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烹饪时应注意以下几点。 (1)选好烹调用具。烹调用具选择很重要,选择不当,会使食品营养丢失。如铜锅会破坏维生素C,应避免使用。不锈钢制品传热快,容易使食品烧焦,造成食物浪费。 (2)隔水蒸煮。既能保持食物的外形,又不破坏营养和风味,适宜于烹饪鱼类等。 (3)炒菜的基本原则是热锅、滚油、急火、快炒。菜汤中含有较多的维生素A和胡萝卜素,应该同时食用。炒菜先加盐,不仅会使碘盐中的碘挥发,营养随汁流出,而且菜不易烧透,所以盐要后放。炒肉时用淀粉勾
When cooking should pay attention to the following points. (1) choose cooking utensils. The choice of cooking utensils is very important, improper choice, will make food nutrition is lost. Such as copper pot will destroy vitamin C, should be avoided. Fast heat transfer of stainless steel products, easy to scorch food, resulting in food waste. (2) water cooking. Both to maintain the appearance of food, without compromising nutrition and flavor, suitable for cooking fish and so on. (3) The basic principle of cooking is hot pot, rolling oil, emergency fire, stir fry. Vegetable soup contains more vitamin A and carotene, should be consumed at the same time. Cooking salt first, not only iodine salt iodine will be volatile, nutrition out with the juice, and the food is not easy to burn through, so the salt to be released. Fried fish with starch hook