Keep the culinary art wonderful recipe of the nutrition of vegetables here

Keep the culinary art wonderful recipe of the nutrition of vegetables here
Summary: Don't put the salt too early while cooking, because the salt is put too early, water in the dish will run out, the dish is slowly well done, frying time like this needs to be lengthened, what vitamin is destroyed is a bit more, so had better when the dish will be soon well done cook, put right amount of salt and then, stir and fry evenly, it is all right to fry and boil slightly for a moment.
Contain abundant vitamin and inorganic salts, the composition that these materials are indispensable in the fresh vegetables to baby's health. But if storage and preparation method are improper, these nutrient components are very easy to lose. So the cheves of Papa and Mama should pay attention to storing and processing the method of the vegetables, in order to reduce the losing of its nutrient component.1,You had better eat the fresh vegetables. Fresh tomato, round Chinese cabbage, pakchoi,etc. all contain a large amount of vitamin C, but if store time longer, vitamin C will be destroyed in a large amount, if the round Chinese cabbage is preserved at the room temperature for 2 days, it reached 70% vitamin unexpectedly for. So, the vegetables don't be bought too many once, had better eat and buy now now, buy and eat in order to reduce the losses of nutrient components.2,Avoid " Finish machining " . Pakchoi, round the intersection of skin and green leaves of Chinese cabbage, the intersection of vitamin C and than " core " content Several times higher to more than ten times, content of vitamin C in leaf of the celery is 7- 15 times higher than the stem. But some comrades lean towards green leaves in the best player skin to throw away while processing pakchoi and round Chinese cabbage, throw away all roots and leaves while processing celeries, only eat stems, this reduces vitamin that the organism took in greatly.3,The soup cooking and offering, should eat in with dish together, can't abandon. Because has dissolved a lot of nourishment in the soup, if only take dishes and does not eat the soup, is equal to eating in some nourishment fewer.4,Most bad cooking to iron dish one or put, boil soft on the boiled water pan with boiled water first in method, pull out, fry behind pushing out of the dish juice. This kind of method loses vitamin, minerals more.5,Cooking dumplings, won ton filling don't squeeze out the dish juice. The correct method is: Mince the clean vegetables directly, and then put into the meat gruel that has already set the flavor and mix thoroughly, a few dish juices that may present while chopping dishes are permeated through the meat gruel quickly, the filling mixed will be used soon, don't put too long time and use again. Some dishes, there are more dish juices, can make use of it to cook the soup.6,In order to prevent heating the destruction to vitamin, the time to cook the vegetables don't grow very much. Don't boil dishes, stewed dish. Because the vegetables are put on the fire for a long time and heated, will lose vitamin C in a large amount, but fry the law quickly with the very hot oven, it is minimum to lose vitamin C. At the stir-fry, it is large for fire power to take, put into and then vegetables after the oil is warm to rise, become dishes rapidly. While cooking the jardiniere soup, add dishes after boiling, should add a cover while boiling.7,The vegetables should cut after washing. Because many kinds of vitamins included in the dish, can all dissolve in water, in order to save vitamin and inorganic salts in the vegetables, dish such as pakchoi, pakchoi, rape, spinach with leaf,etc., can cut the root first, let the dish one scatter, and then wash for several times with water, can well wash clean. The majority such as the dishes such as tomatoes, eggplants of turnip,etc. and melon eggplants of dish of the rhizomes can be rinsed well. However, there is specific assortment dish to be paid special attention to when washing, such as the cucumber with thorn, the potato had better use the brush to be washed while brushing to wait for.8,Cut, cook right away. Because many kinds of vitamins included in the vegetables are not very stable mostly, if the dish minced is not cooked in time, vitamin in the vegetables will be oxidized by the air, and lose a part.9,Time should not be too long that the dish is fried and boiled. Fry the vegetables with green leaves, frying quickly with very hot oven can lose some fewer vitamins, especially vitamin C. The very hot oven stir-fry can also keep bud green, and it is crisp and refreshing to eat. But there are exceptions, for example the French beans that people ate in summer, contain one kind and call material of blood count agglutinin of the plant in the fresh kidney beans, harmful to the human body. The apt to soluble in water harmful substance, afraid of high temperature, stir-fried green beans, want, steep for a moment or fry scald with cold water with boiled water first and then first at the fresh kidney beans, the time fried should be longer, should fry and fry skillfully completely, the origin color of frying the dish disappears, there is not a hard sense while eating, so can make the toxin destroy completely.10,Don't put the salt too early while cooking, because the salt is put too early, water in the dish will run out, the dish is slowly well done, frying time like this needs to be lengthened, what vitamin is destroyed is a bit more, so had better when the dish will be soon well done cook, put right amount of salt and then, stir and fry evenly, it is all right to fry and boil slightly for a moment.
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