Home cooking dishes when people can no longer meet the requirements of the color, flavor. More concerned about how to retain the vegetable nutrition. After all, the purpose of the bite is one of the nutrients intake.

Attention when cooking

Vegetables contain rich vitamins, minerals and other nutrients are the body is in great need, but improper cooking methods, these nutrients can easily be lost. Generally speaking, the following points must be noted that when cooking:

(1) To maximize the use of fresh vegetables. Nutrients contained in fresh vegetables than the dried vegetables, pickles, especially vitamin C,. Moment can not afford to eat the vegetables, to take good care to avoid Cook soaked in water, let the sun, or on the place of hair. Fresh vegetables at home do not eat, they will slowly lose some vitamins, such as spinach stored for 24 hours at 20 ° C, and vitamin C losses of up to 84%.

(2) even the old leaves to eat. The outer leaves and vegetables dishes heart nutrient, so do not throw away the outside the old leaves, but one can not eat the tender flowering cabbage, eat side of the peripheral dishes.

(3) do not peel skin to eat fruits and vegetable species. Because the skin contains the most vitamin C, such as pumpkin, potatoes, radishes, tomatoes, apples, cucumbers and so on.

(4) melons, vegetables first washed before cutting. Because they contain a variety of vitamins can be dissolved in the water, if the cut after the first wash, these vitamins will be through the melon, the dishes on the incision ran the water of the vegetables being abandoned.

(5) cut immediately after the hack. Vegetables in the vitamin most is not stable, and chopped the delay is not pot, the vegetables in the vitamin will be through an incision in contact with air, and air oxidation suffered losses.

(6) cooking cooking time can not be too long. Vegetables in a variety of vitamins, easy to destroy the heat, so cooking time should be as short as possible, at the same time do not add too much water, the furnace size should be appropriate. Generally stir-fry to the emergency fire, it was determined, salty fried foods, vegetables, vitamin C loss of only 17%. Fried and then simmered dishes in the loss of vitamin C compared to 59%. Cooking to use the stir, not only the color is delicious, and nutrient loss. When cooking, add a little vinegar, but also conducive to the preservation of the vitamin.

(7) cooking, cover the pot. Because B vitamins, vitamin C and other nutrients, dissolved in the water, cover the lid to make them run away with the water vapor, but also may reduce the smell of food. Therefore, the cook should cover the pot, and cover the more rigorous the better.