“保钙”的菜肴搭配技巧是荤素混食、豆谷混食。在烹饪时,要尽量去除影响钙吸收利用的因素,以保存更多的钙。烹调荤菜时常用醋糖醋鱼、糖醋排骨等是最利于钙吸收的菜肴。醋是酸味食品,不仅可以去除异味, 还能使鱼骨、排骨中的钙溶出。鱼、排骨中的蛋白质和钙的含量较高,在酸性环境中,钙与蛋白质在一起,最 “Paul calcium” with the skills of the dishes are meat and vegetables mixed food, bean mixed. When cooking, try to remove the factors that affect the absorption and utilization of calcium in order to save more calcium. Cooking sweet and sour dishes often use vinegar, sweet and sour fish, sweet and sour pork ribs is the most conducive to the absorption of calcium dishes. Vinegar is sour food, not only can remove the odor, but also make the fish bone, ribs dissolved in calcium. Fish, ribs in a high protein and calcium content, in an acidic environment, calcium and protein together, the most