- cooking to hot pot and cool oil
Many people are a little hot pan on the oil, and then the oil until it smokes, so that the fried dishes are delicious, but you do not know that such oil is very harmful to the human body. Vegetable oil contains very little trans fat. However, the oil temperature is too high will produce trans fats. For example, foods that have been fried at high temperatures, such as pumpkin pancakes, fried chicken nuggets, and doughnuts, contain trans fats. And if the same oil is used repeatedly, trans fats can also be produced. Here to remind everyone, cooking oil temperature do not be too high, used once the oil firmly dumped, do not recycle, lest health hazards. So cooking first to the pan hot, even a little smoke is okay, and then add oil can immediately put the vegetables into the fried, will not affect the taste of vegetables, and you use high temperature oil fried out the same effect and more healthy.
- when stir-frying vegetables remember to high fire
This time is fast, the loss of vitamins in vegetables is also less, most of the nutrients contained in vegetables can not withstand high temperatures, especially asparagus, cabbage, celery, beets and cabbage and other leafy vegetables, long fried long boiled, the loss of nutrients more. Some vegetables in this cooking process with a few drops of vinegar or thickening can be a good protection of the vitamins in the vegetables.
- Which vegetables need to be blanched? How to blanch?
1). Blanching can make vegetables more colorful, crisp texture, reduce the astringent, bitter, spicy taste, but also can sterilize. For example, spinach, celery, greens will become greener by blanching. Bitter gourd and radish can be blanched to reduce the bitter taste. The hemagglutinin contained in lentils can be removed by blanching.
2). When blanching vegetables, generally use boiling water. Adding a little salt and oil to the water can make the vegetables more colorful and also maintain their nutrients. Add salt before the vegetables are put into boiling water, and add oil afterwards, the pigments contained in the vegetables will fully appear under the osmosis of salt, while the oil will be wrapped around the vegetables, blocking the contact between water and vegetables to a certain extent, reducing the overflow of water-soluble substances, and also reducing the oxidation of the vegetables by air, light and temperature, so that they will not change color in a longer period of time. Of course, blanching can also be immediately put into cold water, which can also prevent vegetables from turning yellow.
3). Can make meat to remove blood and fishy odor, such as cattle, lamb, pork and its offal blanching can reduce the odor. If this is detoxification can also be ha! Usually the meat is put into cold water before cooking and heated until the water boils, which can better remove the dirt, but also can make the meat tender.
- How to cut the meat?
Remember the phrase: cut cattle and sheep horizontally, cut pork vertically, and cut chicken diagonally. Pork meat is more tender, less tendons in the meat, cut it smoothly. Beef is old (i.e., fibrous tissue), tendons (i.e., connective tissue), must be cut horizontally with the fiber grain, that is, the top of the muscle grain cut (also known as the top knife cut), in order to cut the tendons to facilitate the cooking of palatable dishes. If you cut with the grain, the tendons will be retained, and the meat will be cooked and not chewed. Chicken and rabbit meat is the most tender, almost no tendons in the meat, must be cut obliquely with the fiber grain, after heating, in order to keep the dish in a neat and beautiful form, otherwise, after heating, the dish will become grainy crumbs.
- How should vegetables be cleaned?
Vegetables bought home should be washed, because the fear of pesticide residues, so must be repeatedly washed in water, even if you use the soaking method, after ten minutes, it is best to change the water once. Here I still grandly recommend that you use rice water, rice water to wash vegetables can remove some of the pesticide residues in the vegetables. Because most of our country currently use organophosphorus pesticides to kill insects, these pesticides will lose their toxicity once they meet acidic substances. Soak in rice water for about 10 minutes, wash with water, you can make the residual pesticide content of vegetables reduced by a lot.
- How should meat be cured?
To marinate meat, if it is to make it tender, use water starch. For deodorization is to use wine, ginger. For taste is naturally salt. For color, you can put a small amount of sugar and soy sauce, or soy sauce. When marinating generally water starch, wine and salt can not be missing, the other depending on the situation. Raw flour is generally put after, because if you put raw flour first and then put other seasonings meat will not taste. Generally fried, baked meat and vegetables need to be marinated, stewed vegetables will be blanched directly without marinade.
- How to peel garlic how to cut?
You can’t do dishes without onion, ginger and garlic, but many people find it troublesome to peel garlic and cut it, in fact, once you master the method it can save a lot of time. Once you buy dry garlic, you can peel off the garlic by boiling it in boiling water, then flatten the garlic with the back of a knife and cut it into garlic granules or garlic paste!
- When to add salt to cooking?
There are many advantages to adding salt later: when you put salt at the beginning of the stir-fry, you will lose the saltiness when the vegetables are cooked, and if the saltiness is the same, the amount of salt in the stir-fry will be less than that in the stir-fry, so the stir-fry can achieve the effect of less salt. When stir-frying leafy vegetables, if you put salt first will make the vegetables lose their freshness and vitamins, and the color of the vegetables is not good. Of course, after the salt does not mean that you have to turn off the fire before putting, depending on the variety of vegetables you fry, leafy before turning off the fire can be put, roots and meat can be put in the vegetables 8, 9 minutes cooked, for health the more later put the better.
- steamed vegetables is the most nutritious way to maintain food?
From a nutritional point of view, deep-frying is the most unhealthy, to eat less, the healthiest way of cooking is naturally steamed, it can maximize the retention of food nutrition at the same time, the heat is not fried or fried dishes high calorie, so you can try to do more steamed dishes according to the different characteristics of the ingredients.
- cook rice with cold water or boiling water?
It is commonplace to steam and boil rice by putting cold water on after panning the rice, but in fact, the correct practice should be to boil the water first and use boiling water to cook the rice. So, what are the benefits of doing this?
1). Boiling water to cook rice can shorten the steaming time and protect the vitamins in the rice. Rice contains a lot of starch, and when you cook rice with boiling water, the temperature is about 100℃ (boiling point of water), such temperature can make the rice cook quickly, shorten the cooking time and prevent the vitamins in rice from being damaged by long time high temperature heating.
2). The water can be boiled to make the chlorine evaporate, avoiding the destruction of vitamin B1. vitamin B1 is the most important nutrient in rice, and the tap water we usually use is chlorinated and disinfected, if this water is used directly to cook rice, the chlorine in the water will destroy a lot of vitamin B1 in rice. cooking rice with boiled water, the chlorine has more evaporated with water vapor, greatly reducing the loss of vitamin B1 and other B vitamins. The loss of vitamin B1 and other B vitamins is greatly reduced.
3). Boiling water is also less likely to stick to the pot and produce less potpourri.
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