When you look at a table of ingredients, do you have tangled cucumber slices or shreds, or cut meat or diced? In fact, the cutting of ingredients not only affects the taste of food, but also affects how much nutrients are kept in the ingredients. . Uncut ingredients are usually wrapped in a complete skin, such as cucumber, potato, and eggplant. These skins on the one hand protect the food from microbial contamination and on the other hand avoid the loss of flavors. After cutting, the epidermis and internal cells of the food material are destroyed, and flavor substances in the cell liquid or enzymes that form flavor substances also leak out. The more times you cut, the more cell fluid you flow out, and the more flavorful materials your food emits. For the same amount of ingredients, the cuts emit less flavor than cuts. So when we are seasoning with onion, ginger and garlic, we usually cut it. In addition, experience also tells us that the smaller the volume of food, the shorter the time required for calories to reach the center of the food, the easier the food will be cooked. In order to obtain a specific taste, we should choose different cutting methods. While ensuring that the food is cooked thoroughly, the taste is still better. For example, French fries, in order to get the tender taste of the outer coke, we need to cut the potatoes into strips; if the potato is cut into silk, it becomes a "fat noodles"; and if the potatoes are cut into pieces, it is easy It was born out of focus. Of course, how to cut it depends on whether the ingredients are used as ingredients or ingredients and the ingredients are cut to pieces. Second, it depends on what kind of taste it needs to obtain. If you want to have a soft mouthfeel, the volume of cut food should be as small as possible. If you want to be chewy, you should cut it bigger. In addition, consider the nutrition of ingredients. To do soup, the ingredients can be cut to pieces, so that more nutrients dissolved in the soup; if you want to eat the ingredients themselves, then the volume should be cut to avoid excessive loss of nutrients. (Master of Food Science Zhao Huimin) Tetanus Shot,Tetanus Vaccine,Hepatitis B Injection,Hep B Vaccine FOSHAN PHARMA CO., LTD. , https://www.foshanmedicine.com