The cooking methods of various ingredients have their own cooking skills, so do you know any good cooking methods when cooking? The following are several ways to understand the cooking that Xiaobian has compiled for you, hoping to help you.
several methods of stir-frying (1) stir-frying raw. Also known as fire-side frying, it is mainly made of raw materials that are not sticky. First, put the main ingredients in a boiling oil pan, stir-fry until they are five or six times ripe, and then release the ingredients. The ingredients that are easy to cook can be put in later, and the ingredients that are not easy to cook can be put in together with the main ingredients. Then, add the seasoning, quickly turn it over a few times, and it will be good. This kind of frying method has little soup and fresh and tender raw materials. If the block shape of raw materials is large, a small amount of soup can be mixed with people when cooking, and stir-fry a few times to make the raw materials stir thoroughly, and then the pot is served.
key point: when you put the soup, you need to fry the raw materials in their own water before putting it in order to taste it.
(2) stir-fry. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc.), then sliced and diced, put into a boiling oil pan and stir-fry slightly, then add auxiliary materials, seasonings and a little soup in turn, and stir-fry for several times. Cooked cooking is characterized by a slight marinade and crispy taste.
key points: most of the cooked and fried raw materials are not sticky, and they are usually cooked with wet dough powder to make thin fluorescence, but also with bean paste, sweet noodle sauce and other seasonings instead of hooking fluorescence.
(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasoning and crisp, then starched with egg white dough powder, put into a warm oil pan with heat of five or six days, stir-fry while increasing the oil temperature, stir-fry until the oil is about 91% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, put in the main ingredients and stir-fry them several times, add some marinade, and hook up the pan. Soft-fried dishes are very tender and smooth, but it should be noted that after the main ingredients are put into the pot, the main ingredients must be scattered to prevent the main ingredients from sticking together.
key points: stir-fry the main ingredients while increasing the oil temperature. When the oil is about 91% hot, take it out of the pan and stir-fry the ingredients separately. When the ingredients are almost cooked, add the main ingredients and stir-fry?
(4) dry speculation (also known as dry agitation). Dry-frying is to stir-fry small raw materials that are not sticky, after being marinated with seasonings, in an 81% hot oil pan. When they are browned outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc.) and stir-fry them several times. After all the marinade is absorbed by the main ingredients, they can be taken out of the pan. The general characteristics of fried dishes are dry, crisp and slightly spicy.
How to properly drain water when cooking. 1. Fry food with water skillfully, which is fuel-efficient and healthy
When semi-finished products such as fried chicken patties and fish sticks are frozen, you can put a little oil in the bottom of the pot, add a spoonful of water, and steam the ingredients until they are cooked. After the water evaporates, a little oil will fry the bottom of the ingredients. The food made in this way is crisp at the bottom and soft at the top, fragrant at the outside and tender at the inside, with the same good taste, but the fat content is not high and it is healthier.
2. Add water while frying lotus roots to prevent them from blackening
Lotus roots are rich in polyphenols, which are easily blackened by oxidation in the air after being cut. The best way to stir-fry lotus root is to soak it in clear water first, then control the water to dry, scald it in boiling water, then remove the cold water immediately, and then stir-fry. When frying, use medium heat and add appropriate amount of boiling water while frying.
3. It's best not to add water to stir-fry vegetables.
When stir-frying vegetables, it's best not to add water in the middle. Just put the cut vegetables in the pot and use their own moisture to do heat transfer. This will make the dishes delicious. If you really need to add water in the middle, you should not choose cold water, because after adding cold water, the temperature in the pot will suddenly drop, which will prolong the cooking time of vegetables in the pot, make the vegetables get old and hard, and make the taste worse. In this case, a small amount of boiling water should be added, so as not to affect the cooking temperature too much, and the fried vegetables will be relatively crisp and tender. In addition, hot water should be the first choice when adding water in the middle of stew or soup.
