The list of the most suitable meat for men, fish is the last, beef is the fourth, it is recommended to understand

Meat is one of the sources of high-quality protein, and it is also an essential nutritional element for the body. Men must have a healthy and strong body to take care of a large family and be the "pillar" of the family. If you want to strengthen your body, you must eat meat. of. Rong'er recommends 6 kinds of meat that are most suitable for men to eat to replenish their abilities and keep them full of energy throughout the day.

1. Turtle

Recommended recipe【Braised Turtle】

Ingredients: Ingredients: Turtle, Onion, Ginger, Garlic, Millet Pepper

1. Blanch the turtle in boiling water for 20 seconds, then tear off the skin;

2. Clean the soft-shelled turtle and chop it into small pieces;

3. Prepare garlic, ginger slices, and millet peppers and cut them into shreds for later use;

4. Boil the chopped soft-shelled turtle in cold water, add onion, ginger slices, cooking wine, and a little white vinegar and cook for three minutes. After blanching, remove the foam, remove the soft-shelled turtle, wash it, and drain the water;

5. Pour oil in the pot, add onion, ginger and garlic, millet pepper and saute until fragrant, add a piece of star anise, two tablespoons of bay leaves, add soft-shelled turtle and stir-fry for a while, then add two tablespoons of soy sauce, one tablespoon of old Soy sauce, a spoonful of oyster sauce, a spoonful of salt, half a spoon of sugar, a little chicken essence to taste, pour in a can of beer, add a bowl of water, cover and simmer for half an hour;

6. At this time, the soup has thickened, add chopped green onion, collect the juice and stir fry evenly over high heat.

7. Loach

Recommended Recipe【Fried Loach】

Ingredients: Loach, white wine, edible salt, appropriate amount of flour, cornstarch, five-spice powder, egg, appropriate amount of water, edible oil

1. First, deal with the loach, prepare a high bucket, put the loach in it, put a few spoonfuls of edible salt in it, and let the loach spit out the dirt in the body;

2. Then rinse several times, and then use scissors to remove the head and tail of the loach, and then use scissors to slide down directly from the head to remove the internal organs;

3. Prepare a clean empty basin, put the processed loach into the basin, add an appropriate amount of white wine and edible salt in turn, knead the basin several times with your hands, and finally rinse it with water for later use;

4. Take another clean basin, add an appropriate amount of flour, cornstarch, five-spice powder, eggs and edible salt into the basin, and finally add an appropriate amount of water and stir into a paste;

5. Put the cleaned loach into the batter, and use chopsticks to roll a few more times, so that the surface of the loach is covered with batter;

6. Pour some more cooking oil into the pot, and the oil temperature can be bubbling with chopsticks.

Then start to fry the loach in the pot, fry until the surface of the loach is golden, you can control the oil and take it out and enjoy!

3. Pigeon

Recommended recipe [braised pigeon]

Material: a pigeon, brine, crispy water

1. Prepare brine in advance, cinnamon, fragrant leaves, cloves, pepper, star anise, dried tangerine peel, grass fruit, licorice, mangosteen, ginger, pepper, soy sauce, rock sugar, etc. The amount of which should be kept as balanced as possible, do not put any one of them too much more, add water and cook until fragrant;

2. Wash the pigeon and take out the internal organs, then scald it in boiling water and remove it for later use;

3. Add ginger slices, shallots, and dried chili to the brine, add the scalded pigeon, and cook in the brine for 15 minutes, then turn off the heat and soak for 40 minutes;

4. Take out the marinated pigeon and dry it in water.

5. Adjust the crispy water, 1 spoon of honey, 1 spoon of rice vinegar, a few drops of soy sauce, stir well and set aside;

6. Use a brush to apply crispy water on the dried squab, brush the whole body, and then put it in a ventilated place to dry; the dried squab continue to brush a layer of crispy water, continue to dry, repeat 3 -4 times, the drying process should take about 3 hours;

7. Heat the oil in the pot, use a spoon to scoop the oil onto the pigeon, until the pigeon turns golden brown, you can enjoy it beautifully!

