Why do vegetables need to be stir fried in a hot pan? Why do you want to fry vegetables in a boiling

According to the experiment, if you add water and boil it for 10 minutes when stir-frying, vitamin C will lose more than 20%, and if the fried vegetables are boiled in the pot for 30 minutes, the loss of vitamin C can reach about 40%, so if you fry the vegetables too early, put the fried vegetables in the steamer to keep warm, or return to the pot to relive when the rice is opened, you will lose a lot of vitamins. Therefore, vegetables should be fried quickly in a hot pan.

Add oil to the pot and boil for a while, wait for the pot to heat up, and then pour the vegetables down and use the fast frying method, which will be cooked soon, and the short time can make vitamin C less lost; And the oil is boiled at a higher temperature, and the dishes made will not have the smell of raw oil. At the same time, the hot pan is fried quickly, and the fried dishes are both beautiful in color and delicious in taste.

Because the green color of green vegetables is due to the chlorophyll contained in the leaves. When chlorophyll and oxygen come together, the green color of the vegetables is lost and turns yellow. There is also an oxidase enzyme in vegetables, which promotes chlorophyll oxidation and destroys vitamin C in vegetables.

When the hot pan is stir-fried, due to the high temperature, the oxidase in the dish is weaker than chlorophyll, and it is first damaged by high heat, which reduces its role in promoting chlorophyll oxidation and destroying vitamin C; Moreover, the surface of the vegetable is stained with a layer of oil, so that water and air are not easy to enter the dish, which also blocks the oxygen from entering the vegetable leaves, and the chlorophyll is not easy to be damaged, so that the green vegetables are still green, and the loss of vitamin C is greatly reduced.

Vegetables are common ingredients in our lives, which are rich in fiber and vitamins, fiber can help our body lose fat and moisten the intestines, and vitamins can help our body replenish nutrients.

1: The oil we eat is generally raw oil, and the oil should be heated before stir-frying, in order to remove the taste of raw oil, and the dishes will be more delicious.

2: Vegetables are rich in vitamins, food has to withstand high temperature when cooking, and contact with oxygen, acid, alkali and metal cookware under heating conditions, causing many vitamins to be oxidized and destroyed, resulting in varying degrees of loss.

In particular, the vitamin C in vegetables is extremely unstable, it can be dissolved in water, and it is easy to oxidize when encountering high temperatures, so stir-fry vegetables quickly, just like the vitamin tablets we eat, are stored at room temperature.

3: Stir-fry in a hot pan to quickly fry the vegetables, one to ensure the freshness of the dishes, and the other to ensure nutrition.

【Straw sausage rice】

Ingredients: straw, sausage, rice.

Method: 1. Pick and wash the grass and drain it.

2. Chop the grass.

3. Heat the pot, add a little oil, put the grass into the pot and stir-fry, fry until it is just broken, and put it out with the soup for later use.

4. The amount of rice washed is slightly less than usual, and the cooked rice grains are distinct 5. Plug in and start according to the usual cooking rice, slice the sausage, and put the sliced sausage into the same stew when the water is about to dry.

6. After the rice is ready, when you are ready to eat, remove the lid of the pot, beat the rice with a rice spoon, and connect the previously cooked grass with the soup.

Mix together the rice, add a spoonful of lard and a pinch of salt and mix well.

Ingredients: 150 grams of taro, 100 grams of sausage, 200 grams of rice.

Seasoning: Appropriate amount of white peppercorns, a pinch of soy sauce, a pinch of salt.

Method:1Prepare the ingredients mentioned above.

2.The taro and sausage are diced separately.

3.Soak the rice for half an hour and pour the diced taro into the rice cooker.

4.Pour in diced bratwurst dward.

5.Add a little soy sauce.

6.Grind and sprinkle in fresh white peppercorns and simmer.

Ingredients: rice cooker, chopsticks.

Ingredients (kale, peanut oil, salt).

Method steps.

First clean the rice cooker we commonly use, wipe it dry, and then lay the inner pot flat.

Wash the fresh kale greens you bought, but don't drain too much water, just wash them. Later, because the temperature of the rice cooker is relatively high, some water will be needed.

Prepare the peanut oil in advance, pour the appropriate amount into the pot, then turn on the power of the rice cooker, and select "Super Fast Cook" (adding peanut oil first can speed up the heat generation of the pan to reach the desired temperature).

When the peanut oil is boiling, we should put the prepared kale greens in time and proceed to the next step.

After putting the vegetables in, due to the high temperature, it is easy to burn, so in order to avoid such a situation, it is necessary to use the prepared wooden chopsticks to turn the vegetables in time. If the temperature is still very high, we can add an appropriate amount of warm water, so that the cooked dishes and taste are very good!

