First, steam heat transfer, steaming. Steam itself is about 1℃ higher than boiling water, and the steam temperature can reach 10 1℃~ 106℃ due to certain pressure in the steam box and steamer. Steaming vegetables is almost the most comprehensive cooking method to retain nutrition.
It has neither the loss of nutrients dissolved in soup during cooking or cooking, nor the problem of too high temperature during cooking. Less thermal decomposition loss, less oxidation loss, no oil fume and no excessive oil feed.
Second, hot air heat transfer baking. Generally speaking, food is cooked in an oven, charcoal, hot salt or hot iron plate. The common temperature is 160℃~260℃. The oven temperature should be controlled below 200℃.
If the ingredients are wrapped with tin foil, the local temperature can be kept at about 100℃, and the food can be heated evenly, so that the nutritional components can be better maintained.
Extended data:
Eat hamburgers healthily:
1, bread shell, whole wheat bread slice. Whole wheat bread contains not only starch, but also dietary fiber, minerals, vitamins and protein, in a relatively balanced proportion.
2, the sandwich meat inside: you can buy ready-made beef in the supermarket, it is best to have a light taste. Beef is very popular, and its calories and cholesterol are lower than those of fried food. In addition, protein is of high quality, and minerals such as iron, zinc and selenium are also beneficial to absorption.
3. For the vegetables in the hamburger, you can choose sliced tomatoes, try to choose green leaves for lettuce, and other sliced vegetables can also be used. Supplement nutrients such as vitamin C, potassium and magnesium.
Reference source: People's Network-stir-frying, stewing, frying and roasting. How to heat more food without destroying nutrition?