8. Beef

Recommended Recipe【Beef Dumplings】

Main ingredients: 1 catties of beef, 500 grams of all-purpose flour, 2 grams of salt, 230 grams of warm water, 1 shallot, 1 onion, 1 carrot, 1 green onion, 1 egg

Seasoning: salt, five-spice powder, pepper, chicken essence, soy sauce, oyster sauce, cooking wine

1. First come and knead the noodles, 500 grams of all-purpose flour, 2 grams of salt, salt can increase the gluten of the flour, mix well and add 230 grams of warm water, the specific amount of water is adjusted according to the water absorption of your own flour;

2. Knead the dough with chopsticks until it becomes flocculent, then basically knead it into a dough without kneading it smoothly, then cover it with plastic wrap and let it rest for 20 minutes;

3. It is very easy to knead the dough after 20 minutes. The dough can be kneaded very smoothly and delicately in less than a minute. Continue to cover with plastic wrap and wake up for 1 hour;

4. Next, let's deal with the stuffing part, cut 1 shallot into sections, cut 1 onion in half and then shred, and then add a carrot, peeled and rubbed directly into filaments;

5. Next, fry the shallot oil. After the pan is hot, pour the oil. First add 1 prickly ash and 2 star anise and fry it. After frying, add the onion;

6. The shallots are easier to fry. You can fry the onions for a while first, and then fry the shallots until they become slightly discolored and soft, then add the shallots, and fry them on medium and low heat throughout the process, until the onions and shallots turn a little yellow and zoom, then turn off the heat. ;

7. Then filter it directly and pour it out for later use. The fried oil can be stored in the refrigerator after it is not used up. It can be used to make cold dishes or add a little extra fragrance when eating noodles;

8. Add a spoonful of freshly fried shallot oil to the pot. When the oil is hot, add the carrots and fry them. After frying until soft, put them out and let them cool. To make dumplings with beef stuffing, change the knife and cut a pound of beef first. ;

9. Cut another green onion into sections, first cut the green onion in half vertically, then cut in half, and then cut it into chopped green onion. After cutting it, put it aside first;

10. Then cut some ginger slices. After cutting, start to grind the meat. Put the beef and ginger slices into the food processor, grind them into minced meat, and then put them out; then we prepare a large bowl, first put the beef stuffing, carrots, and green onions. Add it all in; then let's season it, salt, five-spice powder, pepper, chicken essence, soy sauce, oyster sauce, cooking wine, and two spoonfuls of freshly fried shallot oil,

Finally, add an egg to it, use chopsticks to stir in one direction, and the fragrant beef dumpling filling is ready;

11. At this time, our dough has also woken up. Sprinkle some flour on the cutting board to prevent sticking, and then put the dough on top without kneading. After making a hole in the middle, turn it with both hands and pull it into a long strip. Then divide it into four parts by hand;

12. First take out one of the noodles and roll them into long strips, and quickly put the other three back into the basin and cover them with plastic wrap to prevent the surface from drying out. Then, roll the noodles, long and thin, and roll the next one after one is done.

13. After everything is done, you can divide the dough. The dough of the dumpling skin can be divided into smaller pieces. After dividing, sprinkle a handful of flour, and rub the dough with both hands to make each dough evenly distributed. Coat with flour, then press down along the knife edge with your palm to flatten the medicine;

14. After all the dumplings are flattened, you can start rolling out the dumpling skins. Roll out and roll out thin, and you don’t need to be very thin, otherwise it will be easy to break when cooking;

15. After rolling, you can start wrapping. The dumpling skins that are rolled out are very easy to wrap. The tiger's mouth is easy to pinch, just pack it according to your own habits, and you can pack whatever you like. If you can't eat it, put it in the refrigerator and store it in the freezer. Make a little more at a time, and a month's breakfast is enough;

16. After everything is wrapped, we can start to cook the dumplings, boil the dumplings, gently push the dumplings from the bottom of the pot to prevent them from sticking to the bottom, add some cold water after boiling and continue to cook until the dumplings are all floating and cooked, remove You can eat when you come out.