Seeing that the dish is soft and almost cooked, we can cover the pot and simmer for about 1 2 minutes, and finally we can serve it and eat it! Super delicious and delicious!

end precautions.

Be aware that peanut oil will spill out when boiling, and protect your hands.

Add the right amount of water according to the approximate temperature in the pot and keep it at the right temperature.

1. It can avoid the production of carcinogens, we generally heat the vegetable pot first, pour the oil into it, and then smoke the ingredients, in fact, the oil temperature is very high at this time in the process of frying, so it will be easy to produce some carcinogens, and if we use the hot pan and cold oil frying ingredients, the oil temperature is actually lower than 180 degrees when the nutrients of the edible oil are lower, basically there is no loss of fatty acids of the ingredients, and the nutrients are lost. Because once the oil temperature exceeds 180 degrees, the nutrients of the edible oil and ingredients will be destroyed and lost.

2. The frying method of hot pan and cold oil is not easy to stick to the pan.

This pot of cold oil is most suitable for stir-frying protein-rich meat ingredients, especially meat ingredients with egg whites and wrapped in starch across the river, if so, such ingredients into the hot oil, then the protein and starch will quickly solidify, it is easy to stick to the bottom of the pot, causing the phenomenon of sticking to the pan, if this kind of food is put into the warm oil, it is different, because the outer layer of protein and starch will not meet the warm oil, will not solidify immediately, there is a buffer time to stir-fry the ingredients to open the umbrella, so that the outer layer of the raw materials gradually solidify, This also helps the ingredients to be heated evenly.

When the oil temperature exceeds 180 degrees Celsius when stir-frying, the beneficial components in the vegetables will be lost; At the same time, it is not easy to stick to the pan when the hot pan is stir-fried with cold oil, because the temperature of the pan will expand after rising, resulting in many fine pores, after pouring cold oil, the oil will seep into the hole, and at the same time, the small holes will shrink after encountering cold oil, and the oil will remain in the hole. After pouring in the vegetables, the oil seeps out when exposed to heat, separating the vegetables from the pan, thus achieving the purpose of non-stick pan. The method of stir-frying with hot pan and cold oil not only does not stick to the pan, but also preserves nutrients well.

Vegetable oil for stir-frying not only increases fat and "makes people fat", it can also provide rich nutrients for the human body. The most valuable nutrients in vegetable oils are unsaturated fatty acids and vitamin E. A large number of studies have confirmed that unsaturated fatty acids can reduce blood viscosity, protect cardiovascular disease, and enhance memory and thinking skills.

Vitamin E is a well-known antioxidant vitamin, which is beneficial for anti-aging, moisturizing the skin, etc.

When the oil temperature is below 180 degrees Celsius, the nutrients in the oil are not lost. Once it exceeds 180 degrees Celsius, a series of changes occur: first, the unsaturated fatty acids are destroyed, and at the same time, vitamin E is oxidized at the expense of itself in order to protect the unsaturated fatty acids.

When the temperature continues to rise, a large amount of smoke begins to come out of the oil pan, and you can smell a pungent strange smell, which is toxic acrolein, which can cause diarrhea, vomiting, dizziness and other symptoms. What's even more terrifying is that unsaturated fatty acids can also polymerize at too high temperatures, generating a variety of toxic cleavage products, polymerization products and cyclization products.

The high temperature of stir-frying not only damages the nutrients of the fat, but also affects the ingredients for cooking. Heterocyclic amine carcinogens are produced when heated to more than 200 degrees Celsius in proteins, while polycyclic aromatic hydrocarbon carcinogens such as the infamous benzopyrene are produced in fats at 300 degrees Celsius. Vitamin C in vegetables is also lost in large amounts.

1. Heating a pan with cold oil can avoid the production of carcinogens.

We usually heat the wok first, then pour in cold oil and burn until it smokes, and then add the ingredients, in fact, the oil temperature at this time is already very high, and it is easy to produce carcinogens in the process of frying. If we use the method of stir-frying hot pan and cold oil, the oil temperature when the ingredients are put into the pan is actually lower than 180 degrees, and the nutrients in the edible oil are basically not lost, and the nutrients such as unsaturated fatty acids and vitamin E in the ingredients are also minimized.

Because, once the oil temperature exceeds 180 degrees, many nutrients in edible oil and ingredients will be destroyed, first of all, unsaturated fatty acids will be destroyed, at the same time, vitamin E will sacrifice itself to be oxidized in order to protect unsaturated fatty acids, and some other nutrients will also be damaged to varying degrees.

