Master the cooking time and reduce the frying time in the pot. Most vegetables can be eaten raw, but the most suitable part of cold salad cannot be eaten raw. You can blanch the water, cut the blanching water as finely as possible, and reduce the blanching time. First, vegetables must be washed before cutting. Many vitamins can be dissolved in water, and the nutritional loss after cutting and washing is relatively large! Secondly, put oil in the hot pot to cool, and control the cooking time. Vegetables will lose a lot of nutrition if cooked for a long time!
Don't soak vegetables in water, because some vitamins and organic salts will dissolve in water, leading to good losses. Wash and fry at any time, wash first and then cut. This thing is very, very sour. Vc is not very stable, and it is easily influenced by oxygen, high temperature and other factors. The change of structure makes Vc lose its original function, so we hope that the environment in which Vc is located can be conducive to its preservation, such as acidic environment and low temperature. The more cross-sections in contact with water, the greater the loss. Therefore, when cooking vegetables rich in vitamins, it is necessary to minimize the contact between vegetables and water.
In order to reduce pesticide residues, it is best to brush fruits and vegetables under the tap. Fruits and vegetables with a "firm" appearance can also be scrubbed with a small brush. If they are clean, rinse them with water 15~20 seconds and you can safely eat them. Soaking in tap water can also remove some pesticide residues. If you don't eat them in time, you will slowly lose some vitamins. If spinach is stored at 20℃ for a few days, the loss of vitamin C can reach 80%. Therefore, after buying it back, it should be stored in a cool and dry place and eaten as soon as possible.