Eight misunderstandings of holiday catering

Misunderstanding 1: Drink sweet drinks before meals

I do not know when to start, all kinds of sweet drinks have become an indispensable choice for guests after their seat. Children, especially children, cannot drink alcohol. Parents will allow them to drink Coke Sprite and other beverages. However, carbonated beverages not only have low nutritional value, but also hinder the digestion and absorption of food by the gastrointestinal system. In contrast, pure juice, vegetable juice and fresh soymilk are good choices, while pure yogurt has better protection for drinkers. Some restaurants produce homemade fruit juices, corn juice, pumpkin juice, etc. They are fresh, stylish and very worthy of taste.

Misunderstanding 2: Liangcai fish protagonist

At the time of feasting, it is inevitable to order a few appetizers. Cold dishes are less fat and have a good taste. If there are more refreshing vegetarian foods, the main dish can be used to balance the problem of excessive fat and protein. However, most diners habitually place sauces and other fish and meat cold dishes, so that the cold dishes lose the effect of adjusting the nutritional balance and exacerbate the excess protein.

The better choice is based on raw vegetables, dipping vegetables, plus starchy foods (such as buckwheat noodles, fern root powder, etc.), root foods (such as glutinous rice, yams, etc.) and fruit salads. One or two less fat fish and soy products. With these refreshing food appetizers, it is possible to ensure dietary fiber and potassium and magnesium intake in one meal, and also to avoid protein being largely wasted as energy.

Myth 3: Cooking Oil More Seasoning

Many northern residents like to have a strong taste of the dishes, thinking that this is only fun. However, the dishes are always salty and light, sour and hot, it will not make the taste buds too tired. In addition, the thick cooking tends to cover the fresh smell of food ingredients and the inferior texture, so restaurants often enthusiastically encourage diners to order these dishes.

When à la carte, some of the more refreshing dishes, such as steamed, boiled, and stewed, should be properly selected. There are two or three tangy dishes that are fun to eat, with one or two hot and sour or sour dishes to refresh the stomach. In this way, there are prominent, echoing, memorable, rich flavors, and not too greasy.

Misunderstanding 4: There are not many tables full of seafood

Some diners are particularly fond of river fresh seafood products. They always feel that only by eating these can the banquet be high enough. In fact, although aquatic products are rich in nutrition and delicious in taste, they are also the “hardest hit areas” for pollution. The characteristics of aquatic products are the enrichment of heavy metals. If the proportion of seafood and fish dishes in a table is too high, the total intake will inevitably be greater and the pollutants will be subject to excessive risks. This will not only increase the body's detoxification burden, but may even cause poisoning in severe cases.

It is recommended that the aquatic product of each meal be controlled at the level of 1-3 dishes, and the amount of food should be properly controlled. It is better to have no more than 200 grams per meal.

Myth 5: Vegetable bacteria and algae do not meet

One of the dangers of feasting is that animal foods and plant foods are seriously unbalanced. Since the intake of large amounts of protein in one meal is not fully utilized by the body, a large amount of protein will be decomposed as an energy source, and nitrogenous waste will be generated at the same time, which will increase the burden on the liver and kidneys and impede the acid-base balance.

During the festival, you should choose high-end vegetarians who eat less on weekdays, such as fungus, high-end emerging vegetables, health nuts, and algae, potatoes and other healthy vegetables. These vegetarian foods can both promote health and reduce the burden on the digestive system. At the same time, they will also highlight the health and fashion tastes of diners.

Myth 6: Drink salty soup after meal

They all said, "The more you drink soup before eating, the more you drink." The northern banquet is rarely seen appetizers soup, but dinner and after meals will be delivered on the soup with oil and salt. In fact, a rich feast is not suitable for drinking a lot of thick soup. This is because a large number of dishes have already provided a lot of salt and fat, which makes the body overwhelmed; if you drink soup again, it will inevitably increase salt and calories, which is not good for your health.

Drink soup before meals, the number will not be too much, but also reduce food intake, there are certain benefits for those who lose weight. After meals or meals are more suitable for drinking porridge made of whole grains beans, or simply use the tea to clear the mouth.

Misunderstanding 7: Eat only food without food

An unwritten rule at the moment is to eat only food and not to eat at the banquet. It is not until the food is fully served that the question of whether it is a staple food is considered. However, eating a lot of foods rich in protein and lacking carbohydrates on an empty stomach is not only beneficial to digestion, but also the protein is wasted and waste is produced.

From the perspective of nutrition and health, if you do not drink, you may wish to have a small bowl of rice or a small bowl of porridge before meals. This will not only reduce the waste of protein, but also reduce the problem of greasy food hurts the stomach. The introduction of some raw materials containing starch in cold dishes can also alleviate these problems to some extent.

Misunderstanding 8: Crispy Incidents

At present, most restaurant restaurants have introduced a variety of staple foods to replace rice and noodles. They are recommended to guests and are rich and stylish. The main staples of these designs are various kinds of savory, fried rice, tossed cakes, deep-fried snacks, etc., in which the fat content is much higher than rice noodles, especially crispy cakes and tortillas, and the fats are as high as 30% or more. A higher proportion of saturated fat. If you use plant butter and shortening, it will also bring "trans fatty acids" that are extremely detrimental to your heart health. It is obviously unwise to use them as a substitute for traditional staple foods.

After food, it is best to drink light porridge food, both stomach, but also improve the nutritional balance. If you add a variety of coarse grains, potatoes, beans, and some health food ingredients, you can better show diners the importance of health quality.

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