When cooking seasoning is good, what spices should be put on it should not only maintain the color and aroma of the vegetables after cooking, but also ensure that the nutrients in the vegetables are not destroyed as much as possible, which is beneficial to human health. This is indeed a university question -
oil
When cooking, when the oil temperature is above 200°C,
There is a harmful gas called "acrolein".
It is the main component of soot, and it also causes the oil to produce a large number of highly prone to carcinogenic peroxides. Therefore, it is better to use 80% hot oil for cooking.
Special Note: Oil can reduce the efficacy of certain antibiotics. Patients with iron-deficiency anaemia, when taking ferrous sulfate, can reduce their efficacy if they consume large amounts of fatty foods.
soy sauce
Cooking soy sauce for a long time in a pot can destroy its nutrient content and lose its umami taste. Therefore, it is necessary to put soy sauce before cooking.
Special Note: Patients taking cardiovascular and gastrointestinal diseases and anti-tuberculosis drugs should not eat soy sauce.
salt
Use soybean oil, rapeseed oil to cook, in order to reduce the loss of vitamins in vegetables, generally should be fried after the food and salt; peanut oil cooking, because peanut oil can be easily contaminated by Aspergillus flavus, it should first put salt fryers, This can greatly reduce the aflatoxins; use oyster sauce for cooking, you can first put half of the salt to remove the residual amount of organochlorine pesticides in oyster sauce, and then add the other half salt; when making meat dishes, in order to make meat The class is fried tenderly, and it is best to put salt in the fry until it matures.
Special Note: According to the standards recommended by the World Health Organization, 5 grams of salt per person per day is appropriate, not more than 6 grams. In addition, the use of antihypertensive drugs, diuretics, corticosteroids, and rheumatism patients with heart damage, should minimize salt intake.
vinegar
When cooking, add a little vinegar to the vegetables after the pot, can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, improve the nutritional value of the dishes and the body's absorption and utilization.
Special tips: vinegar should not be taken with sulfa drugs, because sulfa drugs in the acidic environment is easy to form crystals and damage the kidneys; taking sodium bicarbonate, magnesium oxide and other basic drugs, vinegar will reduce efficacy.
liqueur
When cooking fish, sheep and other meat dishes, put some cooking wine to remove helium by evaporating the wine. Therefore, the best time to add wine should be the highest temperature in the pot during cooking. In addition, stir-fried pork should be added after the meat is fried; stir-fried fish should be added after the decoction; fried shrimp is best served after frying; wines are usually cooked in small pots after cooking. Let go of alcohol.
MSG
When heated to above 120°C, MSG will turn into coked sodium glutamate, which is not only odorless but also toxic. Therefore, it is best to add MSG when it is fried.
Special Note: Excessive intake of MSG will cause various neurological functions in the human body to be inhibited, resulting in adverse reactions such as dizziness, headache, and muscle spasms. In addition, the elderly, infants, lactating women, hypertension, and kidney disease patients should ban or eat less MSG.
sugar
In the production of sweet and sour squid and other dishes, you should first add sugar and then add salt, or salt "dehydration" role will promote protein coagulation and difficult to eat through the sugar taste, resulting in the outer sweet and light, affecting its delicious.
Special Note: Sugar should not be taken at the same time as traditional Chinese medicine decoction, because the protein, tannin and other ingredients in Chinese medicine will react with sugar and reduce the efficacy.
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