Macrobiotic scientific cooking benefit

Macrobiotic scientific cooking benefit
The United Nations population foundation asserts newly, Chinese Hong Kong men and women's comprehensive life-span rises to the second ranking the fifth from the world of last year. Hong Kong people hold the flourishing and noisy downtown streets, are engaged in the work of the tense and busy one, why can be long-lived under this kind of condition, a main reason among them is: Cook and does not basically fry, fry, cook, bomb, but use more steaming, method to stew, adjust, mix. According to a lot of longevity person eating habits of our country, have verified their rational diet too, science of the rational cooking. Only the macrobiotic simple theory of scientific cooking benefit is as follows in this text:



One, more than is steamed and smoked and baked few

A lot of fish, meat, poultry's food, often smoke and bake eating traditionally. It is the most rational to in fact cook the food with steamed method. Advantage to steam dish to use oil to be less, the intersection of nutrition and loss little, can keep primary taste of cooked food, and can allot the cooked food of many kinds of taste, such as steamed fish, steamed fish with black bean sauce, mashed garlic steam fresh shellfish, steamed pakchoi etc.. Certainly should notice raw materials must be fresh, does not there is not peculiar smell while formulating and steaming dishes, and should master the duration and degree of heating and set for the time of the cooking respectively according to the characteristic of raw materials, for instance as to fish, shrimp, if the time to steam is short, familiar and endogenous outside, namely influence the taste not to be easy to achieve the goal of eliminating the harmful object; Time that steam on the contrary it crosses long meat to be too old, influence the edible taste too. While steamed, first should boil the intersection of pot for steaming food and water, put prepared food raw materials add a cover in advance and then, should take out in time after steaming well, flavour and have the desk and eat.


It is fried few that two, more than is stewed

Chicken, duck, pig, mutton, beans, fungus food, often fry more, the high temperature is cooked, produce some harmful substances easily. Especially r - ammonia methyl derivative, has strong curing cancer function. If stew effective nutrition that can keep food more, there is better taste, such as stewing chicken, stewed duck, stewed meat, stewed fish, stewing the mushroom of fungus, stewing the bean curd of Chinese cabbage, meat dish raw materials and can be stewed separately, can also match and stew. Generally speaking based on different raw materialses, the time of what has been stewed is different too, for instance, the necessary time of stewed soup of chiken and duck is relatively long, the fish, time of shrimp are relatively short, time is the shortest for and leaf dishes. In order to reduce the peculiar smell, birds' meat generally burns water and boils to blanch raw materials in water first, behind washing the corrupt blood to the limit, in addition fresh water ginger and cooking wine are stewed and made meat well done and rottenly, flavoured.


Three, it is few and salted to mix more

It is that people's meal in morning and evening like eating to pickle the salted vegetables with the salt most, but salt the products down and include more salt, contain a large number of inferior nitrate composition, it is apt to suffer from cancer and hypertension to eat too much salty food for a long time, it is few salt to eat the dish cold and dressed with sauce and does not lose, make it keep more nutrition good method again. Cool to transfer dish, wash vegetables well, put into boiling water, blanch, put into dinner plate, adjust, mix with flavoring agent evenly, can be eaten soon. Such as mix lettuces, mixing JINZHEN MUSHROOM (sic), mixing the gold melon silk, Celery in mixed sauce, mixing the Chinese cabbage,etc..


Four, more than is braised and fried few

Fry, are generally all that there is much oil, the oil is hot, cooked food cooked, although is delicious, have few advantages for health. And it is different to braise, braise, only use a small amount of oil, put raw materials got ready into pan and fry slightly, add a small amount of water to braise well donely, in addition flavoring agent. If spring braise the sea cucumber in vain; Clear the intersection of pepper and stretch, carrot, familiar the intersection of albumen and slice, sea cucumber slice, pickles heart,etc. join, braise, familiar with sequentially, flavour and hold one finally. Braise the sliced fish and blanch the sliced fish of the first-class thick liquid in the boiling water first, and then put into pan and make into and braise the sliced fish.


Five, more than water slip and cross little oil

There are too many people to eat moving, vegetable oil, not easy health. And the standard of healthy and rational edible oil quantity, it is here that each person should control every day

25 grams
Less than. So, it is easy to starch that should cut the material of meat first when while cooking food of birds' meat, such as the meat slices, shredded chicken, shredded meat, it blanch by boiling water boil very ripe to use reservely,but mustn't oil be fried to be gone,can't add after frying pan hot by oil and batching a small amount of like this, the main material that fries for several times, adds water and slides over is flavoured. The oil is warm don't be too high while paying attention to the stir-fry, should generally control in 150-
180
During, oil quantity don't be too much either, needn't fry the moisture of vegetables drip is done very much, so as not to fry burntly or because the high temperature makes the oil produce the harmful substance.

The long culinary art history that there is our Chinese nation is both imperial court and folk have a lot of scientific cooking methods, such as braising, sauting, stewing, floating, rinsing Wait a moment. So long as we pay attention to the scientific cooking method will be beneficial to the health, achieve the goal of promoting longevity.


Science Cooking Longevity
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