Lin Minghui prepares seasonings, just like makeup. However, in addition to adding flavor to dishes, they actually have many unknown benefits. The following five seasonings teach you how to eat healthier. Miso-Anti-aging Japanese food critic Yoshiya Kiko said that miso is made of soybean, which is not only rich in protein, but also can inhibit cholesterol, clean blood vessels, delay aging, supplement female hormones and prevent fatigue and anemia. Using the role of distiller's yeast in miso soup, protein was absorbed to help digestion and reduce the burden on the stomach. However, when cooking miso soup, never add miso when it is boiling. High temperature will destroy lactic acid bacteria and yeast in miso, and the cooked taste is also poor. It is suggested to boil the soup base and tofu first, and then turn off the heat. When the soup is cool (about 50 degrees, slightly warm), add miso and mix well, then cook for a while (the time should not be too long). In addition, adding kelp buds, kelp and other seaweed, rich in potassium can help discharge excess salt from the body, and miso soup can also be eaten healthier. Chiyoko, a Japanese olive oil taster, pointed out that oleic acid is the most beneficial fatty acid in olive oil, which can reduce bad cholesterol and maintain the function of cholesterol. Kazuo Matsumori, a Japanese intestinal authority, suggested taking 1 ~ 2 spoonfuls of olive oil every day to moisten the intestines and relieve constipation. Pay special attention to "light" when storing olive oil. After the oxygen in the air is irradiated by light, it will react with the components of oil, acidify and produce substances harmful to human body, which is why most bottles containing olive oil are green. At this time, an extra layer of aluminum platinum paper can completely shade the light without wasting the nutrients of olive oil. Salt koji-Salt koji for improving constipation is a traditional Japanese seasoning, which is naturally fermented by mixing salt, rice koji and water. Professor Bai Ze Zall, a Japanese anti-aging authority, said that salt koji is rich in lactic acid bacteria. Together with protein, an anti-protease with similar function to dietary fiber, it can regulate the intestinal environment, eliminate constipation and toxins, and help protect the internal environment. Salt koji is mostly used for curing meat or vegetables, but all lactic acid bacteria die after direct heating and barbecue. Japanese food nutritionist Tunko Aoki suggested that after cooking, applying a little salt koji can not only get the effect, but also enrich the taste. Aoki Tuoyan said that tomato sauce contains a lot of lycopene, which can inhibit skin acidification caused by ultraviolet rays, and its effect is 100 times that of vitamin E, and it is known as the "vitamin for rejuvenation"! And only 4 tablespoons, equivalent to the content of two large tomatoes, can easily meet the needs of a day. Lycopene is fat-soluble, and can be better absorbed and utilized by human body when eaten with oil. From this point of view, spaghetti and rice with eggs are very good beauty dishes. But when buying ketchup, we should pay attention to whether the additives and salt exceed the standard, and challenge the homemade ketchup to be healthier! The fermentation time of black vinegar is longer than that of ordinary vinegar. It is rich in vitamins, minerals, amino acids, organic acids and other nutrients. It can also strengthen fat burning and make the body less tired, especially suitable for eating in alternate seasons. Aoki Hiroko said that adding a tablespoon of black vinegar to the milk of 150c.c and adding a little honey to flavor it, chromic acid in milk can help sleep, and calcium is better absorbed by black vinegar. Drink it before going to bed to eliminate the fatigue of the day.