Big sausage (also known as long sausage and Japanese sausage) is a common ingredient on the Japanese dining table and is very similar to Taiwanese green sausage. Dayuan contains polyphenols, which can antioxidant and help health. Japanese chefs teac...
Big sausage (also known as long sausage and Japanese sausage) is a common ingredient on the Japanese dining table and is very similar to Taiwanese green sausage. Dayuan contains polyphenols, which can antioxidant and help health. Japanese chefs teach a way to maximize the polyphenols in Dayuan, which can increase the polyphenols by 250%, allowing people to consume 2.5 times more polyphenols.
What are polyphenols?Polyphenols are natural ingredients contained in plants and have strong antioxidant effects. It helps protect cells in the body from oxidative damage and is very beneficial for beauty and health; it is considered to help prevent dynamic sclerosis and prolong aging, and also improve immunity.
{9 The method of eating sausage with clear sausagecan greatly improve the nutrition of sausage sausage is "fry". In fact, the increase in polyphenols of white and green parts of sausage is different after stir-frying. After the white part is stir-fried, the polyphenol content only increases by about 7%, while the green part increases by 250%, which means the focus is on the "green part".
Usually, you may directly remove the green part of the steak, but in fact, it is rich in polyphenols, and after stir-frying, the content can be greatly increased by 250%. Such a good nutritional value will definitely not be wasted.
Recommended way to eat stew: Add miso soupand add the fried green part, which not only enhances the flavor, but also greatly increases the nutritional value.
Total‧The green part of the fried stewed stew has increased the polyphenol content by 250%.‧Do not lose the green part. Only by making good use of it can you gain the maximum nutritional value.
‧The best way to eat: After stir-frying, it is simple and delicious as a recipe for miso soup.
