80% hot pot put the oil pot after the best vegetables can add a little vinegar
the best time to put wine is the highest when the pot temperature MSG adding
in the fried pot
make sweet and sour fish when the first sugar salt after
what when cooking seasoning, what should put seasoning, to keep the color and flavor of cooking, and to keep the food nutrients in the maximum is not destroyed, beneficial to human health, this is a university asked.
when cooking when the oil temperature up to 200 DEG C, will produce a &ldquo called acrolein; ” harmful gas. It is the main component of the oil, but also to produce a large number of oil easily carcinogenic peroxides. Therefore, cooking or 80% hot oil well.
special note: oil can reduce the efficacy of certain antibiotics. Iron deficiency anemia patients in the use of ferrous sulfate, if a large amount of edible oils and fats, will reduce the efficacy.
high temperature soy sauce in the pot boiled for a long time will destroy its nutrients and loss of flavor. So the cook should put soy sauce before coming out of the pot.
special note: taking treatment of cardiovascular disease, gastrointestinal disease and anti tuberculosis drugs should not eat soy sauce.
with soybean oil, rapeseed oil when cooking vegetables, in order to reduce the loss of vitamins, usually fried vegetables after salt;
peanut oil for cooking, because the peanut oil is easily aflatoxin pollution, it should first put salt frying pan, which can greatly reduce the yellow aspergillus toxin;
with lard, cooking, can put half salt, to remove residues of organochlorine pesticides in lard, and then add the other half salt;
when making meat dishes, in order to make meat tender, stir fry until eight when the best salt.
special note: in accordance with the standards recommended by the WHO, the amount of salt per person per day to 5 grams is appropriate, not more than 6 grams. In addition, the use of antihypertensive drugs, diuretics, adrenal cortical hormone drugs, as well as rheumatic heart disease patients, should minimize the intake of salt.
if the vegetable pot then add a little vinegar when cooking, can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium and phosphorus, iron and other minerals, improve the utilization rate of food nutrition and human absorption.
special tips: vinegar and sulfa drugs should not be taken, because of sulfa drugs in the acidic environment to form crystalline and kidney damage; taking sodium bicarbonate, Magnesium Oxide and other basic drugs, vinegar will make subpotent.
fired fish, sheep and other meat dishes, put some wine can borrow wine to vaporize the smell. So the best time plus wine should be the highest when the temperature in the process of cooking. In addition, fried shredded pork to stir fry shredded meat and wine in the wine should be added after cooking; in fried fried shrimps; best in fried with wine; soup in general after boil with small fire stew put wine.
when heated to 120 degrees above, MSG will become coke sodium glutamate, not only the flavor, and toxicity. Therefore, it is best to stir fry when the MSG is added.
special note: excessive intake of MSG will make the human body in a variety of neurological function in the suppression of the state, resulting in dizziness, headache, muscle cramps and other adverse reactions. In addition, the elderly, infants, lactating women, hypertension, kidney disease patients should eat or eat less msg.
in the production of sweet and sour dishes such as fish, should first put sugar or salt, salt dehydration “ ” may promote the protein coagulation and difficult to grasp the sugar taste sweet, resulting in the effect of light, delicious.
special tips: sugar and decoction of traditional Chinese medicine should not be taken at the same time, because the Chinese medicine protein, tannin and other ingredients will glycate, reduce the effect.
