When cooking meat dishes, in terms of preserving nutrients, cooking, rinsing, steaming, stir-frying, and frying are better than grilling and frying. In addition, high-speed frying will cause the surface protein of meat dishes to heat up and quickly solidify, and the internal nutrients will not be lost. If you use starch thickening when cooking, and the juice is collected at the end of the stew, you can better retain the nutrients of the dishes .

　　 Dishes prepared for a long time, ingredients Water-soluble vitamins such as VC and VB will be lost in large quantities. Such as braised or stewed dishes, the vitamin loss is 3-4 times that of fried dishes.

　　Meat tenderizers should be used reasonably in meat processing, such as bromelain and papain extracted from plants are also good choices, but now there are too many tender meat powder problems, so it is recommended to use The traditional method is tender. Adding alkali to tenderize is more incorrect, and will cause great damage to the protein and vitamins in the raw materials. Although the taste of the dishes is much softer and tenderer, there is a lot of nutrient loss. Especially some tripe, sea cucumber, squid, The raw material uses a lot of caustic soda water when foaming, and the alkali denatures the protein and also destroys the nutrients in a large amount. However, there is one exception. When boiled cornmeal porridge or cornmeal porridge, you should put a little less alkali, which will make the vitamin PP (nicotinic acid, niacin) in the corn free and easily absorbed by the body.

　　We all know that fish balls are delicious. Fresh and tender fish balls not only keep the deliciousness of fish meat, but also make the rich nutrients more easily absorbed by the human body. In boiled fish balls, adding salt and stirring are two key steps. Adding salt makes the protein denature, the texture is sticky, and the elasticity is good; the forward stirring will make the fish protein peptide chain straighten, further increase the water holding capacity, and more elastic, and the protein and water molecules of the fish meat continue to occur during continuous stirring The hydration reaction increases the water holding capacity of the velvet, the fish balls are tender and flexible, and the short-term maturity will better retain nutrients. Even if some delicious nutrients overflowing from the fish meat will be dissolved in the soup and eaten together.

　　Vegetables should be washed first and then cut during the initial processing, instead of being conveniently cut and washed, and the cut vegetables should not be immersed in water. Because this will quickly lose the rich water-soluble vitamins in vegetables. When we make dumplings and steamed buns, we can''t squeeze out the vegetable juice with force. We should try our best to squeeze the vegetable juice out of the meat and stuffing. It can keep the original taste of the finished product and retain the nutritional ingredients. Why not? Also try to shorten the time of washing and cutting vegetables and cooking. We try to make fresh cuts and stir fry, and eat immediately after frying, so as to not only maintain the best sensory effect of the dishes in the first time, but also reduce the loss of nutrients.

　　During the cooking process, try to stir fry as quickly as possible to reduce the heating time. You can use boiling water and hot oil to avoid excessive oxidation of vitamin C. Vegetables rich in oxalic acid, such as spinach, bamboo shoots, and amaranth, must be boiled out of oxalic acid when cooked with soy products or other calcium-rich raw materials, to avoid calcium oxalate that cannot be absorbed by the human body when combined with calcium and precipitates in the stomach. Stones affect human health. Fruits and individual fresh vegetables are rich in water-soluble vitamins. They should be washed and disinfected and eaten directly or after a simple cold mix.

　　 It is not easy to add salt prematurely when cooking. This is because salt is an electrolyte and will quickly penetrate into the cells of vegetables, so that some vitamins and inorganic salts will quickly ooze out. It will make the soup too much, the fried dishes are not full enough, and the shape will collapse, and the maturation time of the dishes will be extended, and the nutrients will be lost too much.

　　 There are some very good habits and methods for cooking and processing Chinese food, such as thickening, sizing and hanging paste, etc. Especially when the food is fried at high temperature, the paste will make a layer of paste on the surface of the raw material quickly The protective layer can make the dishes crisp and tender outside. In addition, the juices and fragrance substances in the raw materials are prevented from being lost and nutrients are preserved, but the problem is that too much foreign oil is taken in, which increases a lot of calories.

　　When cooking, thicken the juice to make the soup exuded in the vegetables adhere to the surface of the raw materials, the taste is smooth and tender, the taste is delicious, and the nutrition is also retained. The important thing is that starch in food can reduce the loss of antioxidants such as vitamin C and anthocyanins. Thickening also avoids the loss of nutrients from the cut surface of the raw materials, and also enables the green vegetables to maintain the green color for a long time. These are the subtleties of Chinese cuisine.