猪肉和带皮鸡肉的脂肪比牛肉和羊肉多一些,没有忌口的话,每种肉类轮换着吃为好,营养素的种类会更全面。鸡肉相对于其他肉类易成熟,可以缩短烹饪的时间;而且,鸡腿肉的口感比其他部位都要好。蒸、炖、炒、煎、炸,按健康程度从前至后依次排序。但是,蒸菜味道实在是寡淡;而炖菜则好很多,一来炖菜省事,食材略做 Pigs and peeled chicken fat more than beef and mutton, no taboo words, each kind of meat rotation as well, the types of nutrients will be more comprehensive. Ripe chicken relative to other meat, can shorten the cooking time; And, chicken leg meat taste better than other parts. Steamed, stewed, fried, fried, fried, according to the degree of health from front to back in order. However, the taste of steamed dishes is really light; and stews are much better, one to stew save trouble, the ingredients slightly