1. The amount of water is not enough. When picking vegetables, put the washed vegetables in the boiled water. When the water is boiled again, remove it immediately and put it in a colander to drain the water. It should be noted that the leek must be filled with water at a time, and the amount of water is the minimum. If the amount of water is insufficient, it will prolong the time of amaranth and affect the texture and taste of the vegetables. In addition, the amount of food to be added at a time should be appropriate. If there are many dishes, it is recommended to do it several times to avoid too much water to reduce the water temperature.news world ahmed
2. The time is too long. Amaranth should control the time. If it is too long, it will become a boiled vegetable, which will not only affect the color and taste, but also increase the loss of vitamin C, potassium, magnesium and other nutrients, and many health-friendly plant compounds will also loss.
3. The dish is cut too much. Many people are used to chopping vegetables and then drowning water. They think that this will not only cook the dishes more cleanly, but also ensure that the vegetables are cooked. However, if the vegetables are cut too much, the vegetables will be quickly evaporated and boiled again. Some of the nutrients will “slip away” with the incision. Therefore, it is recommended to keep the integrity of the vegetables as much as possible. The green leafy vegetables should be placed in the whole time. The drowning time is 5~10 seconds. The broccoli, cauliflower, etc. can not be peeled vegetables, and can be cut into large pieces. ~2 minutes; potatoes and carrots are recommended to be cut into pieces for 10~30 seconds.ahmed news world ahmed
4. Firepower is not enough. Green leafy vegetables, especially those with high oxalic acid content, must wait for the water to open before cooking. Otherwise, the firepower is not enough, and the water will always be in a state of “not warm and not fire”. At this point, there is a certain amount of oxygen in the water, which will increase the thermal oxidation loss of the nutrients. In addition, boiling water can cause the chlorophyll-destroying chlorophyllase to lose activity. When the water temperature is between 60 °C and 82.2 °C, the chlorophyllase activity is the highest, the chlorophyll loss is the most serious, and the vegetable color is the most likely to darken. Therefore, be sure to keep the water boiling, quickly put the vegetables into the water, and bury them all in the water to reduce the chance of contact with oxygen. In addition, when you drink amaranth, you can drop a few drops of oil in the water. The oil will form a protective film on the surface of the vegetable to prevent the air from damaging.ahmed
5. Hot together. Some people save time and put all the dishes that need to be drowned together in a “big pot”, which seriously affects the color of the dishes and the taste of the vegetables. If you need to eat a variety of dishes, you can first scent the scent, and then scent the scent; if the color of the different ingredients is deep and shallow, it is recommended to first simmer the color, the sputum color is heavy or separate the pot and water.
Finally, I need to remind you that many people feel that it is a pity to finish the dishes, so take them for soup or continue cooking.ahmed This does more harm than good, because the leek water dissolves some substances that are harmful to the human body such as oxalic acid, pesticides and nitrites. It is recommended to dump them in time.
Spleen and digestion often eat 5 kinds of acidic foods
The glutinous rice is fermented from cooked glutinous rice. It is a traditional speciality in many areas of China. It is also known as wine, distiller's grains, rice wine, liqueur, sweet rice wine, glutinous rice wine, Jiangmi wine, pudding wine, rice yeast and so on. In ancient China, there was a saying that "ginseng qi, qi wine to support people." Li Shizhen wrote in the "Compendium of Materia Medica": "Mine wine can relieve pain and build up, warm stomach and spleen, and warm and spleen. Drinking often can make the skin lubricated and lustrous." TCM classics "Shen Nong's Herbal Classics" records: The spleen and stomach, the valley of benefiting the lungs. The spleen and stomach are profitable, then the temperature is self-warming; the warm energy can nourish the gas, the gas is smooth, and the spleen and lungs are cold." Therefore, the glutinous rice is regarded by many people as ancestors. Good food.
Muscle exercise reduces the risk of cancer. Ziyin and kidney are often pressed according to this point.
When people reach middle age, the quantity and quality of body muscles begin to decrease. When they reach old age, the muscle strength is getting smaller and smaller. In addition to cardio endurance exercise, muscle strength exercises are also important, and it is an important factor in longevity. A recent study by the University of Nebraska in the United States showed that strengthening muscle exercise helps prevent cancer and reduces the risk of death from 20% of cancers.
