Many people believe that the nutritional content of vegetables is fixed, and that eating nutritious vegetables regularly can ensure their own nutritional needs. In fact, many nutrients can be lost due to incorrect cooking methods. Therefore, to ensure your own nutrition, you must also pay close attention to your cooking methods. Washing and cutting vegetables
It is essential to wash first, then cut, and stir-fry immediately after cutting. If vegetables are soaked in water for a long time before cooking, water-soluble vitamins and inorganic salts in the vegetables will dissolve in the water and be lost. Also, pay attention to putting the cut vegetables into the wok in a timely manner; otherwise, vitamins will oxidize in the air and disappear. After the vegetables are in the wok, the key is to use high heat, hot oil, and quick stir-frying
For green vegetables like rape, cucumber, celery, and garlic seedlings, the green color comes from chlorophyll, an unstable plant pigment. If heated for a long time, chlorophyll turns into pheophytin, appearing yellowish-brown. This makes the vegetables neither crisp and tender nor tasty, and a lot of vitamins are also lost. If you are efficient and can quickly stir-fry the vegetables without hindering the sterilization process, most of the vitamin C, riboflavin, and carotene can be retained. Therefore, stir-frying should never be done over low heat for a long time until the vegetables are completely mushy. Adding MSG
MSG is a great seasoning that dissolves easily in water to make vegetables delicious. The main component of MSG is sodium glutamate, an essential amino acid for the human body that is beneficial to the function of the nervous system. However, it should be noted that sodium glutamate can be destroyed at high temperatures, breaking down into sodium pyroglutamate, which has a certain toxicity. Therefore, MSG should not be simmered for a long time; it can be mixed in just before serving. At the same time, it should not be used in excess, otherwise it will lose its effect of supplementing nutrition and flavoring. Some believe that for a person weighing 50 kilograms, the daily amount of MSG should not exceed 6 grams.
The above are the most basic aspects to pay attention to when cooking. If you can master these points, I believe that when you eat your meals every day, you will be able to digest and absorb the rich nutrients in vegetables well, and your physical constitution will be strengthened day by day.