[Cooking seasonings _ seasoning commonly used for cooking]
[Cooking seasonings _ seasoning commonly used for cooking]
In life, we need to make some seasonings for cooking. The seasonings are mainly salt, olive oil, and milk. You should make these seasonings according to your own taste.
The seasonings under cooking are basically salt, MSG, chicken essence and other seasonings, and these seasonings can be well aligned and tasted. It is also possible that the seasonings are rich in many nutrients, which can prevent cancer and promote digestion.
Virgin olive oil-adjusted high and low density lipoprotein cholesterol concentration ratio olive oil contains higher monounsaturated fatty acids (55?
83%), which is oleic acid.
In addition to supplying a large amount of thermal energy required by the human body, the concentration ratio of high and low density lipoprotein plasma in human plasma can also be adjusted.
It is suitable for drizzling on some finished dishes, some steamed fish, noodles, etc.
Skimmed yogurt-low content, can be used as a substitute for mayonnaise, salad and cream. Skimmed yogurt contains almost the same nutritional content as ordinary yogurt, but the changes are very low, but each yogurt contains only 100 kcal.
In addition to being normal, you can even use mayonnaise, salad and cream alternatives in the kitchen.
Honey-As a sweetener, honey is a nutritious food. Fructose and glucose in honey are easily absorbed by the body.
The germination of 1 kg of mature honey is 3280 kcal.
Honey also has a certain effect on certain chronic diseases.
Regular honey has a good auxiliary medical effect on hypertension, hypertension, lung disease, eye disease, liver disease, ulcer, constipation, anemia, neurological disease, stomach and duodenal gastrointestinal disease.
Topical application can also treat burns, moisturize the skin and complicate frostbite.
As long as it is stored properly, it can be used for many years without expiration, and can be used as a multifunctional sweetener.
Ketchup-contains anti-cancer substances. Ketchup is supplemented with B vitamins, fiber, minerals, protein and natural pectin. Compared with fresh tomatoes, the nutrients in tomato sauce are more easily absorbed by the body.
In addition, ketchup is low in heat and fat, easy to eat, and can be used to add fresh flavor to the food at any time.
More importantly, like tomatoes, tomato sauce is blended with the anticancer substance lycopene.
Garlic-Antibacterial and anti-inflammatory garlic is a pure natural food with rich nutrition.
Sulfur-containing compounds in garlic have a surprisingly strong antibacterial and anti-inflammatory effect, and have inhibitory and killing effects on a variety of cocci, bacilli, powders and viruses. It is the strongest antibacterial effect found in natural plants.
There are also antibacterial, anti-inflammatory and protective effects on the cardiovascular and cerebrovascular.
Peel and chop and add to a variety of dishes.
Mustard-enhances appetite, the anticancer seasoning mustard has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, and can increase appetite.
The sulphur salt in mustard can prevent teeth, prevent cancer, prevent clotting of blood vessels, and treat asthma.
Mustard also has the effects of preventing hyperlipidemia, hypertension, hypertension, and reducing blood viscosity.
Mustard oil also has a beauty effect.
Not only that, mustard can also improve the trace element selenium of immunity and turmeric with anti-cancer effect.
Mustard can be added to salad dressings, seasonings, pickles, meats and other foods.
Salt-Helps retain vitamin C and other growth vitamins. During the cooking process, the metabolic nutrients, such as vitamin C and B vitamins, are lost to the pot.
If an appropriate amount of table salt is added to boiling water, the vegetables will be in an environment where the concentration inside and outside the cells is relatively balanced, and the rate of diffusion of soluble components into the water will slow down.
But remember not to add too much salt, just half a pot of water and a small spoon.
It should be specially reminded that if salt is added prematurely during the cooking or stewing process, it will cause nutrition loss and affect the taste.
8.Vinegar-helps to promote the dissolution of calcium. Vinegar has a protective effect on many nutrients.
First, vitamin C is relatively stable under acidic conditions.
Therefore, adding vinegar when fried bean sprouts or potato shreds can protect vitamin C from being destroyed to a certain extent.
In fact, anthocyanins can maintain a constant color under acidic conditions and have relatively better oxidation resistance.
Therefore, when frying purple cabbage, eggplant and other fuchsia vegetables, you can add some vinegar vinegar. The vinegar contains organic acids such as acetic acid and lactic acid to keep these dishes bright and red.
Finally, acetic acid can soften bones and promote calcium dissolution from bones.
Therefore, when simmering fish soup and pork rib soup, a little vinegar can dissolve calcium into the soup and strengthen the body’s absorption of calcium.
Spices-reduce trace oxidation and carcinogens such as onions, garlic, star anise, peppercorns and other spices have a common feature, which is rich in polyphenols and flavonoids, they have a strong antioxidant capacity.
When added in the wok, it not only adds flavor, but also slows down the oxidation of oil and fat at high temperature, protects the nutritional ingredients in the dish, and reduces the production of carcinogens.
Starch-helps reduce protein denaturation. Use starch to thicken the food while cooking to make the soup thicker and the starch paste to surround the food.
Such a “protective film” prevents direct contact between food and hot oil, thereby reducing protein denaturation and vitamin oxidation loss.
At the same time, the food juice is not easy to overflow and lose, which not only keeps the nutrition, but also can achieve the purpose of external coke tenderness and good taste.