Family kitchen misunderstandings often repeated scrubbing kitchen pans with many aluminum products

Family kitchen misunderstandings often repeated scrubbing kitchen pans with many aluminum products, such as a pressure cooker, hot water bottles, etc., some people like to clean aluminum products, steel balls, sand, or other coarse material, this is not scientific, because aluminum is an extremely easy and oxygen react elements, aluminium products surface forms a layer of aluminium oxide on the internal protection of aluminum, such as with a hard object scrubbing aluminum products, a damaging effect of alumina-layer and life, will cause excessive aluminum into food, affecting people's health.
　　
　　With overnight water a lot of people have a habit: morning water tends to turn the faucet on sinks and cooking, worse still drinkable tap water. But the latest research findings; overnight taps often harbouring a Legionella bacteria--. Person if the Legionella bacteria will have a symptom like pneumonia "strange disease" that doctors often use it as pneumonia, but later found that is not valid. Patients generally have chest pain, sleepiness, irritability, depression, mental blur, disorientation and other central nervous system symptoms, there are also accompanied by diarrhea, abdominal pain, nausea, vomiting and other digestive symptoms, more serious or even fatal.　　

　　Your bowl to eat the leftovers have family finally receiving bowl of people like to do too many residue "a-one" policy, regardless of whether they have been eaten. But long term, it will cause the accumulation of surplus and nutrition, body weight gain weight easily, if you try to taste dishes of the "prelude", this habit is not fat.
　　
　　Anything into the CB currently most ambiguous family e for disinfection and Bowl are increasingly focusing on the health of people, this is a good thing. To some people as the disinfector for treasures, everything into it, this is not right. Such as porcelain enamel products in iron surface coated with a layer of enamel, and enamel contains harmful enamel lead and copper compounds, particularly colourful paint usually also contain cadmium, at high temperatures, they will decompose, attached to other appliances, food eating will endanger human health. Some plastics are also at a high temperature decomposition of toxic substances, and should not be placed in the sterilization and disinfection in the cupboard.
　　
　　Washing powder removal laundry detergent is the main ingredient of alkyl benzene sodium, invasion of the body back to human pancreatic enzyme amylase, in, pepsin activity greatly cut inhibitory effect, easily lead to a slight poisoning the body, washing powder also contains a variety of elements such as phosphorus, etc., on the human body there are varying degrees of damage. If you often use detergent to wash bowls of pollution, will adversely affect human health, therefore, unavailable to washing dishes.
　　
　　Raw and cooked, big family kitchen knife chopping board generally more narrow, plus the chance to eat cooked food is not a lot of raw and cooked food family use the same knife and same block cutting board, most are in use before scalding at "disinfection" but it is not possible because the bacteria are often boiled water in a short time of heating and destroy the clean, very easily lead to food contamination, human illness after eating. Therefore the chopper when the cooked food should be cooked on a chopping block there should be dedicated to food.
How to cook with minimal loss of nutrition?



Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.
　　1 sizing hang. Raw material use starch and eggs sizing hang, will facilitate a raw material in the water and nutrients from a large number of overflow, reduce losses, but not because the proteins, vitamins are a large number of decomposition.

　　2 due to vitamin a acid-alkali fear fear, so the dish and put some vinegar as far as possible, even if the raw material of animal origin is cooking vinegar also enables raw material is solubility in calcium, thus facilitating absorption of calcium.

　　3 various raw vegetables, in particular, you should clean the vegetables, then cut with reducing water soluble material losses. And should cut is cooked, it can cause the loss of nutrients less affected by oxidation.

　　4 cooked food, heating time to short. When you try to use cooking: hurry scrambled. The material by the open fire, quick-frying shortening one maturation time, thereby reducing the nutrient loss. According to statistics, pork, cut into strips, fried with sharp:, vitamin b, only 13% loss rate, and cut into blocks using slow fire, vitamin loss rate is up to 65%.

　　5 hook Ying. Then hook fluorescent one soup, some components of leaching, together with the one with the intake.

　　When cooking, forbidden-6. Soda can destroy the protein, vitamins and other nutrients. Therefore, in mourning for vegetables, pasta, made from raw materials and crisp black, it is best to avoid soda or soda.

　　◆ Quick quickly add vinegar to anxious ⒈ around quickly, avoid prolonged stew.

　　⒉ Note cover pots and prevent the vitamins dissolve in the water ran off with steam.

　　⒊ cooking should be keeping or less water, boil water, he will then drop food.

　　⒋ dishes add some vinegar when appropriate, crisp and delicious dishes not only allows, but also to prevent vitamin is compromised.

　　◆ Tips → slice the carrots, oil speculation in 6 to 12 minutes, carotene for 79 per cent; the carrot cut into blocks with the seasoning, simmer 20 ~ 30 minutes of beta-carotene is 93%; carrot cut into blocks with spices and meat, stewed with a pressure cooker 15 ~ 20 minutes of beta-carotene than saving rate of 97%.

　　→ Processing with bones of animal food may be appropriate to add some vinegar, which can make the animal flesh of calcareous dissolved out to dinner to intake more calcium. When the right zest of fried vegetables with vinegar, seasoning, and protects vitamin c less loss.



Food cooking suffered a loss that cannot be completely avoided, but take some protective measures, you can make food save more nutrients.

　　◆ A variety of cooking methods on the impact of nutrients.

　　Cook: Cook to casein and has partially hydrolyzed proteins, fat little effect, but will make the water-soluble vitamins (e.g., B, c) and minerals (calcium, phosphorus) are soluble in water.

　　Steaming: effect of steam on nutrients and minerals similar to cooking, but will not be steamed and suffered a loss.

　　Stewed: confit enables water-soluble vitamins and minerals dissolve in soup, only part of the vitamin road to destruction.

　　Marinate: pickled the same amount of time proportional to the size of nutrient loss. The longer the vitamins B and C losses, while small. But smoke and cook the food looked after to help digestion.

　　Brine: halogen makes food of vitamins and minerals dissolve gravy, only partially suffered a loss.

　　Fried: fried because temperatures are high, all of the nutrients have varying degrees of damage. Protein denaturation due to high temperature and serious, fat because of the loss of its function of killing. Saute, outside food or wrapped in a mixture of cornstarch and forms a protective film, the loss of nutrients.

　　Baked baking: the vitamin A, B, C are considerable losses, but also allows the fat loss. If flame grilled directly, 4 3 · food and comb carcinogen benzene.

　　Smoking: smoking causes the vitamins (especially vitamin C) destruction and loss of some fat, while at the same time there are 3, 4 and comb. But smoke makes food snacks.