Why is chicken red

Many people are very confused about why chicken looks red, but in fact, this kind of chicken is relatively fresh. If it looks bloodless, it is usually frozen, which will affect the taste and nutrition. Therefore, it is necessary to make some selections. You need to understand the nutritional value and characteristics of chicken in order to make a better choice.

Chicken contains vitamins C, E, etc., has a high proportion of protein, a wide variety, and a high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. It also contains phospholipids that play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure.

Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness, etc. Traditional Chinese medicine believes that chicken has the effects of warming the middle and replenishing qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, activating blood circulation, and strengthening muscles and bones.

It refers to the meat of domestic chicken, a member of the Phasianidae family. Domestic chicken is also called chicken. In ancient times, it was divided into four types: red, yellow, black and white. The more famous chicken breeds include Jiujin Yellow Chicken, Langshan Chicken, Big Bone Chicken, Shouguang Chicken, Xiaoshan Chicken, Pudong Chicken, Taoyuan Chicken and Beijing Oil Chicken. It is raised in all parts of my country.

Kill the chicken, remove the head, hair, feet, skin and internal organs, wash and use fresh.

performance

Sweet in taste, slightly warm in nature. It can warm the middle and nourish the spleen, replenish qi and blood, and nourish the kidneys and improve essence.

refer to

Contains protein, fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E and niacin. The fat content is low and contains highly unsaturated fatty acids. It also contains cholesterol and histidine.

use

It is used for emaciation, weakness after illness; weak spleen and stomach, loss of appetite, nausea, diarrhea; insufficient qi and blood, dizziness, palpitations, or lack of milk after childbirth; frequent urination, spermatorrhea, tinnitus, deafness, and irregular menstruation caused by kidney deficiency; edema due to spleen deficiency; sores that do not heal for a long time, etc.

practice

Stir-fry, boil, stew, roast, steam, bake, mix, simmer, fry

Traditional Chinese free-range chickens have a long growth cycle, mature slowly, and produce little meat. The meat is characterized by high fat content and rich flavor, and is mostly suitable for traditional eating habits such as making soups, braising, and white-cutting. The imported white-feather broiler chickens have a greatly shortened growth cycle thanks to advanced scientific large-scale collective breeding experience, and they mature quickly and produce more meat. Compared with local chickens, their meat contains less fat, is rich in gravy, has tender fibers, and the nutrients they contain are more easily absorbed by the human body. Also because of the characteristics of white-feathered chicken meat, they are more suitable for chicken cooking methods such as frying, grilling, and stir-frying.