Four benefits of steaming
1, the nutrition is preserved completely and the loss is less.
Steaming can maintain the taste, shape and nutrition of food to the greatest extent, ensure that nutrients are not lost, and avoid the destruction of nutrients and the generation of harmful substances caused by uneven heating and excessive frying. The content of polyphenols (such as quercetin) in steamed vegetables is obviously higher than that in vegetables cooked by other methods.
2, light and less oil, lock water to prevent chronic diseases.
Steamed vegetables have good water-locking effect, are light and less fat, and can prevent food from producing more fat by cooking twice, thus preventing the occurrence of chronic diseases such as three highs and cardiovascular diseases. At the same time, it reduces the probability that edible oil will be oxidized and harmful free radicals will be produced in the body when food is fried and cooked at high temperature, which is helpful for the body to resist aging.
3, easy to digest and absorb and nourish the stomach.
Steamed vegetables are softer, more tender, easier to digest and absorb, and have the functions of relieving stomachache, neutralizing gastric acid and treating gastritis.
4, nourishing beauty does not get angry
Modern people have a fast pace of life, great work pressure and vigorous fire due to yin deficiency. The cooking process of steamed vegetables is based on water soaking heat, harmonizing yin and yang, and locking most vitamins and moisture. Girls eat moist and smooth skin, while boys eat health, health care and stomach protection. Long-term consumption can play the role of recuperation and diet therapy.
How to choose the three ingredients of steamed vegetables to keep fresh?
There are very few two meanings. One is seasonal vegetables that have just been dug up in vegetable fields. Vegetables are still living plants for a second, which are undergoing plant physiological activities such as growth, maturity and respiration, with high nutritional value, high water content and fragrant taste. But in real life, it is almost impossible for people living in many cities to have such an ideal way to buy ingredients; However, when we go to the vegetable market, we should try our best to choose seasonal vegetables and pay attention to the preservation methods of vegetables, so as to make a high-pressure and fast-paced life relatively healthy.
Second, eat and buy now. People who lack life experience after 80/90, especially men, usually go to supermarkets and vegetable markets to buy ingredients on weekends, all of which are big bags and small bags. Eat on a whim when you come back, and stuff the rest in the refrigerator. From Monday to Friday, they only have the opportunity to cook at night, which leads to throwing ingredients while eating. The longer these ingredients are kept, the nutrients will be lost with the water. For example, cabbage leaves are the most perishable. If you can't bear to throw it away, just pick and wash it, and the nitrite content will increase. In fact, nowadays, convenient life can be seen everywhere in large supermarkets, convenience stores and vegetable markets. There is no need to buy so many ingredients at once. The best way is to buy fresh ingredients in the morning, enough for three meals a day. For young people who work in an office, they can go to the supermarket to buy a meal temporarily after work at night.
Preservation method of ingredients
Rootstock: radish, onion, sweet potato, yam, burdock, etc. They are suitable for storage in a cool and ventilated place at low temperature, and don't put them in the refrigerator, otherwise they will go bad more easily. You can also put these ingredients in a net bag and hang them in a ventilated place for preservation.
Leafy vegetables: spinach, celery, rape, chrysanthemum and Chinese cabbage should not be stored for a long time. When storing, you can spray some water on the leaves, then wrap them in old newspapers, stand them upright and put them in the refrigerator with their stems facing down.
Cucumber and eggplant: eggplant, cucumber, tomato and so on. Should be stored directly in the refrigerator, the temperature should be about 65438 00℃. If it is too cold, vegetables will be frostbitten and lose their original nutrition.