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疫情期間，多咗好多人留在家中食住家餸，以為咁就一定健康啲？其實都係取決於餸菜嘅烹調方法和食材選擇。以最簡單的蕃茄炒蛋為例，唔同家庭都有唔同嘅製作方法。有人會加入大量的油和糖去令餸菜更香滑可口，但同時亦會大大增加餸菜的卡路里和脂肪含量。
營養師: 透過控制醃料和調味汁的份量、用清水代替雞湯製作蒸水蛋、蒸魚唔落熟油並且豉油另上等烹調步驟，能減低餸菜的脂肪和熱量。
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【Caloric content of various Homemade Dishes】While dining out is no longer possible under the current epidemic situation, more and more people are eating at home. One may be surprised that homemade dishes are not necessarily healthier as the nutritional value is dependent on both the cooking method and ingredients used. Take the simple dish - scrambled eggs with tomatoes as an example, different families have their recipes. Adding more oil and sugar may be a secret formula to enhance the taste of the dish. At the same time, this adds a substantial amount of calories and fat as well!
Nutritionist: Making minor adjustments to your recipe by reducing the amount of marinades and sauce used, replacing chicken soup with water in steamed egg, steam fish without adding boiled oil and to serve the sauce separately, etc are ways to lower the overall fat and caloric content of the dish.
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