A good book needs someone who knows how to appreciate it, so if you want to read a good book on weekends, do you know any good cooking books that you can recommend reading? The following are cooking books compiled by Zhishi Xiaobian for you, hoping to help you.

Cooking Books 1. Oriental Cuisine Series-Magazine is a cooking magazine with the widest vision and the most complete knowledge system, and is known as? An encyclopedia of cooking? . We subdivide the needs of readers into 12 major items and more than 51 minor items, and all your ideas will be responded. One in hand, all in the kitchen industry, reading a set of magazines systematically, is equivalent to participating in the most professional training of advanced cooking skills.

2. Food and Wine, the first hedonic magazine of new consumerists in China

3. Catering Manager, the first magazine of catering managers in China.

4. The purpose of Cooking in China is: to explore the world's food style, highlight the four seas' cuisine and lead the food culture. The characteristics of Cooking in China are: fashion and practicality; Give you the knowledge of cooking and eating. Cooking in China is the first most influential professional periodical in China, which comprehensively introduces domestic and foreign catering formats, food culture and cooking skills.

5. Tianxia Gourmet is a gourmet life magazine for China gourmets and food lovers.

6. Celebrity Chef magazine, the journal of the Celebrity Chef Professional Committee of China Cuisine Association.

The correct cooking process of green vegetables 1. Buy and eat now

The fresher the vegetables, the higher the vitamin C content, and if they are stored for too long, the oxidase in the vegetables can oxidize and destroy the vitamin C..

2. Wash first and then cut

If you cut first and then wash, the vitamin C spilled from the cut surface of vegetables will be dissolved in water and lost. Chopped vegetables should also be cooked quickly, which will easily lead to vitamin C oxidation if left for a long time.

3. Stir-fry quickly

Vitamin C will be seriously damaged by heating for too long. Although the fire temperature is high, but the time is short, it can quickly inactivate the oxidase in vegetables, so the loss of vitamins is relatively small.

4, starch thickening

Adding a small amount of starch in cooking can increase freshness, and starch also has the function of protecting vitamin C.

5. Don't add vinegar

For non-green vegetables, a small amount of vinegar can be added to keep vitamin C relatively stable. But for green leafy vegetables, acidic environment will destroy chlorophyll, make the leaves yellow or brown, and reduce the edible value.

6. Blanch more water

To make braised dishes or cold dishes, blanch the dishes first to remove the odor. However, when cooking vegetables, there should be a lot of fire and water, and they should be taken out and cooled after being quickly turned over twice in boiling water, which can not only keep the color and crispness of the vegetables, but also reduce the damage of vitamin C.

Zhajiang Noodles's cooking skills 1. First of all, pork belly must be used, and the fat and thin parts should be treated separately. Pork belly must be stir-fried in the oil pan, which means that it will burst into oil when it is finally eaten.

2. To make fried sauce, you must have at least soybean sauce, but soybean sauce is a little salty, so you can add some sugar or sweet noodle sauce. If your soybean sauce is very salty, I suggest adding some sugar directly. When you put it in soybean sauce, you must add water to prevent it from burning. But you can't cook it for too long to prevent the sauce from getting burnt. The ratio of soybean sauce to water is generally 2: 1.

3. Noodles must be somersaulted to be delicious. You know, Zhajiang Noodles noodles can't be overcooked. Generally, when cooking noodles, I have a second trick, that is, after the water boils, put noodles under it, add a bowl of cold water after the noodles roll, and turn off the heat when the water boils again. If you want to make cold noodles in cold water, but you don't need to make Zhajiang Noodles, a trick is to mix the noodles with oil in fried sauce, and then add fried sauce and other vegetables, so that noodles are delicious and enjoyable!

4. To make fried sauce, you must have chopped green onion, and put it at the end. This is the finishing touch, so don't forget it.

5. Some ingredients are essential for making fried sauce. Apart from pork belly and yellow sauce, Jiang Ye must have it, and the flavor only comes out after frying.

6. After making the fried sauce, other toppings are not very important. Generally, vegetables, bean sprouts, cucumbers, soybeans and so on that are in season in summer can be put in Zhajiang Noodles.

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