The correct cooking method of food is to master the soaking time of auricularia auricula.
Auricularia auricula has a high content of protein, which is better than rice, noodles, vegetables and other foods. Its greatest effect lies in promoting blood circulation and dredging menstruation, and it is an excellent health-preserving holy product.
Auricularia auricula can't be eaten raw, and fresh Auricularia auricula contains leaflike photosensitive substances? Porphyrin? Exposure to the sun after eating can cause itching of the skin. Dried auricularia auricula needs to be soaked in water first, but after a long time, it will deteriorate and produce biotoxins, or breed pathogenic microorganisms such as bacteria and fungi, which may cause acute liver and renal failure after eating.
Auricularia auricula is best soaked in hot water, which can shorten the soaking time. In summer, if the high temperature bubbles for more than 8 hours, it is likely to produce phytotoxicity. If you forget how long it took, you'd better throw it away and don't eat it.
Auricularia auricula can inhibit platelet aggregation and reduce the content of cholesterol in blood, which is quite beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases. It is only necessary to remind patients with hemorrhagic stroke that due to poor coagulation function, it is appropriate to eat it in moderation.
Potatoes should be cooked, and germinated potatoes should not be eaten, because they are poisonous.
It's best not to eat germinated potatoes, but some people will dig them out and continue to eat them, so that the germinated potatoes are not poisonous? In fact, the hidden danger is still there, but the danger is reduced.
Potatoes germinate and turn green and rot, which contains a toxic ingredient? Nightshade? , will increase by more than 50 times. If you take 200 mg of solanine at a time, you may get sick. Its main symptoms are itchy throat, burning sensation, gastroenteritis, and hemolytic jaundice may occur in severe cases.
Solanum nigrum is corrosive and hemolytic, and paralyzes the motor center and respiratory center. Eating a lot of immature or germinated potatoes may cause acute poisoning within 10 minutes to several hours. Adding a few drops of vinegar to potato food can destroy the toxicity of Solanum nigrum.
Green beans: You can't eat them until they are cooked.
Green beans contain hemagglutinin, saponin toxin, nitrite and trypsin, which can stimulate human stomach and cause food poisoning. Saponins can cause hemorrhagic inflammation and dissolve red blood cells. So for the sake of safety, green beans must be cooked before eating.
Flammulina velutipes: You can't eat it until it is cooked.
Fresh Flammulina velutipes contains colchicine, which is non-toxic. If it is not cooked and absorbed by the gastrointestinal tract, it will be oxidized into toxic colchicine oxide. The symptoms of colchicine poisoning are similar to arsenic poisoning. Symptoms such as nausea, vomiting, abdominal pain, diarrhea or dizziness will appear 2 to 5 hours after eating, and even more serious symptoms such as fever, bloody stool, hematuria and imbalance of water and electrolyte will appear after eating a lot. High temperature cooking can destroy the toxicity of colchicine.
Bean sprouts: You can't eat them until they are cooked.
Raw bean sprouts contain toxic substances such as saponin, which will lose toxicity after high fever. Raw bean sprouts also contain a kind of Bacillus cereus, which is a harmful bacterium that needs high temperature to kill.
The misunderstanding of cooking 1, vitamin c, B 1 are all afraid of heat.
Therefore, don't cook with a small fire and stir-fry with a big fire. And adding a little vinegar is also beneficial to vitamin preservation. Some vegetables are more suitable for cold dishes, such as cucumbers and tomatoes.
2. Buy a lot of vegetables at once.
Office workers usually like to do big shopping once a week, and store the purchased vegetables at home and eat them slowly. Although this is time-saving and convenient, you should know that vegetables lose a lot of nutrients every 1 day, such as spinach. Under normal circumstances (20℃), vitamin C will lose as much as 84% every day.
Therefore, the storage time of vegetables should be minimized. If you store it, you should also choose a dry, ventilated and dark place.
3. Throw away the part with the most vitamins.
Some people's accustomed vegetable processing methods also affect the nutrients in vegetables. For example, some people throw away watercress in order to eat the sprouts of bean sprouts. In fact, the vitamin C content of watercress is 2 ~ 3 times more than that of bean sprouts. For another example, the vegetable juice squeezed out when making dumplings will also lose more than 70% of vitamins.
The correct way is to cut the vegetables and mix them with oil, then add salt and seasoning, so that there is not so much soup in the oily dumpling stuffing.
4. Don't eat food right away.
Many people like to heat their rice in a pot or put it in a thermos before eating it. This will also lose a lot of nutrients. Just think, it's a pity that the rice that is finally cooked is not nutritious because it is not eaten immediately.
When cooking, many nutrients in vegetables are dissolved in soup. It's a pity not to drink.
5. Cut vegetables first, then wash them.
Many people often cut vegetables first and then rinse them together, which saves trouble. Many people don't agree. In fact, doing so will also make a lot of vitamins flow into the water in vain.
6. Don't wash raw vegetables.
Nowadays, the pollution of vegetables is becoming more and more serious, with all kinds of pesticide residues and parasitic bacteria, so it is best to wash and peel raw vegetables. Nowadays, there are more and more vegetarians. Although it is beneficial to prevent arteriosclerosis, it is wrong to be a vegetarian:
First, people must take a certain amount of cholesterol from meat every day, and proper cholesterol is also conducive to cancer prevention;
Second, a simple vegetarian diet will lead to insufficient intake of protein, which is easy to cause digestive tract tumors.
Third, vitamin B2 intake is insufficient.
Fourth, because of the widespread zinc deficiency in vegetables, vegetarians are also prone to serious zinc deficiency. A better way is to eat according to your physical characteristics. It can not only achieve the effect of vegetarian diet, but also avoid the harm of vegetarian diet to the body.
Health tips:
If you want to eat a low-calorie diet, scalded vegetables must be one of the options. But how many times did those tasteless vegetables make you want to give up losing weight? I often get hungry within a few hours after eating, and it is difficult to lose weight if I want to find something to eat. Actually, you don't have to eat spicy vegetables. There are some small steps you must know when cooking vegetables.
It is suggested that when cooking, the vegetables should be dry fried in a wok to facilitate dehydration and reduce the volume of vegetables. When the vegetables are cooked, turn off the fire first, then pour the oil and mix well. Because the amount of oil used is not large and it is only distributed on the surface of vegetables, we actually don't eat much oil.
Moreover, no matter what kind of oil is used, there is no problem of oil fume, oil oxidation and acidification, which ensures the health of oil.
7. Hot dishes should have enough moisture.
Hot dishes or boiled vegetables, time is very important, too long time is easy to destroy vitamins. As long as there is enough water, nutrients will not be destroyed too much.
What kind of water is enough? At least five times the amount of burns. After blanching, you can throw vegetables into ice water to help remove the spicy and astringent taste of vegetables.
8. Stir-fry in water instead of blanching.
Oil-soluble vitamins in vegetables, such as vitamins A, D, E and K, all need oil to release. Scalded vegetables have less calories, but they are also? Missed connection? A variety of vitamins and nutritional value. It is suggested to fry the vegetables with a small amount of oil (about one teaspoon) first, and then add water to fry or simmer.
If it is easy to absorb oil, such as eggplant and auricularia auricula, it can be cooked first and then mixed with oil, which can greatly reduce the calorie intake. If you are afraid that the oil will burn out too quickly, you can mix 2 ~ 3 spoonfuls of water and 1 spoonful of oil and heat it until it is fragrant. The aroma of vegetables can keep 70 ~ 80%, but the oil content is reduced by two-thirds.
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