Cooking method of vegetables (1), vegetables are fried at high speed as far as possible, which can reduce the loss of vitamin C. When tomatoes are fried in oil for three or four minutes, the preservation rate of vitamin C reaches 94%, while when Chinese cabbage is fried in oil for about 15 minutes, the preservation rate of vitamin C is only 57%. In order to make the stem easy to cook, stir-fry it quickly and add a little water to simmer it. If you want to fry the whole long leaf in the pot, you can cut a knife mark at the root.
(2) When cooking, the dishes should be cooked with hot water, not cold water. If potatoes are cooked in hot water, the loss of vitamin C is about 10%, and if potatoes are cooked in cold water, they will lose 40%.
(3) Add a pot cover when cooking to avoid the loss of water-soluble vitamins with steam.
(4) blanching method is not suitable for vegetables. Some people like to boil it in hot water before taking it out, squeeze out the vegetable juice and fry it again, in order to get rid of the astringency when cooking. This will make most of the inorganic salts and vitamins in vegetables lose. If you have to blanch, you'd better make full use of the blanched water. If you cook jiaozi, you can put a proper amount of water in the meat stuffing, which not only retains the nutrition, but also makes the water stuffing delicious and the soup delicious.
(5) When cooking, add some water chestnut starch to thicken the soup, which not only makes the food delicious, but also protects the vitamins because the starch contains glutathione. When cooking meat dishes, add some wine and vinegar, and the dishes will become delicious. Cooking vegetarian dishes such as bean sprouts, adding some vinegar appropriately, tastes good and is nutritious. Because vinegar also has a protective effect on vitamins.
(6) Wash vegetables before cutting as much as possible to avoid soaking in water. The bigger the block, the smaller the block, and the longer the cooking and storage time, the more vitamins and inorganic salts in vegetables will be lost.
(7) Vegetables should be fried and cooked as soon as possible to avoid long-term heat preservation and repeated heating.
(8) When cooking, if the oil pan is on fire, sprinkle a handful of salt into the pan to put out the fire.
Cooking skills of ingredients 1, leguminous vegetables: There is a toxic protein called hemagglutinin in the bean grains of leguminous vegetables such as edamame, broad bean, kidney bean and lentil, and in the tuber of potato. Eating these uncooked vegetables often causes nausea, vomiting and other symptoms, which can be fatal in severe cases. These vegetables also contain a toxic protein antitrypsin, whose toxicity is manifested by inhibiting the activity of protease and causing pancreatic enlargement. The seeds (and pollen) of Vicia faba contain a kind of nestin called Vicia faba toxin, which can destroy red blood cells. When you eat undercooked broad beans, you will induce hemolytic anemia. Is this famous? Bean disease? . Suggestion: The toxic substances contained in bean vegetables lose their activity after heating, so they must be fried thoroughly and cooked before eating.
2. Potato vegetables: Potato vegetables are not suitable for raw food because they contain toxic glycosides. Cassava tubers with high starch content contain cyanogenic glycosides. If cooked without soaking, cyanide poisoning will occur after eating. As for solanine contained in potato tubers, the content in the cortex that turns green when exposed to light is extremely high (10 times higher than that of normal tubers), and it will not be destroyed even after being cooked, so it cannot be eaten at all.
3, vegetables containing more oxalic acid: spinach, bamboo shoots, water bamboo and other vegetables containing more oxalic acid, even if you want to cold, you must first scald with boiling water to remove most of the oxalic acid contained in vegetables. Oxalic acid will combine with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by human body and leads to calcium deficiency. Eating raw vegetables may put you at risk of poisoning, so when you eat these vegetables, remember not to eat them raw. There are different kinds of ingredients, and their eating methods are also particular. Some vegetables are suitable for raw food, while others are not. If you want to eat healthily, it is still very important to know and master the correct way to eat all kinds of vegetables. You should learn more.
Cooking tips for summer desserts (1) rock sugar tomatoes. Ingredients: 500 grams of fresh tomatoes, 2 tablespoons of sugar. Methods: Wash tomatoes, soak them in boiling water for 2 minutes, take them out, peel them, slice them, sprinkle with white sugar, marinate them for half an hour, then put them in the refrigerator and freeze them. You should eat now, do it now, not for a long time, so as to reduce the loss of vitamin C.
(2) applesauce. Raw materials: fresh apple1000g, proper amount of sugar. Methods: Wash the apple, peel and core it, add a little water to soften it, mash it into mud, add sugar to boil, bottle it while it is hot, cover it and put it in the refrigerator. This cold food can be used to make cold drinks and frozen snacks.
(3) banana ice cream. Ingredients: 500g cooked banana, half lemon, 300g sugar and 300g cream. Methods: Lemon was washed and juiced for use. Put sugar into 500g water, heating to dissolve, boiling and filtering; Peel bananas and mash them, add syrup and lemon juice and mix well; Cool the mashed banana, then mix it with cream, pour it into a freezing container, and eat it after freezing.
(4) Frozen red jujube paste. Ingredients: 500 grams of dried red dates, appropriate amount of sugar. Method: Wash jujube with clear water, soak it in clear water for 1 hour, take it out and put it in a pot, add water to soften it, sieve it, peel and remove the core, mash it, and take jujube paste and jujube juice for later use. Add sugar to jujube paste, stir while cooking, cook until it is thick, cool off the fire, and put it in a container for refrigeration.
(5) Ice the tender custard. Ingredients: 3 raw egg yolks, 6 tablespoons sugar, milk 1000g, wheat starch 1 tablespoon, a little salt, and a few drops of vanilla essence. Method: Break up the yolk, add sugar, salt and starch, then slowly transfer the milk, steam it in a steamer, and stir it frequently when heating. Take it out after steaming, let it cool, add essence, and put it in the refrigerator for freezing.
(6) Swiss jelly. Ingredients: 1 tbsp wheat starch, 4 tbsp sugar, 1 small bowl of sweet puree, 2 tbsp lemon juice, 1 egg white, a little salt. Methods: First, mix wheat starch, sugar and salt evenly, add half a bowl of water and fruit puree, and steam in a steamer until it becomes thick. Take it out and add lemon juice, then beat the egg whites. Add slowly, stir well, put in a plate and refrigerate.
(7) Lotus root slices and tremella soup. Ingredients: fresh lotus root 1 knot, tremella fuciformis15g, and proper amount of sugar. Method: soak the tremella in water, wash it, put it in a pot, add a proper amount of water, boil it, and reduce the heat until the tremella is soft and rotten, which is the tremella soup; Peel the lotus root, cut it into rolling blades, blanch it in boiling water, take it out, put it in the soup of tremella, boil it with low fire, add sugar, stir well, cool it and put it in the refrigerator.
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