Keep vitamin in the vegetables with green leaves here

Keep vitamin in the vegetables with green leaves here
Buy, take vegetables to be fresh to suck vitamin C to be high now now, store it too long, oxidase in the vegetables can make vitamin C oxidize but destroy. Cut, wash after cutting after washing, vegetables cut off vitamin C that surface overflow will be soluble in water to run off. The finished dish should be cooked rapidly too, it is slightly long and apt to cause vitamin C to oxidize to put too. Very hot oven fry vitamin C, will heat too long destroying seriously quickly. The very hot oven even the temperature is high, but time is short, oxidase fast inactivation that can make in the vegetables, in this way the losses of vitamin are relative less. The starch adds a small amount of starch while thickening soup to cook, can increase tenderly, and the starch has function of protecting vitamin C. Don't add the vinegar to non- green vegetables, can add a small amount of vinegar, keep the relative stabilization of vitamin C. But to green leaves vegetables, the acid environment will destroy the chlorophyll, make the dish leaf yellow or brown, and reduce edible value. Blanch water to make and braise the dish or dish cold and dressed with sauce more, blanch the dish water first, can remove the peculiar smell. But there are much big flood in conformity with fire while blanching dishes, stiring a few tricks of the trade in the boiling water rapidly should be pulled out, it is cool but. Can keep the color and luster of the dish and crisp and tender, can reduce vitamin C and is destroyed. Avoid the copper tableware copper cooking utensil or vessel, can make vitamin C in the vegetables oxidize with higher speed while cooking or putting dishes. (offer the network in Beijing)

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