How to use 1 and salt as seasoning for cooking?
1) Stir-fry the meat and vegetables, and add salt when they are almost cooked. Adding order: sugar, wine, vinegar, salt and soy sauce.
After frying meat, sugar and wine, vinegar must be added, otherwise the sugar will not dissolve easily and the fragrance of wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to avoid the destruction of rich amino acids by high temperature.
2) Stir-fry vegetarian dishes, stir-fry for a few times and add salt. Adding sequence: sugar, vinegar, salt and monosodium glutamate.
Stir-fried dishes are different from fried meat dishes. Add salt to stir-fry vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients.
First, heat the pan until the oil is 50% to 60%. (At this time, you can put onion and ginger to saute according to your own preference.) Stir-fry the vegetables a few times, add salt and continue to stir-fry until the color turns green, such as vegetarian fried spinach and oil wheat vegetables.
2. sugar
Adding sugar to cooking can improve the sweetness of dishes, inhibit the sour taste and relieve the spicy taste. If colored with sugar, stir-fry the sugar to purple after the oil pan is hot, and stir-fry it with the main ingredients; If only sugar is used as seasoning, it can be put in the cooking process, while when cooking sweet and sour carp, sweet and sour lotus root slices and other dishes, sugar should be put first, and then salt should be put.
Step 3 cook wine
Cooking wine is mainly used to remove the fishy smell of fish and meat and increase the aroma of dishes. During the whole cooking process, cooking wine should be added when the temperature in the pot is the highest, and fishy substances can be dissolved by ethanol and volatilized together; Fish and meat with poor freshness should be soaked in cooking wine before cooking, so that ethanol can be immersed in the fibrous tissue of fish and meat to remove odor.
4. vinegar
Vinegar can not only remove odor, fishy smell, relieve fatigue, enhance fragrance and soften plant fiber, but also avoid the damage of vitamins in raw materials caused by high temperature.
When is the best time to put vinegar in cooking? Two ends? Some vegetables, such as fried bean sprouts, are added with vinegar immediately after the raw materials are put into the pot, which can not only protect the vitamins in the raw materials, but also soften the fibers in the vegetables; And some dishes, such as sweet and sour pork ribs, fried mutton with onion, are added with vinegar once after the raw materials are put into the pot to remove the fishy smell, and then added again before the dishes are put out of the pot to relieve boredom and enhance fragrance and taste.
5. Soy sauce
Soy sauce can increase the flavor of food and make its color brighter, thus increasing appetite. It is suggested to put soy sauce after cooking, which can effectively retain amino acids and nutrients in soy sauce.
6, monosodium glutamate
MSG can bring fresh flavor to plant food and fragrance to meat food. When monosodium glutamate is heated above 120℃, it will become sodium glutamate, which is odorless and toxic.
70℃ MSG? 90℃ is the best, so the dishes must be put after they are out of the pot. It should be noted that some delicious foods do not need to add monosodium glutamate, such as eggs, mushrooms, seafood and so on.
How to keep nutrition and store food when cooking? Don't stay long.
Many people like to buy the food they need for a week on weekends and store it in the refrigerator. In fact, the longer food is stored, the more nutrients are lost. The longer the food is stored, the greater the area exposed to gas and light, and the greater the loss of some antioxidants (such as vitamins A, C and E). Vegetables should be bought and eaten now, and it is best to buy as much as you eat.
Frozen meat into pieces
Some people are used to thawing a large piece of meat and then putting the rest back in the refrigerator for freezing. Some people soak frozen meat in hot water to speed up thawing, which is not desirable. Because repeated thawing of fish will lead to the loss of nutrients and affect the taste.
Heating time should not be too long.
The choice of cooking methods will also affect the loss of food nutrition. Leafy vegetables will lose 20% to 70% nutrients during heating; Overcooking food will destroy many vitamins. What are the common weaknesses of highly nutritious ingredients such as vitamin C, vitamin B and amino acids? Afraid of heat? More than 80 degrees will be lost; Fried food will destroy vitamin A, vitamin C and vitamin E in food, and it will also produce the toxic substance acrylamide.
boiling water
In order to remove odor, shorten cooking time and meet the needs of modeling, some raw materials need to be blanched. When boiling water, be sure to boil it with strong fire. Short heating time and quick operation. When there are many raw materials, you can put them into the pot several times and cook them in and out.
In this way, the protein of animal raw materials can be rapidly solidified due to sudden high temperature, thus protecting the nutrients inside the raw materials. Plant raw materials, especially vegetables, can not only reduce the color change, but also reduce the loss of vitamins. Of course, vegetables that can be blanched should not be blanched as much as possible to reduce the loss of some vitamins after blanching. However, for some vegetables containing more oxalic acid, such as amaranth and spinach, it is necessary to blanch them, because blanching can remove more oxalic acid, reduce the probability of stone formation, and be beneficial to the absorption of calcium and iron in the body.
