Stir-fry: stir-fry.
Too long heating time is usually the most important reason for destroying food nutrients. Therefore, we should try to fry as much as possible in cooking methods. This can shorten the heating time of dishes and reduce the loss rate of nutrients in raw materials. For example, pork is rich in vitamin B 1. If pork is shredded and fried, the loss rate of vitamin B 1 is about 13%, while if pork is cut into pieces and stewed with slow fire, the loss rate is about 65%.
Cooking: Eating meat is different from drinking soup.
When cooking, boiling, stewing and burning, if meat is the main food, you can boil the water before the meat is cooked, so that the protein on the surface of the meat will solidify, and most of the oil and protein inside will remain in the meat, making the meat more delicious.
If the meat soup is the main food, put the meat in a cold water pot and cook it slowly with slow fire, so that fat and protein will seep out from it, and the soup smells delicious and has better nutrition.
Deep frying needs paste, but don't eat too much.
The fried food is really fragrant, but due to the high oil temperature during frying, protein, fat, carbohydrates, vitamins, etc., which are easily oxidized by heat, will be destroyed, reducing the nutritional value. Hanging paste frying is a good way to protect nutrition and increase delicacy, that is, before cooking, starch and eggs are used to size food, forming a protective layer on the surface of food to isolate high temperature, so that raw materials do not directly contact with hot oil, reducing nutrient loss, and oil does not penetrate into food, so that umami flavor is not easy to overflow, and the taste will be more smooth and tender.
However, even so, you should not eat more fried food. High-temperature fried starch food contains a lot of acrylamide (carcinogen), which is harmful to human body. Ministry of Health's suggestion: 1. Try to avoid frying starch food for a long time or at high temperature. 2. Advocate reasonable nutrition, balance diet, change the eating habits of fried and high-fat foods, and reduce the possible health hazards caused by acrylamide.