The healthiest way to cook:
1. Never wait for the oil to smoke before frying. This practice not only makes it easier for vegetables to release acrylamide, but also produces a lot of toxic substances, which are harmful to health.
2. Fry in oil, also called water frying, that is, put the oil first, and then put the vegetables in after the oil temperature is suitable. When the temperature rises and water seeps out of the vegetables, immediately cover the lid to stuffy the vegetables. At this time, the steam will suddenly rise, and the steam at 100 degrees Celsius can completely cook the dishes.
3, just need to pay attention to grasp the heat, it is best to use medium fire, because the fire is too small, steam can not come up. Healthy cooking methods? Leaderboards?
1, steaming is the healthiest and safest heating method.
2, followed by cooking. When cooking, it is best to put less water and cover it for a short time. 3, followed by speculation.
4, followed by baking. Avoid burning when baking, because burnt food contains heterocyclic amine carcinogens.
The worst thing is bombing. Be sure to fry it, preferably with butter, coconut oil or olive oil, and avoid other vegetable oils, because they are the easiest to oxidize. How much oil and salt does cooking use to be healthy?
The healthiest way to cook:
Fish, meat and eggs are rich in fat and fragrant, which can be turned into delicious food after various cooking. For these foods, Chinese food has developed a variety of cooking methods, such as frying, frying, roasting, stewing and so on. Some cooking methods are just for delicious food, regardless of health risks. What food to eat is of course very important, and how to eat it is also very important. Those moderate and simple cooking methods are often healthier, while the pursuit of the most delicious and complicated cooking methods often has health risks. Dip in stir-fried stew, which is helpful for nutrition.
Compared with extreme methods such as frying, barbecue or raw food, cooking methods such as steaming, boiling, stewing and frying are preferable. The cooking temperature of steaming, boiling and stewing is about 100℃, which can not only kill pathogens such as pathogenic bacteria and parasites, but also fully denature protein, which is easy to digest and absorb, and has less damage to vitamins. For family cooking, it also means less oil smoke, no indoor air pollution and one more thing. The temperature of ordinary cooking is about 150℃, which is also lower than that of frying or barbecue. However, when frying or oil is smoked or even burnt, the temperature is worse than frying, which seriously damages the nutrition of edible oil and ingredients and is not desirable. Fortunately, this high-temperature frying time is short, and most of them are cooked quickly or cooled with water.
It is best to steam fresh fish. The seasoning of steamed fish need not be too complicated. Ginger, onion, soy sauce and oil can be used. It tastes better to use steamed fish sauce instead of ordinary soy sauce. Is not too fresh fish suitable? Braised? Law. Braised fish at home is also very simple. Put the oil in the hot pot, and then add the fish pieces when the oil is hot. Stir-fry for a while and then add the sauce (consisting of soy sauce, sugar, vinegar, garlic, chopped green onion, ginger powder, pepper, etc.). ) stir-fry. Adding water almost completely submerged the fish. Bring the fire to a boil, simmer slowly, and add appropriate amount of monosodium glutamate after collecting the juice. If the salty taste is not enough, you can also add some salt. A relatively simple method of stewing fish is to buy a compound seasoning package specially used for stewing fish in the supermarket, such as pickled fish seasoning package and braised fish seasoning package, put it in a pot with fish pieces and clear water, boil it with strong fire, and then cook it slowly with low fire. Nothing, about 15 minutes, collect the juice and serve immediately.
Fresh shrimp or seafood is suitable for boiling or steaming. Most seafood is salty and generally does not need salt. There are few fresh shrimps or seafood, which is suitable for braising in soy sauce or frying in Chili.
Sliced meat, shredded pork or minced meat are all suitable for frying, and the oil temperature should not be too hot, otherwise the taste will be hard. Marinate with soy sauce, monosodium glutamate, etc. Before cooking, then wrap it with starch to prevent the meat from hardening. The restaurant always puts the braised pork first? Lubricating oil? (also known as? Oil? ) processing, and then frying, in order to obtain a delicate taste. But this frying-like treatment is not healthy enough for home cooking? Water skiing? Instead, the pickled shredded pork and sliced meat are cooked in boiling water and then fried. Chunks of meat, ribs, etc. They are all suitable for stewing and take a long time to cook. Don't put salt in the cooking oil first, or the meat will harden. Put salt after cooking or before cooking.
Rinsing hot pot is a cooking method that is easy to digest and absorb. Heating temperature is low, no need to refuel. But the problem is that people generally choose fat beef, fat sheep and pork belly for delicious food. They contain more saturated fat and cholesterol and are not healthy enough.