Does stewed food cause cancer, and is it harmful to eat stewed food for a long time?

In daily life, different cooking methods can allow us to taste different tastes of special food, even if we choose the same food, it will have a different taste. However, a doctor recently introduced that some ordinary cooking methods seem to be very physically and mentally healthy, but in fact they will cause a lot of harm to people, so everyone must pay attention to the whole process of making food. For example, this method of stewing food over water is not suitable for some foods.

What are the disadvantages of stewing over water?

Many people like to eat iron pot stew, which is generally stewed over water, what is stewed across water?

In fact, stew over water is a common cooking technique, which is to clean up all the food first, then add water, solve it and put it into a stew cup or other utensils, pour in nourishing soup, put in condiments, and after the fire boils, it turns into Chinese fire and gradually cooks it into a special cuisine.

What are the disadvantages of stewing over water?

However, not all iron pot stews are stewed in the water, and some are stewed without water. The water stew method is to pour the food and juice into the water stew pot, and put it into a pot with water after sealing, the water needs to be smaller than the mouth of the water stew pot, cover the lid, and heat until the water has been boiling, generally need to boil for 3 hours.

Due to the good sealing of the ingredients in the whole cooking process, the stew pot will maintain a certain temperature and working pressure, which can lock the fragrance and nutrients, and can make the protein and other substances melt out stronger, so the ingredients will be more original, and the juice will be very bright, so it is very suitable for these white soup iron pot stews.

What are the disadvantages of stewing over water?

The method of stewing without water is to immediately pour the ingredients and juice into a stone pot or other pots, and then gradually boil, which is generally more common in boiling broth and green soup.

But in fact, stewing across the water is the real and practical meaning of stew, and stew is a very healthy cooking method, stewed for a long time, can cook the nutrients and taste of the ingredients well, and can also put in some nourishing and healthy Chinese medicinal materials and ingredients, especially suitable for autumn and winter dieting supplements.

Nowadays, there is an electric cooker, which makes it more and more convenient to stew in an iron pot, you only need to pour the ingredients and red bean sugar water into the saucepan, connect the power to start it, you don't need to care, you can take it after jumping to heat insulation and heat preservation.

There is no harm in eating stew at the right time, but it is harmful to eat stew for too long for a long time. Because the soup stock of the stew is meat, after simmering for a long time, the purines in the meat will dissolve into the soup.

The thicker the soup stewed through water, the higher the purine content in the soup, so people with hyperuricemia or gout should not eat stewed food for a long time.

Introduction to stew

Stewing over water is a common method of Puxian stewing method in Fujian cuisine, and the local color is strong. There are many varieties of raw materials for stewing across water, which can cook chicken, mutton, pork liver, pigeon meat, crucian carp, sea bass, etc., all kinds of nutrients are dissolved in the soup, the fragrance and nutrition will not be lost, and the stewed soup dishes are delicious, light, original taste, and nourishing.

Because the food is sealed well during the cooking process, the stew pot will maintain a certain temperature and pressure, which can lock in the aroma and nutrients, and can make the protein and other substances better melt out, so the food will be more original, and the soup will be very clear, so it is very suitable for those clear soup stews.

The raw materials for stewing are generally fresh animal raw materials rich in protein, such as chicken, mutton, pork liver, pigeon, crucian carp, sea bass, soft-shelled turtle, eel, yellow eel, etc., and only one main ingredient is stewed in a container. The seasoning is generally only ginger and salt. The stewing method can reduce the smell and remove the fat, clear the heat and relieve the fire.

On the other hand, various nutrients are dissolved in the soup, so the aroma and nutrients are not lost, and the stewed soup is delicious.

The above content reference: Encyclopedia - stewed over water.

There is no harm in simmering over water. The stew is more airtight, which can retain the original flavor of the ingredients to the greatest extent. Umami substances such as soluble muscle protein, carnosine, and amino acids in the ingredients are incorporated into the soup to make the umami taste fuller.

In addition, stewing over water can better lock in the nutrients of food. It uses the heating method of "heating on all sides" for stewing, and the container is heated evenly, so that the ingredients will not stick to the pan and burn, which effectively protects the nutrients of the stew.

1. Keep the vitality: stewed over water, with strong sealing performance, it can keep the vitality of the stew from being volatilized, which is more conducive to the absorption of nutrients by the human body.

