When

vegetables are first cut and then washed,

and

vegetables, the contact area between the cut vegetables and water will be greatly increased, which is easy to cause the loss of water-soluble vitamins such as B vitamins, vitamin C and some minerals. The correct way is to wash vegetables carefully, and try to control the moisture before cutting. What needs to be reminded is that the best cut dishes should be cooked immediately, and the storage time should not exceed two hours, otherwise it is easy to cause oxidation of some nutrients. After

and

are cut, the vegetables are blanched with water. If the vegetables are cut into pieces, the original flavor will be easily lost. If the vegetables are blanched again, the vitamins and minerals in them will be greatly lost. Therefore, when blanching vegetables should try to keep the vegetables intact and use more water. In addition, when blanching green leafy vegetables, to add salt and oil, not only can prevent oxidase damage chlorophyll, but also maintain the bright color of vegetables.

and

are first cooked in oil. When

and

are used to make three fresh dishes and dry fried beans, many people like to put the ingredients in the oil for a while, and then fry them. In this way, the dishes are bright in color and fragrant in smell. However, this cooking method will lead to excessive intake of fat, destroy the nutrition of vegetables themselves, and may also produce carcinogens. It is suggested that we should eat less rape and fried vegetables, and cook vegetables with blanching, stir frying, cold mixing and steaming. When the

and

oil smoke, put the vegetables

and

until the oil pan smokes. The oil temperature is often above 200 ℃, and then the vegetables are taken out of the pot, the carcinogens produced will not only increase the risk of cancer. At the same time, the nutrients in vegetables are destroyed. The correct way is to put the ingredients into the pot before the oil smokes. There is also a simple way to test the oil temperature: insert the bamboo chopsticks into the oil. When there are many small bubbles around the chopsticks, it means that the temperature is hot enough to be put into the pot.

and

fried vegetables also add a lot of oil,

,

no matter what kind of oil, the fat content is more than 98%. Vegetables have strong oil absorption. If you fry vegetables with too much oil, it is no different from eating meat dishes. Moreover, the surface of vegetables will be surrounded by a layer of oil. Other condiments are not easy to penetrate into the interior of vegetables, affecting the taste of food. At the same time, it is not conducive to digestion and absorption. The reasonable way is that the amount of oil in each vegetable dish should not exceed 1 tbsp, and the pan can be used for frying to ensure that the heat is evenly distributed.

and

stir fried dishes put a lot of salt seasoning,

soy sauce salt content is 15% – 20%, chicken essence contains 10%, bean paste, oyster sauce also contains a lot of salt, if you use these condiments, you should reduce the amount of salt, otherwise it is very easy to cause sodium exceeding the standard. Some people like to put sugar in fried dishes, but the sweetness and saltiness can offset each other, which easily leads to the flavor of fried dishes becoming lighter, and finally adding more salt. The correct way of

and

is to put only a little salt or seafood sauce, chicken powder and monosodium glutamate less, and can be seasoned with scallion, ginger, garlic or Chinese prickly ash, etc., so that the stir fried dishes are light and delicious, and retain the original flavor of the ingredients themselves. The above content of

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