一部《舌尖上的中国》红透大江南北,引无数“吃货”尽折腰。中国的饮食文化博大精深,勤劳智慧的人们用各地特色的食材,以千变万化的烹调方式,烹制出一道道美食,诱惑着我们的味蕾。在中式的家庭厨房里,最常见的几种烹调方式为:炒、煮、蒸、炖、煎和炸。但是食物中有的营养素比较脆弱,错误的烹调方式往往会导致营养素的破坏。如维生素C易溶于水,也容易被氧化;有的营养素则比较皮实,如蛋白质在烹调中会变性和水解,变得更容易消化,但在 A “tongue on China” red through the river north and south, cited numerous “eat goods ” to do it. With a rich and profound Chinese food culture, hardworking and intelligent people use all kinds of ingredients to make delicious food and tempt our taste buds with the ever-changing cooking methods. In Chinese-style home kitchens, the most common types of cooking are: frying, boiling, stewing, stewing, frying and deep frying. However, some nutrients in food are more vulnerable, and the wrong cooking methods often lead to the destruction of nutrients. Such as vitamin C soluble in water, but also easily oxidized; some nutrients are more skin, such as protein in the cooking will be denatured and hydrolyzed, more easily digested, but in