Nowadays, people''s living standards have been greatly improved, and their diet has escaped from the old era of malnutrition. A variety of fashionable foods and nutritious foods can be enjoyed frequently, but the problem of uneven nutrition is gradually emerging, and the problem is very serious. Metabolic diseases caused by various dietary overnutrition continue to break through the age limit, and a large number of young people in their 20s and 30s develop symptoms of hypertension, hyperglycemia and hyperlipidemia. At one time, these "rich diseases" were just "patents" for the elderly.

　　A lot of protein and fat in the diet The rich foods such as carbohydrates and carbohydrates are converted into high calories, and these calories cannot be completely metabolized by the body. In addition to excessive daily calorie intake and insufficient exercise to consume these excess calories, the cooking process is easily overlooked by people. Unreasonable techniques and techniques have resulted in excessive unnecessary calorie intake.

In addition to the problem of excessive intake of high-calorie foods, serious problems such as an unbalanced diet structure, incorrect cooking methods, and improper seasoning methods are bothering everyone. For example: a large number of high-temperature cooking methods bring excessive fat intake; excessively spicy and fatty foods with excessive fat and sugar; excessive pickled foods cause excessive salt intake; of course, there are Foods produced by multi-industrial production or incorrect processing methods contain too many preservatives, pigments, flavors and other additives, so everyone is overwhelmed.

Inappropriate diet Ingestion of high fat is the most serious dietary problem. In the daily diet, the most common mistakes are at the level of cooking techniques. For example, when the chef pre-processes some raw materials, regardless of the nature of the raw materials and the needs of the guests, the ingredients that can be boiled, water-slided or stir-fried are processed by oily or over-fried methods. Like some delicate shredded pork, sliced fish, sliced fish, and sliced fish, they can all be cut off by water-sliding method, and the effect is the same, without too much fat intake; some vegetarian dishes, such as Chinese kale, wild rice, eggplant, lentils, Dutch beans All can be treated with water. Some cooks use warm oil or even hot oil to fry in order to increase work efficiency. As everyone knows, the oil absorption of vegetarian dishes is better than that of meat.

　　 What’s more, when cooking, the chef always feels that the vegetable must be rich in oil and salt, otherwise it will not taste good. When cooking meat dishes, although the fat content in the ingredients is already very high, the cook will still habitually stir a small spoon of oil in the base and stir-fry the small ingredients, and then roast or stir-fry. Like Sichuan-style cooked pork dishes, not only are the ingredients fatty, but many chefs find it difficult to stir-fry the pork belly, and they have to be over-oiled during the initial cooking process, and then stir-fry the pork belly with the oil-stir-fried bean paste in the pan. raw material. Since then, the final result is: a layer of oil in the vegetarian dish, a pan of oil on the bottom of the plate; meat dishes dipped in oil, bite a mouthful of oil, such vegetarian dishes do not have to eat, such meat dishes are not bad, otherwise it is difficult to eat Pharyngeal, also lost a lot of vitamins and trace elements, really worth the loss!

　　Some chefs do not understand the characteristics of condiments when they cook sweet dishes, such as the relationship between sugar and vinegar, sugar and salt. If you put a little salt in the sweet dishes, the sweetness of the sugar can be significantly increased. When this ratio reaches a certain limit, the two will reduce each other, resulting in a situation that is not sweet or salty enough, so some chefs will continue to put in Sweetening sugar or adding salt to make salty, so "add more water to the noodles, add more water to the noodles", it has virtually caused the problem of excessive intake of sugar or salt. There is also a subtle relationship between vinegar and sugar. Some vegetables will be very greasy if you put too much sugar, but if you put vinegar properly, it will remove the greasy flavor and tempting appetite. This also needs to be explored and mastered in practice, otherwise, if the ratio is not well grasped, it will also cause the fact that sugar intake is excessive.

　　 There is more serious problem of excessive salt intake. When cooks prepare dishes, if they put salt too early, the osmotic sodium will penetrate into the ingredients. In this way, the salt on the surface of the ingredients is not enough when the dishes are fried, giving the impression that the dishes are not flavorful and need to be added. If the salt is put too early in the dishes, the vegetarian dishes will appear deflated and lose their crisp and tender taste; the meat dishes are prematurely denatured by putting salt first, and other external tastes are difficult to penetrate, while the fresh fragrance inside the meat does not exude Come out, this kind of dish is not easy to stew, but also has a bad taste, like chewing wax. Similarly, the salt penetrates into the inside of the meat, the surface is not salty enough, and the chef sometimes puts salt again, which is virtually a high-salt dish.

　　 There is a more serious problem of excessive salt intake, that is, some pickled vegetables and meat contain excessive nitrite and nitrosamines. If consumed regularly, these salt by-products can cause cancer under certain circumstances. This is the case when there is a lack of vitamin C in food for a long time. At this time, nitrite and nitrosamine cannot be metabolized normally, and slowly accumulating in the body may cause cancer. Therefore, cooks should use less preserved vegetables and meat, especially salted fish and bacon. Ingredients to minimize the risk of cancer.