When dining out, many people enjoy ordering dishes like Di San Xian (Three Fresh Stir-fry) and Dry-fried Green Beans. However, nutrition experts point out that after a "bath in hot oil," even the healthiest vegetables become unhealthy. Dishes like Di San Xian, Dry-fried Green Beans, and Deep-fried Eggplant, while vegetarian, can have even more calories than meat after being fried.
The main ingredients of Di San Xian are potatoes, eggplant, and bell peppers. Potatoes, when deep-fried at high temperatures, produce carcinogens like acrylamide. Eggplant is rich in vitamin P and rutin, and its regular consumption can help lower blood lipids, but it has an exceptional ability to absorb oil. A fried eggplant becomes like a little oil packet. Bell peppers, after their "baptism" in the hot oil, have most of their vitamin C content depleted.
As for Dry-fried Green Beans, the name might seem unrelated to deep-frying, but they are often fried as well. Deep-fried Dry-fried Green Beans not only exceed the recommended calorie intake but also pose a safety risk. If green beans are not cooked thoroughly, they can cause food poisoning. During the frying process, the beans can end up burnt on the outside while still raw on the inside.
Nutrition experts remind diners to follow the "two less, two more" principle when ordering vegetarian dishes: use less oil and less salt; choose more seasonal vegetables and more cold dishes, as well as steamed, stewed, and braised dishes.