After the seasoning product is opened, the microorganisms in the environment will enter the product and continue to decompose its nutrients. As time goes by, the nutrients such as sugar, protein, amino acids and vitamin C continue to decrease, making the nutritional value gradually decline. The taste is getting worse; even some microorganisms metabolize to produce toxic substances. Therefore, condiments that have exceeded their shelf life are not recommended for consumption.
1. Avoid excessive salt intake
Soy sauce and fermented soy products (fermented bean curd, tempeh, bean paste, etc.) have a high salt content. The salt content of 6-10g soy sauce is not worse than 1g of salt, so you should control the amount when using it to avoid excessive intake Salt.
2. Avoid nutrient loss
It is recommended to add aquatic condiments such as oyster sauce before they are out of the pot to avoid long-term cooking due to high temperature, which would destroy their nutrients and lose their umami taste.
3. The degree of food
When cooking, avoid using a lot of seasonings, so that the original natural taste of the ingredients is masked. After all, the most valuable thing is the natural taste of the food.
Post time: Oct-28-2021