Cooking these dishes should pay attention to adding the vinegar!
Fry it except containing abundant vitamin C in the bean sprouts and bean sprouts, contain vitamins (the food of vitamin) B1, B2 and other nutrient components, easy to be oxidized and is destroyed while cooking, putting the vinegar can play a role in protecting the nutrient. In addition, the vinegar, to protein (protein food) in the bean sprouts Have obviously solidify function, can make the bean sprouts increase fragile degree. So, should put some vinegar while frying the bean sprouts. The beautiful turnip juice has a kind of pigment in the heart cold and dressed with sauce, it is plain to call the cyanine, it is a kind of water soluble pigment, the color is partial and red in acid solution, but hyacinthine in the alkaline environment. When such as the turnip cold and dressed with sauce, add and eat the vinegar appropriately, not merely can play a role in sterilizing, and can make the color and luster of the cooked food more bright-colored, improve the sense organ quality of cooked food. Cooking fresh hot pepper and fresh hot pepper contains compositions such as abundant vitamin A, C,etc., and can whet the appetite and strengthen the appetite. But not all people can stand their extremely strong piquancy sometimes. So, can put some vinegar while cooking fresh hot pepper and vegetables, piquancy would not be so heavy. This is because and lose some hot pepper alkali in the hot pepper, remove most piquancy when can put the vinegar. The stewed pig's trotters adds some vinegar to cook together, can make protein in the pig hoof easy to be digested by the human body when burning pig hoof (digest the food) , absorb and use. Because the collagen (collagen food) mainly contained in the pig hoof ,It is apt to decompose out from pig hoof in adding the sour hot water, and make the colloid in pig's coffin bone cells decompose out phosphorus and calcium (calcium food) ,Make the nutritive value increase.
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