What are the cooking methods to reduce nutrient loss? How to cook healthier?

In the process of cook the meat, don't add salt too early. The main component of salt is sodium oxide, which is easy to solidify the protein of meat (protein food), make the meat shrink, make the meat hard and not easy to burn. The temperature of edible oil should not be too high, and the repeatedly fried oil is inedible.

When the temperature is too high when frying food, it is easy to produce substances harmful to human health, such as heterocyclic amines. Unsaturated fat in repeatedly fried edible oil will produce various harmful polymers after heating. Starch and eggs are used as raw materials for pasting, so that the water and nutrients in the raw materials will not overflow in large quantities and the loss will be reduced. When cooking animal food, adding vinegar can preserve more nutrients and promote the absorption of calcium. Glutathione is contained in the starch used for thickening, and glutathione contains sulfhydryl groups, which can protect vitamin C.

However, in order to improve the flavor of food, it is necessary to adjust the cooking maturity time of various raw materials. We will choose hydrothermal processed food. The general step is to cook food with strong fire, and the rapid heating time is short. If the raw materials are left in the pot for a long time, the water temperature should not be lower than 80 degrees. Cooking can not only reduce the discoloration of raw materials, but also reduce the loss of vitamins; Vegetable raw materials contain ascorbic acid oxidase. Vitamin c can be destroyed by oxidation, and the activity of oxidase is about 60 degrees, and the optimal temperature is above 80 degrees, so it will be destroyed and lose its activity. Hot water with high temperature and short time can destroy enzymes and protect more vitamin C, and the general protection rate is above 80%. Generally speaking, vegetables will lose some vitamins after boiling, but they can also remove more oxalic acid, which is beneficial to the absorption of calcium and iron by human body.

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