remove milk from the refrigerator, poured into the glass, open the microwave oven into the go, one minute after drinking warm even the milk, in the light of the two pieces of bread, a piece of ham between folders. Three minutes later, breakfast over, rush to go to work. This kind of living, I am afraid that most office workers are familiar.
microwave heating of food has become an indispensable helper when people use it the way 100 is also synchronized.
few days ago, his girlfriend taught me in the omelet in a microwave oven method: put the egg into a little grease at the bottom of the disk, using toothpicks at yolk membrane bar some small holes on top covered with a plastic cap, then in a microwave oven, one minutes later, it becomes the egg. This omelet, save another fuel-efficient, do not刷锅, there was no need to open a range hood.
a lot of people enjoy in the microwave oven in the steamed fish. Put a pound of fish organize many good, salt, cooking wine, a little pickled ginger for 15 minutes, and fish stomach put points back葱姜silk, Add fish intraday microwave. High-fire six minutes, and then thawed three minutes. Finally put coriander leaves, doused with sauce, just fine.
but friends will have to do with microwave ovens stewed chicken, I am so surprised me. She put the chicken斩成block, add spices and water into a large glass bowl, add the lid hole, then put pan into the microwave, the first fire in 5 minutes, and then changed to微火20 minutes. She said that the use of microwave ovens make a person to drink the soup is very appropriate, do not like to do one with earthen pot as big enough to drink. After having to watch it from time to time, do not flip, it is actually very easy.
However, she also has a worry. Microwave stew soup, and the use of earthen pot stew soup cooking methods compared to what nutrition will have on the difference? Vitamin would have destroyed it?
me to comfort her, saying, in accordance with the present data, microwave cooking reduces the heating time, therefore the preservation of vitamin was higher than ordinary cooking methods. If you use chicken casserole stew, then an hour to stew over the loss of vitamin rate higher. From the protein, regardless of whether you are cooking or microwave heating, both of normal digestion and absorption, the difference is not significant. However, there is always beneficial to both pros and cons, microwave cooking may reduce the meat content of unsaturated fatty acids, This is a noteworthy thing.
In a latest research report, the researchers on beef fatty acid changes after heating were determined. Some samples with microwave heating, while others use the traditional way of cooking and heating, has been heated to temperatures of beef between the same temperature so far. The results showed that compared with the cooking, microwave heating of omega-3 polyunsaturated fatty acids adversely affect the larger will be its proportion has declined markedly. Low temperature cooking methods, not only for the impact of unsaturated fatty acids is relatively small, even a slight increase in polyunsaturated fatty acid content. Abroad, there are similar reports, in a microwave after cooking fish, one of omega-3 polyunsaturated fatty acid ratio decreased, while the saturated fatty acids will increase.
In other words, traditionally used earthen pot stew slow微火way, although the preservation of the vitamin have adverse effects, but the group of fatty acids into a nice role there. Prior research has also found that as long as 3-4 hours of small fires slow stew will improve the proportion of fatty acids. The use of microwave cooking, although fast, easy to operate, vitamin loss, but would lose a very valuable dietary omega-3 unsaturated fatty acids.
Therefore, the use of microwave heating and vegetables汤汤水水high moisture low fat food Do not worry, but for fish, duck, seafood, egg yolk like containing omega-3 unsaturated fatty food, or choose the traditional way of cooking a better cook. Of course, we must also remember that high-temperature frying of these unsaturated fatty acids greater extent of the damage, but also produce a wide range of toxic and carcinogenic substances! Give their挑毛病microwave cooking, do not give up big risk such as cooking fumes before the bad habits, but also want to stay away from fried BBQ.
Source:
Ag-Chen, Guang-Hong Zhou, Xing-Rong Ju. cooking and microwave heating on beef fatty acid composition in intramuscular fat impact. Food Science. 2008, 29 (2) :130-136
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