2. Retain nutrients: stew over water, use a water temperature of 100 degrees Celsius for stewing, not burnt or paste, and retain the original taste of food to the greatest extent.

3. Stew deliciously: The water stew adopts the method of "bottom + side" heating, so that the inner tank is heated evenly, the food is more delicious, the soup is clear, and the meat is crispy.

The above content refers to People's Daily Online-Stew over water to lock in nutrition and deliciousness.

The disadvantage of stewing over water is that it takes a long time, and not all ingredients are suitable.

Stewing is to put the raw materials into a container made of pottery, add a lid, and then put the container into a pot filled with water (the water level is below the mouth of the container), cover the pot, and heat it for a long time with a warm fire to stew the raw materials. Puxian is generally stewed.

To stew Chinese herbs, do not cover the top of the pot with a lid, or only cover the pot with a breathable cloth. The dishes retain the original color of the raw materials, the soup is clear, the soup is delicious, and the meat is crispy. It is suitable for soup dishes.

In daily life, different cooking methods allow us to taste different flavors of food, even if we choose the same ingredient, it will taste different. However, some experts have recently introduced that some daily cooking methods seem to be very healthy, but they will actually bring a lot of harm to people, so everyone must pay attention to the process of making food. For example, this way of stewing ingredients over water is not suitable for some ingredients.

In fact, stewing is a common cooking technique, which is to wash and soak all the ingredients first, then blanch, put them into a stew cup or other containers after processing, pour in the soup, put in the seasonings, boil over high heat and turn to medium-low heat to slowly cook into food.

It doesn't hurt to bai. Stewing across water can not destroy the ingredients, will not volatilize the raw materials of the soup, the soup color is golden and attractive, the taste of the meat is delicious, and the drift is not high. Personally, it is better to drink a sip of kung fu soup or stew it over water.

Stewing over water means putting the raw materials into the stew pot, adding a lid, and then putting the stew pot into a pot filled with water (the water level is below the mouth of the container), covering the pot, and heating it on slow fire for a long time to stew the raw materials. The ingredients are simmered in water to retain their original shape, and the soup is delicious. Stewed bird's nest over water can make the bird's nest heat more evenly and taste better.

The bird's nest will not cause the bird's nest to tumble violently in the stew pot during the stewing process, and the stewed bird's nest is more mellow, clear in color and more delicious. As a result, nutrients are also better retained.

The cooking method of stewing over water has a history of thousands of years in China. The boiling temperature of water is 100 degrees Celsius, and the heating temperature of food is always maintained at about 100 degrees Celsius, and the soluble myolytic protein, carnosine, creatine, creatinine and amino acids and other mellow substances in the meat can be fully dissolved and retained during stewing, so as to avoid denaturation of proteins and nutrient destruction caused by high temperatures.

There is no harm in stewing through water, but it depends on what kind of thing is suitable for stewing across water, and stewing through water is to concentrate the original ingredients in the soup Gu, so that the ingredients greatly retain their original taste, so that the nutrients are not lost.

There is no harm in simmering through water, but it is important to note that the compartment cannot be toxic or harmful chemicals. Generally, we often stew things through water in our lives, because if we heat it directly, it will lose its original flavor.

There is no harm in stewing over water, but some foods may not be suitable for stewing over water, compared to some vegetables and melons, if stewed over water, they will lose nutrients, so there is no need to stew these over water.

Stewing is a common cooking technique, which is to wash and soak all the ingredients first, then blanch, put them into a stew cup or other containers after processing, pour in the soup, put in the seasonings, boil over high heat, turn to medium and low heat and slowly cook into food. So it doesn't hurt.

If you stew it over water, it is not heated directly, so the heating temperature is not as high as that of direct stewing.

Nothing comes from stewing over water.

What a disadvantage, on the contrary, there are many advantages. Because the boiling point of water is 100 degrees Celsius, the heat absorbed by the stew can only be absorbed from the boiling water, so the water in the stew will not exceed 100 degrees, and it will not boil, and it will not be churned too much, and it will be boiled too badly, and the stew is a clear soup through the water!

It's easy to break that pot, and at the same time, the stewed thing is not easy to take, and it's not easy to cook.

Stewing over water can ensure that the temperature copy degree is stable at the boiling point temperature, and the evaporation is relatively small, and the volatile taste or nutrient loss in the food will be less.

