Cooking method _ which keeps nutrition here cooks the skill

Cooking method _ which keeps nutrition here cooks the skill
Cook rationally, keep nutrition here
Outstanding the intersection of cooking and master, not only dish cooked to mean colour, fragrance and taste all good, any important keep live nutrition of food at the most great intensity. Slightly careless, China's traditional cooking way may be known and destroyed and eaten various vitamins in the material. In order to provide the growth motive force of the sufficient one for child, mothers need to try hard to pay attention to knowing the correct cooking method:
What rational cooking it is
1. Rational cooking of the meat
Generally speaking, protein, fat, carbohydrate, inorganic salts that the meat includes are more stable because of properties, it is less to lose in cooking. With braising with soy sauce stewing in clear soup cook, vitamin loss of B1 at most, up to 60-65%; Steam and fried losses are 45%; Fry 13% of loss quickly. Vitamins B2 included in meat, Steamed Balls losses are 87%; Braising with soy sauce and stewing pieces of meat losses 40% in clear soup; Fry the shredded meat and only lose 20% quickly.
Nutrition expert's suggestion
Can select olive oil for use and stir-fry before stewing and fry green vegetables, beta; -The absorption amount of carrotene is to steam 5 times of food. And beta; -Carrotene has protective action on children's eyesight.
Try hard to cook acid food such as tomatoes with the iron pan, it can make the absorption amount of the active iron exceed 2000%.
Drip several drops of vinegar in the stewed soup, can dissolve the calcium on the bone better, thus make the calcium content of the soup product increase by 64%.
2. Rational cooking of the vegetables
The vegetables contain abundant vitamin, vitamin C and inorganic salts of water soluble B clan, if the processing mode of the cooking is improper, it is very easy to be destroy the losses. For example, it is cold and dressed with sauce to slice the gherkin, stand for 2 hours, vitamin loses 33-35%; Stand for 3 hours, lose 41-49%.
Waters too many at the fried green vegetables, a large number of vitamins are soluble in water, vitamin can be thereupon lost too. While making the won ton, we always boil the green vegetables first, bring and mix fillings behind pushing out of the dish juice, the losses of vitamin and inorganic salts are more serious.
The spinach contains a large amount of oxalic acid, after being soluble in water and enter body, it is apt to form calcium oxalic acid insoluble in water, hinder human body's absorption of calcium. Scientific method to take spinach, should water, boil, pour out the soup spinach, eat more cold and dressed with saucely.
The carrot contains a large amount of betas; -Carrotene. But they only exist in the cell wall, such ways as the necessary process is minced, boiled and chewed, could utilize. In addition, beta; -Carrotene one lipid-soluble material, so raw to take or cook soup, can absorb. The most scientific cooking way is stripped, sliced and stewed for about 20 minutes with meat.
3.Rice, reasonable cooking of staple food
While washing the rice, the increase washing the number of times of rice, soaking time at the same time, water soluble vitamin and inorganic salts in the rice, surface is apt to incur loss.
While cooking the cooked rice in soak, can make a large number of vitamins, inorganic salts, carbohydrate even proteins dissolve into thin rice gruel, the thin rice gruel is not eaten such as abandoning, will cause damages.
Boil the porridge, steam the steamed bun to add alkali, can make vitamin B1 and vitamin C destroyed.
Much fried food such as French fries,etc., through high-temperature and fried, the intersection of nutrient component and basic totally loss already.
In a word, while making rice, surface food, in order to steam, bake better, should not boil, drag for and fried with water, in order to reduce the losses of the nutrient.
Avoiding the loss of vitamin needs to pay attention to
1.Wash all kinds of raw materials, employ the cold water, wash time short, can't soak or wash by rubbing with the hands for a long time.
2.Should observe the principle cut after washing, it will make water soluble vitamin and mineral lose to wash after cutting.
3.If meal quality requirement permitting, raw materials try hard to cut a little more tinily, in order to shorten heating time, is favorable to the save of the nutrient.
4.Raw materials try hard to cut and fry now, eat now now, avoid the fairly long warm-keeping or heat many times now, can reduce oxidizing losses of vitamin.
5.Try not to add alkali or alkaline supplies while blanching dishes, cooking the wheaten food, so can avoid a large number of losses of vitamin, protein and mineral.
6.Can add the vinegar on the premise of allowing in taste, it is so easy to protect vitamins, impel the calcium to absorb.
7.Tender raw materials recommend the very hot oven to cook fast, shorten the time that raw materials stay in the pan, in this way, can reduce the nutrient effectively and is heated and destroyed.

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