The necessary skills of a chef in cooking 1, and the emphasis on vinegar.
For hot dishes that need vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than directly pouring the fragrance.
2. Beer flavoring agent
When cooking all kinds of cold salad in summer, adding a proper amount of beer to mix can enhance the taste and fragrance.
3, boiled water to order food
When frying vegetables, you should order with boiling water, so that the fried vegetables are tender in quality and good in color. If you order with ordinary water, it will affect the crispy mouth.
4, cooking salt skillfully
If you stir-fry with animal oil, you'd better add salt before putting the vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you use peanut oil to stir-fry dishes, you must also add salt before putting vegetables. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to make the cooking delicious, you can put less salt at first, and then season it after it is cooked. If you use soybean oil, tea oil or vegetable oil, put the vegetables first and then add salt, which can reduce the loss of nutrition in vegetables.
5. Proportion of sweet and sour juice
No matter what kind of sweet and sour dishes you cook, you can get a moderate sweet and sour effect only if you mix them according to the ratio of 2 parts sugar and 1 part vinegar.
6. Boiling of wire drawing syrup
When boiling cabbage syrup, adding a grain of rice-sized alum to each plate can prolong the knot time and make the sugar filaments stretch longer.
7. Wine for salad
After the grape is opened, if it is stored for too long, it will become? Vinegar? It has a fragrant smell and is very delicious when used to make salads.
8, fresh ginger preservation
Fresh ginger is buried in the yellow sand that is always moist, and can be kept for a long time.
9, mustard spicy removal
Mix mustard with water (thick paste), put it in a container, bake it on the stove, or steam it in a steamer slightly to remove some spicy taste.
10, milk cauliflower is whiter and tender.
When cooking flowers, adding 1 spoon of milk will make the finished product more tender and delicious.
The way the chef cooks.
Heat oil, wok, add vegetables and stir fry, and serve immediately when cooked. The advantages are that all kinds of vegetables can be used, and the volume of fried vegetables is greatly reduced, which can help you eat one catty of vegetables a day and the nutrient loss rate is relatively low. The disadvantage is that more oil is needed to achieve a better taste, which is not good for health. If the oil temperature is not well controlled during cooking, overheating of oil will produce carcinogens.
stew
Heat oil, wok, add vegetables, stir fry, add a little water, cover the pot and stew the vegetables until cooked. The advantages are that vegetables are tasty, soft in texture and small in size, and suitable for eating a lot of vegetables. The disadvantage is that it can only be used for cooking-resistant potatoes, carrots, radishes, beans, wax gourd, etc., with high nutrient loss rate, oil fume pollution and high oil consumption.
evaporate
Vegetables are steamed directly in the pot, or mixed with rice flour, corn flour, wheat flour and soybean flour before steaming. The steaming time varies from 3 minutes to 30 minutes according to the texture of different vegetables. The advantage is that there is no oil smoke, the loss of nutrients is the least, and the volume is reduced after cooking, which is suitable for eating a lot of vegetables and very little oil. Just add a little sesame oil or sesame sauce to the sauce. The only trouble is that you need to be familiar with the best time to steam all kinds of vegetables, such as green leafy vegetables, which should be taken out within three to five minutes, and must not be steamed for a long time, otherwise the taste will be bad.
Zhuozhu
Vegetables are directly put into boiling water. According to the texture, quantity and firepower of vegetables, they are taken out after half a minute to two or three minutes, spread on a plate to cool, and then mixed with their favorite sauce. Whether it is garlic sesame oil, sesame sauce, fermented milk or Chili sauce, it can be used. Its advantages are no oil fume, small size of vegetables, less oil, and removal of more than half of organophosphorus pesticides and oxalic acid. The disadvantage is that more than half of soluble nutrients are dissolved in water, including vitamin C, folic acid, vitamin B2, flavonoids, glucosinolates and other anticancer substances. In addition, the color of vegetables is dark when they are cooked. If the leaves are older, they will be more stuffed after blanching.
candescence
Boiling is similar to boiling, but the restaurant practice is to add a small amount of oil and salt to the water first to keep the color of the dishes shiny. The difference between it and blanching is that you have to take the oil pan, heat the oil, soy sauce, soy sauce, etc., and then pour it on the blanched vegetables, such as boiled kale and boiled cabbage.
The nutrient loss rate of boiled method is the same as that of boiled method, with large loss of soluble nutrients and high retention rate of insoluble nutrients. As for how much oil you eat, it depends on how much oil you put in the last sauce.
Oil boiling
(including chicken soup with various kinds of broth): first put a small bowl of water (200 ~ 250g) to boil, add a spoonful of sesame oil (8g), and then put the green leafy vegetables (300g) in and cook for two or three minutes. There is not much water, so you can't drown the vegetables, but the vegetables can be heated as long as they are turned twice, and they can also come out of the water, so you don't need too much water. After cooking, just add some seasoning according to your own preferences. The advantage is that putting salt at the end of cooking can reduce nutrient loss; Drink all the soup, so the nutrients dissolved in the soup will not be wasted, only a small amount of heating loss. Guangzhou New Oriental cooking school tells you that as long as the cooking time is not too long, the loss rate of nutrients is lower than that of blanching. Compared with the oil-free cooking method, cooking in oil with a small amount of oil or using broth and chicken soup makes the vegetables moist in taste, bright in color and easy to be accepted by the elderly and children with bad teeth. Compared with frying in oil, this method does not produce carcinogens at all, and it also saves fuel. Because you can cook a big pot of vegetables with only a spoonful of oil, but a spoonful of oil can't fry a delicious dish. Therefore, this method is worth recommending.
Mistakes in cooking oil for chefs 1: The oil temperature is too high.
A few notes about using oil when cooking. First of all, we are concerned that the oil temperature should not be too high. Using oil in this way violates the purpose of our healthy diet. When cooking, some people like to stir-fry at high temperature. Every time they cook, they habitually wait until the oil in the pot smokes before putting the food. Experts remind that this is extremely unscientific. If the temperature is too high, some nutrients contained in edible oil will be destroyed, and some peroxides and carcinogens will be produced.
Myth 2: Too much oil is used.
When cooking, it's not that I eat more oil than Caicai, especially some people with high blood pressure and hyperlipidemia should eat less oil. The amount of oil used should also be strictly controlled. For example, the total amount of oil used by some people with normal blood lipids and weight should be controlled at no more than 25 grams per day, and polyunsaturated fatty acids and monounsaturated fatty acids basically account for half. The elderly, people with dyslipidemia, obese people, people with obesity-related diseases or people with a family history of obesity, their daily oil consumption per person is even lower, even down to 20 grams.
Myth 3: Fear of obesity and not eating oil.
Many people don't put oil in cooking to lose weight, which is not right. It's not so easy to get fat if you develop good eating habits. Advocating less oil cooking does not encourage an oil-free diet. Proper amount of oil can not only provide fatty acids needed by the human body, promote the absorption of fat-soluble vitamins, but also soften food fiber, reduce food volume, provide satiety and prevent gallstones. Even if we want to lose weight and go on a diet, we need at least 20 grams of dietary fatty acids every day to maintain normal bile excretion. Insufficient fatty acids will damage skin health.
Myth 4: If olive oil is good, just eat olive oil.