Six bad cooking habits that are harmful to your health

In daily life, most people can cook, and many housewives are proficient in it. However, many people may not do some cooking techniques correctly, and some bad cooking habits are harmful to health, so everyone should be careful. Let's take a look at which cooking habits should be abandoned.

Cut the vegetables first and then wash them.

When washing vegetables, the contact area between the cut vegetables and water will greatly increase, which can easily cause a large amount of water-soluble vitamins such as B vitamins, vitamin C, and some minerals to be lost. The correct way is to wash the vegetables carefully first and try to drain the moisture before cutting. It should be noted that the cut vegetables should be cooked immediately and should not be left for more than two hours, otherwise it will easily lead to oxidation of certain nutrients.

After cutting the vegetables, blanch them in water.

If vegetables are cut too finely, their original aroma will be lost easily. If they are then blanched in water, a large amount of vitamins and minerals will be lost. Therefore, when blanching vegetables, you should try to keep them intact and use more water. In addition, when blanching green leafy vegetables, add some salt and oil, which can not only prevent oxidase from destroying chlorophyll, but also maintain the bright color of the vegetables.

Deep fry the food before cooking.

When making dishes such as three fresh vegetables and stir-fried green beans, many people like to fry the ingredients in oil first, then take them out and stir-fry them. This way the dishes will have bright colors and rich aromas. However, this cooking method will lead to excessive fat intake, destroy the nutrition of the vegetables themselves, and may also produce carcinogens. It is recommended that you eat less rapeseed and fried vegetables, and cook vegetables by blanching, stir-frying, mixing cold dishes and steaming.

Add the vegetables only when the oil starts to smoke.

By the time the oil pan starts to smoke, the oil temperature has often reached over 200°C. If you put the vegetables into the pan at this time, the carcinogens produced will not only increase the risk of cancer. At the same time, the nutrients in vegetables are also destroyed. The correct way to do it is to put the ingredients into the pan before the oil starts to smoke. There is also a simple way to test the oil temperature: insert a bamboo chopstick into the oil. When many small bubbles appear around it, it means the temperature is hot enough and you can put it in the pot.

A lot of oil is also added when stir-frying vegetarian dishes.

No matter which type of oil it is, the fat content is above 98%. Vegetables absorb oil very well. If you use too much oil to stir-fry vegetables, it will be no different from eating meat. The surface of the vegetables will be covered with a layer of oil, and other seasonings will not easily penetrate into the inside of the vegetables, affecting the taste of the food. At the same time, doing so is not conducive to digestion and absorption. A reasonable approach is to use no more than one tablespoon of oil for each vegetarian dish. If you are worried about burning the pan, you can use a frying pan to ensure even heating.

Add a lot of salty seasonings when cooking.

The salt content in soy sauce is 15%~20%, the salt content in chicken essence is 10%, and bean paste and oyster sauce also contain a lot of salt. If you use these condiments, you must reduce the amount of salt, otherwise it will easily cause excessive sodium. Some people like to add sugar when cooking, but the sweetness and saltiness can cancel each other out, which can easily make the taste of the dishes lighter, and eventually they will add more salt.

The correct way to do it is to add only a little salt or seafood soy sauce when cooking, and use less chicken essence and MSG. You can use more onions, ginger, garlic or peppercorns for seasoning. This way, the dishes will be light and delicious, retaining the original flavor of the ingredients themselves.