4. Soak tofu in hot water to remove the beany smell
Many people find it difficult to accept the beany smell of tofu. Soak tofu in hot water for 5-11 minutes before cooking, which can remove the odor. Adding some salt to hot water can also make tofu more compact and not easy to break.
5. Cold boiled fish soup is fresher
Boiled fish can be heated with water or cold water, but the effect of adding different water is different. If you drink fish soup, you should put the fish in cold water, boil it over high fire and stew it over low fire, so that all the umami flavor of the fish can be cooked into the soup. However, if you eat fish, you should cook it in hot water to prevent cold water from damaging the taste and nutrients of fish.
6. Scrambled eggs with water do not stick to the pan
When you beat eggs, add water and eggs together, beat them evenly, put them in the pan and stir-fry them slowly. The eggs will taste tender, smooth and fluffy, and it is not easy to paste the pan. Generally, 5 eggs are scrambled, and it is more suitable to add about 51 grams of water, not more than 111 grams at most. In addition, when frying eggs, when the yolk is about to solidify, pouring a spoonful of cold water will make the eggs yellow and tender, and the color and taste are good.
13 wrong cooking methods 1. Cut vegetables first and then wash them
Many people cut vegetables first and then wash them together, but by doing so, water-soluble vitamins such as B vitamins and vitamin C and some minerals contained in vegetables will dissolve into water, causing losses. For example, many people directly soak in water after cutting shredded potatoes and eggplant. Although this can avoid discoloration, a lot of nutrients are quietly lost. Moreover, after vegetables are cut and washed, pesticide residues and soil on the surface can easily enter the section. Therefore, the correct way is to wash vegetables carefully first, and try to control the moisture before cutting. In addition, do not wash rice repeatedly before steaming, otherwise the B vitamins in it will be greatly lost.
2. All fruits and vegetables are peeled
Many people are afraid of pesticide residues on the skin of vegetables, and usually peel them before cooking, such as eggplant skin, zucchini skin and radish skin. In fact, the vegetable skin contains many nutrients such as dietary fiber, vitamins, chlorophyll, minerals and antioxidants. Eating it after peeling actually loses a lot of nutrients. In order to reduce pesticide residues, it is best to rub the fruits and vegetables under the faucet first. Strong? Some melons and fruits can also be scrubbed with a small brush. If you feel clean, you can eat them safely after washing them with water for 15~21 seconds. Soaking in tap water can also remove some pesticide residues, but don't soak for too long, and it is appropriate to take about 11 minutes.
3. Cut it too finely
As the saying goes,? Never tire of eating refined food? However, from a nutritional point of view, the more finely cut the dish, the better. Because the smaller the cut piece, the larger its surface area, the greater the possibility of contact with air and hot pot, and the greater the loss of nutrients. There will also be some nutrients lost with vegetable juice. Moreover, some people are used to cutting vegetables in advance, but this will cause the loss of some easily oxidized vitamins, such as vitamin C, vitamin E and B vitamins. Therefore, it is best to cut and fry the dishes now, and then fry and eat them now.
4. Cooking takes a long time
Some vegetables need to be blanched with boiling water after being cut, so that oxalic acid and even pesticide residues can be removed and all ingredients can be matured simultaneously. However, if the water in the pot is too small and the fire is too small, the cooking time will increase, resulting in the loss of many nutrients in vegetables. The solution is to put as much water as possible when cooking vegetables, adjust the firepower to the maximum and shorten the cooking time. Under normal circumstances, vegetables can be fished out with a slight change in color. You can also add a few drops of oil to the water. Sealed? The cross section of the dish prevents its oxidation loss.
5. Pickling meat with alkali
Many people like to marinate meat with alkaline substances such as baking soda and tender meat powder to make it more tender, but these alkaline substances will denature protein and make it difficult to be absorbed by the human body; When fat meets alkali, saponification will occur, which will not only lose its value, but also produce odor; Moreover, a large number of B vitamins in meat will be lost. Usually, when curing meat, you can grab the meat slices evenly with salt, pepper, Shaoxing wine, egg white and starch, and then smooth them with appropriate oil temperature, which can keep the nutrition well and taste good.
