cooking pot cover can not only prevent oil splashing, but also cover the heat, so that the food cooked faster. But in life, many people don’t know when to build and when not to build. The timing of capping is not right. In addition to affecting the taste, nutrition will be greatly reduced. This issue, “life times” reporter interviewed a number of authoritative experts, teach you when to cover the pot. Yu Renwen, a senior nutritionist at the General Hospital of the Beijing Military Region, said that the cooking method of frying dishes with the lid on the pot is actually “stewing”, which can make the water in the pot evaporate quickly, so that the high-temperature steam can scald the food in a shorter time, and help people reduce the amount of oil. Whether it is necessary to cover the pot cover in cooking should be analyzed in detail.

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stir fry green leafy vegetables, open the lid quickly, taste crisp, cover fried more healthy. Fan Zhihong, an associate professor at the school of food science and nutrition engineering at China Agricultural University, said that the green leafy vegetables represented by rape and Youmai vegetables could be stewed or not during frying. If you braise, make sure there is a little water at the bottom of the pot before you cover the pot. You should also control the heat and time. Simmer at medium heat for about 20 seconds. It is easy to turn yellow after a long time, and it will also affect the taste if it is fried too bad. The restaurant’s master usually opens the lid to stir fry the green leaf vegetables quickly, so the fried dishes taste crisp and tender. Zhu Yi, an associate professor at the school of food science and nutrition engineering at China Agricultural University, strongly recommends the method of “stir frying with water” as the healthiest cooking method. The specific method is: put some water at the bottom of the pot; put vegetables after boiling water, quickly cover the pot cover and stew; after the steam comes up, wait for about 20 seconds, take off the lid of the pot, add a few drops of oil, and then add some salt, stir fry a few times, then you can get out of the pot.

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are not easy to fry, so it is better to cover the dishes that are not easy to rot. Yu Renwen suggested that vegetables with firmer texture such as cauliflower, potatoes, eggplant, beans and carrots are not easy to ripen and need to be stir fried repeatedly. The longer the frying time, the more nutrition loss. Therefore, the best way to use stew, the pot temperature is higher, the cooking time is greatly shortened, the taste of the original flavor, nutrition is better. Some vegetables with more starch content, such as potatoes and yam, are easier to digest and absorb after stewing.

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should cover the pot for a while. Fan Zhihong explained that when vegetables are put into boiling water, the water temperature will drop. If there are more vegetables, the water in the pot can’t boil again immediately. In order to reduce the soaking time of vegetables in water and reduce the loss of nutrients, it is recommended to cover the pot cover, which helps the water boil as soon as possible and remove the vegetables immediately.

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do not cover fried meat and eggs. When stir frying mutton, beef or eggs, due to the short time, but also need to repeatedly stir fry, so do not cover. On the contrary, the taste of meat and eggs may be affected by too much steam in the pot. ▲

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