As the saying goes, the same rice has hundreds of people. However, the needs of different people for "milk" are different. Don't think about it. We are talking about different dairy products or milk. People who love thin people drink low-fat milk, lactose intolerance can begin with low-lactose milk, and young and old people need different nutritional fortified milk. What kind of milk do people drink? To body or taste - low fat milk According to the milk fat content, milk can be divided into full-fat milk (fat content 3.5%-4.5%), semi-skimmed milk (1.0%-3.5%) and skim milk (generally less than 0.04%). Taking about 250ml of whole milk per drink, the fat in it will bring us about 80kcal of calories (which can be consumed in about 10 minutes of walking), which accounts for more than 10% of the daily fat of each person. If you add 150mL yogurt to your teatime, these calories can't be underestimated for someone who is trying to stay in perfect shape! Therefore, low fat milk or skim milk is often favored by girls. However, the most important component of milk that affects flavor is fat. As the most complex composition and structure of lipids, milk fat contains more than 400 kinds of fatty acids, giving the milk a unique aroma and full mellow taste. Therefore, the taste of milk that has been de-fatted will be less plentiful. Even if some of the food flavors are added, it will not be as good as the full-bodied experience of full-fat milk on the sense of smell and taste. (From another point of view, for some students who do not like milk, low-fat milk may be worth a try!) However, while removing fat, the fat-soluble vitamins in milk have to be buried, vitamin D bear the brunt. This may be the price of "slimming." Do not drink and drink slowly to practice - low lactose milk Do you dare to drink a full glass of milk? Has the stomach started to scream? Oh, don't worry, you're not alone! Most Asian adults are more or less lactose intolerant. In fact, starting from weaning, our ability to synthesize lactase has already begun to deteriorate, and the ability to degrade lactose has also decreased. The lactose that is trapped in the intestine is broken down by bacteria and produces a lot of gas, which causes all kinds of embarrassing situations and even allows you to frequently run to the bathroom. Fortunately, the degradation of lactase synthesis capacity is not completely irreversible, and gradual "exercise" will still bring about progress. In addition to the yoghurt we are familiar with, lactose intolerance patients can start with low lactose milk and regain your body's “milk memoryâ€. Although different brands of low-lactose milk are called different methods, the principle is to use lactose hydrolysis technology, in advance at the factory to help you "digest" the most difficult lactose molecules, there is no loss of nutrition, and will not make trouble, let You have no reason to refuse milk. With the increase in consumption, it will not take long for your lactase synthesis system to restore some of your ability to work! Add some milk to the milk - nutritionally enhanced milk In the daily diet, milk is one of the best sources of calcium, whether it is free calcium (about 1/3 of the total) or calcium caseinate-calcium phosphate (about 2/3). The human body digests and absorbs, the absorption rate may be as high as 32%. High-calcium milk, on the other hand, played the role of icing on the cake—although the added calcium component was inferior in quality to milk calcium, but the “quantity†advantage of about 35% was still obvious. At the same time, many dairy companies still add vitamin D to high-calcium milk, which has played a role in promoting calcium absorption and regulating blood calcium balance. High-calcium milk is a good choice for adolescents, expectant mothers and nursing mothers, as well as middle-aged and elderly people with increased calcium loss. In addition to the commonplace calcium and VD, there are many other types of nutritional enhancers in milk. For example: a variety of vitamins and minerals, necessary for normal physiological activity of the human body, suitable for adolescents with strong metabolism; lactoferrin, has a certain antibacterial, antiviral activity, suitable for children with weak resistance; DHA, EPA, etc. Saturated fatty acids are an important part of the retina and nervous system. Children, the elderly, and mental workers can properly supplement them. In addition, because of the “convenience†needs of modern urbanites, soluble dietary fiber has also been added to milk more and more. It can help friends with poor intestinal function to enhance intestinal motility and prevent and improve constipation problems. Breakfast taste - flavored milk Although milk of various tastes does not add much "nutrition", it can make choices richer. For most drinkers, milk is still the most common breakfast, so all kinds of whole grains that meet everyone's eating habits have entered the "milk altar." In addition, in order to cater to the tastes of Chinese people, domestic milk brands also have red dates, honey, walnuts, peanuts and many other flavored flavored milk for everyone to choose. Although you can't count on the magical effects of these ingredients, it is very realistic to change your tastes and have a good breakfast. By the way, all non-dairy ingredients that are added to milk will affect the balance of the emulsion system more or less, so the ingredients table will “bundle†some stabilizers, emulsifiers and other ingredients. However, don't worry. Food additives are not terrible, so long as they are used normally according to the standard, they will not cause adverse effects on the human body. These milk varieties mentioned above are often not “unilaterally combatted†and they will be mixed with each other to form “partnersâ€. The more common ones are high calcium + low fat, low lactose + dietary fiber fortification, wheat frankincense + vitamin fortification, etc. , All of a sudden, letting more milk types. So, what milk will you drink tomorrow, have you chosen it?
Keywords---Fish Curd, Side Dish, Sauce, Pot, Boil
Ingredients:
Fish Curd, Side Dish(Dried Day Lily, Rice Noodle), Tomato Sauce
Directions:
1. Add 500ml of water along with tomato sauce pouch into a pot to boil.
2. Add the side dish into the pot and wait for 2-3 minutes
3. Add the fish curd into the boiling soup until they float(1-2minutes). Then pour the soup and the fish curd into a bowl before serving
Fish Ball ,Fish Cake ,Mushroom Fish Tofu,Fish Paste Tofu Guangzhou Luxe Seafood Enterprises Ltd. , https://www.seafoodluxe.com