Table 1.
Cooking methods used in present study.
| Cooking methods | Pretreatment | Cooking condition | Cooking equipment |
|---|---|---|---|
| Boiling | Whole, unpeeled | 100 °C, 30 min | Steel worm |
| Steaming | Whole, unpeeled | 30 min | Steel worm |
| Baking | Whole, unpeeled | 210 °C, 45 min | Media MT10NE-AA |
| Microwaving | Whole, unpeeled | 800 W, 10 min | Galanz G80F23CN3L Ⅶ-C2K(R8) |
| Frying | 8*7*60mm | 160 °C, 4 min; 300g/1000 mL | Steel worm |
| Air-frying | 8*7*60mm | 180 °C, 12 min; 300g/8 mL | Joyoung KL-26J601 |
| Stir-frying | 2*3*60mm | 220 °C, 10 min; 200g/15 mL | ASD WG8332QB |