水煮可使部分亚硝酸盐随水流失,在烹制腊肉、香肠、咸鱼等腌制食品时,最好先用沸水把这些食材煮一下,并尽量避免用煎、炸、烤的方法烹制。食用腊肉等腌制食品时,可适当配些富含维生素C的新鲜蔬菜水果,如青椒、苦瓜、橙子等,既降低了亚硝酸盐的危害,又增加了菜品的营养,提升了菜肴的品质。此外, Boiling some nitrite with water loss, in the preparation of bacon, sausage, salted fish and other preserved foods, it is best to use boiling water to cook these ingredients, and try to avoid the use of fried, fried and roasted cooking system. When eating preserved bacon and other preserved foods, it may be appropriate to add some fresh fruits and vegetables rich in vitamin C, such as green peppers, bitter gourd, oranges, etc., not only reduce the harm of nitrite but also increase the nutrition of the dishes and enhance the quality of the dishes . In addition,