Add vinegar when cooking. Usually, food raw materials contain many vitamins. As we all know, vitamins are afraid of alkali and acid. Therefore, vinegar should be added to dishes as much as possible to reduce the loss of vitamins during cooking. Meanwhile, vinegar also plays an important role. When cooking animal food, vinegar can dissolve more calcium in raw materials, thus promoting better absorption of calcium.
Stir fry while cooking. Not only should the dishes be cooked well, but also the heating time should be short. Therefore, when cooking, try to stir fry with fire. The raw materials can be fried with fire, which shortens the curing time and reduces the loss rate of nutrients. It is reported that the loss rate of vitamin B 1 is only 13% when pork shreds are fried with strong fire, while the loss rate of vitamin reaches 65% when pork shreds are simmered with slow fire. Use alkali carefully when cooking. As we all know, alkali will destroy nutrients such as protein and vitamins. Therefore, try to avoid using alkali (soda) when cooking.
"Thickening" and "hanging paste" can thicken soup. Starch paste is wrapped around vegetables, which has the function of protecting vitamin C. A layer of starch or batter is wrapped on the surface of raw materials to avoid direct contact between food and hot oil, which can reduce protein denaturation and vitamin loss. The food juice (umami component) of the thicken is not easy to overflow and lose, so as to achieve the purpose of tender outside and fragrant inside.