随着《舌尖上的中国2》热播,剧中色、香、味俱全的美食受到“吃货”的热捧。但是剧中不少美食口感虽好,做法却并不科学,一些食材也并不是每个人都适合食用。在营养和口感不能兼得时,更要关注舌尖上的健康。高温爆炒使营养白白流失《舌尖上的中国2》中介绍的食物有许多都需要经过高温爆炒或油炸,只为追求酥脆的口感和金黄的色泽,其实这些烹饪方法是不健康的。如湖北一道用藕做的传统菜肴——香煎藕夹,两片藕中间夹上肉馅,裹上一层面后用油炸熟。这道菜油脂含量较高,且用来炸制 With the “tongue on the Chinese 2” hit, the show’s color, smell and taste of food by the “food” hot. However, although many food tastes in the play are good, the practice is unscientific, and some ingredients are not suitable for everyone. In nutrition and taste can not have both, but also pay attention to the health of the tongue. High-temperature stir to make the loss of nutrients in vain “China on the tongue 2” in many of the food needs to be high-temperature stir-fried or fried, only for the pursuit of crisp taste and golden color, in fact, these cooking methods are unhealthy. Such as a traditional Chinese cuisine with a lotus root in Hubei - sesame lotus root folder, the middle of the two lotus root folder with meat, wrapped in a layer of surface after frying cooked. This dish has a high fat content and is used to fry