近期，"油浸小番茄"这道菜在社交媒体上很火除此之外，油浸蘑菇、油浸秋刀鱼也同样受欢迎，油浸系列成了"网红料理"。 好吃的油浸菜藏着3大健康陷阱 然而，专家提醒： 这类油浸食品虽然美味 但其中的安全与健康隐患 却不容小觑 油浸小番茄何以爆火？ 9月23日，记者在社交平台搜索"油浸小番茄"，发现至少有百余条相关分享笔记。教程更是随处可见：小番茄烤干水分，浇上煸香迷迭 香的橄榄油，密封冷藏就能吃。除此之外，油浸蘑菇、油浸秋刀鱼也同样受宠。 上海市食品安全研究会专家组成员刘少伟在接受记者采访时表示，"油浸"的烹饪方法在我国自古有之。如我国云南地区有将肉块煎干 然后用油浸泡保存的传统。刘少伟解释说，油浸对食物营养的积极影响主要有两个方面： 能保留脂溶性营养素。小番茄的核心营养番茄红素是脂溶性的，生吃吸收率不足10%，与油脂结合后能提升到30%以上。而且油浸温度 比油炸低，不易破坏不饱和脂肪酸等不耐高温的营养素。 使香味物质更易溶出。油脂本身作为溶剂能使配料中的香味物质更易溶出。同时偏高的油温也能更好激发食材本身以及葱姜蒜等香料 中的香味物质。 专家支招：三步搞定安全版油浸美食 社交媒体上，油浸小番茄等油浸美食分享笔记热 ...

Group 1 - The article discusses a shift in consumer behavior from large-scale consumption to niche markets, emphasizing the importance of finding smaller, dedicated customer bases [2][5][24] - There is a growing trend towards small, specialized businesses that cater to specific consumer needs, reflecting a desire for unique and personalized experiences [4][21][38] - The emergence of niche brands in various sectors, such as food and fashion, indicates a shift towards quality and individuality over mass production [11][17][37] Group 2 - Consumers are increasingly seeking products that enhance their quality of life and provide emotional satisfaction, rather than just functional benefits [21][23][39] - The article highlights the importance of community and local engagement in retail, with small businesses thriving in unique locations that foster personal connections [30][32][35] - The concept of "slow living" is gaining traction, with consumers prioritizing sustainability and mindful consumption over fast-paced lifestyles [38][40][44]