Stir fry method 1, first of all, is the first cut after washing or first wash after cutting the problem, many people (especially novice cooks) is often the first cut after washing, that wash clean, but the correct method is: first wash after cutting, but do not cut too much, so easy to lose the dish inside the nutrients and juices.
2, there are a lot of old-fashioned cooks like to do dishes before the first ingredients over the oil, fish out and put a small period of time, and then subsequent frying and deep frying, so that although the finished product looks beautiful and bright, but this approach will make the dishes of the grease exceeds the standard, increasing the risk of cancer, so do not do this when the home frying.
3, another is a continuous fry a lot of dishes, do not brush the pan on the next fry. This is simple and fast, directly use the oil left at the bottom of the pan, but the bad thing about this is: the oil after a dish of frying and frying, not only food residues, there will be some unknown carcinogens potential.
4, there is fried food, do not immediately close the hood, to let the hood continue to work for 5-8 minutes, so that the cooking process of fumes as much as possible to dissipate (in the case of fried food to do the paste, continue to work for a longer period of time), to prevent fumes caused by human coughing.
5, there is an important point is that, in the oil hot pot, do not wait until the oil smoked and then put into the spices and ingredients, we must know that the temperature of the oil smoked often reaches more than two hundred degrees Celsius, this temperature is most likely to destroy the structure of the organization of the ingredients, the nutrients will be lost a lot.
6, another is to try to avoid the reuse of oil, frying something oil and then used to frying is not a very good advice to try to avoid (this phenomenon is very common in rural areas), but also minimize the use of animal fats and oils, the choice of vegetable oils is a very good advice.
7, now the era of health care, not only fried vegetables have a lot of attention, even fried what are a lot of attention, nutrient-rich soy products, high fiber content of grains and cereals, as well as a variety of seasonal vegetables, are our best choice, the best way to fry the vegetables to maximize the preservation of the nutrients.
Fried vegetables in the misunderstanding 1. dish first cut after washing
Many people want to facilitate, will first cut the dish and then wash together, but do so, the dish contains B vitamins, vitamin C and other water-soluble vitamins and minerals will be dissolved into the water, resulting in loss. For example, many people cut potatoes, eggplant silk directly after soaking in water, this can avoid discoloration, but a large number of nutrients are also quietly lost. Moreover, vegetables cut and then rinsed, the surface of the pesticide residues and soil is easy to enter the section. Therefore, the correct approach is to carefully wash the vegetables first, and try to control the water dry before cutting. In addition, steamed rice before panning, do not repeatedly scrub, or which the B vitamins will also be a large loss.
2. Fruits and vegetables all peeled
Many people are afraid of pesticide residues on the skin of vegetables, usually peeled and then cooked, such as eggplant skin, zucchini skin, radish skin. In fact, vegetable skin contains dietary fiber, vitamins, chlorophyll, minerals and antioxidants and other nutrients, peeled and then eat in fact lost a lot of nutrients. In order to reduce pesticide residues, it is best to first scrub fruits and vegetables under the faucet hard, the appearance? Firm? Melons and fruits can also be used to brush a small brush, feel clean, and then rinse with water for 15 to 20 seconds can be eaten without fear. Soak in tap water can also remove some of the pesticide residues, but do not soak for too long, to about 10 minutes is appropriate.
3. Chopped too finely
As the saying goes, ? food is not too fine? But from a nutritional point of view, the dish is not chopped as finely as possible. Because the smaller the cut, the greater the surface area, the greater the possibility of contact with air and hot pot, then the loss of nutrients is also the more powerful. There will also be some nutrients lost with the vegetable juice. Moreover, some people are used to cutting and preparing vegetables in advance, but this will cause some easily oxidized vitamins, such as vitamin C, vitamin E and B vitamins to be lost. Therefore, the dish is best to cut and fry now, now fried and eaten.
4. blanch vegetables for a long time
Some vegetables cut also need to be blanched with boiling water, which can remove oxalic acid and even residual pesticides, so that all the ingredients synchronized maturity. But if the pot of water is too little, the fire is too small, blanching time will increase, resulting in the loss of many nutrients in the vegetables. The way to deal with this is that when blanching vegetables, you should try to put more water in the pot, turn the fire to the maximum, and shorten the blanching time. In general, the vegetables can be fished out after a slight change in color. You can also add a few drops of oil to the water to ? seal? Vegetable section to stop its oxidative loss.