Thicken the juice.
Thickening juice can thicken the soup and fully match with dishes, which can not only avoid the loss of nutrients (such as water-soluble vitamins), but also make dishes delicious, especially the sulfhydryl group contained in glutathione in starch, which has the function of protecting vitamin C. Some animal raw materials, such as meat, also contain glutathione, and the effect is the same if cooked with vegetables.
Finally, put salt.
Due to osmotic pressure, premature salt release will cause excessive loss of vitamins and minerals in vegetables. In addition, advocating cooking and eating now is mainly to reduce the oxidation loss of nutrients in raw materials, especially vegetables.
For example, if vegetables are fried and left at 1 hour, vitamin C will lose about 10%, and it will lose about 14% if it is left at 2 hours. The vegetables below will also lose too much water-soluble vitamins over time.
Cold salad is the best.
Try to eat fresh vegetables raw, and it's best to be cold when they can't be eaten raw. Cold salad is one of the best ways to preserve nutrients in cooking, and it can make a variety of flavors.
In addition, adding vinegar to cold salad is beneficial to the preservation of vitamin C, adding vegetable oil is beneficial to the absorption of carotene, and adding onion, ginger and garlic can improve the utilization rate of vitamin B 1 and B2, which has bactericidal effect.
Steaming more and frying less.
Steaming is a cooking method with steam as the heating element. The dishes (or staple food) produced are generally delicious and can completely maintain the original flavor and most nutrients of the raw materials.
The loss of vitamins is the least by steaming in a small fire boiling water cage. Fried food requires high oil temperature, and high-temperature oil has different degrees of damage to nutrients. Protein is severely denatured due to high temperature, and vitamins A and E in oil will be destroyed due to high temperature, and its nutritional value will be greatly reduced. In addition, repeated use of oils and fats will lead to multiple oxidative polymerization of oils and fats, resulting in many harmful and carcinogenic substances.
yeast fermentation
When making spaghetti, try to use fresh yeast or dry yeast. This not only protects the vitamins in pasta, but also increases the content of B vitamins in flour due to the proliferation of yeast. It can also destroy phytate in flour and improve the indigestion and absorption of some nutrients.
The usage of edible oil is 1. Sesame oil, sesame oil, sesame oil and sesame oil are rich in vitamin E, linoleic acid and unsaturated fatty acids. Generally, sesame oil is pressed out after frying, so it is best not to use it by heating, so its aroma will easily dissipate. Sesame oil is most suitable for cold dishes and noodles.
2. Corn oil, namely corn germ oil, is a kind of vegetable oil with high linoleic acid content, which is easily absorbed by human body. Corn oil is rich in vitamin E and has the function of promoting cell division, which is very suitable for people with mental weakness and obesity. Corn oil is suitable for quick cooking, and its color is bright, which will not make food lose its original taste.
3. Soybean oil is squeezed from soybeans, also called salad oil. It is also an oil that most people eat. It contains up to 70% linoleic acid, which has a good effect on reducing cholesterol metabolism, but it is unstable at high temperature. It is best to use it for cooking at ordinary times, not for high-temperature cooking such as frying.
4, peanut oil, peanut oil, used for cooking, the aroma is fragrant. Because there are glycerides of various fatty acids in peanut oil, which can increase the aroma of food, and the zinc content in peanut oil is also the highest among oils, it is loved by many people.
5. Rapeseed oil; That is, vegetable oil, which is squeezed from edible rapeseed, is similar to the fatty acid content in peanut oil and rich in vitamin E, carotene and various fatty acids. It can be well absorbed by the human body and used as fried food on weekdays.
6. Sunflower seed oil, which belongs to high linoleic acid oil, contains a lot of unsaturated fatty acids, protein and mineral elements necessary for human body, and contains vitamins A, B 1, B2 and E, all of which are high in content, and has the functions of lowering cholesterol and preventing arteriosclerosis and coronary heart disease. It is also a high-quality edible oil with high nutritional value. High-temperature cooking or frying is not recommended, and low-temperature cooking is better.
7. Olive oil is also rich in monounsaturated fatty acids, and it has not undergone other chemical treatments in the production process, so all the nutrients in it are intact and contain no cholesterol, so it is easily absorbed by the human body. It is considered by many nutritionists to be the most suitable edible oil for our body to absorb among all oils. Olive oil can be boiled in general. Olive oil sold in the market is classified, virgin olive oil is suitable for cold salad or low-temperature cooking, refined olive oil is suitable for cooking, and olive blended oil.
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