Scientific and nutritious cooking methods

Whether the cooking and processing methods are scientific and reasonable will directly affect the quality of food. Mothers can master the methods of table management, preserve more nutritional value of food when cooking, and supplement the required nutrition for their babies.

Scientifically prepare vegetables

Vegetables can be soaked properly, but they should be washed first and then cut, so as to minimize vitamins (mainly water-soluble vitamins) and trace amounts. When processing meat, it should be separated from vegetables and cooked food to avoid secondary pollution.

Proper water blanching

Water blanching can maintain nutrients in meat raw materials, and can also remove oxalic acid from some vegetables with more oxalic acid, such as garden vegetables and spinach, which is beneficial to the absorption of calcium and iron elements in the body. When the water falls, it must be boiled over a big fire, with short heating time and rapid operation. When there are many raw materials, it can be boiled in several times to reduce nutrient loss. Other vegetables that do not contain oxalic acid should not be blanched as much as possible, so as to avoid losing some vitamins after blanching.

When preparing a small amount of fried food for the baby, in order to avoid direct contact between the raw materials and high-temperature grease, so as to preserve the moisture and nutrients in the raw materials to the maximum extent, the mother can paste the raw materials with starch or egg liquid. The dishes made in this way are delicious, the nutrients are much preserved, and it is easy for the baby to digest and absorb.

moderate cooling

when cooking meat such as bone soup, put some vinegar first, so that the calcium in the raw materials can be dissolved more by vinegar, which is beneficial to the absorption of calcium. When the vegetables are ready to be cooked, put some vinegar, such as vinegar-fried cabbage, sweet and sour lotus root slices, cool cooked bean sprouts, etc., which can not only preserve color and enhance flavor, but also protect vitamins from being destroyed.

Alkali can cause a great loss of B vitamins in food. When cooking various foods for your baby, you should try not to add alkali.

starch thickening

The sulfhydryl group contained in glutathione in starch can protect vitamin C and avoid the loss of nutrients (such as water-soluble vitamins). Thickening can also make the dishes delicious and promote the baby's appetite.

put salt in the pot

besides putting less salt, mother should pay attention to putting salt in cooking not too early. Due to the osmotic pressure, putting salt early will cause excessive loss of vitamins and trace elements in vegetables. Generally, it is best to put salt in the pan and stir it for a few times.

Steam more and fry less

Steaming can completely keep the original flavor and most nutrients of raw materials, and other cooking methods using water as heat transfer medium, such as soup, soup and cake, can also reduce the loss of nutrients. When cooking for your baby, you should pay attention to using less cooking methods such as frying and baking < P > with oil as the medium.

/ Tips/Meals should be cooked and eaten now

Meals should be cooked and eaten now to avoid the oxidative loss of nutrients of raw materials, especially vegetables. After frying vegetables for 1 hour, vitamin C will lose about 1%, and after 2 hours, it will lose about 14%. Mom can cook according to the needs of everyone in the family, a small amount of variety, just eat it.