The best time to add spices to food for good health
Adding the wrong spices can be harmful to your health.
Vinegar
Vinegar is a spice that can remove fishy smell, reduce fat, increase the aroma of dishes, soften cellulose in vegetables and avoid mixing vitamins in ingredients when exposed to high temperatures... Not only that, adding a little vinegar to dishes also reduces the loss of vitamin C, promotes the dissolution of substances such as calcium, phosphorus, iron... and improves the absorption of nutrients for the body.
The best time to add vinegar to a dish is at the beginning of cooking or after cooking. Just adding a little vinegar will ensure that our dish is more nutritious than the usual way. In particular, this does not affect the flavor, but also makes the dish more attractive!
Soy sauce, fish sauce
For soy sauce and fish sauce, cooking at high temperatures for too long will destroy the nutrients in the food and lose their special flavors and available substances. For soups or stir-fries, seasoning with soy sauce and fish sauce becomes even more important.
The best way to use these spices is to add them to the dish at the end of cooking and then turn off the heat immediately. This will help us preserve the protein in the fish sauce and the nutrients in the crab soup.
Salt
Depending on each dish, we can add salt before or during cooking. If you want to have a rich flavor of meat without losing the sweetness of the meat, you can also add salt to marinate before cooking.
Especially for stir-fried dishes, you should add salt to the oil, wait about 1 minute and then add the food to stir-fry. This method will help us eliminate up to 95% of the aflatoxin in the salt!
Road
Sugary foods are often easily burnt, charred when cooked, and even cause protein coagulation. This causes the food to have an unpleasant color and smell, the food loses its natural sweetness, is difficult to eat, is harmful to the taste buds and has a negative impact on our health.
To avoid burning, scorching and changing the food, you should only marinate with a little sugar first and can add more sugar to the dish when you are about to finish cooking. In addition, we can also make a separate sauce or spread honey on the cooked food to create sweetness. At the same time, you also need to pay attention when cooking dishes with sugar, avoid letting it dry out because it will cause the food to burn.
MSG (monosodium glutamate)
When heated to temperatures above 120 degrees Celsius, MSG can be converted into sodium glutamate, which destroys the natural flavor of dishes and is toxic to users. Not only that, adding MSG before cooking also makes the dish bitter, difficult to eat and not good for health.
The best way is to add MSG when the dish is already cooked. This not only ensures our safety but also enhances the flavor of the dish. For mixed dishes or salads, you can dissolve MSG in a little water before adding it.
According to Young Intellectuals - PC
