Cooking vegetables four is unfavorable

China's traditional Chinese medicine to

        Don't use a blender or food processor to make juice. Many people using a blender or food processor to squeeze fresh fruit juice drink, stir in fruit contains vitamin C will continue to be oxidized. Suggest to switch to fruit juice machine, can quickly put the fruit in the liquid part and residue separation, greatly reduce the degree of oxidation of vitamin C.

        Don't contain vitamin C "decomposing enzyme" vegetable cooking together with the fruit. Many families like to mix fresh vegetables fruit salad to eat together. Carrots, cucumbers, apples, bananas and so on fruits and vegetables that contain vitamin C decomposition enzyme ", mix to eat will destroy other fruits and vegetables contain vitamin C. The lytic enzyme afraid of hot, however, salad, carrots can be heated the reuse; Fruits such as apples, bananas and so on is not easy to heating can pour the lemon juice first, also damaging the lytic enzyme effect.

        Put the boiled soup pour out of green leafy vegetables and root vegetables. Vitamin C is not heat resistant, boiled green leafy vegetables and root vegetables, it is very easy to drain into the soup, but in and of itself is not damaged. Therefore, green leafy vegetables and root vegetables soup is used to do the most appropriate, after eating food can drink soup with sufficient intake of vitamin C.

        Don't long soak vegetables salad. Soak for a long time, the vegetables can absorb the amount of water saturation, vitamins will be lost to the water. Put cold water soak for a moment can make vegetables absorb moisture, keep crisp taste. (Yao Lijie)

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