When we went to a restaurant for a dinner, we looked at the menu for a long time but couldn't order anything, and we ordered a table of greasy meat dishes/bland vegetarian dishes. These are the two most embarrassing scenes. The editor will teach you a few tricks to make you the best at ordering.

1. Cold dishes.

The ingredients only undergo simple processing such as blanching, retaining nutrients and original flavor to the maximum extent.

For example: Cold Sansi

Cold Sansi is a dish with cucumber shreds, green and red pepper shreds, and enoki mushrooms as the main ingredients, soy sauce, salt, vinegar, sugar, ground ginger, and sesame seeds. It is a traditional famous dish made as auxiliary ingredients. The taste is crispy. Red, green and white colors. Fresh, salty and sour flavors. It has a variety of textures including soft, crispy and smooth, and is fragrant and refreshing without being greasy. It is a delicious dish made of kelp, green pepper, and red pepper. It is a low-calorie recipe suitable for diabetics. Cucumber contains protein, fat, sugar, multiple vitamins, fiber, calcium, phosphorus, iron, potassium, sodium, magnesium and other rich ingredients. Enoki mushrooms contain relatively high zinc, which can promote children's intellectual development and strengthen their brains. They are known as "puzzle mushrooms" and "wisdom-enhancing mushrooms" in many countries such as Japan.

2. Steam vegetables. Steaming vegetables results in less nutritional loss. In restaurants, the higher the quality of the ingredients, the more likely they are to be steamed to preserve the original flavor of the ingredients to the greatest extent.

For example: steamed seabass

The cooking technique of steamed seabass is mainly steamed vegetables, and the taste is salty and fresh. Steamed seabass is one of the famous traditional dishes of the Han people in Guangdong Province. It belongs to Cantonese cuisine and is one of the seafood recipes. It uses seabass as the main ingredient. The cooking technique of steamed seabass is mainly steamed vegetables, and the taste is salty and fresh. Sea bass is rich in various nutritional values ??and has the highest DHA content among freshwater fish, so steaming sea bass is the best way to nourish the brain. Use about one pound of sea bass, steam it at just the right temperature, and the fish meat is just cooked, tender and smooth, and the deliciousness of the fish meat is fully displayed. The soup has the sweetness of rice wine and the aroma of soy sauce, and you will definitely enjoy every bite in your mouth. Seabass has the effects of nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and relieving coughs. It has a very good tonic effect on people with liver and kidney deficiencies. Bass can also cure fetal dysphoria and oliguria. For expectant mothers and women who have given birth, seabass is a nutritious food that not only replenishes the body but will not cause excess nutrition and lead to obesity. In addition, there is a lot of copper in the blood of bass. Copper can maintain the normal function of the nervous system and participate in the function of key enzymes in the metabolism of several substances. People who are deficient in copper can supplement it by eating seabass. Among freshwater fish, seabass has the highest DHA content in muscle fat among all tested samples. In order to avoid reducing the loss of valuable DHA in fish when eating, you must also pay attention to reasonable cooking methods. DHA is not resistant to high heat, so for DHA-rich fish, it is recommended to steam or stew. It is not recommended to fry, because frying at too high a temperature will greatly destroy the precious DHA, so steamed seabass is the best way to nourish the brain.

3. Stew, simmer, and simmer. During cooking, if you use starch to thicken the soup, it will protect vitamin C and help lock in other nutrients in the ingredients.

For example: Beef stew

Beef stew is a dish with beef ribs as the main ingredient, soy sauce; salt; scallions; sweet noodle sauce; garlic; ginger; pepper; aniseed; A simple home-cooked dish made with cloves, cinnamon, cardamom, amomum villosum, cinnamon, angelica and other ingredients as auxiliary ingredients. Suitable for people who are weak and recovering from illness. The characteristics of this dish are bright red color, soft and fragrant. However, patients with high cholesterol should not eat it. Beef is not only delicious and healthy meat, but it also provides protein, minerals and B vitamins including niacin, vitamin B1 and riboflavin. Beef is also the best source of the iron you need every day. Moreover, after trimming off all visible fat, the average fat content of lean beef is only 6%, while tender beef contains 3.7%, which contains very few calories.