stir fried meat is spicy and salty, which makes people have an appetite, but if it is not cooked properly, the nutrients will be destroyed. Learn the following three tips to make stir fried meat more nutritious.

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are used for sizing. Starch and egg can be used to paste and paste the five flower meat slices, which can prevent the loss of moisture and nutrients in the raw materials. The starch gel layer can also insulate the high temperature, prevent the decomposition and destruction of vitamins and protein. In addition, when cooking, it can be used to thicken the juice and make the juice overflowing and stick to the surface of the dish, so that the dishes are smooth, tender and delicious, and the raw materials are also leached. In addition to the food intake, reduce the loss of nutrients.

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should be washed first and then cut, then stir fried. Hot pepper can reduce the loss of water-soluble vitamins, cut and cook immediately to reduce the oxidation loss of nutrients; stir frying with high heat makes the stir fried meat fresh and fragrant, and can shorten the heating time and reduce the damage of nutrients, especially vitamin C, B1 and other heat sensitive nutrients.

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used vinegar more than alkali. Vitamins have the characteristics of “loving acid and afraid of alkali”. They are stable in acid conditions but easy to decompose in alkaline conditions. Therefore, some vinegar can reduce the loss of vitamins when cooking. At the same time, vinegar can promote the dissolution of calcium and other minerals, and increase the absorption rate of calcium and other nutrients. Alkali not only destroys vitamins, but also damages protein, so it is necessary to use less alkali. ▲

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