5. Cured meat with alkali
Many people like to use baking soda, meat tenderizer and other alkaline substances to marinate meat, so that it is more tender, but these alkali substances will make the protein denaturation is not easy to be absorbed by the human body; fat after alkali saponification reaction, not only to lose the value of the meat, but also to produce a peculiar flavor; and, meat in a large number of B vitamins will be lost. Usually when marinating meat, you can use salt, pepper, shaoxing wine, egg white and starch to catch the meat, and then use the appropriate temperature of the oil to slide cooked, which can be very good to retain the nutrition, and the taste is also good.
6. Stir-fry vegetables first oil
Do three fresh, dry stir-fried beans and other dishes, many people like to first ingredients in the oil over a little bit, fish out and then fried, which will make the dish color and lustre bright, the smell is strong. But this cooking method not only destroys the dish itself in the nutrients, the loss of the original rich vitamins, over the oil of the meat is not easy to digest, but also lead to the intake of fats and oils over the standard. Therefore, their own home cooking, it is best to omit this step, choose more white burn, stir-fry, cold and steamed cooking methods.
7. Stir-fry oil temperature
Many people stir-fry vegetables will first choking the pot, especially like to burn the oil smoke and then into the onion and ginger, choking out the flavor and then stir-fry vegetables. But then the oil temperature is often more than 200 ℃, the oil in the vitamin E, phospholipids, unsaturated fatty acids in the high temperature is easy to be oxidized, vegetables in the other nutrients are also destroyed. In addition, frying, if the fire is too small, frying time is too long, a large number of nutrients in the ingredients, such as vitamin C, anthocyanins, chlorophyll, etc. will flow with the juice. Therefore, it is recommended that the dish be placed in the pot before the oil smokes, and it can be stir-fried with rapid fire to shorten the heating time.
8. Salt too early
Many people frying vegetables have more salt or early salt habit, which will make the vegetables in the juice flow too much, not only cause nutrient loss, but also let the dishes collapse wilt, affecting the taste. Meat salt too early, it will let the protein coagulation prematurely, not only difficult to digest, fishy flavor can not evaporate, the freshness of the soup can not penetrate. It is recommended that the dish to do seven or eight mature when the salt, or before the pot and then put.
9. leafy greens also add vinegar
Many people like to put some vinegar when frying vegetables to enhance the flavor, but if the fried green vegetables with too much vinegar, the dish will become brownish yellow, and fried potato, lotus root slices and other yellow and white dishes with vinegar but no reaction. This is because, green vegetables contain a lot of chlorophyll and magnesium, add vinegar, acetic acid in the hydrogen will immediately replace the magnesium in chlorophyll, this important nutrient was? stolen? gone. Therefore, when cooking green leafy vegetables, do not put too much vinegar, it is best not to put vinegar.
10. Vegetable soup all poured
After frying vegetables, many people will pour the pot of vegetable soup. But vegetable soup actually contains a lot of dissolved nutrients, including hydrolyzed proteins, amino acids, various vitamins and some minerals, antioxidants and so on. This can be thickened with the right amount of water starch, not only can these nutrients re-attached to the surface of the food, but also in the food surface to form a protective film, play a role in insulation and antioxidant.
11. Stir frying after not brushing the pan and then stir fry
Many people in order to save time or look at the pan is relatively clean, often the first dish fried directly after frying the next one. However, the seemingly clean surface of the pan will be attached to grease and food residues, when heated at high temperatures again, may produce carcinogens such as benzo(a)pyrene. Therefore, it is recommended that we fry a dish after each pan should be carefully cleaned before frying the next, which not only reduces the production of harmful substances, but also prevents the last frying seasoning and residues affect the taste and appearance of the next dish.
12. After frying immediately off the hood
Steaming process will produce a lot of harmful substances, and the hood in the elimination of exhaust played a very big role. Some people like to turn off the hood immediately after the end of frying. In fact, the hood eliminates the exhaust gas is also need time, when the end of frying there is still not clean exhaust residue in the kitchen. After stir-frying, you may want to let the hood continue to run for 3 to 5 minutes to ensure that the harmful gases are completely discharged. In addition, try to close the kitchen door and open the window when frying, which can also reduce the residual of harmful substances in the kitchen to a certain extent.
13. The rest of the frying oil is still used for frying
Many people do not want to throw the frying oil, but also used to high-temperature stir-frying or deep-frying. But this practice is very undesirable, because the oil after high-temperature heating will produce trans-fatty acids and toxic fat oxidation products, when continue to use this oil high-temperature cooking, carcinogens production will increase dramatically. This type of oil should be avoided at high temperatures and can be used to make stews or pasta dishes such as rolls.
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