Cooking at home \ Thirty-five taboos of common sense in diet, please remember. Live fish is absolutely useful and should not be cooked immediately. Jiangsu online report: In daily life, people think that live fish has high nutritional value and regard "live fish to eat" as a first-class dish.
In fact, this way of eating is unscientific. No matter from the nutritional value or the taste, live fish or dead fish are not the best time to eat. After the death of fish, after a period of time, the thigh meat gradually becomes stiff. In the fish in a stiff state, protein in its muscle tissue is not decomposed to produce amino acids, which are the main components of umami flavor.
Eating not only makes the meat hard, but also is not conducive to human digestion and absorption. When the fish enters a high degree of rigidity, it begins to transform into autolysis stage.
At this time, protein, which is rich in fish, is gradually decomposed into various amino acids easily absorbed by human body under the action of protease. No matter what method you cook at this stage, the fish tastes very delicious. Don't store milk in the freezer. When some families buy fresh milk, they buy a lot at a time and store it in the freezer. They think it can keep fresh and is convenient to eat, but it is not.
The freezing point of milk is lower than that of water, with an average of about-1.5℃. The freezing of milk develops from the outside to the inside. For example, the periphery of bagged fresh milk freezes first, gradually develops to the center, and finally freezes.
After milk freezes, the quality will be seriously affected. At this time, protein in fresh milk coagulates under freezing conditions, and is separated from the fat in milk, and the dry cool element is dispersed in milk in a micro state.
Frozen milk, after heating and deepening, tastes obviously light and watery, and its nutritional value is reduced. In order to maintain the nutritional value of fresh milk, please don't buy more at a time, and you can't store it in the freezer.
Cooking green vegetables, you don't need to put soy sauce cucumber, kale, spinach, leek and other green vegetables, which are green in color, crisp and delicious. When cooking with these ingredients, you don't need to put soy sauce or put less soy sauce.
This is because soy sauce is reddish brown in color and has a strong taste. Seasoned with soy sauce, green vegetables will become dull and dark brown, losing their original green color.
Moreover, the strong sauce flavor masks the light and refreshing taste of vegetables. Because of the liquid state of soy sauce and the osmotic pressure of salt on vegetables, it will inevitably lead to too much soup, which will affect the overall quality of dishes.
Therefore, you don't have to put soy sauce in cooking green vegetables. Break the gall bladder, don't forget to accidentally break the gall bladder when cutting fish with alkali. This is common.
Bile pollutes fish and makes it bitter, which is not delicious. It's not very useful to wash your gall bladder with water. You can solve it with soda ash.
The specific method is to rinse the fish with cold water first and wash the yellow part of the bile white. Sprinkle some more soda ash, wait a moment, and then rinse with water.
If bile pollution is large, fish can be soaked in dilute soda solution for a while, and then washed, and the bitterness can be eliminated. Why can soda ash remove the bitterness of fish gall? This is because the main component of bitter taste in bile water is bile acid, which is insoluble in water and generally difficult to wash with water.
The purpose of washing with water is only to wash away bile that has not penetrated into the meat. However, the bile infiltrated into the meat will undergo a neutralization chemical reaction when it meets soda ash, so that bile acid will become water-soluble sodium bile. At this time, it will be washed and soaked with water to wash away the excess alkali and oozing sodium bile, and the bitterness will be basically eliminated.
Don't forget to use blisters when cooking potatoes and lotus roots. You will often see that after cutting potatoes and lotus roots, they will soon become red and black, like rust. What is the reason? It turned out to be related to the chemical composition they contained.
These vegetables contain a polyphenol tannin (also called tannin). Under the action of enzymes, tannins are easily oxidized by air to produce brown, which is called enzymatic browning.
In order to avoid oxidation of tannins in air, cut potatoes and lotus roots should be soaked in clear water or light salt water to isolate them from the air, so that they will not change color. Stewed chicken is not suitable for pepper. Do you want to eat delicious stewed chicken? Then please don't put pepper and aniseed, because this method of stewing should highlight the original flavor of raw materials, and chicken is rich in protein, contains a variety of amino acids, and has its own umami ingredients.
When cooking, you only need to add onion, ginger and salt, and the taste is delicious. If you like to eat something stronger, you can add some soy sauce.
But if you add pepper and aniseed, it will cover up the umami flavor of the chicken itself. As for its cooking methods, such as braising in soy sauce, crispy, etc., it is still possible to enlarge the pepper, but the method of "stewed" is not added.
