Chicken meat enjoys wide popularity around the world and long ago has reputation of a useful product. Dishes from it are nutritious and rather low-calorie, especially, if it is correct to prepare them.
The squirrel in chicken meat is more, than in beef and fast pork. Still ancient Egyptians used chicken soup for treatment of cold. Modern doctors agree with them: such broth really softens the top airways. If not to remove the skin which is formed when cooking, it possesses also delicate anti-inflammatory action - chicken protein contains amino acids which in structure are similar to aspirin.
Some refuse chicken meat because they for acceleration of growth of hens, in the industry use chemical additives, not harmless to us. But if to eat generally light meat (breasts) and to delete fatty tissue and skin when cooking, harm can be minimized.
The young ladies keeping a figure sometimes too do not favor chicken: boiled it seems tasteless, and fried - because of oil addition - too high-calorie. But also there are secrets. When cooking lower meat in boiled water: and the taste will be saturated, and useful substances will better remain. And for frying instead of grandmother's pig-iron frying pans use modern. Those that with non-stick coating, allow to fry in general without oil. And it is tasty, and for health it is useful. At ceramic frying pans - the advantages. If slightly to oil their surface, on a product very tasty thin crust is formed!
The squirrel in chicken meat is more, than in beef and fast pork. Still ancient Egyptians used chicken soup for treatment of cold. Modern doctors agree with them: such broth really softens the top airways. If not to remove the skin which is formed when cooking, it possesses also delicate anti-inflammatory action - chicken protein contains amino acids which in structure are similar to aspirin.
Some refuse chicken meat because they for acceleration of growth of hens, in the industry use chemical additives, not harmless to us. But if to eat generally light meat (breasts) and to delete fatty tissue and skin when cooking, harm can be minimized.
The young ladies keeping a figure sometimes too do not favor chicken: boiled it seems tasteless, and fried - because of oil addition - too high-calorie. But also there are secrets. When cooking lower meat in boiled water: and the taste will be saturated, and useful substances will better remain. And for frying instead of grandmother's pig-iron frying pans use modern. Those that with non-stick coating, allow to fry in general without oil. And it is tasty, and for health it is useful. At ceramic frying pans - the advantages. If slightly to oil their surface, on a product very tasty thin crust is formed!
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