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Chapter 126 Don't Lose Nutrients When Cooking
During the cooking process, do not let the nutrients in vegetables and food lose, and at the same time prevent eating foods containing amine nitrite.So, what should be paid attention to in cooking?

1. Proper use of vinegar

If you can put a little vinegar when cooking vegetables, it will not only taste delicious, but also strengthen the protection of vitamin C, because vitamin C is not easily decomposed in an acidic environment.

2. It is not suitable to add edible alkali
Adding some edible alkali when cooking beans and vegetables can make the food soft, but it will destroy and invalidate a large amount of vitamin C and reduce the nutritional value of vegetables, so it is best not to use it.

3. Vegetables should be washed first, then cut, fried after cutting, fried and eaten immediately

Since vitamin C is easily soluble in water and has unstable chemical properties, it is best not to chop vegetables before washing them, let alone soak them for a long time.

4. Fish and meat should not be burnt
Scientific experiments have proved that fish, meat and their products contain more strong carcinogens.When cooking fish, meat and other foods, be careful not to burn them, and do not eat the burnt parts.

5. Do not squeeze out vegetable juice
Vegetable juice is rich in vitamin C, enzymes and other nutrients, so generally do not squeeze the juice out.If you need to squeeze out the vegetable juice for special cooking, you should try to use it as much as possible, and don't waste it.

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Vegetables are generally not suitable for cutting with a knife, try to tear them by hand, because iron will accelerate the oxidation of vitamin C.When cooking, stir-fry quickly to avoid prolonged stewing, and cover the pot well to prevent vitamins from evaporating.When cooking, add as little water as possible.

(End of this chapter)