The burnt meat can't be eaten. Meat is the main raw material in cooking, and it is rich in protein and fat. Suitable for a variety of cooking methods, whether fried, stir-fried, fried, delicious or stewed, braised, simmered and roasted, can cook delicious food.
However, if the meat is burnt carelessly during cooking, the protein in the meat will become many harmful chemicals. Once these harmful chemicals enter the human body, normal physiological functions will be damaged.
At the same time, other high molecular compounds in meat will produce some carcinogens because of incomplete combustion. Therefore, be especially careful not to burn the meat.
Once burnt, you must never eat it. You must dump it. Eels are riff-raff fish, and prefer to live in rivers, lakes, ditches and rice fields.
During the day, I like to hide in caves with muddy water bottom, or in stone crevices on banks. It is a warm-blooded animal.
Eels eat live, so it is the most difficult to keep in business. How to maintain the quality of eel? Water temperature is very important.
Change the water 1-2 times a day according to the cold and warm climate. Eels are afraid of cold, so we should pay special attention to the fact that the water can't be too cold. If you pour it directly with tap water, the eels will die immediately.
Therefore, don't use cold water when you keep eels. Don't forget to scald the radish, also known as radish, which is one of the commonly used vegetables in the family. It is rich in nutrition, and has the functions of eliminating stagnation, resolving phlegm and heat, relieving qi, detoxifying and widening, and can cook many kinds of delicious food.
However, because radish contains mercaptan and glucosinolate, radish has a strong spicy and astringent taste. If you blanch it with boiling water before cooking, the smell will disappear.
If you don't iron it, the radish dish will smell bad, which is hard to accept. The reason of boiling water to remove odor is that mercaptan and glucosinolate in radish are converted into volatile mustard oil after scalding.
Not only does it remove the spicy and astringent taste in radish, but it can also convert some starch in radish into glucose, resulting in a slightly sweet and delicious taste.
2. Common sense of cooking
Cooking at home \ Thirty-five taboos of common sense in diet, please remember. Live fish is absolutely useful and should not be cooked immediately. Jiangsu online report: In daily life, people think that live fish has high nutritional value and regard "live fish to eat" as a first-class dish.
In fact, this way of eating is unscientific. No matter from the nutritional value or the taste, live fish or dead fish are not the best time to eat. After the death of fish, after a period of time, the thigh meat gradually becomes stiff. In the fish in a stiff state, protein in its muscle tissue is not decomposed to produce amino acids, which are the main components of umami flavor.
Eating not only makes the meat hard, but also is not conducive to human digestion and absorption. When the fish enters a high degree of rigidity, it begins to transform into autolysis stage.
At this time, protein, which is rich in fish, is gradually decomposed into various amino acids easily absorbed by human body under the action of protease. No matter what method you cook at this stage, the fish tastes very delicious. Don't store milk in the freezer. When some families buy fresh milk, they buy a lot at a time and store it in the freezer. They think it can keep fresh and is convenient to eat, but it is not.
The freezing point of milk is lower than that of water, with an average of about-1.5℃. The freezing of milk develops from the outside to the inside. For example, the periphery of bagged fresh milk freezes first, gradually develops to the center, and finally freezes.
After milk freezes, the quality will be seriously affected. At this time, protein in fresh milk coagulates under freezing conditions, and is separated from the fat in milk, and the dry cool element is dispersed in milk in a micro state.
Frozen milk, after heating and deepening, tastes obviously light and watery, and its nutritional value decreases. In order to maintain the nutritional value of fresh milk, please don't buy more at a time, and you can't store it in the freezer.
Cooking green vegetables, you don't need to put soy sauce cucumber, kale, spinach, leek and other green vegetables, which are green in color, crisp and delicious. When cooking with these ingredients, you don't need to put soy sauce or put less soy sauce.
This is because soy sauce is reddish brown in color and has a strong taste. Seasoned with soy sauce, green vegetables will become dull and dark brown, losing their original green color.
Moreover, the strong sauce flavor masks the light and refreshing taste of vegetables. Because of the liquid state of soy sauce and the osmotic pressure of salt on vegetables, it will inevitably lead to too much soup, which will affect the overall quality of dishes.
Therefore, you don't have to put soy sauce in cooking green vegetables. Break the gall bladder, don't forget to accidentally break the gall bladder when cutting fish with alkali. This is common.
Bile pollutes fish and makes it bitter, which is not delicious. It's not very useful to wash your gall bladder with water. You can solve it with soda ash.
