怎样的烹制方法量能保证肉类的营养不流失炒、爆等方法利用烫油或沸水快速成菜,加热时间在数分钟之内,肉类的营养素损失最小。煮、蒸、炖、焖等方法多采用中火或小火,加热数十分钟或更长时间,有利于蛋白质变性、水解,以及脂肪和含氮有机物充分 How to cook the amount of meat to ensure that the loss of nutrition is not fried, explosion and other methods using hot oil or boiling water quickly into a dish, heating time in minutes, the smallest loss of meat nutrients. Boil, steamed, stew, stew and other methods and more use of medium fire or small fire, heating tens of minutes or longer, is conducive to protein denaturation, hydrolysis, and full of fat and nitrogenous organisms