Three meals a day is essential, the cooking skills we all need to learn, and reasonable use of meals for the protection of their health is very important in our cooking process, using a variety of spices is inevitable , But how to use more health is more reasonable we know?

When to put spices, what to put spices, it is necessary to maintain the color of cooking food flavor, but also to maintain the maximum nutrients in vegetables is not destroyed, beneficial to human health. This is indeed a big question.

Oil: cooking when the oil temperature as high as 200 ℃ or more, will produce a called "acrolein" of harmful gases. It is the main component of soot, but also the oil can produce a large number of highly carcinogenic peroxides. Therefore, the cooking or use Bacheng hot oil is better.

Special Note: oil can reduce the efficacy of certain antibiotics. Iron deficiency anemia in patients taking ferrous sulfate, if a large number of edible fat food, will reduce the efficacy.

Soy sauce: soy sauce in the pot for a long time will destroy its high-temperature cooking nutrients and lose their flavor. Therefore, cooking should be put in the pot before the sauce.

Special Note: taking the treatment of cardiovascular disease, gastrointestinal diseases and anti-TB drugs should not eat soy sauce.

Salt: with soybean oil, rapeseed oil cooking, in order to reduce the loss of vitamins in vegetables, the general should be fried over vegetables and then salt; with peanut oil cooking, as peanut oil can easily be aflatoxin contamination, it should first put salt fried Pot, this can greatly reduce the Aspergillus flavus toxin; with Hun oil to cook, you can put half of the salt to remove the oil in the organochlorine pesticide residues, and then add the other half of the salt; meat dishes, So that fried meat is tender, when the eight mature speculation to salt the best.

Special Note: According to the World Health Organization recommended standards, per person per day to 5 grams of salt is appropriate, not more than 6 grams. In addition, the use of antihypertensive drugs, diuretics, adrenal cortical hormone drugs and rheumatic heart disease associated with patients, should minimize the intake of salt.

Vinegar: If you add a little vinegar after cooking, you can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, improve the nutritional value of the dishes and the absorption and utilization of the human body.

Special Note: vinegar should not be the same service with sulfa drugs, because the sulfonamides in the acidic environment easy to form crystals and damage the kidneys; taking sodium bicarbonate, magnesium oxide and other basic drugs, vinegar will weaken the efficacy.