2. The frying method of hot pan and cold oil is not easy to stick to the pan.

Hot pan with cold oil is best for sautéing protein-rich meats, especially those with egg whites and starch starch. If these ingredients are put into hot oil, the outer layer of protein and starch slurry will quickly solidify, and it is easy to stick to the bottom of the pan and cause sticking.

If this kind of ingredients are put into warm oil, it is different, because the outer layer of protein and starch slurry will not solidify immediately when it encounters warm oil, and the cook can use this instantaneous buffer time to quickly stir-fry or slide the ingredients, so that the protein and starch slurry on the outer layer of the raw materials are gradually heated and solidified, which is more conducive to the uniform and sufficient heating of the ingredients, and finally the finished dish will be loose and crispy and tender, with good shape and color.

In addition, in the case of hot pan cold oil, due to the high temperature of the bottom of the pan and the relatively low oil temperature, with the continuous increase of oil temperature, a thrust can be generated, which has a floating effect on the ingredients, which is also one of the reasons why the frying method of hot pan cold oil is not easy to stick to the pan.

Additional note: The method of hot pan with cold oil is best used for stir-frying meat dishes, which are some meat ingredients that are rich in protein.

It should be a cold pan with hot oil.

Because of two points of common sense: one is that the ingredients are heated and matured evenly; The second is that the ingredients mixed with starch are not sticky, and when the pot is hot, it is just the right time to stir-fry.

Non-stick pan, no loss of beneficial ingredients. When the oil temperature exceeds 180 degrees Celsius when stir-frying, the beneficial components in the vegetables will be lost; At the same time, it is not easy to stick to the pan when the hot pan is stir-fried with cold oil, because the temperature of the pan will expand after rising, resulting in many fine pores, after pouring cold oil, the oil will seep into the hole, and at the same time, the small holes will shrink after encountering cold oil, and the oil will remain in the hole.

Color, flavor, and flavor.

When the ingredients are poured into warm oil, there will be an instantaneous temperature buffer, and the food will be stir-fried quickly, so that the protein on the surface of the ingredients will gradually denature, and it is easier to stretch and stretch, so that it will be heated more evenly and fully, and the fried vegetables will not only taste good, but also the color of the dishes will be beautiful.

1. The method of cold oil in the cold pan of stir-frying, method: do not need to heat the pan first, pour the cold oil directly into the pot, and then directly add spices and stir-fry until you can start cooking. Put spices in cold oil to avoid garlic, ginger slices and other ingredients will burn as soon as the pot is too high because the oil temperature is too high, and the smell of burnt will float out instead of stir-frying.

2. The method of cold oil in the hot pan of stir-frying, method: first heat the pot on high heat, pour in the oil only after feeling the smoke slightly, quickly and gently shake the pan body, evenly distribute the oil in the pot, and then pour out the excess oil. The poured oil can be placed in a heat-resistant container, refrigerated after the temperature drops, and reused several times as long as there are not too many impurities.

Then add new cold oil (not necessarily unused oil at all, but oil with a relatively low temperature), add spices, stir-fry until fragrant, and then add the ingredients for subsequent cooking. This method uses the principle of "heat expansion and cold contraction", and the capillaries of the pot are opened through high temperature, so that the oil can evenly penetrate into the pores of the pot, so that it can produce an isolation effect.

Another thing to note is that you must brush the pot in the middle of stir-frying two dishes, because sometimes when you fry vegetables, the pot may not look very dirty, and you can continue to stir-fry by pouring oil directlyBut in fact, there are many substances that cannot be seen by the naked eye, such as carcinogens such as benzopyrene will be produced after the unwashed pot is reheated. Therefore, you must brush the pot frequently in the middle of stir-frying, don't look at this inconspicuous little action, in fact, it plays a vital role, not only for health, but also for the deliciousness of the next dish, but these precautions, people who cook more in the kitchen can be summed up.

Because of the stir-fry method of hot pan and cold oil, not only will it not stick to the pan, but it can also preserve nutrients well. The high temperature of stir-frying not only damages the nutrients of fats, but also produces polycyclic aromatic hydrocarbon carcinogens when fats are at 300 degrees Celsius. Therefore, it is better to use a hot pan and cold oil when stir-frying.

When stir-frying, heat the pan first, you can evaporate the water in the pot, and then the dishes fried in cold oil in the hot pan are more delicious!

Because the stir-fried food will be more fragrant after hot panning, and at the same time, it can also prevent the formation of trans fatty acids, which is good for our body.

Because the pot can maintain better heat after heating, it can also transfer heat, so that the dish can get better nutritional protection when it comes into contact.