When washing vegetables in the kitchen, the contact area between cutting vegetables and water will greatly increase, which will easily lead to a large loss of water-soluble vitamins such as B vitamins and vitamin C and some minerals. The correct way is to wash vegetables carefully first, and try to control the water to dry before cutting vegetables.

Need to be reminded that it is best to cook the cut vegetables immediately and leave them for no more than two hours, otherwise it will easily lead to the oxidation of some nutrients.

If you cut vegetables into pieces, it is easy to lose their original flavor. If you blanch the water again, the vitamins and minerals in it will be greatly lost. So when cooking vegetables, try to keep them intact and use more water.

In addition, when blanching green leafy vegetables, adding some salt and oil can not only prevent the oxidase from destroying chlorophyll, but also keep the bright color of vegetables.

When cooking raw rehmannia, fried beans and other dishes. Many people like to soak the ingredients in oil first, and then take them out for frying, so that the dishes made are bright in color and fragrant.

However, this cooking method will lead to excessive oil intake, destroy the nutrition of vegetables themselves, and may also produce carcinogens.

When the oil pan smokes, the oil temperature often reaches above 200℃. If the dishes are put into the pot at this time, the carcinogens in them will not only increase the risk of cancer.

At the same time, the nutrients in vegetables are also destroyed. The correct way is to put the ingredients into the pot before the oil smokes.

No matter what kind of oil, the fat content is above 98%. Vegetables absorb oil very easily. If you fry vegetarian dishes with too much oil, it is no different from eating meat dishes, and it will also make the surface of vegetables surrounded by a layer of oil, making it difficult for condiments to penetrate into vegetables and affecting the taste of food. At the same time, it is not conducive to digestion and absorption.

The salt content in soy sauce is 15%-20%, the salt content in chicken essence is 10%, and bean paste and oyster sauce also contain a lot of salt. If you use these condiments, you should reduce the amount of salt, otherwise sodium will easily exceed the standard. Others like to put sugar in cooking, but the sweetness and salty taste can offset each other, which will easily lead to the weakening of cooking taste and eventually add more salt.

The correct way is to put only a little salt or seafood soy sauce when cooking, and try to use less chicken essence monosodium glutamate. It can be seasoned with onion, ginger, garlic or pepper, so that the fried dishes are light and delicious, and the original flavor of the ingredients is retained.

Taking meat as hard as ice out of the refrigerator is naturally difficult to cut or cook. It can be thawed out the night before in winter and taken out 1-2 hours in advance in summer.

Many people like to put frozen meat next to the stove or thaw it with boiling water and microwave oven, which is not right. Because the water in the meat tissue can't be absorbed by the cells quickly, it can only flow out, so not only the ice but also the water in the raw meat is removed after thawing, so the taste of the meat will become worse.

Frozen pork will form a hard film on the surface when it encounters high temperature, which will affect the diffusion of the internal temperature of the meat and give the opportunity for bacteria to breed. The meat is easy to deteriorate. Therefore, frozen meat should be thawed naturally at room temperature.