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炖是一种非常健康的烹调方式。炖菜中的食材经过长时间小火炖煮后,变得非常柔软,更容易消化吸收。炖菜烹调时间长,便于各种调味品充分发挥作用,食材入味,味道更为可口。炖菜时需要盖盖加热,氧气相对隔绝,因此食材中的大部分抗氧化成分得以保存。研究还发现,焐炖两个半小时以后,肉中的胆固醇会大幅下降,有益的不饱和脂肪酸却增加了。
Stew is a very healthy way of cooking. After a long cooking time, the ingredients in the stew become very soft and easy to digest and absorb. Cooking stew for a long time, to facilitate the full effect of all kinds of spices, tasty ingredients, the taste is more delicious. Stews need cover heating, oxygen is relatively isolated, so most of the ingredients in the antioxidant to be preserved. The study also found that two and a half hours after stewing, the cholesterol in the meat drops drastically and the beneficial unsaturated fatty acids increase.