We all need to use oil to cook the pot when we are cooking. Many friends like to put the smoked oil into the scallion and ginger, and then cook the food when the flavor is so good. Our oils and fats are rich in vitamin E, carotene, phospholipids, and unsaturated fatty acids. These nutrients are easily oxidized after high temperature. In the end, I am afraid that there is no loss of heat.

　　 This is the nutrition that stole the fat at high temperature! When cooking, if the firepower is too small and the cooking time is too long, then the ingredients shrink due to heat or the cell wall softens and breaks, and a large amount of nutrients will follow the juice Flow into the pan. Don''t think that as long as it is still in the pot, there is no loss. Many nutrients in the vegetable juice will be oxidized due to direct contact with the high temperature of the bottom of the pot, such as vitamin C, anthocyanin, chlorophyll, carotene, which have excellent antioxidant effects. , Vitamin E, lutein, etc.

　　 When cooking, many friends like to add more salt or put salt early, thinking that this will make the dishes taste delicious! Then, I tell you that if you use too much salt or use salt too early, it will make the vegetables Too much juice flows out, not only the loss of nutrients, but also the dishes will collapse and lose their crisp and tender taste. Meat dishes, if put salt too early, will make the protein solidify prematurely. Not only is it difficult to digest, but the smelly smell can not be evaporated, and the delicious taste in the soup cannot penetrate. This kind of meat is not only easy to avoid It’s hard to eat!

　　There is a mineral in food called magnesium, which not only participates in many important physiological activities in our body, but also nutrients that we need to supplement when we supplement calcium. As the saying goes, calcium supplementation does not supplement magnesium, and regret it after supplementation. Magnesium is an important nutrient in our bones. Without it, our bones will be unhealthy. This nutrient is extremely rich in dark green vegetables, but sometimes it is stolen because of improper cooking. For example, many friends like to cook some vinegar when they are cooking. They think that vinegar is a very good seasoning, which not only protects some minerals and vitamins, but also makes the dishes taste crisp and smooth, but also makes the dishes richer and more appetizing.

　　I don’t know if you found it. When making yellow, red or white dishes such as vinegared potato shreds, vinegared cabbage, tomato scrambled eggs, and vinegared lotus root slices, there is no change in color. When frying green dishes, it is inexplicable to make the dishes brown and yellow. This is because green vegetables have a lot of chlorophyll and magnesium, which are combined. However, if you add vinegar when cooking, the hydrogen in acetic acid will immediately replace the magnesium in the chlorophyll, and the magnesium will be stolen!

　　Many friends after cooking the dishes, the dishes in the pot Soup fell. Did you know that these vegetable juices contain not only seasonings and fats, but also a lot of nutrients dissolved out! Including hydrolyzed proteins, amino acids, fats, various vitamins and soluble minerals, antioxidants...if At this time, a proper amount of water starch is used to quietly tick the thickening, then not only can these nutrients be reattached to the surface of the food, but also a protective film can be formed on the surface of the food, which can play a role in heat preservation and anti-oxidation.