Remove the milk from the refrigerator, pour it into a glass, open the microwave and put it in. After a minute, sipping hot milk, and holding two slices of bread with a piece of ham in between. Three minutes later, breakfast ended and he rushed to work. This kind of life is probably the most familiar to office workers.
Microwave ovens have become an indispensable helper when people heat food, and people use it in a variety of ways.
Fried egg
A few days ago, my girlfriend taught me how to fry eggs in a microwave oven: Put the eggs into a slightly oiled disk on the bottom, use a toothpick to make several small holes in the yolk membrane, cover it with a plastic lid, and put it in the microwave oven. After 1 minute, it became an omelette. This kind of fried egg saves money and saves money. You don't have to brush your pan or use a range hood.
2. Steamed fish
Many people like to steam fish in the microwave oven. Prepare a pound of fish and marinate it with salt, cooking wine, and ginger for 15 minutes. Put some onion ginger into your stomach and fish back into the microwave dish. Fire for 6 minutes and then thaw for 3 minutes. Put the parsley leaves at last and pour the sauce, just fine.
Stewed chicken
But there are also friends who use microwave ovens to cook chicken, which surprised me. She smashed the chicken into pieces, added spices and water into a glass bowl, added a lid with a hole, and put the pot in a microwave oven. Use the fire for 5 minutes and change it to a micro-fire for 20 minutes. She said that it is appropriate to use a microwave oven as a soup for a person to drink. There is no need to make a big pot to drink like a casserole. You don't have to look at it after timing, and you don't have to flip it. It's actually very simple.
However, she also has a worry. Microwave stew soup, compared with stew stew soup, there will be no nutritional differences? Will Vitamins be destroyed?
I comforted her that according to the current information, microwave cooking shortens the heating time, so the vitamin preservation rate is higher than ordinary cooking methods. If you use a casserole to stew chicken soup, you should stew more than one hour and the vitamin loss rate will be higher. From protein, whether you are cooking or microwave heating, both can be normal digestion and absorption, the difference is not great. However, everything has advantages and disadvantages, microwave cooking may reduce the content of unsaturated fatty acids in meat, which is worth noting.
In a recent study, the researchers measured changes in fatty acids after heating beef. Some samples are heated by microwaves, while others are heated by conventional cooking methods and heated until the middle temperature of the beef reaches the same temperature. As a result, it was found that, compared with the cooking method, microwave heating had a greater adverse effect on omega-3 polyunsaturated fatty acids, which would significantly reduce the proportion thereof. Lower cooking methods not only have less effect on unsaturated fatty acids, but even slightly increase the content of polyunsaturated fatty acids. There are similar reports in foreign countries. After cooking fish with microwaves, the proportion of omega-3 polyunsaturated fatty acids has decreased, while saturated fatty acids have increased.
In other words, the traditional method of simmering slowly with a casserole, although having adverse effects on the preservation of vitamins, has a good effect on the composition of fatty acids. Previous studies have also found that simmering for 3-4 hours can improve the proportion of fatty acids. Cooking with microwaves, although fast, easy to operate, and low in vitamin loss, it can lose valuable omega-3 unsaturated fatty acids in the diet.
Therefore, it is not necessary to worry about heating high-moisture and low-fat foods such as soup water and vegetables in a microwave oven, but it is better to use traditional cooking methods for foods containing omega-3 unsaturated fatty acids such as fish, duck, seafood, and egg yolk. . Of course, at the same time, remember that high-temperature frying will destroy these unsaturated fatty acids even more, and at the same time, it will produce a variety of toxic and carcinogenic substances! Instead of picking up diseases for microwave cooking, it's better to get rid of the bad habits of cooking fumes and keep cooking away.
Food And Beverage Additive is a nonnutritional substance that is added consciously, generally in small amounts, to food to improve its appearance, flavor, structure, or storage properties.According to this definition, food fortifiers with the purpose of enhancing the nutritional content of food should not be included in the scope of food additives.Food additives have the following three characteristics: one is to add to the food of the material, therefore, it is generally not eaten alone as food;Second, it includes both synthetic substances and natural substances.Third, it is added to the food for the purpose of improving the quality of food and color, aroma, taste and for the need of anti-corrosion, preservation and processing technology.
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