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Reasonable cooking fish and eggs

Health newspaper

  Often used in the egg cooking method is to cook, fry, steam and so on. In the process of processing, the nutrient loss of eggs is not much. But the eggs should not be excessive heating, otherwise it will make the protein too solidification, or even harden to become tough, affecting the taste and digestion and absorption.

  Fish and other aquatic animals often used cooking methods are boiled, steamed, burned, fried, and so on. Boiled some of the protein hydrolysis of the protein, little effect on the fat, but will make water-soluble vitamins and minerals soluble in water, so the soup should not be discarded. Steamed food and water contact than cooking less, so the loss of soluble nutrients is relatively small. Burning braised, boiled, dry, etc., the impact of nutrients and boiled similar.

  Livestock, poultry meat cooking methods are more, such as fried, burning, blasting, stewing, steaming, 熘, stew, fried, smoked, simmer and so on.

  Speculation in China the most widely used. Which slippery and stir-fry in general before the fried paste paste, the protection of nutrients.

  Stew method is to use slow fire on some old, tough, hard raw material for a long time heating, so that the food crumbled off the bone, alcohol fat fragrance.

  Stew the method is also a small fire for a long time heating, so that raw materials soft mature.

  In the stew and stew processing, the protein will be slightly degeneration, fiber softening, collagen into a soluble white gelatin, easier to digest and absorb the body. But because of the heating process in the process of a long time, but also destroy some of the heat of vitamins, such as vitamin C, B1, B2 and so on.

  Food losses in cooking can not be completely avoided, but if you take some protective measures, you can keep the dishes more nutrients. Such as starch or egg paste paste paste, you can make the raw materials in the water and nutrients will not be a lot of overflow and reduce the loss, and will not be too high for the protein degeneration, a large number of decomposition of vitamin damage. Another example is the vinegar. Some vitamins are acid and alkali resistance characteristics, so put some vinegar in the dishes, but also play a role in the protection of vitamins. Vinegar can make calcium in raw materials dissolution, increase the body's absorption of calcium. In the production of food should try to avoid frying and smoked.
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