What if Mala Tang eats more? 5 strokes to rest assured
What happens when Mala Tang eats more? In the cold winter, there is a bowl of spicy, spicy taste and warm soup flowing in the mouth, to satisfy the desire but also to warm the body, it is wonderful. However, in recent years, stories of eating mala Tang and causing health problems have been circulating continuously, but many "food goods" have been discouraged.
If you visit pavilions that are clean and sanitary, and use real materials, Spicy is a fairly good fast food. It is much healthier and more environmentally friendly than fried foods.
1. Before eating, topped with a layer of sesame paste to replace the red oil or sesame oil, which is a very healthy seasoning, rich in calcium and vitamin E. In addition, garlic juice and vinegar, which have a bactericidal effect, are often added to help prevent intestinal infections.
2. Mala Tang usually has a variety of green leafy vegetables, a variety of soy products raw materials, kelp and other algae, mushrooms and other fungi, potatoes, fish, eggs and other ... ... plant-based raw material varieties dominate. The ratio of fresh vegetables and meatballs, intestines, eggs, etc., reaches 2:1. It is easier to achieve acid-base balance than ordinary fast food dishes as long as it is properly matched. It also meets the principle of food diversification.
3, Mala heated temperature is not high, it will not produce soot and fat high temperature oxidation problems. Compared with high-temperature cooking, the air environment is less polluted.
4. Some oxalic acid, nitrites, and pesticides in vegetables can be removed during the course of leeks. Although a part of vitamin C is lost, anti-nutritional factors and toxic substances are also reduced. As long as you pay attention to the regular change of leek water, adding less salt during the braising process is a very good way of cooking.
5, Mala Tang seasoning can be healthy and low in fat. When the leeks are not drained, they can reduce the amount of oil in accordance with the requirements of customers. Generally, the raw materials contain less fat and the calories are relatively low. In contrast, when cooking, they often go through three refueling processes of oil lubricating, cooking and frying, and customers can't choose the amount of oil they put in the dish.
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