I think the original taste is also very delicious. If the taste is heavier, you can use a hot and sour soup base. This bowl is really too fragrant. The dumpling skin is smooth and firm, the beef filling is tender and juicy, and the one that will burst the juice when you bite into it, just try it if you like it!

5. Pork liver

Recommended Recipe【Brine Pork Liver】

Ingredients: 1 piece of fresh pork liver, onion, ginger, star anise, pepper, cooking wine, salt, spicy millet, garlic, light soy sauce, balsamic vinegar, sugar

1. 1 piece of fresh pork liver, first cut into small pieces, then put it in a bowl and add water to soak for 1 hour. This step is mainly to soak the blood and water to better remove the fishy smell. After soaking, take it out and control it for one hour. Control water.

2. Then cut some onion and ginger, cut the shallot into sections, and slice the ginger.

3. Prepare another large bowl, add pork liver, scallions, ginger slices, star anise, peppercorns, cooking wine, salt, and then pour a bowl of water, just enough to cover the pork liver.

4. Boil water in a pot, pour the water into the liver, cover and steam for 25 minutes on medium heat. After steaming, take it out and let it cool naturally.

5. Take advantage of this time to make some dipping sauces, first cut onions, garlic and millet spicy, shallots and chopped green onions, millet spicy and cut into circles, smashed garlic and chopped minced garlic.

6. Cut it into a bowl, add a spoonful of hot oil to stimulate the fragrance, add light soy sauce, balsamic vinegar, and white sugar while it is still hot, and mix well.

7. Let the pork liver cool down a little and start slicing it. After cutting it, put it on a plate and you can eat it.

The brine pork liver is ready. The pork liver is delicious and delicious. It will not turn black. The taste is not hard or woody, very fresh and tender, and there is no fishy smell at all.

6. Fish meat

Recommended recipe【Fish head stewed tofu】

Ingredients: one fish head, tofu, wolfberry, coriander, onion ginger, cooking wine, salt, pepper

1. Prepare a fresh fish head, split it from the middle, take out the gills, rinse it several times in clean water, and then dry the surface with a kitchen napkin for use;

2. Prepare an appropriate amount of onion ginger and cooking wine, and spread evenly on the fish head. This step is to deodorize the fish head and marinate for 15 minutes for later use.

3. Heat the wok, pour a proper amount of oil, put the processed fish head in it and start frying on medium heat, fry the top and bottom of the fish head for 3-5 minutes, and fry until the surface is slightly browned. Okay; then add half a pot of boiling water, then add the sliced ​​ginger and a small handful of peppercorns, cover with a lid and boil over high heat.

4. When cooking the fish head, we cut the water tofu into small pieces.

5. Prepare another frying pan, then add an appropriate amount of water and bring it to a boil. After the water boils, blanch the tofu in it for two minutes. This will remove the beany smell from the tofu. Then take it out and let it cool;

6. After the fish head soup is boiled, we open the lid and take a look. At this time, the fish head soup has begun to turn white. At this time, there will be a little foam in the fish soup, we use a spoon to slowly remove it. Then add a little cooking wine in it to remove the fishy smell, cover the lid and continue to simmer on medium heat for about 8 minutes.

After 7 or 8 minutes, we can clearly see that the fish head soup inside is particularly thick and white. Then add the chopped water tofu and wolfberry in it, continue to cover the lid and simmer for 10 minutes.

8. After 10 minutes, we sprinkle a little salt in it to taste, a little pepper to remove the fishy smell, cover the lid again and simmer for about 2 minutes, and then stew the fish head soup to taste. Before serving, you can sprinkle a little coriander on the surface of the fish head soup to match the color and enjoy!