1.少加盐和味精,吸取过量的盐份和味精对身体绝无好处。可考虑用香料、调味醋、柑橘汁来取代盐。将大蒜和洋葱粉(不是蒜盐和葱盐)加进肉类和汤中,味道亦不错。2.宜蒸不宜炒,选择既能保持味道及颜色又能保留营养的烹调方式吧。用蒸的方法烹调蔬菜,但可避免长时间烹调及高温破坏营养价值。3.多吃蔬菜,尝试在沙律及各种菜肴中加入不同种类的蔬菜,例如在汤中加入蔬菜、用切碎的红色或黄色辣椒来加强菜肴的味道、用腌水果来取代浓味的汤汁,并伴随肉类一起吃。 1. Less salt and MSG, absorb excessive salt and MSG no good for the body. May consider using spices, seasoning vinegar, citrus juice to replace salt. Garlic and onion powder (not garlic salt and onion salt) added to the meat and soup, the taste is not bad. 2. Should not be fried steamed, choose to maintain both the taste and color but also retain the nutrition of cooking it. Cooking vegetables by steaming, but can avoid prolonged cooking and high temperature damage to nutritional value. 3. Eat more vegetables and try adding different types of vegetables to salads and various dishes such as adding vegetables to the soup, chopping the red or yellow peppers to enhance the taste of the dishes, and replacing the thick Soup, eat with meat.