Ultra-low-fire cooking was put forward by Hiro Mizushima, the author of Fried Wild Vegetables with Small Fire. Mizushima is a Japanese food science researcher and chef. He advocated the introduction of scientific theory into cooking. As long as the conditioning method is slightly changed, it can not only make cooking easier, but also make food more delicious and nutritious.
Hiro Mizushima analyzes the benefits of ultra-low fire cooking;
1. Keep the ingredients intact and the nutrients are not lost. Slowly heating with a small fire can prevent the cells of the ingredients from becoming larger and smaller sharply, so that the original moisture, umami and nutrition of the ingredients can be preserved, and the hard meat can no longer be cooked.
2. Cooking is more resistant to preservation. If vegetables are heated by fire, the surface of plant cell wall will be destroyed, and a lot of water and nutrients will be lost. If you cook it slowly with a small fire, the dishes will remain crisp and refreshing every other meal, just like fresh ones.
3. Reduce the use of excessive seasonings. If you cook ingredients slowly with low fire, you can use seasonings more carefully and reduce unnecessary use. In addition, Hiro Mizushima also suggested that when adding any seasoning, use a special spoon for cooking, which makes the dosage easier to control.
4. Never fail! You can also improve your cooking. Ultra-low fire cooking is a technology that originally existed in French cuisine. Although it takes time to cook food, you can prepare other ingredients in the middle gap, or carefully calculate the amount of seasoning to make cooking no longer urgent. Small fire cooking can also determine the heating time while observing the changes of ingredients, so that there will be no more cases where the meat is burnt outside and tender inside.
Hiro Mizushima said that ultra-low fire cooking is not limited to using any pot, but it should be noted that the bigger the pot, people can't help but want to increase the heat. If two or three people cook, a pan with a diameter of 20 cm, a aluminum pot and a medium-sized pot are enough.
In terms of cookers, IH conditioning stoves can adjust the fire temperature very carefully, and can be turned on and off immediately, which is very suitable for ultra-low fire cooking. If the gas stove at home can't be set to ultra-small fire, or the fire source is very close to the bottom of the pot, it can't really realize ultra-small fire cooking. At this time, Mizushima Hiroshi suggested using a pan and putting a barbecue net at the bottom of the pan. Whether it's grilled fish or cook the meat, ingredients can be kept at a certain distance from the fire.
Recipe-ultra-low-hot fried pork and vegetables, retaining the moisture of the ingredients, fragrant and crisp.
Ingredients: pork shoulder plum 60g (unfrozen), carrot 60g cabbage 60g green pepper 20g colored pepper 20g bean sprouts 120g fungus 30g salt 3.2g pepper, salad oil and sesame oil.
Practice: 1. Pour a proper amount of salad oil into the pot, add plum slices with low heat, cook for 4 minutes, then take them out and put them on the kitchen paper towel temporarily. At this stage, the temperature of the pot will rise from normal temperature to about 130℃. The fishy smell and bitterness of pork can be removed by slow heating.
2. After cleaning the pot, dry the water and keep the pot at room temperature. Put all the vegetables in the pot, sprinkle some salad oil and mix well, so that the oil adheres to the surface of the vegetables evenly.
3. Turn the fire to ultra-low fire, stir-fry the vegetables for 8 minutes, then add the freshly cooked meat slices, wine and salt and stir-fry for 2 minutes. At this time, keep the pot at 130℃.