Rinse vegetables directly with clear water, cut them into large pieces, stir-fry them quickly with high fire, and add some fruit vinegar when cooking, so that the fried vegetables will be more nutritious.
First, vegetables should be washed first and then cut.
Because vegetables contain a lot of vitamin C, and vitamin C is a water-soluble vitamin, which is easily soluble in water. If the whole vegetable is washed with clear water and then cut, the loss of vitamin C and other water-soluble vitamins can be reduced. On the other hand, if the cut vegetables are put into water or even soaked in water, a large amount of vitamin C will go with the water because of the great contact with the damaged area of vegetables and the area of water.
Second, don't wash vegetables with detergent.
Many people put detergent in the vegetable basin to wash away pesticide residues on vegetables. In fact, when vegetables are ripe, pesticides will not be used again, and the residual pesticides during this period have long gone with the air, so it is ok to wash them directly with water. Otherwise, it is difficult to clean the detergent from the surface of vegetables. Unless it is washed dozens of times, the dishes will be rotten and all kinds of nutrients will be gone, wasting a lot of time.
Third, some vegetables with skins are best eaten with skins.
Such as eggplant, radish and so on. Because the vitamin content in the skin is higher than the meat content inside, it is recommended that you don't peel it when eating, which not only ensures the loss of nutrition but also saves time.
Fourth, when vegetables are ripe, it is best to fry them with fire.
Because the longer vegetables are heated, the more nutrients are lost. For example, water-soluble vitamins C and B are afraid of heat, so the shorter the cooking time, the better.
Fifth, many people like to put some alkaline noodles when cooking, which is actually wrong.
Because alkali will destroy the vitamins in it. If you add some fruit vinegar, you can just protect vitamins.