把食物做熟,营养或多或少会有损失。烹调时要借助不同的媒介物把热量传导给食物,常见的方式有油传热、水传热、蒸汽传热和热气传热4种,哪种方式更有利于保留营养呢?油传热——炒、煎、炸等这类烹调方法的优点是,加热时油温可达300℃,能够满足多种烹调要求,成菜快,且口感好、色泽艳丽。在较高油温条件下,食材表面干燥收缩、凝结成 Cooked food, nutrition more or less there will be loss. Cooking with different media to the heat conduction to the food, the common way oil heat transfer, water heat transfer, steam heat transfer and heat transfer of 4 kinds of heat, which way is more conducive to maintaining nutrition? Oil heat transfer - - The advantages of such cooking methods as frying, frying and frying are that the temperature of oil can reach 300 ℃ when heated, which can satisfy various cooking requirements. It has the advantages of fast cooking, good taste and beautiful color. In the higher oil temperature conditions, the food surface dry shrinkage, condensation into