Direct stew, although the measured temperature is also the boiling point, but because the position of heat absorption is higher than 100 degrees, there will be a large number of molecules with kinetic energy higher than the boiling point temperature, or even gaseous molecules, in the water, and the molecules with high kinetic energy and the moment of water vaporization will quickly destroy the food structure or nutrient molecules. If you talk about the effect of stewing, it will be faster; If it is said that the nutritional value is preserved, it will be worse.

If you don't have Lee, you have.

Eating stewed food for a long time is not harmful to human health. Moreover, stewing over water can make the nutrients of the ingredients in the stew pot not easy to lose and damage, and the stewed food can lock in nutrients, rich flavor, and delicious soup. Stewing is a common cooking method, which is to put the processed ingredients into a container, cover the lid, and then put them into the outer pot with water, cover the lid of the outer pot, and heat and simmer for a long time until the ingredients are cooked.

During the cooking process, if a large amount of water vapor enters the food, it will affect the taste of the food. The use of water stew can ensure that the inner stew pot and the outer pot are relatively sealed, which can retain the original flavor of the ingredients to the greatest extent, and the nutrients in the ingredients can also be integrated into the soup, so that the nutrients of the ingredients will not be destroyed and lost. When using water to stew, it can also make the ingredients in the container evenly heated, and it is not easy for the pot to stick and burn, which can effectively protect the ingredients.

Stewed water can not only cook chicken, duck, pork ribs and other meats, but also can be used to stew bird's nest, ejiao and other tonics, and is widely used.

1. The advantage of stewing through water is that it can keep the vitality of the stew from being volatile, the nutritional structure of the stew from being destroyed, and the stewed food soup is thick and mellow, the soup color is clear, the bones are crispy and the meat is tender, and the umami is bright and rich. There is no harm in simmering over water, but it takes a long time and not all ingredients are suitable.

2. Stewing over water is to put the raw materials into a pottery container, add a lid, and then put the container into a pot filled with water (the water level is below the mouth of the container), cover the pot, heat it for a long time with a simmer, and stew the raw materials.

3. Stew over water to keep the original color of the raw materials, the soup is clear, the soup is delicious, and the meat is crispy. It is suitable for soup dishes.

The advantage of stewing through water is that it can keep the vitality of the stew from being volatile, the nutritional structure of the stew from being destroyed, and the stewed food soup is thick and mellow, the soup color is clear, the bones are crispy and the meat is tender, and the umami is rich. There is no harm in simmering over water, but it takes a long time and not all ingredients are suitable.

What does it mean to stew over water.

Stewing is to put the raw materials into a ceramic container, add a lid, and then put the container into a pot filled with water (the water level is below the mouth of the container), cover the pot, and heat it for a long time with a simmer to stew the raw materials.

Stewed over water keeps the original color of the raw materials, the soup is clear, the soup is delicious, and the meat is crispy. It is suitable for soup dishes.

Soup is made by putting the raw materials into a clay pot and adding water to the fire directly, and stewing soup is to put the raw materials into a stew pot and then steam through the water. Boiling soup will make the soup boil less and less, and stewing soup will not leave the original juice unchanged.

Three pots: It usually takes three hours to make soup.

Four stews: The soup takes four to six hours.

Soup: The ratio of water to three times the weight of the soup stock is optimal. Bring to a boil over high heat, depending on how boiling the soup is. After boiling, simmer over low heat and slowly, without lifting the lid or adding water halfway. Do not let the soup boil too much, as this may destroy the protein in the meat.

Stewed soup: Stew with a stew pot separated from water, the first half hour of stew should be stewed with a fierce fire to make the water in the stew pot boil, and then change to a simmer, with continuous and long-lasting heat to dissolve the nutrients in the soup into the soup, it takes about 3 hours. When stewing soup, the heat should be consistent, not sometimes large and sometimes small, otherwise the stewed soup will not be fragrant.

During this period, check the water in the steamer, add hot water, and keep it at a height of 30% of the cup. Generally speaking, fish broth and bone broth can be stewed until they turn white and then stop the fire to avoid destroying their nutrients.

Whether you are making a soup or a stew, it is best to add enough water at a time, as adding water in the middle will affect the taste and color of the soup.

In terms of this diet, we generally believe that whether it is fried, fried, stewed, etc., it cannot be set in stone, and it needs to be used in a blend.