When many housewives cook, oil, salt and vinegar are readily available. In fact, as long as we examine the order in which they are placed, we can not only maximize the preservation of the color and flavor of food, but also allow more nutrition to be preserved.
Oil: When cooking, the oil temperature should not rise too high. Once it exceeds 180°C, the oil will decompose or polymerize, producing highly irritating acrylic aldehydes and other harmful substances that endanger human health (healthy foods). Therefore, "hot pot cool oil" is a recipe for cooking. Heat the pan first, and don't wait for the oil to smoke until the dish is ready. When it's eight, it's time to cook it. In addition, it is sometimes possible not to heat the pan and directly fry the cold oil and the food at the same time, such as frying peanuts, so that the fried peanuts are crisper and crispy, so as to avoid inward coke formation. When using sesame oil or fried vegetable oil salad, you can add oil after mixing the cold dish, more fragrant and delicious.
Salt: Salt is an electrolyte and has a strong dehydrating effect. Therefore, the salt-reducing time should be determined according to the characteristics and flavor of the dishes. Stewed meat and fried vegetables with high moisture content should be salted when the vegetables are cooked to 80%. Premature release will result in too much soup in the dishes or coagulation of the protein in the meat, making it difficult to stew. Using different oils for cooking, the time for salt addition is also different: cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should be added when the dish is cooked; peanut oil is best to put salt, can increase oil Warm and reduce aflatoxin in the oil.
Soy sauce: Cooking at high temperatures for a long time will destroy the nutrients of soy sauce and lose its umami taste. Therefore, soy sauce should be put before the pan. When sautéed pork slices are used to make the meat tender, the meat slices can be mixed with starch and soy sauce before frying. This not only does not result in loss of protein, and the fried meat is also more tender and tender.
Vinegar: Vinegar can not only remove phlegm, eliminate sputum, dissolve tiredness, increase fragrance, but also preserve vitamins, promote the dissolution of calcium (calcium food), phosphorus, iron (iron food), and increase the nutritional value of dishes. The best time to put vinegar when cooking is at the two ends, that is, immediately after the ingredients are added to the pan, vinegar or dishes are added before the pan is added with vinegar. "Fried potato shreds" and other vegetables are best added to the pot after the ingredients are added to the pot to protect the vitamins in the potatoes, while softening the vegetables; while the "sweet and sour pork ribs", "sheep onions and mutton" and other dishes are best added twice: raw materials After adding the pot, it can be added to the pot and added to the pot.
Organic Soluble corn fiber is produced from Organic corn starch, through enzymatic hydrolysis of corn starch. It has a low viscosity, is water soluble and very stable to heat, pH, and processing stresses. Soluble Corn Fiber helps to meet demand for a lower sugar, higher fiber ingredient that can be used to create consumer packaged food products that have lower sugar content while providing a good source of dietary fiber.
1. Increases calcium absorption and may support bone mineralization
2. Promotes digestive health through its effect on laxation
3. Additional physiological effects that have been demonstrated by animal, in vitro and/or clinical studies, include:
â‘ Prebiotic effect: Promotes the growth of beneficial bacteria while limiting the growth of less desirable bacteria.
â‘¡ Elicits a low glycemic response and supports a postprandial blood glucose and insulin lowering effect when used to replace sugars.
â‘¢ Long term weight management: By replacing higher calorie ingredients, soluble corn fiber may help reduce calorie intake.
Organic Resistant Dextrin Corn Powder
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