Many women who are happy to be a "cooking woman" in the family always like to study some unique and creative home cooking, but I don’t know if you have tried to use fruit into the dish? Although, how to eat fruit and when to eat fruit has always existed Controversy: is it before or after the meal, or eaten with the main meal?

　　Nutrition experts once said: As long as there is no stomach disease, people with too much stomach acid can eat most fruits without tannic acid and fruit acid before meals or on an empty stomach . So, what''s the problem with eating fruit together with dinner? If you count the calories of fruit as part of the meal, it''s no problem to calculate the total calories, as long as it doesn''t become an extra calorie.

　　What are the nutritional issues to pay attention to when eating fruit together with dinner

　　Personally, if you pay attention to shortening time and grasping the heat when cutting and cooking There are not many unfavorable factors, as long as it is eaten, cut, and fried, at least it will retain more nutrients than the fruits of the so-called "freshly squeezed juice" whose cells are completely broken, and even some unique fruits The ingredients can also help the digestion and absorption of food. For example, many fruits contain proteolytic enzymes and rich vitamin C, which can help the body to digest and absorb protein, but also to facilitate the digestion and absorption of some inorganic salts. The absorption of iron and zinc requires the help of vitamin C.

　　The rich pectin in fruits can effectively reduce the absorption rate of cholesterol in food. So what''s left is the question of when to put fruit in the cooking fruit dish and how long it is fried. Many fruits contain a lot of vitamin C and some tannic acid. When the fruit is cut, it is easy to start to oxidize under the air and high temperature, so it needs to be put in when the dishes are about to mature, which avoids the long exposure time in the air, and Reduced cooking time in the pot, but also maintain the sweet and crisp taste of fruit.

　　Most fruits are used as ingredients in dishes to cook some fresh and tender meat, such as fish, shrimp, pork tenderloin, chicken and other ingredients. I still remember that my father used to make a cold dish called melon melon during the New Year when I was a child. It was mixed with snow shredded pear, gherkin shreds and bright hawthorn cake shreds with sugar. The taste is also really good, cool and sweet, very palatable!

　　Spicy Mango Fried Shrimp Balls

　　 Ingredients: 1 large mango, 150 g prawns, 30 g color pepper, 10 g scallion and ginger juice.

　　Seasoning: 1/3 teaspoon salt, 1/2 teaspoon chicken powder, 1 teaspoon sugar, 1 teaspoon starch, 1 teaspoon olive oil.

　　Manufacturing method:

　　1. Mango uses a knife to make a few shallow cuts to tear off the skin and remove the core.

　　 2. Mango meat is cut into diamond-shaped pieces, and color peppers are cut into diamond-shaped pieces. Remove the shrimp line from the back of the shrimp, marinate with half of salt and chicken powder, sizing with starch, drizzle with a little oil, and mix well. The onion and ginger slices are soaked in water for 20 grams.

　　 3. Boil the water in the pot and put the shrimp balls. Use a spoon to push them off. After a while, the shrimp balls will be rolled up and mature, immediately drained and drained.

　　4. Add olive oil to stir fry color peppers, season with scallion and ginger water, sugar, salt and chicken powder. Stir-fry shrimp balls, add mango and thicken the pan.

　　Tips: Mango is soft and fleshy, rich in vitamins and minerals. In order not to damage the nutrients too much, it needs to be put into the pan before the dishes are ripe, and simply stir-fried.