The action before the Gaoli cuisine is very NG "nutrient loss" fruit and vegetable experts: It is not recommended to stir-fry for too long

Gaoli is a common nutritious vegetable on the dining table. It is delicious in various cooking methods, but if it is not processed before cooking, it is likely to cause nutrient loss. The former fruit and vegetable vendor Blue Hair Tsai (Green Hair) who has 10 years of experience in Japan shares cooking methods to avoid nutrient loss in high-alkali vegetables.

The most important thing to emphasize: Don’t soak the chopped high-alkali vegetables in water for a long time. It is indeed soaking the cut high-alcohol vegetables in water to make the taste crisper, but it is not recommended to do this because high-alcohol vegetables contain a lot of water-soluble nutrients, such as vitamin C, vitamin U, vitamin B6, leaf acid and drilling. If the cut high-alcohol vegetables are soaked in water for a long time, the nutrients will gradually be lost to the water.

‧Vibiotic C: Helps maintain skin health and strengthens immunity.

‧Vitamin U: It helps protect stomach and kidney health and inhibits fat absorption.

‧Viotamin B6: helps protein decomposition and promotes licensing.

If you insist on soaking the high-algaon in water, it is recommended that the soaking time should not exceed 1 minute. In addition, it is recommended to shorten the cooking time when stir-frying high-alkali vegetables. Some vegetables contain nutrients such as oxanthocyanine and β-Hushuo tangerine, and the absorption rate of these ingredients will increase after stir-frying in oil; but high-alkali vegetables mainly contain water-soluble and heat-sensitive nutrients, and they can be eaten raw, so it is recommended to stir-fry quickly to avoid nutrient loss.

In addition, when cooking high-alkali vegetables, the nutrients will be dissolved in the boiled water. Therefore, it is recommended to use the boiled soup for soup or eat it together, which can completely store the nutrients of high-alkali vegetables.