Three methods reduce to cook the carcinogen _ to cook the skill

Three methods reduce to cook the carcinogen _ to cook the skill
It is a skill that Chinese are good at to fry and fry. The culinary art procedure can be too miscellaneous, though taste is ready, often know losses and lose the nutrition that the food hits, even produce some carcinogenic materials. Three following methods, teach you how to reduce carcinogen produced while cooking, eat so that the delicious food is healthy.Wrapped up in the aspect and pasted and fried again. The dish fried, perfume is strong, the mouthfeel is crisp, such as fried drumstick, fried fish, Fried Beef Steak,etc.. While frying this kind of food, protein can produce strong carcinogen such as a large number of heterocycle amine, multiloop aromatic hydrocarbon through the high temperature. If you want to reduce carcinogen to produce, can be wrapped up in one layer the paste moderate in thickness (can be mixed in raw materials with starch, egg white) More lower oil cauldron is fried. Just as these pastes gave raw materials to put on ldquo; Protect the clothing rdquo; ,Do not let raw materials be heated in the high-temperature oil directly, can reduce the production of carcinogen to the greatest extent. When being wrapped up in the paste, should try hard to be even, the thickness is moderate, make and is heated evenly.In addition, it had better be controlled below 200 (heat with middle fire) that the oil is warm while frying the food ,The time of frying had better not be over two minutes.The stir-fry adds the vinegar hour. Reduce the carcinogenic factor in cooking process, will absorb vitamin C as many as possible. Because vitamin C can block the inferior nitre base compound (a material that can cause digestive tract cancer) Forming.Have two advantages with the vinegar, the first is the vitamin C protected in the food, because vitamin C is more stable under the acid environment. Second, can impel the absorption of vitamin C with the vinegar. Because vitamin C is absorbed in the digestive tract to depend on the cells of a kind of alternative absorption, the cell have pieces of characteristic to like sour, acetic acid in the vinegar will stimulate the cell, let it absorb vitamin C in a large amount.Thicken soup before going out of the pan. While cooking, mineral, vitamin,etc. nutriment eaten in the material, know losses in the soup. And the Gorgon euryale juice is just like ldquo; Protect the clothing rdquo; ,Can keep vitamin C more. It should go on when 90% of cooked food are well done to usually thickening soup will grasp time. Will too early make the juice of the Gorgon euryale sent to Jiao; Make the heated time of dish long, apt to lose crisp and tender taste too late.
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