70 ℃ food cooking process, eat healthy

The average person in order to ensure that food cooked at ordinary times, always use the high temperature of 100 ℃ or so cooked. But with high temperature heating, the nutrients in the food not only easy to be destroyed, after oxidation ingredients also become not easy to save. 70 ℃ food cooking process is the most healthy way of cooking. A cooking process 70 ℃, 70 ℃ food food cooking process & throughout; , it is emphasized through 70 degrees temperature for cooking food. Not only can keep food delicious, more can effectively inhibit oxidation ingredients, maintain vitality, let the ingredients have longer to admire the taste time than in fresh state. Cooking chicken meatball at 70 degrees, it is more delicious than 100 degrees high temperature cooking is much more likely to come. Use & other; 70 ℃ cooking process & throughout; , not only can keep the food nutrition, and at the same time improve flavor and sweetness, simple can make delicious and healthy food, is the ability to draw out best flavor food cooking methods. Second, 70 ℃ 70 ℃ principle of delicious cooking method cooking process & throughout; The basic principle is through the 20 minutes of cooking food with 70 degrees, to keep the sweet and nutrition of food. Part the result of food cooking at 70 degrees, to sustain life content above state of fresh ingredients, and because of the cooking heat penetration, from all directions so you don't have heating uneven phenomenon, is anyone can make a simple cooking method of delicious food. 1. Retain pectin, revitalize vegetables

vegetables contains compressive vegetable cells responsible for pectin, pectin if under proper temperature will be differentiated, but if a 100 - degree heat, will lose adhesion and softening. On the contrary, if at a relatively low temperature cooking, pectin of enhanced adhesion, nature can keep vegetable cell vitality. 2. Sweet taste, aroma and delicious, taste the fresh food contains a lot of double enzyme, if use high temperature heating, enzyme almost all death ray, but if the heating temperature at 70 degrees, you can keep part of the enzyme, promote the ripening, which increases the delicious food and sweet taste, rich fragrance. And will destroy the ingredients of the cell wall due to 100 degrees, 70 degrees is not, so to keep the food taste and brittleness. 3. Improve nutritional value, mushroom and three times as much nutrition

cooking method using 70 degrees, high nutritional value and even part of the ingredients over the fresh state. Vegetables contain vitamins, for instance, nutrition, especially vitamin C, under 100 degrees almost be destroyed; But in the 70 degrees, can significantly inhibit was damage.

for example, cooking spinach at 70 degrees, the vitamin C content is 100 degrees of boiling 2. 2 times as much. And mushroom contains of nucleotide, has the function of free delicious food after cooking in 70 degrees increased by three times. 4. Save sex more than fresh state

after harvested, the vegetables over time after oxidation gradually; In the process of spiced boiled and Fried cooking, can also cause oxidation, such as apples after incision place gradually become brown is caused by oxidation. Oxidation is different from corruption, but still can make the flavor loss, reduce the food preservation. 70 degrees cooking because it is in a rare heating, stable state of water vapor in the air, oxidation material will follow the condensate drop together, so can effectively suppress the oxidation of ingredients. 3, 70 ℃, cooking method to prepare such appliances: hands the pot, metal mesh, thermometer steps:

1. After the pot to boil water, shut down, on the wire mesh.

　　2. Between the pot and the net to insert the thermometer, pay attention to the thermometer is not touching the water.

　　3. When the thermometer shows 70 degrees, the ingredients on the wire mesh, then buckle the cover of the coherent bowl, steam for 20 minutes.

　　4. Finished 70 ℃ cooked vegetables, after dry moisture, can directly eat or refrigerate.

small reminder * *

in order to avoid the steam to a half no water lead to dry, be sure to put enough water. After cooking the food if there is dry with a paper napkin surface water beforehand, in the fridge, shelf life will be even longer than fresh state.