[nutrient content]
Cream is fresh cream that is separated and stirred by a milk fat separator, and is stirred and separated by fat and collected. Its digestive rate is quite high but it does not harm the stomach. The effectiveness of vitamin A can be used as animal fat such as margarine, which contains many cells and fatty acids that increase the cholesterol value. Therefore, the elderly should eat less.
Margarine was originally invented as a substitute for cream, so the materials used are both vegetable and animal fats. However, most of them are currently manufactured using vegetable fats, so it is not necessary to worry about cholesterol.
In particular, it is made of safflower oil or corn oil, and contains a lot of unsaturated fatty acids, so it has the effect of preventing arteriosclerosis and hypertension. Prostalandin in vegetable oil has the effect of preventing blood in blood vessels from hardening, and prevents thrombosis and arteriosclerosis.
At the same time, margarine can also enhance the role of vitamin A, so it has a triple effect of cream.
[Adjusting new common sense]
During the New Year, many people will use the entire box of dairy products as New Year's gifts, so many families will have many unused butter.
At this point should pay attention to the method of preservation. Even canned, it will deteriorate. This is because even if it is canned and sealed, and contains fat, once it is melted, it will no longer have aroma, and it will become a monolithic lipid peroxide.
The cream and margarine can be divided into the components needed for a week, sealed with wax paper, and must be placed in a thawing library. Since the cream pots in the refrigerator are used to preserve the softness of the cream, it is the place with the highest temperature, and Not as a long-term preservation site.
Like cream, excessive intake also has problems with obesity and arteries. However, its scent is quite attractive. Fry or steak can be eaten with cream.
Margarine can also be applied to bread or added to soup.
[Helps eat healthy]
After the cream is heated, its moisture evaporates, producing milky particles and fat molecules. In Indian cuisine, such fat is indispensable. India is not easy to degenerate at high temperatures because it is purely fat. Use a thick pot, add salt-free cream, slowly dissolve, and cook for 30-40 minutes under low heat. When the surface is transparent milk, you can turn off. The pan was gently tilted and the transparent film on the surface was filtered with an emery cloth. Should pay special attention to, if the bottom of a few particles are also poured into the pot, there will be oxidation, and then filter the cream poured into the bottle sealed.
The fat obtained by the above method has a unique flavor like walnuts, and since it contains no impurities, it does not burn. Like ordinary cream, it can be used for cooking or breading. The cream box is the place with the highest temperature in the refrigerator. Once the cream is melted, it will become a harmful solid of lipid peroxide, so it should be kept in a frozen store.