1. Soaking jujube can shorten cooking time and reduce nutrient loss;
2. Fresh frozen sea cucumber has been cooked before, so it is not suitable to cook for a long time to prevent nutrient loss;
3. In order to maintain the taste and nutrition of quinoa, the soaked quinoa can be boiled for only about 5 minutes;
4. Seacucumber and sea cucumber should be boiled for 10 minutes to lock the safety valve, quinoa boiled for 5 minutes without locking the safety valve, because the excessive taste of quinoa boiled is not good, ice sugar should be added at the end;
5. To preserve food nutrition is to use a high-pressure cooker, through pressure, so that the heating temperature rises to 108 ~120 C, about can be heated at room temperature than normal temperature. It takes 23 less time to cook the food. At the same time, it can avoid the disadvantage that nutrients will accelerate destruction with the increase of temperature under normal circumstances. Because the heating time of cooking food in a high pressure cooker is short and it is heated in isolation from the outside world, it can prevent the nutrient components from being oxidized and reduce the actual loss. Therefore, food processed by high-pressure pot can preserve more nutrients, and because food is fully hydrolyzed, expanded and esterified at high temperature, it is also more conducive to human digestion and absorption.
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