condiment for barbecue food, rich in oiliness, fragrant and fragrant, mainly used for seasoning, extracting spices, etc., and is one of the main raw materials for preparing curry powder. The aroma of curry is very strong, the aroma will be more obvious when it is fried or roasted, and the taste of cumin will change slightly when it is heated.

Processing beef and mutton with cumin can dispel fishiness and greasyness, and can make its meat more delicious and aromatic, and increase people's appetite.

Cumin also has the effects of awakening the brain and clearing the pulse, lowering fire and calming the liver, etc., which can dispel cold and dampness, regulate qi and appetize, dispel wind and relieve pain. It is effective for indigestion, stomach cold and pain, and frequent stool due to kidney deficiency. Seasoning dishes with cumin can also be antiseptic and sterilized.

Traditional Chinese medicine believes that cumin has a sweet smell, pungent and non-toxic, and has the effects of warming the spleen, appetizing and lowering qi, eliminating food and accumulation, awakening the brain and clearing the pulse, dispelling cold and dehumidifying. In the classic book of Chinese medicine "Puji Fang", there are records of cumin** indigestion, stomach cold, abdominal pain and other symptoms. Therefore, people who suffer from stomach cold can usually put some cumin when stir-frying or grilling meat to get rid of the cold in the stomach.

According to the record of "Tang Materia Medica", the cumin is fried and ground into powder, and then taken with vinegar, as well as the effect of angina pectoris and insomnia. In addition, because cumin has the effect of antiseptic and sterilization, it is not easy to spoil when stir-frying.

Ingredients: 500 grams of mutton, 5 grams of cumin powder, 1 green onion, 1 ginger, a little salt, a little peanut oil.

1. The mutton is frozen hard in the refrigerator, so it is easy to make good slices.

2. Then cut the lamb into thin slices.

3. Shred the green onion and ginger with other ingredients, and set aside the cumin powder.

4. Then put peanut oil in the pot, add green onion and ginger and stir-fry.

5. Then use a spatula to the side of the green onion and ginger and add the lamb slices.

6. Stir-fry the lamb slices over high heat, then stir-fry the shredded green onion and ginger and stir-fry well.

7. Add salt to taste.

8. Open the lid of cumin powder and set aside.

9. Pour in the mutton and stir well.

10. This way it can be cooked.

11, tender and delicious, come and try it, it is definitely very popular to add it to the Chinese New Year's Eve dish.

Cumin Meat Slices Method:

1. Material preparation: pork (cut into meat slices, backed up according to personal preference, I usually prepare 3 taels of pork for 2 people to eat), cumin grains, dried chili powder, 2 green peppers, green onions (if it is thicker, you can only use the white part of a green onion), corn starch (starch), salt, soy sauce, oil.

2. Method: 1) Put the meat slices into a small bowl and add 1 and a half spoons of cornstarch (a small spoon that usually holds condiments, not a tea spoon or a soup spoon!) ), 1 level spoon of soy sauce, 1 tablespoon of oil, half a tablespoon of salt to marinate;

2) While marinating the meat slices, break the green pepper and cut it into cubes (if you don't want it too spicy, you can take out the pepper seeds), and cut the green onion into 1cm long green onion segments; Put the diced green peppers and green onions on a plate and set aside;

3) Pour oil into the pot and add seventy percent heat to remove from the heat, add dried chili powder to the hot oil (according to the degree of personal acceptance of spiciness, I generally add about five spoons), shake it evenly twice and put it back on the fire, add the marinated meat slices and stir-fry more than a dozen times, then add cumin grains (according to personal preference for cumin, I usually add 2 teaspoons and a half cumin), stir-fry a few times, add salt (if according to the amount of materials I mentioned above, add 2 teaspoons of salt); Stir-fry a few more times; Then add diced green peppers and green onions and stir-fry together, add a little soy sauce (about 1 teaspoon), add chicken essence, stir-fry about ten times, and a plate of fragrant cumin meat slices will come out of the pot.

3. Note: The amount of materials can be increased or decreased according to your preferences; The main purpose of adding cornstarch in front is to make the meat still tender after stir-frying; After adding diced green peppers and green onions, you don't need to add salt, add a little bit of soy sauce to borrow a color, these two kinds of green vegetables are easy to taste, and they are easy to fry, all the best to turn a few times, the same is very delicious.

Ingredients: beef, green pepper, onion, dark soy sauce, cooking wine, starch, salt, chili powder, a little sugar.

Method: 1. Cut the beef into thin slices; (You can also use pork or lamb, the method is the same) Tip: If you want to cut the meat thinly, first freeze the meat in the refrigerator until it is half hard and half soft, and then it is easy to cut the meat thin People like me who are not good at knife skills often use this trick when making boiled meat slices and other dishes that need to be thinly sliced

2. Add dark soy sauce, cooking wine, starch, salt, chili powder and a little sugar to the meat slices, mix well, marinate for more than 10 minutes, so that the meat can fully absorb the flavor;

3. Slice the onion and green pepper when marinating the meat;

4. Put oil in a pot, heat it, add green peppers and onions and fry until fragrant (don't forget to add some salt);

5. Pour in the meat slices and fry them quickly (fry quickly on high heat, so that the meat is more tender);

6. Sprinkle cumin powder when it is about to come out of the pot (sprinkle more, fragrant), stir-fry well to get out of the pot

Put oil, heat, put natural, put mutton, put seasoning, fry and cook.

If kidney failure. It's better not to eat so much meat. Increases the burden on the kidneys.

For the practice of cumin meat, we must match the condiments and then grill it.