6. Oil the dishes first
When cooking dishes such as fresh rehmannia root and stir-fried beans, many people like to soak the ingredients in oil first and then fry them, which will make the dishes bright and fragrant. However, this cooking method not only destroys the nutrition of the dish itself, but also loses the original rich vitamins. The oily meat is not easy to digest, and it will also lead to excessive intake of oil. Therefore, when cooking at home, it is best to omit this step and choose more cooking methods such as boiled, stir-fried, cold and steamed.
7. The oil temperature in cooking is high
Many people will cook in a wok first, especially like to boil the oil and smoke it, then add the onion and ginger, and then stir-fry it. But at that time, the oil temperature often exceeded 211℃, and vitamin E, phospholipids and unsaturated fatty acids in oil were easily oxidized after high temperature, and other nutrients in vegetables were also destroyed. In addition, when cooking, if the firepower is too small and the cooking time is too long, a lot of nutrients in the ingredients, such as vitamin C, anthocyanins and chlorophyll, will flow away with the juice. Therefore, it is suggested that the dishes should be cooked before the oil smokes, and the heating time can be shortened by quick frying.
8. Put the salt too early
Many people have the habit of putting more salt or putting it early when cooking, which will make the juice in the vegetables flow out too much, not only causing nutrient loss, but also making the dishes collapse and affect the taste. Putting salt in meat too early will make protein solidify too early, which will not only be difficult to digest, but also make the fishy smell not volatilize, and the umami flavor of the soup will not penetrate into it. It is suggested to put salt in the dish when it is 71% or 81% mature, or put it before it is cooked.
9. Vinegar is also added to green vegetables
Many people like to add vinegar to stir-fry to enhance the flavor, but if too much vinegar is added to stir-fry green vegetables, the color of the vegetables will turn brown, but there is no reaction when vinegar is added to stir-fry yellow and white dishes such as shredded potatoes and lotus root slices. This is because green vegetables contain a lot of chlorophyll and magnesium. After adding vinegar, the hydrogen in acetic acid will immediately replace the magnesium in chlorophyll, which is an important nutrient. Steal? Gone. Therefore, when cooking green leafy vegetables, don't put too much vinegar, and it is best not to put vinegar.
11. Dump all the soup
After frying, many people will dump the soup in the pot. However, vegetable soup actually contains many dissolved nutrients, including hydrolyzed protein, amino acids, various vitamins and some minerals, antioxidants and so on. At this time, you can use a proper amount of water starch to hook the glutinous rice, which can not only make these nutrients reattach to the surface of food, but also form a protective film on the surface of food, which plays the role of heat preservation and oxidation resistance.
11. Stir-fry without brushing the pan after cooking
Many people often stir-fry the next dish directly after the first dish in order to save trouble or see that the pan is cleaner. However, the seemingly clean surface of the pot will be attached with grease and food residue, which may produce carcinogens such as benzopyrene when heated at high temperature again. Therefore, it is suggested that everyone should carefully clean the pot after frying each dish, which not only reduces the production of harmful substances, but also prevents the seasoning and residue from affecting the taste and appearance of the next dish.
12. Turn off the range hood immediately after frying
A lot of harmful substances will be produced in the process of frying, and the range hood plays a very important role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to remove exhaust gas, and there is still unfinished exhaust gas left in the kitchen after cooking. After frying, let the range hood continue to run for 3~5 minutes to ensure that harmful gases are completely discharged. In addition, try to close the kitchen door and open the window when cooking, which can also reduce the residue of harmful substances in the kitchen to a certain extent.
13. The remaining fried oil is still used for cooking.
Many people are reluctant to throw fried oil, but they will also use it for high-temperature cooking or frying. However, this practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This kind of oil should avoid high temperature heating, and can be used to make pasta such as stews or flower rolls.
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