Salted egg yolk baked pumpkin and salted egg yolk fried pork ribs, salted egg yolk roasted tofu were all the rage. Everyone likes this kind of dishes crispy and fragrant, which is highly praised.

　　 Such salted egg yolk dishes are Everyone loves it, but hidden problems are common. The key lies in two aspects, the first is the problem of conscience, and the second is the technical problem. First of all, in order to maximize profits, some merchants will produce artificial salted egg yolk without any nutrition or even harm to the human body under the guidance of this "private thought"; secondly, it can be said that most chefs will cook various kinds of salted egg yolk Dishes, but did not take into account the nutritional changes of salted egg yolks at high temperatures.

　　 Eggs contain more cholesterol. For example: the average cholesterol content in duck eggs per 100 grams is 565 mg, which is mainly found in egg yolks. When cooking such dishes, salted egg yolks almost need to be sautéed in oil for half a minute to one minute in advance, so that the egg yolks melt and turn the sand, and the aroma is more intense. As everyone knows, in the process of sautéing the salted egg yolk, the cholesterol rich in it is easily oxidized in the high temperature of the bottom of the pot and the air to form oxidized cholesterol. The cooking oils we often use are generally plant-based unsaturated fats, which are only about 20% saturated. Compared with animal fats, vegetable oils are easier to oxidize at high temperatures or when exposed to air because of their lower saturation level.

After vegetable oil is oxidized during cooking, the oxidation of cholesterol in salted egg yolk will be accelerated when sautéed, and the oxidized cholesterol will cause more damage to the heart and brain blood vessels. In 2009, scientists in China found that oxidized cholesterol is likely to be one of the most serious cardiovascular health threats. It is more likely to cause atherosclerosis and increase heart and brain blood vessels than unoxidized cholesterol in food. Risk of disease onset. Therefore, when eating foods containing more cholesterol, the degree of cholesterol oxidation should be considered.

　　 How can the smell of salted egg yolks be removed without stir-frying? This reminds me of the practice of crabmeal and tofu. Fresh crab yolks will not be stir-fried before cooking, otherwise Will destroy its shape, generally need to be steamed in advance. Similarly, we can first crush the salted egg yolk, put it in a small bowl, add onion ginger, water and Huadiao wine to immerse it to isolate it from the air, steam it for 10 minutes on the drawer, then use its juice to burn tofu or pumpkin, and finally in the dishes One minute before cooking, add the salted egg yolks and cook to taste, thicken the juice.

　　Another problem is, for example: salted egg yolk fried ribs, salted egg yolk baked pumpkin, such salted egg yolk dishes need to first fry the main ingredients at a high temperature, to achieve the taste of crispy and tender inside Stir-fry the salted egg yolks and stir-fry them again. In addition to the problem of excessive oxidation of cholesterol, dishes that are cooked at high temperatures have too much heat and too much nutrition! Therefore, it is recommended that chefs develop and innovate more low-temperature cooking dishes that are beneficial to people’s health and learn more foods. Nutrition and cooking nutrition knowledge for everyone to win more health for themselves.

　　Note:

　　1. Keep salted egg yolk from high temperature and air to reduce the probability of oxidation;

　　2. Don’t heat the oil too high to reduce fatty acid oxidation ;

　　 3. Reduce the cooking time as soon as possible, and try to avoid high-temperature fried dishes (fried pork ribs with salted egg yolk is more unhealthy).