Ask the food expert what dishes are nutritious with what dishes

Reading guide: Although all kinds of ingredients can be matched at will, there are some famous home-cooked dishes that are particularly popular with people, such as potato stewed beef, catfish roasted tofu, fried fungus with green peppers, etc. In addition to cultural factors such as traditional habits, these combinations are actually very scientific in terms of nutrition and taste.

Enhance umami. Representative dishes: beef stew with potatoes and mushroom stew.

Yun Wuxin, a well-known popular science writer and doctor of food engineering in the Department of Agriculture and Biology of Purdue University in the United States, told the "Life Times" reporter that inosinate and guanylate in food can not only produce umami, but also have a "synergistic effect" with glutamate. Potatoes contain a lot of glutamate, while beef not only contains glutamate, but also contains a lot of inosinate and guanylate. The two are cooked together, and the taste is fresher.

And if you cook radish with beef, you can only rely on beef to produce umami. By the same token, mushrooms (especially shiitake mushrooms) are rich in guanylate, and chicken is rich in inosinate, and during the cooking process, they both release free monosodium glutamate, which produces a strong umami flavor that cannot be dissolved.

Improves texture and taste.

Representative dishes: stewed pork ribs with papaya, stewed lamb with radish. Li Huiming, a professor at the Department of Nutrition of Xiangya Hospital of Central South University, explained that taking papaya stewed pork ribs as an example, papaya contains a special enzyme - papain, which is the main ingredient of tender meat powder, which can hydrolyze the macromolecular protein of animal meat into small molecule peptides or amino acids, which can not only improve protein utilization, but also make meat more tender.

The smell of mutton makes it difficult for many people to accept, and cooking it with radish can not only neutralize the warmth of mutton, but also have the effect of relieving greasy and removing fat.

Promotes nutrient absorption .

Representative dishes: roasted tofu with catfish, stir-fried fungus with green peppers. No food nutrition is perfect, different ingredients to match, not only nutrition can complement each other, but also promote the absorption of certain nutrients, tofu in methionine content is less, phenylalanine is higher, while fish is the opposite, the two eat together, can be a good amino acid complementation.

What's more, tofu contains a lot of calcium, and fish is rich in vitamin D, which can enhance the body's absorption of calcium. Therefore, pangasius roasted tofu is a good calcium-supplementing home-cooked dish. In addition, vitamin C can promote the absorption of iron, so stir-fried fungus with green peppers is a classic iron supplement.

Reduction of hazardous substances.

Representative dishes: plum cabbage button pork, green pepper fried bacon. The cholesterol and saturated fatty acids in fatty meat discourage many people, and dietary fiber can help excrete cholesterol from the human body and reduce the harm of saturated fatty acids to the human body.

Nitrite reacts with protein decomposition products under acidic conditions, which is easy to produce nitrosamine carcinogens, and vitamin C is the most effective substance to inhibit the conversion of nitrite into nitrosamines.

There are a lot of collocations of the kind, and if you want to know the details, you can do it.

Yesterday I made pork ribs stewed with ears (fungus, white fungus), and carrot cubes, homemade, but quite delicious. The fungus is put early, and the white fungus is put later.

Cucumber peel, Kung Pao chicken, winter melon pork rib soup, shredded potatoes with green peppers, scrambled eggs with oyster mushrooms, go to Xinhua Bookstore to buy a home-cooked recipe.

Hot and sour shredded potatoes, fried green pepper carrots with sliced meat, braised hairtail, stewed rape tofu with sea rice, and braised fish are also good.