1. Cold salad.
The ingredients only undergo simple processing such as blanching, and the nutrition and original flavor are retained to the maximum extent.
For example: cold mixing three wires
Cold-mixed three-silk is a traditional famous dish with shredded cucumber, shredded green pepper and Flammulina velutipes as main ingredients, and soy sauce, salt, vinegar, sugar, Jiang Mo and sesame as auxiliary materials. It tastes crispy. Red, green and white. Fresh and salty. Soft, crisp and smooth, fragrant and refreshing, not greasy. It is a delicious dish with kelp, green pepper and red pepper as raw materials, and it is a low-calorie diet suitable for diabetics. Cucumber contains protein, fat, sugar, vitamins, cellulose and rich calcium, phosphorus, iron, potassium, sodium and magnesium. Flammulina velutipes contains high zinc, which can promote children's intellectual development and strengthen their brains. In Japan and many other countries, it is called "intelligence mushroom" and "intelligence mushroom".
2. Steamed vegetables. The practice of steaming vegetables has less nutritional loss. In a restaurant, the higher the quality of ingredients, the more steamed, which can preserve the original flavor of ingredients to the greatest extent.
For example: steamed bass
The cooking skills of steamed bass are mainly steamed vegetables, which are salty and fresh. Steamed bass is one of the traditional dishes of Han nationality in Guangdong. It belongs to one of the recipes of Cantonese cuisine and seafood, with perch as the main ingredient. The cooking skill of steamed bass is mainly steamed vegetables, which are salty and fresh. Perch is rich in various nutritional values, and DHA content in freshwater fish is the highest, so steamed perch is the most nourishing brain. Choose a catty of perch, steamed just right, the fish is just cooked, tender and smooth, and the fish is delicious and complete. The soup, rice wine and soy sauce are sweet, and every bite is absolutely enjoyable. Perch has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency. Perch can also treat fetal movement and hypogalactia. Expectant mothers and pregnant women eat perch. Perch is a kind of nutritious food, which can not only nourish the body, but also won't lead to obesity because of overnutrition. It is a good product for strengthening the body, enriching blood, invigorating spleen and benefiting qi, and is beneficial to health. In addition, the blood of perch contains more copper, which can maintain the normal function of nervous system and participate in the role of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it. DHA content in muscle fat of freshwater fish perch ranks first among all tested samples. In order to avoid the loss of valuable DHA in fish, we should pay attention to reasonable cooking methods. DHA is not resistant to high temperature, so steaming or stewing is recommended for fish rich in DHA, and frying is not recommended, because high frying temperature will greatly destroy valuable DHA, so steaming bass is the most brain-nourishing.
3. stew, simmer, simmer. In cooking, if starch is used to thicken soup, it will protect vitamin C and help to lock in other nutrients in ingredients.
For example: stewed beef
Stewed beef is a dish with beef ribs as the main material and soy sauce; Salt; Onion segment; Sweet noodle sauce; Garlic; Ginger; Zanthoxylum bungeanum; Illicium verum; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica and other accessories are made into simple home-cooked dishes. Suitable for people who are weak and recovering from illness. This dish is characterized by bright red color and softness. However, patients with high cholesterol should not eat it. Beef is not only delicious and healthy meat, but also provides protein. Minerals and vitamin B groups include nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day. Moreover, after trimming off all visible fat, the average fat content of lean beef is only 6%, while that of tender beef is 3.7%, with very few calories.