Several energy-saving cooking methods make you more environmentally friendly. Nowadays, many of us are concerned about low-carbon life. As housewives, how to cook makes us more economical and environmentally friendly. Share several energy-saving cooking methods to make you more environmentally friendly, and healthy eating methods are better for your health.

Several energy-saving cooking methods make you more environmentally friendly. 1 Eat raw food properly and save cooking.

Prepare a lettuce salad or cold dish, which does not need to be cooked, and can also maintain vitamins and avoid nutrient loss caused by heating. Not all vegetables can be eaten raw. For example, beans can only be eaten by heating, otherwise it will aggravate our gastrointestinal problems. Spinach and amaranth contain oxalic acid and cannot be eaten raw.

Thaw before cooking.

It is suggested that frozen food should be thawed before cooking, which saves gas and time compared with throwing it directly in the pot. If you can't thaw, you can choose to thaw in the microwave oven. It is best to drain water before frying, frying and baking ingredients, such as fried fish. You should dry the fish and put it in a pot, which can save heat and cooking time.

The refrigerator is only seven minutes full.

According to the research of foreign experts, one third of the food we buy is inedible and easy to throw away. We can divide it into small packages and put it in the refrigerator, so as to keep it fresh and avoid freezing and melting back and forth. It is suitable for eating every time. It's best to put it in the refrigerator for only seven minutes. Wash it once a week to see if there is any expired food and cook it quickly.

Concentrate on eating and cook together.

When using the oven, a variety of foods can be baked together to save energy; Or when we eat hot pot, we can cook all kinds of ingredients in the order of scalding vegetables first and then scalding meat and seafood, which helps to save energy. In addition, when cooking or stewing food, we should cover it so as not to lose heat energy, maintain a certain amount of heat and reduce gas consumption.

Intelligent use of energy-saving pots and pans

Some pots can cook a variety of foods at a time, such as rice cookers, steamers, electric pressure cookers, steamed buns on the upper layer and porridge on the lower layer, which is both energy-saving and convenient. "Steaming" instead of "boiling" can save water and retain more nutrients.

Mix a variety of cooking methods

When frying fish, don't fry raw fish directly in the pot. Instead, put it in the oven until it is half cooked, and then put it in the pot, so that it can be eaten with low heat.

Several energy-saving cooking methods make you more environmentally friendly. Two healthy cooking methods

(1) eaten raw

Choose crisp and tender vegetables.

Raw vegetables can retain 100% of vitamins and minerals, as well as a variety of active health factors, such as lipid-lowering components in onions, anti-ulcer components in Chinese cabbage, bactericidal components in garlic and so on. However, raw vegetables may be polluted by pathogenic bacteria and parasites, pesticide residues, oxalic acid exceeding the standard, and the variety of raw vegetables is limited, so it is difficult to reach the standard of one kilogram per day, especially green leafy vegetables. Patients with gastrointestinal sensitive person, chronic diarrhea and intestinal infection also feel uncomfortable when eating raw vegetables.

Cooking suggestion: Vegetables with crisp texture and low content of oxalic acid and tannin, such as lettuce, chicory, cucumber, tomato and purple cabbage, are more suitable for raw food. It is suggested to choose vegetables from reliable sources when eating raw vegetables, and clean them before eating.

(2) Quick frying

Controlling the oil temperature is the key.

Cooking is a heating method based on oil heat transfer, supplemented by direct heat transfer in the pot. Its cooking speed is faster and the loss of soluble water is less. The loss of water-soluble vitamins in ingredients is usually less than that in stewing, but putting more oil will greatly increase the fat content of dishes and cause the loss of carotenoids.

Cooking suggestion: Cooking speed is fast, and it is best to use crisp and easy-to-cook ingredients. If the ingredients are hard, you can cut them into thin slices or small pieces, or blanch them in advance.

It is also very important to control the oil temperature. It is best to put vegetables when the oil is about to smoke, but it has not yet smoked. You can test the oil temperature by the following methods: first put the chopped green onion in, and when it has not changed color and there are many small bubbles around, it means that the oil temperature is suitable.

(3) baking

Don't touch an open flame.

The oven temperature can be controlled below 200 degrees Celsius. If the food is wrapped with tin foil, the local temperature can be kept at about 100 degrees Celsius, so that the food can be heated evenly, the nutrients can be maintained well, and less harmful substances are produced. It is also a recommended cooking method. However, it is not recommended to roast food (such as kebabs) with open flame carbon, because the temperature can't be controlled, and local heating over 200 degrees Celsius will produce heterocyclic amines and polycyclic aromatic hydrocarbons carcinogens, and the surface of baked food will be contaminated with a large number of smoke particles containing carcinogens. Barbecue smoke itself will produce a large number of carcinogens such as PM2.5 and benzopyrene attached to the smoke, which is very unfavorable to lung health.

Cooking suggestion: Baking method is suitable for all ingredients, but root vegetables and meat are more delicious when baked. It's best not to barbecue with an open flame.

(4) Microwave

Don't eat greasy food.

Foods rich in water, such as porridge, noodles, milk, vegetables, etc. And is more suitable for microwave heating. Microwave heating efficiency is high, and the cooking time is shortened accordingly, so the loss of vitamin C, flavonoids and chlorophyll is small, there is almost no problem of water loss, and too much oil will not be added to the dish. There has been a rumor on the Internet that "microwave ovens cause cancer", but no research has confirmed it. The main disadvantage of microwave cooking is that the aroma is slightly insufficient and there is no effect of external coke and internal tenderness.

Cooking suggestion: food with more oil and less water (such as cheese, nuts, pork belly, etc. ), food with film (such as egg yolk) or food with shell (such as eggs). ), dry food, food that needs crispy surface, baby milk powder, baby food supplement, etc. Not suitable for microwave heating.

Cooking tips

1, avoid adding cold water when cooking meat and bones.

Meat and bones contain a lot of protein and fat. When cold water is suddenly added to stir-fry, the temperature of the soup will suddenly drop, so that protein and fat will solidify sensitively, and the gap between meat and bones will be narrowed and will not rot. Moreover, the umami taste of meat and bones themselves will also be affected.

2. Don't burn the oil pan too much.

Eating fried vegetables that are overcooked often can easily lead to hypochlorhydria or gastric ulcer, and if not treated in time, it will also cause cancer.

3. It is not advisable to add salt to the meat too early.

Sodium chloride, the main component of salt, is easy to solidify protein in meat, which makes the meat smaller, and the meat becomes hard and hard, and it is not easy to burn.

4. Don't peel eggplant.

Vitamin P is a very useful vitamin for human body. Among all vegetables in China, eggplant contains the highest vitamin P ... The most concentrated place of vitamin P in eggplant is the junction of purple skin and meat. So eat eggplant with skin, not skin.

5. Do not put monosodium glutamate in boiled eggs.

Eggs themselves contain glutamic acid, similar to monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and is of course an abuse.

6, acid-base foods should not put monosodium glutamate.

When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.

7. The repeatedly fried oil is inedible.

The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will produce various harmful polymers after heating, which will stop the growth of human body and make the liver bigger. In addition, vitamins and fatty acids in this oil are destroyed.