What's the difference between fat and muscle? Muscle is an important source of protein in the diet, the main components are protein and water, protein accounts for about 90%~0%, and water accounts for about 0%. What about the fat? Protein is pitifully low, 0% of the ingredients are fat, and the content of vitamins and minerals is negligible.

Two taels of fatty meat, only the size of a tennis ball, have 7 kilocalories of energy, which is equivalent to two and a half bowls of rice, eight or nine Fuji apples, or nearly 0 cups of milk. The flavor of meat is all in the fat. Whether it is pork or beef, if there is only muscle fiber, then when it is served, diners will have only one word of evaluation: chai. The reason why rabbit meat has no taste is precisely because it not only does not have layers of fatty meat, but even in the muscle gaps, it is difficult to see traces of fat. The reason why pork is popular among Chinese people is because it is the fattest. People often think that eating Dongpo meat, braised pork, garlic white meat, plum cabbage button meat, etc., is to eat fatty meat. In fact, fatty meat is hidden in the daily diet and is unconsciously consumed in excess.

On the meat counter, why are ribs always the most popular? Because it is fat but not obvious, it is tender and delicious. Up to 30% of the fat is quietly distributed around the bone rod and deep into the muscle texture. Despite the fact that cholesterol and energy are quite high, people always love it.

All kinds of shabu-shabu in the hot pot restaurant, "handmade mutton rolls" and "beef rolls" are all in a cascading state of "fat and thin, thin and fat". People only enjoy the smooth texture of the meat, but they don't realize that they have eaten too much fatty meat.

Where is the fat hidden deepest? It is a minced meat food such as sausage, fish ball, and dumpling filling. Manufacturers often claim that their meat sausages are "starch-free", but never say "fat-free". According to international practice, enema products contain more than 20% fat, which mainly comes from deliberately added fatty minced meat. If there is no fat to help, not only will the aroma and delicacy be lost, but it will also make the enema difficult to slice and have a rough and hard taste.

A master chef taught the secret of making fish dumplings, emphasizing that the fish has too little fat and must be added with the right amount of minced fat to make the dumpling filling fragrant and juicy. The same is true for fish balls, where fat and starch are common ingredients. Even ordinary people know that the meat used to make meatballs and dumpling fillings must be three fat and seven lean, otherwise it will not produce an attractive taste.

Speaking of which, many people will exclaim - it turns out that they have not eaten less fatty meat. Although the phrase "what you eat and what you supplement" is not entirely scientific, it is quite appropriate when used on fatty meat. No matter what form of disguised fatty meat, if you can't consume it after eating, it will become fat and stick to your body. Therefore, it is suggested that people may wish to pay attention to the "invisible fat" mentioned above. If you want to know more about this, you can also read: What you must know about eating meat: the more fragrant the meat, the higher the fat content