Cooking software 1. gourmet
Food hero? Among many cooking apps, it is mainly known for its massive recipes. Click? Classification? After the application, you can see the recipes of various departments very intuitively. Click on each category and more subdivided options will appear. It is understood that the cumulative number of recipes exceeds 250,000, and 15 fine recipes are recommended every day, covering three meals, afternoon tea and supper.
Go to the kitchen
If you want to go to the kitchen, the first operation is to prepare ingredients. ? To the kitchen? The biggest feature is to allow users to browse? Market? , users can use? Classification? All kinds of cooking materials directly added and purchased online are selected below.
3. Douguo cuisine
Among all kinds of cooking apps, legumes, fruits and foods? Food is relatively more socially active. Users can click? Circle? Participate in various activities or posts and communicate with other users. Besides,? Excellent food exchange? Although used? To the kitchen? what's up Market? Similar, but the characteristics of online shopping are more obvious. Users can place orders directly as on other e-commerce platforms.
4. Online kitchen
What if you have ingredients at home but don't know what to cook? At this time,? Online kitchen? The special function of opening the menu according to the ingredients comes in handy. ? Online kitchen? The overall UI design is relatively simple, mainly divided into? Recommended? 、? Recipes? And then what? Kitchen friend? Three columns. Open it? Recipes? Can you find one later? Smart recipes? Sub-column, users can enter the existing ingredients at home, and the system will automatically tell you what to cook with the existing ingredients after submission!
5. Good bean recipe
For what? I don't know what to eat at every meal. For,? Good beans cookbook? The characteristics of? Shake it? Function is simply a savior. Click on the home page? Shake it? Shake your mobile phone, and all kinds of recommended dishes will appear. After making a preference, Shake it? Shake out the color will be more suitable for your own taste.
Cooking tips 1. Cook with hot pot and cold oil. Many people add oil when the pot is a little hot, and then burn the oil until it smokes. The fried food is delicious, but you don't know that such oil is very harmful to human body. Vegetable oil contains little trans fat. But high oil temperature will produce trans fats. For example, high-temperature fried foods, such as pumpkin pie, fried chicken pieces and fried dough sticks, all contain trans fats. If the same oil is used repeatedly, it will also produce trans fats. I would like to remind everyone here that the oil temperature should not be too high when cooking, and the used oil should be resolutely dumped and not recycled, so as not to endanger health. So when cooking, it doesn't matter if the pot is very hot, even if there is a little smoke. Then you can put the food into the frying pan immediately after refueling, which does not affect the taste of the food at all. It is as effective and healthy as frying them in high-temperature oil.
Remember to have a big fire when cooking. This time is fast, the loss of vitamins in vegetables is less, and most of the nutrients contained in vegetables can't stand high temperature, especially leafy vegetables such as asparagus, Chinese cabbage, celery, beet and Chinese cabbage. If fried for a long time, the loss of nutrients will be more. Some vegetables can be well protected by adding a few drops of vinegar or thickening during this cooking process.
3. What dishes need to be blanched? How to bleach?
Blanching water can make vegetables more bright, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape will become greener after scalding. Blanching bitter gourd and radish can alleviate the bitterness. Hemagglutinin in lentils can be removed by blanching.
Boiling water is usually used when scalding vegetables. Adding some salt and oil to water can make the color of vegetables brighter and keep the nutrition of vegetables. Add salt before putting the vegetables into boiling water, and put oil after putting the vegetables into boiling water. Pigment contained in vegetables will be fully displayed under the infiltration of salt, while oil will be wrapped around vegetables, which will block the contact between water and vegetables to a certain extent, reduce the overflow of water-soluble substances, and also reduce the oxidation of vegetables by air, light and temperature, so that vegetables will not change color for a long time. Of course, boiled water can also be put into cold water immediately, which can also prevent vegetables from turning yellow.
It can remove the bloody smell and fishy smell of beef, sheep, pork and their internal organs. If this is detoxification, it's ok! Generally, the meat is put into cold water and heated until the water boils before cooking, which can better remove the dirt and make the meat tender.
4. How to cut the meat?
Remember one sentence: cross-cut cattle and sheep, vertically cut pigs, and obliquely cut chickens. Pork is tender, and there is little muscle in the meat. Just cut along it. Beef is older (fibrous tissue) and has many tendons (connective tissue). It must be cut across the fiber line, that is, against the muscle line (also called top knife cutting), so as to cut the tendons and make palatable dishes. Cut along the grain, the tendons will stay, and the meat will be cooked and chewed. Chicken and rabbit meat are the most tender, and there is almost no tendon in the meat. They must be cut diagonally along the fiber line. After heating, the shape of the dishes can be kept clean and beautiful, otherwise the dishes will become crumbs after heating.
5. How should vegetables be cleaned?
Vegetables should be washed when they are bought home, because they are afraid of pesticide residues, so they must be washed repeatedly in water, that is, by soaking, and it is best to change the water after ten minutes. Here, I still solemnly recommend you to use Taomi water. Washing vegetables with rice washing water can remove some pesticides left in vegetables. At present, most organophosphorus pesticides in China are used to kill insects, and these pesticides will lose their toxicity when they encounter acidic substances. Soaking in rice washing water for about 10 minute and washing with clear water can reduce pesticide residues in vegetables a lot.
6. How should meat be preserved?
Marinate meat, if it is to make the meat tender, use water starch. Used to remove fishy smell is cooking wine and ginger. Salt is naturally used for seasoning. For coloring, you can put a small amount of sugar and soy sauce, or soy sauce. Generally, water starch, cooking wine and salt are indispensable when curing, and others depend on the situation. Raw flour is usually put later, because if you put flour first and then other seasonings, the meat will be tasteless. Generally, fried and roasted meat dishes need to be marinated, while stews do not need to be marinated directly.
7. How to peel and cut garlic?
Onion, ginger and garlic are indispensable for cooking, but many people think it is very troublesome to peel and cut garlic. In fact, once you master the method, you can save a lot of time. In fact, dried garlic can be peeled neatly as long as it is scalded with boiling water, and then crushed with the back of a knife and cut into garlic granules or garlic paste!
8. When to add salt to cooking?
Now nutritionists generally advocate putting salt after cooking, except for some dishes that must be salted first, such as baked and fried foods. Putting salt after cooking has many advantages: put salt in the early stage of cooking, and the salty taste of salt will disappear when the dishes are cooked. If the salty taste is the same, the amount of salt put after cooking is less than that put first, so putting salt after cooking can achieve the effect of putting less salt. When frying leafy vegetables, if you put salt first, the umami taste and vitamins of vegetables will be lost, and the color of vegetables will be bad. Of course, putting salt after cooking does not mean turning off the fire and putting it. It depends on the kind of cooking you do. You can put the leaves away before turning off the fire, and put the roots and meat away when the dishes are ready at eight or nine o'clock. For the sake of health, try to put it later.
9. steaming vegetables is the best way to keep food nutritious?
Cooking from the nutritional point of view, frying is the most unhealthy, so eat less. Steaming is the healthiest way to cook. You can keep the nutrition of food to the greatest extent, and the calories are not as high as those of fried or fried vegetables. You can try to cook more steamed vegetables according to the different characteristics of ingredients.
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