Barbecue ratio: seven minutes meat three-point vegetarian

Right now, eating barbecue has become a fashion. There are many types of barbecues that can be seen on the market, including Korean barbecue, Turkish barbecue, Brazilian barbecue and European barbecue.

Although all are barbecues, they have different characteristics. Korean barbecue is first sliced ​​beef and mutton, marinated with sauce, and then grilled on a charcoal grill; Brazilian barbecue is to string the meat on a half-meter long iron bar, brushed with honey pickled seasoning, in charcoal fire On the grill; Turkey barbecue is the entire sheep into the oven in the barbecue, cooked and then eat under the meat; European barbecue is the meat skewers, sausages and other ingredients into the oven, baked.

No matter what kind of barbecue, to eat healthy, you should follow the following two principles:

1. Pay attention to the proportion of meat and vegetables. The main course of the barbecue is certainly meat, so it is easy to over-intake, to be careful when à la carte dishes. The proportion of health should be 7 minutes meat and 3 dishes. If you eat Turkish and Brazilian barbecue, be sure to mix it with salads. The corn grains, small tomatoes, lettuce and pineapple contained in the salad can effectively supplement various vitamins. When eating Korean or European barbecue, there are some vegetables, such as onions, green peppers, potatoes and mushrooms.

2. Use less open flames, use more roasted. Korean barbecues and Brazilian barbecues are flame-fired barbecues; Turkish barbecues and continental barbecues are roasted in fruit trees. During the open flame, the fat in the meat drips on the fire and produces a carcinogen called benzopyrene. Not only won't grill produce carcinogens, but it also retains the nutrition of the ingredients.

● Health reminder

1. Be careful when grilling, and do not bake ingredients.

2. Do not bake green vegetables, vegetables that have high moisture content and are easily rotted. Side dishes should include potatoes, sweet potatoes, onions, and mushrooms.

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