The specific method is to rinse the fish with cold water first and wash the yellow part of the bile white. Sprinkle some more soda ash, wait a moment, and then rinse with water.
If bile pollution is large, fish can be soaked in dilute soda solution for a while, and then washed, and the bitterness can be eliminated. Why can soda ash remove the bitterness of fish gall? This is because the main component of bitter taste in bile water is bile acid, which is insoluble in water and generally difficult to wash with water.
The purpose of washing with water is only to wash away bile that has not penetrated into the meat. However, the bile infiltrated into the meat will undergo a neutralization chemical reaction when it meets soda ash, so that bile acid will become water-soluble sodium bile. At this time, it will be washed and soaked with water to wash away the excess alkali and oozing sodium bile, and the bitterness will be basically eliminated.
Don't forget to use blisters when cooking potatoes and lotus roots. You will often see that after cutting potatoes and lotus roots, they will soon become red and black, like rust. What is the reason? It turned out to be related to the chemical composition they contained.
These vegetables contain a polyphenol tannin (also called tannin). Under the action of enzymes, tannins are easily oxidized by air to produce brown, which is called enzymatic browning.
In order to avoid oxidation of tannins in air, cut potatoes and lotus roots should be soaked in clear water or light salt water to isolate them from the air, so that they will not change color. Stewed chicken is not suitable for pepper. Do you want to eat delicious stewed chicken? Then please don't put pepper and aniseed, because this method of stewing should highlight the original flavor of raw materials, and chicken is rich in protein, contains a variety of amino acids, and has its own umami ingredients.
When cooking, you only need to add onion, ginger and salt, and the taste is delicious. If you like to eat something stronger, you can add some soy sauce.
But if you add pepper and aniseed, it will cover up the umami flavor of the chicken itself. As for its cooking methods, such as braising in soy sauce, crispy, etc., it is still possible to enlarge the pepper, but the method of "stewed" is not added.
The burnt meat can't be eaten. Meat is the main raw material in cooking, and it is rich in protein and fat. Suitable for a variety of cooking methods, whether fried, stir-fried, fried, delicious or stewed, braised, simmered and roasted, can cook delicious food.
However, if the meat is burnt carelessly during cooking, the protein in the meat will become many harmful chemicals. Once these harmful chemicals enter the human body, normal physiological functions will be damaged.
At the same time, other high molecular compounds in meat will produce some carcinogens because of incomplete combustion. Therefore, be especially careful not to burn the meat.
Once burnt, you must never eat it. You must dump it. Eels are riff-raff fish, and prefer to live in rivers, lakes, ditches and rice fields.
During the day, I like to hide in caves with muddy water bottom, or in stone crevices on banks. It is a warm-blooded animal.
Eels eat live, so it is the most difficult to keep in business. How to maintain the quality of eel? Water temperature is very important.
Change the water 1-2 times a day according to the cold and warm climate. Eels are afraid of cold, so we should pay special attention to the fact that the water can't be too cold. If you pour it directly with tap water, the eels will die immediately.
Therefore, don't use cold water when you keep eels. Don't forget to scald the radish, also known as radish, which is one of the commonly used vegetables in the family. It is rich in nutrition, and has the functions of eliminating stagnation, resolving phlegm and heat, relieving qi, detoxifying and widening, and can cook many kinds of delicious food.
However, because radish contains mercaptan and glucosinolate, radish has a strong spicy and astringent taste. If you blanch it with boiling water before cooking, the smell will disappear.
If you don't iron it, the radish dish will smell bad, which is hard to accept. The reason of boiling water to remove odor is that mercaptan and glucosinolate in radish are converted into volatile mustard oil after scalding.
Not only does it remove the spicy and astringent taste in radish, but it can also convert some starch in radish into glucose, resulting in slightly sweet and fresh taste.
3. Please tell me some basic cooking knowledge.
Good experience of self-reliance is cultivated slowly. Don't worry about answering your individual questions first. 1. How long do you wait before cooking? After the oil is put in, the pot will smoke with a small fire. Generally, people say that the oil that smokes too much is carcinogenic, but the oil is not hot. If you don't say it, it may cause stomach trouble. So you can observe it with a small fire and put meat and vegetables after it emits a small smoke. If the smoke is rolling, I suggest you turn off the fire and pour the oil out after the pot is cold. After all, it is better to be careful. 2. When to put salt in cooking? When do you put monosodium glutamate? When do you put garlic? What kind of seasoning does a normal home-cooked dish have? I usually put it after stewing meat, because some people say that putting it too early destroys the taste of the meat. Personal experience is that I put it when the meat is almost cooked, and if it is too late to stir up a bite.