The cumin meat slices are very simple, put oil in the pot, put in the meat slices and fry a few, and then put in all kinds of refined salt cumin, as well as spicy fresh, so that the natural meat slices are ready, especially simple.

First of all, I fry the meat slices until golden brown on both sides, and I add some chili peppers to stir-fry them in it, which tastes very good.

Wash the meat, cut it into slices and marinate it with cumin for 10 minutes, then put it in a pan and stir-fry.

Cumin slices are pork.

Ingredients: Pork: half a catty;

shallots: 1/2;

Light soy sauce: appropriate amount; Cooking wine: to taste; Salt: a please; Sugar: a pinch Cumin: to taste; Salad oil: to taste;

Method: Pork neck frozen hard in the refrigerator, take it out and slice it with a blade, try to be as thin as possible. Add light soy sauce, cooking wine, salt and a little sugar to the meat slices, mix well and marinate for 15 minutes. Slice the onion while marinating the meat.

Put oil in the pot, stir-fry over high heat, pour in the meat slices, quickly fry them, pour in the onion slices, put a little salt, sprinkle cumin powder immediately when the meat slices change color, turn off the heat, stir-fry evenly, and put them on a plate and remove them from the pot.

Cumin slices are generally beef or lamb or pork, and are rarely stir-fried with chicken.

Cumin meat slices are generally mutton products, mutton cumin meat slices, because the mutton is tender and delicious, cumin with mutton is a perfect match.

That's right, it doesn't matter what kind of meat this kind of thing is, you can do whatever you want.

When marinating the slices of meat, beat the egg whites and pinch them together, just like the beef in the fried beef river, and the meat will be very tender.

Cumin slices. Ingredients: 250g pork belly, 1 onion, 2 coriander, appropriate amount of cumin, 2 slices of ginger, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of flavored chicken, appropriate amount of monosodium glutamate.

Steps to prepare cumin slices.

1.Slice the pork belly, add two slices of ginger, and the flavor of the chicken is suitable for marinating for 20 minutes2Shred the onion and cut the parsley into pieces and set aside.

3.Get out of the pot, a little peanut oil because we are making pork belly, a lot of oil will be fried when it is fried, after the oil is hot, directly put the marinated pork belly into the pot, stir-fry (after a while you will find that the water is fried, at this time continue to fry until the water is gone) after the oil of the pork belly is fried, add the oil to fit, continue to fry, add a little salt, add cumin (cumin can be put more) stir-fry twice, add the shredded onion and fry until the onion wilts, add a little monosodium glutamate, and finally put some coriander segments, and it is done!

In the past few years, it was particularly popular to eat barbecue in the north, and now the business of various barbecue restaurants is also good, which is a change from that kind of barbecue. However, without the aroma of charcoal grilling, it is not always so fragrant to eat.

Ingredients: Meat slices, pig, beef, mutton, I prefer to eat pork.

Ingredients: salt, cumin, sugar, onion, a pinch of beer, cooked sesame seeds, a pinch of soybean oil.

Method: Put the above ingredients into the main ingredient, simmer for about an hour, pour a little oil into the pot (you have to put some when simmering the meat), and when the oil boils, put the meat into the pot and stir-fry, and fry it.

1. Nutritional analysis.

Protein. The protein of pork is a complete protein, containing various amino acids necessary for the human body, and the composition ratio of essential amino acids is close to the needs of the human body, so it is easy to be fully utilized by the human body, with high nutritional value and high-quality protein. The protein content of pork averages around the same level, depending on the breed, age, fatness, and location of the pig.

For example, the protein content of different parts of the meat in pigs will vary greatly due to the different degrees of fat and leanness. For example, the protein content of pork tenderloin is about 21%, the tip of the rump is about 15%, the rib meat is about 10%, and the milk breast is only 8%.

The ** and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and the vast majority of this is collagen and elastin. Because collagen and elastin lack essential amino acids such as tryptophan and methionine, foods with pork skin and tendons as the main raw materials have low nutritional value.

However, it is also because it is rich in collagen and elastin that it is a good choice for women's beauty.

Lipid. The fats in pork are mainly neutral fats and cholesterol. Among the meats, pork has the highest fat content, and the composition of fat is mainly saturated fatty acids, and the melting point is high.

This is also the reason why lard is solid at lower temperatures. The cholesterol content in pork is lower in lean meat, fatty meat is higher than lean meat, and higher in offal, generally about 3-5 times that of lean meat, and the highest cholesterol content in the brain, up to 2000 mg per 100 grams. Although cholesterol has a wide range of physiological effects in the human body, it is also the main component of blood clots and stones, so eating too many high-cholesterol foods can lead to arteriosclerosis and increase the probability of hypertension.

Carbohydrates.

The carbohydrates in pork are mainly found in the muscles and liver in the form of glycogen. Lu Merge.

In addition to the main nutrients such as protein and fat, pork also contains calcium, phosphorus, iron, thiamine, riboflavin, and niacin. Lean pork also contains hemoglobin, which can play a role in iron supplementation and prevent anemia. The hemoglobin in meat is better absorbed than in plants, so eating lean meat is better for iron than eating vegetables.

Leachables. When pork is cooked, some flavor substances can be dissolved, and these flavor substances are extracts, including nitrogenous and non-nitrogenous extracts. Nitrogenous extracts include nucleotides, inosine, free amino acids, and purine bases.

The composition of the extract is closely related to the flavor and taste of the meat, especially the content of nitrogen-containing extract is very important to the thick and fresh taste of the broth, and the extract can generally promote appetite and increase the secretion of silver liquid in digestion, which is conducive to digestion and absorption.