When cooking, if you use water to boil 10 minute, the loss of vitamin C will be more than 20%, while the loss of vitamin C will reach about 40% when the cooked dishes are cooked in a pot for 30 minutes. Therefore, if the vegetables are fried too early, if the cooked vegetables are kept warm in a steamer, or they are reviewed when eating, they will lose a lot of vitamins.

Therefore, vegetables should be quickly fried in a hot pot. Add oil to the pot and burn it for a while. When the oil is hot, pour the vegetables in. With the method of quick frying, it will be cooked quickly and in a short time, which can make vitamin C less damaged. Moreover, the cooking temperature of oil is relatively high, and the cooked food will not have the taste of raw oil. At the same time, the fried food will be delicious.

When frying in hot pot, the oxidase in vegetables is destroyed by high temperature because it is weaker than chlorophyll, which reduces its function of promoting chlorophyll oxidation and destroying vitamin C. Moreover, the surface of vegetables is covered with a layer of oil, so it is difficult for water and air to enter vegetables, and oxygen is also prevented from entering vegetable leaves, so that chlorophyll is not easily destroyed, so that vegetables remain green and the loss of vitamin C is greatly reduced.

Extended data:

Master the oil temperature-

1, hot oil pan:

Commonly known as "50% to 60% heat", it is about140 c ~180 c, when the oil level fluctuates, it turns around and emits a little black smoke. After the raw material is oiled, a large number of bubbles appear around it, accompanied by a swish sound. Hot oil pan is generally used for dry frying, soft frying and other types of dishes, such as soft fried shrimp, fried Toona sinensis, dry fried hairtail, dry fried tenderloin and so on. In addition, the oil temperature should also be controlled at 50% to 60% when cooking and frying meat dishes.

2, hot pot cold oil:

The oil temperature is 30% to 40% hot, about 90 C ~130 C. At this time, the oil level is calm, smokeless and noiseless. After the raw materials are put into the pot, there are several bubbles accompanied by rustling, and the oil temperature will drop rapidly. It is used to make softer dishes, such as fried pork tenderloin and fried shrimp.

3. Wang Youguo:

Commonly known as "70% to 80% heat", it is about190 C ~ 240 C. At this time, the oil level turns light, there is smoke, and it is noisy to stir with a spoon. After the raw materials were put into the oil pan, a large number of bubbles appeared around them, accompanied by a slight oil explosion. Generally suitable for frying, boiling, frying and other cooking methods.

People's Network-Food Channel-Does the oil temperature have a great influence on the nutrition of dishes? Teach you the secret of cooking oil

People's Network-People's Health Network-Why do you want to cook quickly?