For convenience, many people will cut vegetables first and then wash them together, but in doing so, water-soluble vitamins such as B vitamins and vitamin C contained in vegetables and some minerals will dissolve in water, causing losses. For example, many people shred potatoes and eggplant and soak them directly in water. Although this can avoid discoloration, a lot of nutrients are still quietly lost.

Moreover, after cutting and washing vegetables, pesticide residues on the surface and soil can easily enter the section. Therefore, the correct way is to wash the vegetables carefully first and try to control the water before cutting.

In addition, don't wash rice repeatedly before steaming, otherwise the B vitamins will be lost in large quantities.

Cut it too thin

From a nutritional point of view, the finer the dishes, the better. Because the smaller the cut, the larger the surface area, the greater the possibility of contact with air and hot pot, and the more serious the nutrient loss. There will also be some nutrients lost with the vegetable juice.

Moreover, some people are used to cutting vegetables in advance, but this will lead to the loss of some easily oxidized vitamins, such as vitamin C, vitamin E and B vitamins. Therefore, it is best to cut and fry the dishes now, and then fry and eat them now.

Cook vegetables for a long time

Some vegetables need to be blanched with boiling water after cutting, which can remove oxalic acid and even residual pesticides and make all ingredients mature simultaneously. But if there is too little water in the pot and the fire is too small, the cooking time will increase, resulting in the loss of many nutrients in vegetables.

The solution is to put as much water as possible when cooking, adjust the firepower to the maximum and shorten the cooking time. Under normal circumstances, vegetables can be fished out if they change color slightly. You can also add a few drops of oil to the water to "seal" the cross section of vegetables to prevent their oxidative loss.

When cooking raw rehmannia, fried beans and other dishes. Many people like to soak the ingredients in oil first and then fry them, which will make the dishes bright and fragrant. But this cooking method not only destroys the nutrition of the dish itself, but also loses the original rich vitamins. Oily meat is not easy to digest, and it will also lead to excessive oil intake. Therefore, when cooking at home, it is best to omit this step and choose cooking methods such as boiling, frying, cold mixing and steaming.

Alkaline cured meat

Many people like to marinate meat with alkaline substances such as baking soda and tender meat powder to make it more tender, but these alkaline substances will denature protein and make it difficult to be absorbed by the human body; When fat meets alkali, it will undergo saponification reaction, which will not only lose its value, but also produce odor; And a lot of B vitamins in meat will be lost.

Usually, when curing meat, you can use salt, pepper, Shaoxing wine, egg white and starch to grab the meat slices evenly, and then smooth them with appropriate oil temperature, which can keep nutrition well and taste good.

Don't put salt too early.

Many people have the habit of putting more salt or putting salt too early when cooking, which will make the juice in vegetables flow out too much, which will not only cause nutrient loss, but also cause the dishes to collapse and affect the taste. Putting salt in the meat too early will make protein solidify too early, which will not only be difficult to digest, but also make the fishy smell unable to volatilize and the umami flavor of the soup unable to penetrate into it.

I hope I can help you!