How to use a microwave to keep nutrition

Due to the rising temperature, in the hot summer days, people are prone to symptoms such as general malaise, loss of appetite, easy sweating, and drowsiness. Therefore, having a reasonable diet on this hot summer can be very helpful in alleviating the above symptoms. Life Family Xiaobian specially collects the dietary health knowledge suitable for you this summer, and customizes the summer healthy diet for you!

Almost every family has a microwave oven, but many housewives say it is inconvenient and inconvenient, so the microwave oven that should have been a big deal has often become a heating tool for leftovers. In fact, the microwave oven is in the hands of the people who use it, but it is like a changeable "treasure chest", which is convenient, saves trouble, and saves time. Moreover, cooking food in a microwave oven is not only fast but also can retain the nutrients in the food to a large extent.

1. Preservation of food nutrition: Due to the rapid cooking speed of microwaves, it is better to store some heat-sensitive and water-soluble vitamins, such as vitamins B and C. The presence of minerals and amino acids is also better than other methods of cooking. high.

2, to maintain the original color of the food: microwave cooking is a fast cooking method, heating in the food inside, so heating evenly, no need to stir fry, will not make the water in the food evaporate too much, therefore, can maintain The original color of the food.

3, make certain meat foods more nutritious: bacon, bacon, salted fish and smoked duck and other foods will produce nitrosamines during processing, may cause cancer of cells. American pharmacologists have found that bacon is baked in a microwave oven for 4-5 minutes. It is fragrant, crisp, delicious, and chemically analyzed. There is no trace of nitrosamines.

There are many tips for using microwave ovens correctly:

1, defrosting food: cooking food in the defrosting refrigerator is a headache for everyone, and the microwave oven is your good defrosting helper. It is much faster than the general freezing in the table and the inside, and the microwave radiation can be heated simultaneously inside and outside the food. The experienced housewife reminded: It should be noted that the diameter of the thawed food should not exceed 5 cm. The radiation of a piece of microwave too much cannot pass through the food completely, and it is easy to produce the phenomenon of “external coke freezing”. Therefore, when storing food, store it in small packets. Step: After taking out the food from the refrigerator, thaw it directly in the microwave oven. After the thawing, the food is still in a cool solid state, and the appearance is about 1-2 degrees to the center. Do not completely thaw the food to softness, so that it is inconvenient to cut and lose nutrients.

2, dry, dehydrated: When the fruit and vegetables season, you can use the microwave oven to keep some of your favorite kidney beans, eggplant, Shelley, radish slices, pineapple slices, apple slices, mushrooms and other fruits and vegetables. Method: Wash the fruits and vegetables, control the water, and then slice the large roots and put them into the microwave oven. Use a small power (1-3 minutes) to heat the vegetables to remove some of the water and some hair, and take out the cold storage bag. Sealed, can be stored in the refrigerator for a long time, or simply put a few days on the balcony to become a real dry dish.

3, fresh and sterilized: summer fresh milk, wine, cakes, sandwiches and other foods are easy to break, if you put it in the microwave for 10-2O seconds, you can double the preservation time, you can also disinfect The role.

4, cooking food: cooking food using a microwave oven, due to short heating time, the loss of moisture in the food is very small, only 2 / 3 of the conventional amount. However, in order to make the color, aroma and taste of the food more concentrated, to prevent the loss of water and volatilization of the seasoning, Zui uses a lid, a wrap film, a paper towel, etc. to cover the food, but to leave a certain air gap (use a bamboo stick to rupture the membrane, Paper) to prevent excessive water vapor from bursting when heated.

5, puncture technology: before cooking, some of the film, shell, sealed some food with a toothpick, needles, etc. through some of the pores. Raw eggs with shells must not be heated in a microwave oven. Because the egg has more than one hard shell, there are several layers of soft film inside, which are prone to burst when heated. For foods sealed in plastic bags, if the heating time is long (more than 30 seconds), Zui will cut a small corner as an vent.

6. Re-swing method: Because the food is not heated uniformly in the microwave, the soup and some paste-like foods should be stirred. The block food needs to be re-swinged during the heating process, such as placing the top on the bottom and the edge on the middle. Do not heat the food while it is high, so it will often cool down.

7, the status of salt: salt has a special role in the microwave, should be used in cooking as much as possible, especially meat, because salt will make the meat become rough, if the taste is light, Zui is good after cooking .

The microwave oven is convenient and quick, and it can maintain the nutritional characteristics of the kitchen. With some experience to learn from, I believe that the microwave oven will become a good helper for your modern life.