Things to note when cooking

If when boiled for long, the surface of the egg yolk will become green ash color. That is due in the egg yolk, iron elements associated with elements sulphates in manufacture sun-play white iron deficiency. This substance is difficult to absorb for people, so will do a discount nutrition of featured chicken.

Not recommended for main wheat when coated chicken eggs

Because eggs contain similar components with noodles, when coated eggs dropped more main bread not wasted but also the delicious taste of egg loss.

Fried Chinese cheongsam, Greece should not bacon, hams

Because of this food when the gi, on some nitơrát ammôni, if through-balls will produce carcinogens.

While ninh Cook meat, bones, should not pour more vicissitudes to the

By in the meat, the bones have more fat and protein intake. While cooking, add more cold water on, making the temperature in the pot dramatically lowered, the quality of protein and fat will quickly freeze, flesh, bones also so hard to root out, leading to the delicious taste of the meat, the bones are also limited.

Not too cooked vegetables

When vegetables are cooking at high temperatures will cause vitamin C significantly suffered dents.

Do not use cold water cooled hard boiled egg

When the egg meets the cold water, the egg will shrink, create empty mineral between whites and egg shells. Bacteria in the water will penetrate the egg, would not be good for the health. (This Error I saw lots of people suffer).

Do not soak the vegetables too long

Do not soak for longer vegetables in water, avoid small Thai before washing (If want to clean you should draw salt water to rinse). Do not soak the meat, the fish into the water pot, as this will significantly reduce the minerals.

Meat spin should not salting too soon

With rotating meat, if salting too soon easy to make the proteins in the meat, seasonings, meat pieces make Eastern small footed, hard meat co, reduce the taste.

Do not use aluminum to assess map

When exposed to aluminum compounds, the egg whites will turn into white ash colour, red hearts will turn into blue. Therefore, the use of porcelain to chicken eggs.

Fried lard should not to fire to

Fried lard that heat, heat lard can be up to 200 degrees Celsius, was born a group of Aldehyde, not the foul taste that when eaten on longer stimulate the mouth, esophagus, trachea and nasal Mucosa, causing the disease to digestive system.

Sour foods should not leave the main noodle

If sour food dropped the main wheat back heat up then it will produce a new, non-acid substance not alleviate sour but also harmful to health.   Sauteed green vegetables should not give vinegar

Chlorophyll in green vegetables were the impact of sour and heat will reduce the nutritional value of it.

Sauteed with salt removal at not so soon

Fry the vegetables that salt wedge front, the composition of water in many stir-fried vegetable and will, so vegetables fit in green but also not long ago.

Grease should not be used to eat fried fried go back several times already

Eat that greasy, fried again then its tonic only left 1/3, and also a substance which causes swelling of the liver. In addition, vitamin in this field almost grease types decomposed.

Pan sautéed vegetables should not heat too hot

If often eaten fried vegetables with grease the Pan too hot, prone to causing acute peptic ulcer or gastritis who taught occasional heartburn sour.

Not for Ginger fish too early when the fish poached in

Because the protein substance secreted from the fish will make ginger can not exert effects on reduction of fishy smell.

Do not use hot water to defrost meat

When using hot water to defrost meat in sweet substances will quickly dissolve into the water, the meat is no longer soft and aromatic. Use cold water or salt water to defrost the meat.=