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Use 10 cooking techniques to effectively improve the estimated quality

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Use 10 cooking techniques to effectively improve the estimated quality

Although the loss of nutrients during food cooking and processing cannot be completely avoided, the following measures are beneficial to improve the quality of the diet.

銆€銆€1, add vinegar: many vitamins are afraid of alkali and not afraid of acid, vinegar can protect the vitamins in food, so that it is less oxidative damage.

If you are cooking vegetables or cooking fish, you should add vinegar in advance to make the vitamins less damaged.

銆€銆€2, sizing paste: food first starch and egg sizing, cooking can form a protective layer on the surface of the food, reduce the opportunity for nutrients and air, hot oil contact, the loss of nutrients will be significantly reduced, while preventing excessive protein denaturation.

銆€銆€3, yeast fermentation: try to use yeast fermentation method when making pasta, can increase the phytate contained in the flour.

At the same time, yeast itself is also a food containing a variety of nutrients.

銆€銆€4, thicken: the starch used in the thickening contains glutathione, and its sulfhydryl group has the effect of protecting vitamin C.

銆€銆€5, cleaning: the number of rice should be minimized, do not use running water or hot water to wash, avoid hard washing, to reduce the loss of vitamins and inorganic salts.

However, when it is found that there is suspicious mildew or pesticide residue on the rice noodles, apply warm water for several times.

Vegetables, meat and other foods should be cleaned before shredding. Do not soak in water. The number of washings should not be too much.

銆€銆€6, cut: cut should not be too broken, otherwise some nutrients are easily oxidized.

Try to cook as much as you can now.

After cutting for too long, the nutrient loss is serious.

銆€銆€7, stir-fry: This is the best way to reduce nutrient loss.

The pork is cut into silk and fried with a stir-fry. The vitamin B1 loss is reduced by 13%, B2 is 21%, and niacin is 45%.

If cut into pieces and simmered, the vitamin B1 loses 65% of hypertension, B2 is 41%, and niacin is 75%.

Peel the tomatoes and cut into pieces, add the oil to fry 3?
In 4 minutes, the vitamin C loss rate was only about 6%.

Generally speaking, the leafy vegetables are sizzling with the fire, which can make the average preservation rate of vitamin C as high as 76?
96%.

In addition, it must be noted that it is not advisable to add salt too early when it is stir-fried, otherwise the food osmotic pressure will increase prematurely, resulting in loss of nutrients or oxidation.

8, water hot: must wait for the water to boil and then add food to cook.

The heating time should be short, and the food should be placed in the pan several times, which can reduce the damage of vitamin C.

If the potatoes are boiled in boiling water, the loss of vitamin C is increased by 10%, and when added with cold water, the loss of vitamin C is 40%.