Cooking note: Improper cutting method, be careful of total loss of nutrients
Cut first and wash later, wrong!
Many people are convenient and will first cut the vegetables and then wash them together, but in this way, the B vitamins, vitamin C and other water-soluble vitamins and some minerals contained in the dish will dissolve into the water, causing losses. For example, many people directly soak in water after cutting shredded potatoes and eggplant shreds, which can avoid discoloration, but a large number of nutrients are also quietly lost.
Moreover, the vegetables are cut and then rinsed, and the pesticide residue and soil on the surface can easily enter the cross-section. Therefore, the correct approach is to wash the vegetables carefully first, and try to dry out as much as possible before cutting.
In addition, before steaming rice, do not scrub repeatedly, otherwise the B vitamins in it will also be lost in large quantities.
Cut too finely
From a nutritional point of view, vegetables are not as finely chopped as possible. Because the smaller the cut, the larger the surface area, the greater the possibility of contact with air and hot pots, and the more nutrients are lost. There will also be some nutrients that are lost with the vegetable juice.
Also, some people are accustomed to cutting and preparing vegetables in advance, but this will cause some vitamins that are easy to oxidize, such as vitamin C, vitamin E, and B vitamins. Therefore, it is best to cook a dish that is freshly cut and fried, and eaten fresh.
Blanched for a long time
Some vegetables need to be blanched with boiling water after being cut, which can remove oxalic acid and even residual pesticides, so that all the ingredients mature synchronously. However, if there is too little water in the pot and too little fire, the time to blanch vegetables will increase, resulting in the loss of many nutrients in the vegetables.
The way to deal with it is that when blanching vegetables, you should put as much water as possible, adjust the fire to the maximum, and shorten the time of blanching. In general, vegetables can be fished out with a slight change in color. You can also add a few drops of oil to the water to "seal" the section of the dish and prevent its oxidation loss.
When making dishes such as ground three fresh and dried sautéed beans, many people like to first put the ingredients in the oil, fish them out and then fry, which will make the dishes bright in color and fragrant. However, this cooking method not only destroys the nutrition of the dish itself, loses the original rich vitamins, and the oiled meat is not easy to digest, but also leads to excessive intake of oil and fat. Therefore, when cooking at home, it is best to omit this step and choose more cooking methods such as white searing, stir-frying, cold mixing and steaming.
Marinated meat with alkali
Many people like to use baking soda, tender meat powder and other alkaline substances to marinate meat, so that it is more smooth and tender, but these alkali substances will make protein denatured, not easy to be absorbed by the human body; fat will occur saponification reaction after encountering alkali, not only lose value, but also produce odor; moreover, a large number of B vitamins in meat will also be lost.
Usually when curing meat, you can use salt, pepper, rice wine, egg white and starch to grasp the meat slices evenly, and then use the appropriate oil to warm and smooth, which can preserve nutrition well and taste good.
Salt should never be left too early
Many people have the habit of putting more salt or salt early when stir-frying, which will make too much juice in the vegetables flow out, which will not only cause loss of nutrients, but also make the dishes collapse and affect the taste. Meat salt too early, will make the protein solidify prematurely, not only difficult to digest, fishy taste can not be volatilized, the umami taste of the soup can not penetrate.
It is recommended to put salt when the dish is seven or eight years old, or before it comes out of the pan.
I hope @Ze zede Dr. Cui, today's introduction can help you. #Enthusiastic Dr. Cui #Welcome + follow, after adding attention you can browse past articles. Like, forward, let more people share health knowledge every day, so that more people benefit. Dr. Cui's article adheres to scientific knowledge + positive energy! Welcome to read!
