1. oil
When cooking, when the oil temperature is higher than 200℃,
It will produce a harmful gas called acrolein.
It is the main component of lampblack, and it will also produce a large number of highly carcinogenic peroxides. Therefore, it is best to use 80% hot oil for cooking.
Special note: oil will reduce the efficacy of some antibiotics. When patients with iron deficiency anemia take ferrous sulfate, if they eat a lot of edible oil, the curative effect will be reduced.
soybean
Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, put soy sauce before cooking.
Special note: patients who take drugs for cardiovascular diseases and gastrointestinal diseases and anti-tuberculosis drugs should not eat more soy sauce.
2. salt
Cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, it is generally necessary to fry until cooked before adding salt; Cooking with peanut oil, because peanut oil is easily polluted by Aspergillus flavus, putting salt in the wok first can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then put the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to fry it until it is 80% ripe and add salt.
Special note: According to the standards recommended by the World Health Organization, it is advisable for everyone to eat 5 grams of salt every day, not more than 6 grams. In addition, patients who use antihypertensive drugs, diuretics, adrenocortical drugs and rheumatism with heart damage should try to reduce salt intake.
When cooking with soybean oil and rapeseed oil, put salt after frying to reduce the loss of vitamins in vegetables ... when is the best time to put salt in cooking?
3. vinegar
When cooking vegetables, adding a little vinegar after cooking can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body.
Special note: vinegar should not be taken with sulfonamides, because sulfonamides are easy to form crystals in acidic environment and damage the kidneys; When taking alkaline drugs such as sodium bicarbonate and magnesium oxide, vinegar will weaken the efficacy.
4. wine
When cooking meat dishes such as fish and sheep, put some cooking wine to remove the fishy smell through the evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.
5. monosodium glutamate
When monosodium glutamate is heated above 120℃, it will become sodium glutamate, which is odorless and toxic. Therefore, it is best to add monosodium glutamate when frying.
Special note: excessive intake of monosodium glutamate will inhibit various nerve functions in the human body and produce adverse reactions such as dizziness, headache and muscle spasm. In addition, the elderly, infants, lactating women, patients with hypertension and kidney disease should be forbidden to eat or eat less monosodium glutamate.
6. sugar
When making sweet and sour carp and other dishes, sugar should be added first, and then salt should be added, otherwise the "dehydration" effect of salt will promote the solidification of protein, and it is difficult to fully understand the taste of sugar, which will lead to sweetness on the outside and light on the inside, affecting its delicious taste.
Special note: Sugar should not be taken together with decoction of traditional Chinese medicine, because protein, tannin and other components in traditional Chinese medicine will react with sugar, reducing the efficacy.
.
When is the best time to put seasoning in cooking?
When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell through evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.
Put the right seasoning at the right time when cooking.
When and what seasoning should be put in cooking? How to keep the color, smell and nutrients of cooked dishes from being destroyed to the greatest extent is really a university question, which is beneficial to human health.
Cooking with oil, when the oil temperature is above 200℃, will produce a harmful gas called "acrolein". It is the main component of lampblack, and it will also produce a large number of highly carcinogenic peroxides. Therefore, it is best to use 80% hot oil for cooking.
Special mention: oil will reduce the efficacy of some antibiotics. When patients with iron deficiency anemia take ferrous sulfate, if they eat a lot of edible oil, the curative effect will be reduced.
Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, put soy sauce before cooking.
Special note: patients who take drugs for cardiovascular diseases and gastrointestinal diseases and anti-tuberculosis drugs should not eat more soy sauce.
Salt is cooked with soybean oil and rapeseed oil. In order to reduce the loss of vitamins in vegetables, it is generally necessary to put salt after frying vegetables; Cooking with peanut oil, because peanut oil is easily polluted by Aspergillus flavus, putting salt in the wok first can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then put the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to fry it until it is 80% ripe and add salt.
Special note: According to the standards recommended by the World Health Organization, it is advisable for everyone to eat 5 grams of salt every day, not more than 6 grams. In addition, patients who use antihypertensive drugs, diuretics, adrenocortical drugs and rheumatism with heart damage should try to reduce salt intake.
When cooking with vinegar, adding a little vinegar after cooking can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body.
Special note: vinegar should not be taken with sulfonamides, because sulfonamides are easy to form crystals in acidic environment and damage the kidneys; When taking alkaline drugs such as sodium bicarbonate and magnesium oxide, vinegar will weaken the efficacy.
When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell through evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering.
When monosodium glutamate is heated above 120℃, it will become coking monosodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate when frying.
Special note: excessive intake of monosodium glutamate will inhibit various nerve functions in the human body and produce adverse reactions such as dizziness, headache and muscle spasm. In addition, the elderly, infants, lactating women, patients with hypertension and kidney disease should be forbidden to eat or eat less monosodium glutamate.
When cooking sweet and sour carp and other dishes, put sugar first, then add salt. Otherwise, the "dehydration" of salt will promote the coagulation of protein, making it difficult to fully understand the taste of sugar, thus causing sweetness outside and light inside, affecting its delicious taste.
Special note: Sugar should not be taken together with decoction of traditional Chinese medicine, because protein, tannin and other components in traditional Chinese medicine will react with sugar, reducing the efficacy.