What should I do if I eat beef and other old stuffed teeth? What other good way is there besides not

Food impaction is not something that can be solved by fillings!

I don't know how old you are. It is more common in young people due to wisdom tooth impaction (i.e., the tooth that does not grow out on top of the front tooth, or the position is incorrect), because it has a force that grows forward, which will keep pushing against the front tooth, so that the tooth becomes face contact between the teeth, which can easily lead to food impaction. The solution is simple, just pull out that tooth.

If you are middle-aged and elderly, due to long-term wear and tear of teeth, the relationship between teeth has changed, which will also lead to food impaction.

In addition, if the teeth are not aligned, it will be easy to stuff food, and the complete solution is orthodontics.

If you're really having a hard time, you can see a dentist. A more economical way is to floss the food that is impacted. Long-term food impaction is one of the most important periodontitis, if you don't want to lose your teeth when you get old, you must protect your teeth from all aspects

You often use a flossing tool to clean up the food that causes the gums to recede, and the toothpick No. 7 is to press the food against the teeth and hook it out. It is the only option for babies who do not squeeze their gums and toothpicks. **Shop search for toothpick No. 7.

Stuffing your teeth itself has to do with both your teeth and the chef's beef.

If you really like beef, I recommend getting your teeth filled!

Then eat beef, try to eat it in places where you have high skills in making beef.

Otherwise, your teeth will be filled and useless!

Beef tooth plugging is mainly caused by two reasons. The first reason is that the gap between your teeth is too large, which causes the beef to be stuffed. The second reason is due to the beef stew.

It's not too bad. And it tastes very chai. Therefore, it causes the phenomenon of tooth plugging.

Beef tooth plugging is because the beef is cooked too woody, or old, the gap between the teeth is too large, and it is easy to stuff the teeth.

Beef is stuffed because the meat fiber is too thick, but before cooking, you can use a knife to drain the beef horizontally, destroy the meat fiber and make it looser, and the cooked meat is more tender and not easy to stuff your teeth.

Many people will be troubled by a question when they are braised beef, that is, whether to blanch the braised beef? It is often because of this problem that the final texture and taste are not very good, resulting in the meat is not soft and rotten, and the teeth are stuffed.

Beef is a kind of meat ingredient that many people like, but in the process of cooking beef, there will be a phenomenon that beef is difficult to stew, which is mainly due to the fact that most of the beef contains tendons, and the existence of these substances is the reason why the beef is not stewed, so experienced chefs will prepare before stewing beef, such as selecting ingredients and massaging beef, the main purpose is to avoid the phenomenon that beef stew is not rotten.

1. Brush your teeth and rinse your mouth: Try to choose a toothbrush with fine and hard hair, brush it back and forth with water on the top and bottom of the teeth, and the brushing process should be gentle.

2. Chewing gum: If brushing your teeth can't quickly clear the tooth base and the early seam of your hand, you can also try chewing gum and choose sugar-free chewing gum, preferably chewing a few more grains at a time.

3. Use dental floss: If you can't get out, use dental floss, which is a relatively safe way to clean between your teeth.

After reading the above paragraphs, we can find that the fiber of beef is relatively thick, and the tendons of beef are still relatively large, so if the cooking method is not right, it is easy to stew and not rotten, if you eat these beef and stuff your teeth, we should not pick or use a toothpick by hand, which will hurt your teeth and is not very hygienic, the method introduced above can help you solve these troubles very well.

1. The first is the choice of beef. Many people may think that beef is the same, in fact, the parts of beef are different, and the degree of stewing is not the same.

2. Beef processing. Many people buy beef back and rinse it directly with water, this way of processing is wrong, if you want the beef to be delicious, at least it should be soaked in water for 2 hours, so that the blood in the beef can be soaked out, and the beef blanching must be done with cold water, so as not to lock the nutrition of the beef.

3. The technique of cutting beef. Beef is processed is to cut beef, presumably everyone knows that beef has more tendons than other meats, so when cutting, you can't just cut according to your own ideas, you should find the texture of beef, and then cut it vertically with the knife edge, don't cut it along the lines.

4. Water for beef stew. The most suitable method is to add an appropriate amount of beer when stewing beef, so that the enzymes in the beer can decompose the protein in the beef, so that the beef stew is more delicious.

5. Try not to add water in the middle of the beef stew. This is a taboo for stewing, because the food has been stewed to give it a taste, and then water is added to it, and the stewed taste is not very delicious.

