Stir-frying is a fundamental characteristic of Chinese cuisine that distinguishes it from other cooking styles. Many people believe that compared to Western cooking methods, stir-frying leads to a significant loss of nutrients. However, data indicates that as long as the method is appropriate, there is no need for such concern.
Fried Stinky Tofu
Using a hot pan with cool oil and high-heat stir-frying is beneficial to health
Experts also point out that "hot pan, cool oil" is the best method for stir-frying. The oil surface should just show ripples, with a temperature below 200°C. If the oil temperature is too high, it will cause a series of decomposition and polymerization reactions in the oil, releasing harmful volatile components such as low-level aldehydes and ketones, and producing large carcinogenic cyclic compounds. "High-heat stir-frying" is also a cooking method worth promoting. Research shows that in dishes cooked with high-heat stir-frying, the loss of vitamin C is only 17%, whereas in dishes slow-cooked over low heat, the loss of vitamin C can reach 59%.
Stinky Tofu helps prevent Alzheimer's disease
Eating stinky tofu has a positive effect in preventing Alzheimer's disease. This is because stinky tofu contains a large amount of vitamin B12. A deficiency of vitamin B12 in the human body can accelerate the aging process of the brain, thereby inducing Alzheimer's.
Celery leaves are more nutritious
People rarely eat celery leaves, but experts suggest, "definitely don't throw celery leaves away like garbage." Although they can be a bit bitter, the nutrients they contain are much more abundant than those in celery stalks.
Adding vinegar when stewing soup makes it more nutritious
It is well-known that stewing pig bones to make soup is a great way to supplement calcium. During the boiling process of the bone soup, a suitable amount of vinegar should be added. This can convert inorganic calcium salts into soluble calcium acetate, increasing the calcium ion content in the bone soup and making it more nutritious.
Using hot water to stew fish soup increases its protein
The secret to stewing fish soup is to always use hot water. Using cold water will cause the protein to contract abruptly, making the fish fibers tough and making it difficult for hydrolyzed protein to be released, which is not conducive to making a rich, white, and creamy fish soup like milk.
Drinking tea with a meal may cause indigestion
Nowadays, many people choose tea as a beverage at banquets. Is this practice scientific? Research shows that the tannic acid in tea can cause the protein in food to coagulate, which is not good for digestion. Therefore, drinking tea with a meal may cause indigestion. Drinking tea while eating can also affect the body's absorption of iron. Research also indicates that drinking tea after a meal is also not good for digestion. Therefore, the best teas to have with a meal are herbal or fruit teas, such as chrysanthemum, goji berry, barley, or rose.
Mixing red wine with Sprite diminishes its nutritional value
When drinking red wine, many people like to mix it with Sprite. This practice is actually not advisable. On one hand, it destroys the original pure fruit aroma; on the other hand, the addition of a large amount of sugar and gas affects the original nutrients and health benefits. Additionally, it should be noted that red wine should not be paired with seafood, as this will significantly diminish the flavor of both the red wine and the seafood.
Ice-cooked souffle