Will you be tired of eating too much of this dish: spring bamboo shoots, mountain delicacies, Taiwan
Whether the dish of Taiwanese Meatballs with bamboo shoots and mountain delicacies will get tired after eating too much depends on its ingredients, cooking methods and personal taste preferences. The following analysis from multiple dimensions can help determine the possibility of "greasiness":
Whether the dish of Taiwanese Meatballs with bamboo shoots and mountain delicacies will get tired after eating too much depends on its ingredients, cooking methods and personal taste preferences. The following analysis from multiple dimensions can help determine the possibility of "greasiness":
1、 Ingredient characteristics: The "greasiness relieving potential" of combining meat and vegetables
1. Oil content of meat (Taiwanese Meatballs)
Taiwanese Meatballs are usually made of pork (the ratio of fat to lean is about 3:7 or 4:6), with a high fat content (about 20-30g of fat per 100g of pig meat). After heating, the oil will exude to bring a strong meat flavor, but excessive consumption is prone to produce a greasy feeling due to excessive fat intake.
If Taiwanese Meatballs is made of pure lean meat or chicken breast meat is added, the fat content will be reduced, and the greasy feeling will be reduced, but the taste may be more woody.
2. The "relieving greasiness attribute" of spring bamboo shoots and mountain treasures
Spring bamboo shoots: rich in dietary fiber (2.8g per 100g), crisp and tender in taste, with a refreshing and slightly sweet taste, which can neutralize the heavy feeling of meat, similar to the de greasy logic of eating Braised pork belly with bamboo shoots.
Shanzhen (such as shiitake mushrooms, matsutake mushrooms, bamboo mushrooms, etc.):
Fungi have their own umami taste (glutamic acid, nucleotides, etc.), which can enhance the flavor level of dishes and reduce dependence on oil and fat;
Some mountain delicacies, such as bamboo mushrooms, have a loose texture and can absorb the oil in the meat juice, while also increasing the refreshing sensation during chewing.
2、 Cooking Method: The Influence of Oil Content and Seasoning
1. Oil usage
If Taiwanese Meatballs are fried (such as frying before stewing), the surface will absorb extra grease, and the fat content of the whole dish will increase significantly. After eating 3-4 meatballs, you may feel greasy;
If steamed, boiled or braised in brown sauce (less oil version) is used, the fat mainly comes from Taiwanese Meatballs themselves, which will be less greasy with the soup of bamboo shoots and mountain delicacies.
2. Seasoning style
Xianxian/Light Mouth: Seasoned with soy sauce, cooking wine, scallions and ginger, highlighting the natural flavor of the ingredients, paired with refreshing bamboo shoots, not easily greasy;
Thick oil red sauce/sweet taste: If rock sugar or dark soy sauce is added, the sweetness and thick sauce may increase the greasiness, especially for people who do not like sweet taste. 2-3 servings can easily cause taste fatigue.
3、 Differences in consumption scenarios and personal tastes
1. Consumption and pairing
Eating alone as the main course: more than 5 (about 200g Taiwanese Meatballs) per person, fat intake exceeds the recommended daily amount, which is easy to nausea due to greasy;
Match with vegetable salad, Hot and sour soup and other relish dishes: It can promote digestion through dietary fiber, acidic substances (such as vinegar) and reduce the feeling of greasy.
2. Personal tolerance
Meat lovers: have a high acceptance of fats and oils, and may consume 8-10 of them without feeling greasy;
Light eaters: After 1-2, you can feel the heavy feeling of fat, especially the Taiwanese Meatballs after cooling (the taste is more greasy after the oil is solidified).
4、 Cooking and consumption suggestions to avoid greasiness
1. Food optimization
Add 10% -20% chopped spring bamboo shoots or water chestnuts into Taiwanese Meatballs to increase the crispness and moisture, and reduce the fat of pure meat;
Shan Zhen chooses species with strong oil absorption properties (such as bamboo fungus and morel mushroom) to absorb the oil in the meat juice.
2. Cooking adjustments
Using "steaming+thickening" instead of deep frying to reduce additional oil intake;
When seasoning, add a little vinegar (5-10ml for every 500g Taiwanese Meatballs). The sour taste can decompose some fat and improve the refreshing feeling.
3. Food pairing
Paired with anti greasy drinks such as green tea and barley tea, tea polyphenols and dietary fiber can promote oil metabolism;
Eating refreshing side dishes such as cold cucumber and pickled beans as accompaniment to balance the taste experience.
Home
Product
Wechat
Telephone