The so-called fire, often referred to as the change of fire in cooking, it is an important part of cooking delicious food. There are three types of heat: high heat, warm heat and low heat.

Many vitamins in vegetables are easily destroyed by heat, including vitamin C, the most obvious. The longer the vegetables are heated, the more vitamins are lost. Therefore, cooking to master the fire can reduce the destruction of nutrients. Fresh vegetables stir fry with high heat, less loss. If you use warm fire, micro-fire long time slow frying, slow cooking, vitamin loss is much higher. Cooking fire conditions have a similar effect on vitamins A and B in meat. Rapid fire frying, the loss of the least, high-fire steaming or deep-frying, followed by warm fire stew simmering soup, the loss of the most.

Therefore, frying should try to do: hot pot, rolling oil, rapid fire, fast frying. Do soup dishes should wait until the pot of water boiling into the dish, in order to shorten the heating time, reduce the loss of nutrients.