Nowadays, food additives are abused, which leads to increasingly prominent food safety problems. Facing the harm of food additives, healthy eating should teach everyone how to prevent eating out and avoid eating by mistake without knowing it, thus damaging their health. Next, let's study hard together. I don't know if you have noticed that when you fry meat at home, no matter how good your cooking is, the beef is brown after frying and the pork tenderloin is gray. This is because after heating, the "heme" in meat is oxidized and will turn brown or light taupe. However, in restaurants, meat dishes are usually brightly colored. This is because some restaurants will "make up" meat products before frying meat dishes, and use nitrite as a colorant, so that the fried meat is fresh and tender, and the color is also very good. Some restaurants make "three yellow chickens" and add pigments to make the meat look brighter and yellower. There are also some cold dishes, such as kelp, sea cabbage, tributes and so on. , which also added the corresponding synthetic pigment, looks more fresh and beautiful. The food cooked by the chef may be more delicious than yours, but the color of the food cannot be changed. Nowadays, many recipes have pictures, and it is better to have fewer dishes that look too bright. Live fish and shrimp are carefully replaced. Many restaurants claim that fish and shrimp are "killing the audience on the spot, eating and cooking now". In order to prove their freshness, they will also show vivid fish and shrimp to customers. Actually, the problem may be in the kitchen. Take boiled fish as an example. In order to reduce costs, some small and medium-sized restaurants often choose live fish to show their customers. After returning to the kitchen, they found a dead fish similar in size to a live fish, ready for processing. After all kinds of ingredients are cooked, consumers can't tell whether the fish is alive or dead. In addition to the "bag switch", the fish and shrimp served on the table may also be "slimming". If you find that the fish head is only half, and the crab lacks arms and legs, it is likely that the merchant has done something in cooking. Generally speaking, fish with prominent eyes and intact skin are mostly fresh fish. If boiled fish is cooked with live fish, the fillets will be slightly rolled up and the meat will be elastic.