In addition to heat, the following factors affect the taste, color and nutritional value of a dish:
Choice of ingredients: The freshness, quality and variety of ingredients directly affect the taste, color and nutritional value of the dish. Choosing fresh, high-quality ingredients can enhance the quality of your dishes.
Cooking time: Cooking too long or too short can have an impact on the taste and nutritional value of the dish. Cooking for too long may cause the ingredients to become soft and have a bad taste; Cooking times that are too short may cause ingredients to be undercooked, affecting digestion and absorption.
Use of seasonings: The type and amount of seasonings can also affect the taste and color of the dish. Proper use of seasonings can enhance the flavor of a dish, but excessive consumption may mask the flavor of the ingredients.
Cooking methods: Different cooking methods can have an impact on the taste, colour and nutritional value of a dish. For example, cooking methods such as frying, sautéing, boiling, steaming, etc., can give dishes different characteristics.
How it is stored: The way a dish is stored can also affect its taste and nutritional value. Proper preservation can extend the shelf life of dishes and preserve their taste and nutrient content.
There are many factors that need to be considered during the cooking process, including the choice of ingredients, cooking time, the use of spices, the cooking method and the preservation method, etc., to make a delicious and nutritious dish.