Eat more steam health benefit

China's traditional Chinese medicine reported

        Said to Chinese food, people tend to think of cooking. Actually, in the Chinese food a variety of cooking techniques, "evaporate" the most respected, in ancient known as "no food not evaporate," said. In fact, "evaporate" characteristic is to keep the prototype of the dishes, former juice, raw ingredient, compared to fry, fry, fry, cooking method, steamed out dishes contain grease to small, and to a great amount of preserved food nutrients, more in line with the requirements of a healthy diet.

        While frying vegetables, the boiling point of oil up to 300 ℃ above, will destroy nutrients. By contrast, steamed vegetable the boiling point of water only 100 ℃, the nutrient can be more keeping. Research shows that, steamed vegetables contain of polyphenols nutrients, such as the flavonoids quercetin concentration significantly higher than other cooking methods. In addition, steamed vegetables fresh raw material requirements, seasoning moderate, and original loss less, has form complete, taste fresh and tender, ripe lousy advantages. More important, because steamed food is easy of digestion, very suitable for intestines and stomach bad people are eating.

        How do the most healthy steamed vegetables? Master "big fire, water, time short" evaporate law seven words tactic.

        First of all, raw material must be fresh, because when the protein in the raw material expectoration drainage not easily dissolved in water, condiments also not easy penetration to raw materials, so food quality of a material to tender and juicy, like cattle and all the dry food is not suitable for steamed.

        Second, can be in before the steamed raw material then, dipping flavored longer time, and can't use the pungent spice heavy, otherwise, it will affect the raw material itself dish. Also available in food after steaming add sauce mix, sauce mix to appetite is appropriate, shall not be too thick.

        Third, use boiling water over quickly evaporate, apply to the nun of raw materials, such as fish, vegetables and so on, for 15 minutes. Rough texture of old, the requirement to the raw materials of the steam crisp lousy, should use boiling water over long time evaporate, such as crisp duck, delicate, etc. Raw material is tender and dishes such as eggs, etc., shall be in the fire or low heat, slowly evaporate.

        Finally, steamed vegetables, but also pay attention to the layered put, fluids less dishes in it, more than another the dishes are placed on the below; Light dishes in top, dark dishes in below, is not easy to practice the dishes are placed on the top, easy cooked dishes in below. (KongRunChang)