The cutting method of beef is selected according to the texture of the beef, that is, the horizontal or vertical cut is selected according to the texture of the beef. The general process starts from discovering the problem and raising the problem, and after discovering the problem, make assumptions about the answer to the problem according to their existing knowledge and life experience Design the first plan, including the selection of materials, design methods and steps, etc. After reaching a conclusion, it is also necessary to reflect on the whole process of the general methodological steps of the experiment: asking questions, making hypotheses, making plans, implementing plans, drawing conclusions, expressing and communicating

The most commonly used methods in science include observation method, experimental method, investigation method and data analysis method

Observation is a basic method of science Scientific observation can be made directly with the naked eye, or with the help of magnifying glasses, microscopes and other instruments, or by using cameras, video recorders, video cameras and other tools. Observation should be comprehensive, meticulous, and realistic, and recorded when hail is auspicious; Be planned and patient; Think positively and record in a timely manner; To exchange views and discuss The design of the experimental protocol should be carried out closely around the questions and hypotheses raised When studying the influence of one condition on the research object, the experiment carried out under the same conditions except for this condition is called the counter-file photography experiment General steps: find and ask questions; gather information related to the issue; make assumptions; design of experimental protocols; Conduct experiments and record them; analysis of experimental phenomena; Conclusion Investigation is one of the common methods of science When investigating, we must first clarify the purpose of the investigation and the object of the investigation, and formulate a reasonable investigation plan During the investigation process, sometimes because the scope of the investigation is very large, it is necessary to select a part of the survey objects as samples During the investigation process, it is necessary to record truthfully The results of the investigation should be sorted out and analyzed, and sometimes the statistical methods should be used to collect and analyze data is also one of the common methods of science There are many ways to collect information Go to the library to consult books and newspapers, and visit relevant people, The form of information includes text, **, data, and audio-visual data, etc., and the information obtained should be sorted out and analyzed, and answers should be found from it.

For a long time, beef is loved by everyone, especially in spring, almost an indispensable ingredient for every family, but beef ** is more expensive, if you eat it every day, it is not acceptable to the average family, everyone loves to eat beef, mainly for its calcium effect. In fact, there is a kind of vegetable in spring, **cheap, 3 yuan and 1 catty, and the calcium is 32 times that of beef! It's a shame not to eat!

This dish is called mustard greens, which are available in both the north and the south, especially the favorite of Cantonese people. The texture is crisp, stir-fried, and the meat is delicious. Mustard greens are rich in vitamin A, vitamin B, vitamin C and vitamin D, and also contain a large amount of ascorbic acid, which can increase the oxygen content in the brain and stimulate the brain's utilization of oxygen.

Mustard greens are vegetables that are high in calcium. The calcium content of mustard greens per 100 grams is 294 mg, and the beef is only 9 mg. Osteoporosis and adolescents, children, and people with calcium deficiency can eat more mustard greens.

It can also brighten the eyes and diaphragm, wide intestine laxative, is because the mustard tissue is coarse and hard, contains carotene and a large amount of edible cellulose, has the effect of bright eyes and wide intestine laxative, modern people look at electronic products more, may wish to eat more mustard greens, relieve eye fatigue, eat more mustard greens in winter can also prevent and treat constipation, especially suitable for the elderly and habitual constipation to eat.

In winter, the climate is dry, eating more mustard greens can also get off the fire, and eating too much meat in winter will cause fire, so you can add some mustard greens when frying meat to alleviate the situation of fire.

Stir-fried beef with mustard greens].

Ingredients: Ingredients: 300 grams of beef, 3 mustard greens.

Excipients: Appropriate amount of oil, appropriate amount of salt, appropriate amount of minced ginger and garlic, and a spoonful of dried chili pepper.

Process: <>

Fresh beef cut into coarse pieces.

Once the mustard greens are cleaned, the leaves are removed and the stalks are cut into segments.

Mustard leaves don't need to be thrown away, and they are delicious when they are stir-fried.

Heat the oil in a pan, put the minced ginger and garlic into the pot, stir-fry until fragrant, turn to low heat, add dried red pepper and stir-fry to make it spicy.

Pour the mustard segments into the pan and stir-fry over high heat until the mustard segments change color.

Add the beef cubes.

Stir-fry on high heat until the beef cubes change color, then add an appropriate amount of salt, stir-fry over high heat, at this time the beef cubes will stir-fry a lot of water, and it is almost good to fry the water directly.

Eat it hot, the beef is tender, and the mustard section is refreshing and delicious, and the elderly and children like it.

Tips: When the beef is stir-fried, a large amount of water will be precipitated, and the water can be poured out directly, or it can be fried dry over high heat, and the dry and refreshing taste is the best. As soon as the water is dry, don't fry the beef too dry.

Mix 2 tablespoons of cornstarch with 1 teaspoon of water, pour into the beef and stir well. Cornstarch water can form a protective film on the surface of beef, reducing the loss of beef moisture during the frying process, so as to achieve the effect of tenderizing meat.

First of all, use the back of the knife to chop the beef again, so that the fiber of the beef can be broken, so that it tastes much more tender, and secondly, when cutting, the beef fiber must be cut vertically, so that the fiber can be dropped, and the beef can be tenderized without stuffing teeth.

Cut the beef into slices, add egg white starch, stir and marinate in one direction, marinate for five minutes, heat the oil in the pot, slide the beef into the pot, slide it out, take it out, and then fry it, so that the beef will not be stuffed with teeth, and the taste is soft and glutinous.