Mother should be careful of the influence of spices when cooking for her baby
A good mother should not only seize the man's stomach, but also take care of the child's small stomach. This is because if the child does not eat well, he will not be able to eat enough nutrition, and naturally it will be difficult to grow tall and strong! In life, many mothers do not want to buy unhealthy food outside for the...
I like cutting before washing
Many mothers like to cut the vegetables first and then wash them with water, which is safer and healthier. However, cut vegetables will have a large number of cuts. After contact with water, a large number of water-soluble vitamins, such as vitamin B and C, will be lost. In addition, the cut vegetables should also be cooked as soon as possible, because placing them in the air will also lead to the loss of nutrients. Basically, more than 2 hours later, the nutrition of food has been lost.
First cut and then blanch
After the vegetables are cut, the nutrients are lost all the time. If the vegetables are boiled, the taste, vitamins and minerals of the ingredients will be lost faster. Therefore, it is suggested to blanch the water before cutting vegetables. If you want to preserve the color of vegetables, you can add some salt and oil in the water. This can not only preserve the natural color of vegetables, but also prevent the oxidase from destroying chlorophyll.
Oil before cooking
Some mothers like to pass oil before cooking (that is, frying with oil a little first). They have to admit that this method can not only make the dishes more tender and soft, but also keep the original color of the ingredients. However, it should be noted that this will coat the surface of vegetables with oil and turn them into high-fat "meat dishes". And because of the fat wrapping, the ingredients cannot taste, which will also affect the taste.
Cooking with Smoke
The melting point of oil is relatively high, so when it starts to smoke, it means that its temperature has reached above 200 ℃. If vegetables are put in at this time, a lot of nutrients will be lost, such as some fat soluble vitamins, essential fatty acids, etc. The most terrible thing is that at this temperature, various carcinogens may also appear, seriously threatening the health of children. Therefore, when frying, the oil temperature should be controlled at 150-180 ℃, which is 80% of the heat. If you can't control it well, your mother can insert bamboo chopsticks into it. When there are small bubbles around it, it means you can start frying.
Always pour a lot of oil
Whether it is peanut oil, rapeseed oil, flax oil... the fat content is up to 98% or more, and many vegetables are very oil absorbing. If you put too much oil, it is no different from eating meat dishes. Moreover, if the vegetable surface is covered with a thick layer of oil, the seasoning cannot enter the vegetable interior, affecting the taste. It is reasonable to not put too much oil when frying vegetables, generally not more than one tablespoon.
Like to put a lot of salt
The taste of children is still light, so when cooking for them, we must control the salt content, and do not let the sodium in their bodies exceed the standard. When frying vegetables only, it is recommended to add a little salt before cooking. In addition, remind mothers that many condiments contain salt, such as chicken essence, bean paste, oyster sauce, soy sauce, etc. The salt in these condiments must be included when seasoning.
Don't wash the pan after cooking
For convenience, some mothers start the next dish without washing the pot after frying a dish. But at this time, there are still a lot of residues and oil in the pot. When the pot is heated again, some carcinogens may appear. Therefore, after each frying, the pots and pans should be cleaned in time, which can not only reduce the occurrence of carcinogens, but also avoid the smell.
Turn off the range hood in seconds
There will be a lot of lampblack when cooking, so mothers will naturally turn on the range hood to avoid choking themselves. After cooking, some mothers immediately shut down the range hood to save electricity. In fact, this is wrong. Although cooking is over, there is still a lot of lampblack and waste gas in the kitchen. At this time, you should continue to open the lampblack machine for 3-5 minutes to ensure that the waste gas is discharged.
The food is not cooked
We all know that stir frying can retain the nutrition of the ingredients to the greatest extent. However, many mothers do not master the essence of the ingredients. Although they do retain the nutrition of the ingredients, they also let the food not be cooked. If it is raw food such as tomatoes and cucumbers, there is no problem. If it is green beans and meat, it will seriously threaten the health of children. So while ensuring nutrition, we must also cook the food.
In order to make the food more delicious, you must learn these tips for putting spices!
1. Oil: It is also mentioned above that the temperature of cooking oil should not exceed 180 ℃, so "hot pot cooling oil" is a recipe for cooking. In addition, sometimes you can fry cold oil and food at the same time, such as fried peanuts, which are not easy to paste, but also more crisp.
2. Salt: Salt has a strong dehydration effect, so it is better to add salt before cooking when making soup, so that the ingredients can be stewed more easily. As for cooking, the time of adding salt should be determined according to the oil. If it is soybean oil or rapeseed oil, salt should be added when the ingredients are about to mature, which can reduce the loss of vitamins; And peanut oil should be added with salt first, which can reduce the amount of aflatoxin.
3. Soy sauce: Continuous high temperature will easily damage the nutrients in soy sauce, and also lose its flavor, so it is best to put soy sauce before cooking.
4. Vinegar: The best time to put vinegar is at the beginning and at the end. For example, stir fried shredded potatoes can be put with vinegar before the ingredients are put into the pot, which can protect the vitamins in potatoes, while sweet and sour pork ribs should be added with vinegar at the beginning and end.