Is beef cold or hot?

In fact, in our daily lives, we rarely pay attention to whether food is cold or hot. After all, people pay more attention to the nutritional value of food. Of course, for some friends who suffer from internal heat, they should not eat hot fruits. Cold ingredients will be more helpful in removing heat. So, do you know whether beef is cold or hot in nature? Experts tell us that beef is a hot food.

Beef is rich in protein and amino acids. It can improve the body's disease resistance and is particularly suitable for people who are growing and developing and recuperating after surgery or illness in terms of replenishing blood loss and repairing tissues.

Chinese medicine diet therapy believes that eating beef in the cold winter has a warming effect on the stomach and is a good tonic for the cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. It is suitable for people suffering from sinking of qi in the middle, shortness of breath, weak body, sore muscles and bones, anemia, long-term illness, and sallow face and dizziness.

Than pork beef is rich in protein, amino acid composition is closer to the human body needs, can improve the body's disease-resistant ability and the growth and development and aftercare after surgery, illness in terms of supplement of blood loss and repair of tissues is suitable. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. It is suitable for people suffering from sinking of qi in the middle, shortness of breath, weak body, sore muscles and bones, anemia, long-term illness, and sallow face and dizziness.

Identification method

First, check whether there are red spots on the skin of the meat. If there are no red spots, it is good meat, and if there are red spots, it is bad meat. Look at the muscles. Fresh meat is shiny and the red color is uniform, while the color of inferior meat is slightly darker. Look at the fat. The fat of fresh meat is white or light yellow, while the fat of inferior meat lacks luster, and the fat of spoiled meat is green.

Second, smell it. Fresh meat has a normal smell, while inferior meat has an ammonia or sour smell.

Three things to touch: first, feel the elasticity. Fresh meat has elasticity, and the depression after finger pressure recovers immediately. Inferior meat has poor elasticity, and the depression after finger pressure recovers very slowly or even cannot recover. Spoiled meat has no elasticity. Second, feel the viscosity. The surface of fresh meat is slightly dry or slightly moist and not sticky. The surface of less-fresh meat is dry or sticky. The surface of newly cut meat is moist and sticky. Spoiled meat is very sticky. The surface is extremely dry, but some meat that has been severely water-injected is not sticky at all, but you can see that the surface is wet and not firm.