summer hot weather cooking cooking is a very hard thing. Families may choose to use a lot of noodles and jajangmyeon to do lunch, because a炸酱can be used to do several times, with both easy to do, eating together also refreshing. Especially in the Olympic period, may spare more time to watch television reports, enjoy exciting game screen.
However, frequently used to replace ordinary jajangmyeon dinner meals, nutrition in the end on how to do? This would also like to start from the raw materials jajangmyeon.
jajangmyeon are the composition of three parts: noodles, and vegetables炸酱code (in the final bowl add a variety of vegetables ingredients). Strictly speaking, at jajangmyeon which belong to the staple food of noodles - "rice", and the code on炸酱and vegetables belong to "dish."
1 noodles
from the nutritional point of view Say, for "rice" the requirements are a bit coarse grains as much as possible, a little more fiber, vitamin B group high point, eating up more "top-hungry" A LITTLE. From the digestion rate, rice noodles and steamed bread than a little stronger, slower digestion, in particular, are slightly cooked "tendons" and sense of noodles. From the nutrient point of view, good noodles required a higher protein content and quantity in the same circumstances, be able to get more than the rice protein.
if the selection can add the beans杂豆the noodles, add the buckwheat soba noodles, add the egg egg noodles, on the higher nutritional value, eat some more sense.
but as a staple food, noodles also have a negative aspect. First, it requires cooking, a large number of soluble nutrients into the soup will be, such as potassium, vitamin B1, B2, niacin, folic acid and so on. This is very regrettable. Hot noodles as soon as possible in order to allow cooling, the summer people often have to put noodles into cold water and then red twice, exacerbating the loss of nutrients. Want to know more sweating in summer, which is the body vulnerable to a lack of vitamin species.
this regret have been very easy to make up for - as long as they drink a bowl of soup can be resolved, the dissolved nutrients go out together into the abdomen. Now, however, have discretion to drink soup again and again - because now the noodles are put in a lot of salt, soup taste too salty, if want to control the salt, then soup or across from arm's length, a good alternative method him.
2炸酱
take another look jajangmyeon used butter. Jajangmyeon traditional Beijing-based materials usually黄酱race,肥瘦diced meat used as ingredients.黄酱soybean and flour mixture are made of one of the higher protein content, B vitamin is abundant. After fermentation,黄酱in vitamin B12, vitamin B1 in pork high, up to a certain extent make up for the vitamins when cooked noodles loss. Its main disadvantage is often too high salinity.
main problem is that the fat content of pork have been on high肥瘦with diced meat, fried system also does not add less grease, Wang炸酱usually the shining of the oil, make a little psychological uncomfortable. However, to change this status quo is not what is easy, as long as the meat into thin pig or cow meat, and then不粘锅to炸酱, you can significantly reduce the fat content炸酱taste on no big impact.
炸酱content, in fact, can also be full rich. If you can use less黄酱, many with a number of fermented flour paste and pure soybean paste produced, Taste would be even more delicious, but not so salty. If you can add a little bit of沙茶酱will increase seafood flavor; If add some bean paste, fermented hot pepper that can increase the flavor.炸酱can also add peas, mushrooms, mushrooms, bamboo shoots Ding Chiating be small, such as tofu, and further enrich the taste and nutrition炸酱.
3 dishes code
food code is to ensure nutritional quality jajangmyeon key. Traditional jajangmyeon required to grow vegetables with a few yards, the candidate materials, including green beans, cucumber silk, radish, carrot, silk, silk lettuce, cheuk bean sprouts, chicken feathers cheuk vegetables, cowpea cheuk, cheuk cabbage, sea cabbage, mushrooms wire , pork, chicken, tofu silk, parsley, green onion and so on, a wide variety, and so on.
add enough as long as many code and pasta dishes to match, it means eating a lot of fresh vegetables and easily achieve a variety of food , and vitamin C and potassium can be an adequate supply. Add tofu丝尤its important because it can add sauce and noodles are more lacking in calcium.
However, the problem is in the eating noodles, the dish is usually the total amount of code is relatively small, far below the half a catty of vegetables one meal requirements; and garnish when the green leafy vegetables are also low or not, and therefore inadequate supply of carotene. This problem can be resolved in two ways: First, do more dishes code, eating pasta sauce and then mixed with some vegetable consumption;下一餐two are at special attention to eat green leafy vegetables.
Perhaps the best jajangmyeon that among the people in simple creativity. What noodle? What is deep-fried butter? What food code? Best wishes go to Innovate. To nutritional balance, as long as you can remember the four guiding principles: to reduce salinity, reduced fat, with many dishes code, with many coarse grains杂豆noodles.
make me want to know the special flavor of fresh炸酱? Please link it! That was big welcome private secret system ... ...
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