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"Look at this stir-fry, we can't do without light soy sauce!" Sister Li said as she skillfully poured a scoop of raw smoke into the hot pan, and the aroma of oil smoke and soy sauce immediately spread in the kitchen.
Sister Li is 55 years old and a kindergarten cook. She especially likes to use light soy sauce to enhance the flavor. In her opinion, light soy sauce not only makes dishes attractive in color, but also adds to the aroma and taste of food. Therefore, no matter what kind of dish is stir-fried, light soy sauce is one of the essential seasonings.
Two years later, Sister Li's health examination report came out, and the doctor was surprised: "Sister Li, your salt intake is quite high, what do you eat every day?" ”
The doctor explained that the main ingredients of light soy sauce include water, salt, soybeans and wheat, etc., and the salt content should not be underestimated. The doctor's words shocked Sister Li, who had never realized that her eating habits could have such a big impact on her health. When she got home, she began to look through the relevant nutrition information and try to adjust her cooking style.
In order to reduce the sodium content in food, Sister Li began to reduce the use of light soy sauce and switch to other natural spices such as ginger, garlic and coriander to enhance the taste.
She also found that lemon juice and vinegar are also great flavor enhancers, making dishes more palatable without adding extra salt.
In the process of adjusting her eating habits, Sister Li stumbled upon a phenomenon - although the use of light soy sauce was reduced, her dietary satisfaction did not decrease.
On the contrary, she found that the original taste of the food was fresher and the children's evaluation of the lunch was getting better. By chance, Sister Li read a report on the Internet on the impact of trace elements on human health.
The report notes that although the human body needs very little for certain trace elements, their impact on health is enormous. This led to the idea that adding ingredients rich in these trace elements in cooking may help improve overall health.
So, she began to add some ingredients rich in zinc and selenium, such as pumpkin seeds, sesame seeds, etc., to her dishes. These small adjustments not only enrich the nutritional value of the dish, but also increase the variety and interest of the food.
One day, the father of a child asked Sister Li when picking up the child: "I heard that you have added something special to the dish, is it really good for the children's health?" ”
"It's true, although these adjustments are small, but in the long run, they can provide the trace elements that children need, which will help them grow and be healthy," she replied. For example, zinc and selenium not only boost immunity, but also help them better absorb other nutrients. ”
After adjusting her cooking habits, Sister Li tried to incorporate some infrequently used but nutritious ingredients such as kelp, seaweed and other seafood into her daily meals.
Through the accumulation of these experiences, Sister Li gradually formed a set of her own food philosophy - "nutrition is not in the quantity of food, but in the quality of food." ”
She believes that a reasonable diet and appropriate amount of micronutrient supplementation can significantly improve the health level of the diet without significantly increasing the family's food budget.
In the process of changing her eating habits, she also encountered some challenges, such as how to provide delicious and nutritious food for children without increasing costs. But with her persistence and innovation, she gradually overcame these difficulties.
Sister Li's story and her culinary philosophy have sparked more people's interest in healthy eating. She has become a well-known advocate for healthy eating in the local area, and her approach has been adopted by more and more schools and families.
At the end of a health talk, a parent asked, "Sister Li, you mentioned reducing the amount of soy sauce, so is there any easy way to reduce salt intake when we cook at home, in addition to using the spices and sour seasonings you mentioned?" ”
Sister Li replied: "Actually, a good way to do this is to use stock for cooking. Homemade chicken or fish stock not only adds a rich flavor to a dish, but also reduces the need to add salt or soy sauce. ”
"Also, the collagen and amino acids in the broth have a lot of health benefits!"
What do you think about stir-fried vegetables and soy sauce? Welcome to discuss in the comment area!