Remember that the substance produced by monosodium glutamate when it is heated for a long time is not good for human health. There are two ways to put it-1Fryer, that is, after the oil is boiled, before the meat is put, the northeast people like to have a heavier taste, so they all take the onion and garlic fryer-2. If they want to keep the garlic fresh, they will pat the garlic into pieces and put it on a good dish, which is the same as eating a cold salad. The taste of raw garlic is like the three fresh dishes in the northeast here. This is the way to put it. We don't need persimmon soup without mentioning the name of the dish. We only need persimmon as a side dish. The three fresh vegetables in Hebei are tomatoes. We fry cabbage here, and tomatoes and peppers are usually oily. You can put it to taste. I like to put a few pieces in eggplant to see my personal preference, but remember: persimmon soup will affect the quality of the whole dish even if it is not fried vigorously. 4. How to control the cooking temperature? There is no way to express it in writing if you can't control it well. After mastering this rhythm with a small fire, you can add it to a medium fire appropriately, and then you must not start the fire. For inexperienced people, once the smoke is burnt, don't cover up the future work. Take your time. I have been cooking by myself since junior high school, and I often communicate when I have time.
4. What is the common sense of vegetable cooking?
The same vegetable, if cooked in different ways, will lead to different results.
And if it is not done properly, it will also make the nutrients in vegetables lose greatly. Generally speaking, vegetables should not be stored for a long time. Nowadays, the pace of urban life is very fast. Especially for office workers, they usually buy a week's food at weekends and eat it slowly.
Although it saves time and is very convenient, you should know that vegetables will lose a lot of nutrients every day. For example, spinach loses as much as 84% of vitamin C under normal conditions. Some people's habitual processing methods will also affect the content of nutrients in vegetables.
For example, some people throw away watercress in order to eat the sprouts of bean sprouts. In fact, the vitamin C content of watercress is 2? Three times. For another example, squeezing out the vegetable juice when making dumpling stuffing will also lose more than 70% of vitamins.
The correct way is to cut the vegetables and mix them with oil, then add salt and seasoning, so that there is not so much soup in the dumpling stuffing with oil. From the point of view of food nutrition, both vitamin C and vitamin B are afraid of heat, so stir-fry with low fire should be avoided.
If you add a little vinegar, it will be more conducive to vitamin preservation.
5. Basic knowledge of cooking
1, it is not advisable to put salt in the meat too early;
Sodium chloride, the main component of salt, is easy to solidify protein in meat, which makes the meat pieces shrink, the meat becomes hard and hard, and it is not easy to burn.
2, meat, bone cooking avoid adding cold water:
Meat and bone contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of soup drops suddenly, and protein and fat will solidify rapidly, and the gap between meat and bone will also shrink without rotting. Moreover, the umami taste of meat and bone itself will also be affected.
3. Frozen meat should not be thawed at high temperature;
If frozen meat is thawed by the fire and boiled water, its original quality can't be restored because the water in the meat tissue can't be absorbed by cells quickly and flows out. In case of high temperature, the surface of frozen pork will form a hard film, which affects the diffusion of the internal temperature of the meat, gives bacteria a chance to breed, and the meat is easy to go bad. Frozen meat is best thawed naturally at room temperature.
4, boiled eggs should not put monosodium glutamate:
Eggs themselves contain glutamic acid, the same ingredient as monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and of course be a waste.
5, acid-base food should not put monosodium glutamate:
When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate (glutamic acid) will become disodium pyroglutamate due to loss of water. Although it is non-toxic, it has no flavor. In alkaline food, when the solution is in alkaline condition, monosodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.
6, repeatedly fried oil is not edible:
The utilization rate of heat energy of repeatedly fried oil is only about one-third of that of ordinary oil. The unsaturated fat in cooking oil will also produce various harmful polymers after heating, which can make human growth stagnate and the liver swell. In addition, vitamins and fatty acids in this oil are destroyed.
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6. Ask me some basic cooking knowledge.
Self-reliance is good.
Experience is cultivated slowly, don't worry.
Let's answer your individual questions first
1. How long do you wait before cooking?
After the oil is drained, the pot will smoke on a small fire,
It is generally said that excessive smoking oil has carcinogens.
However, the oil is not hot, and if you don't say it, it may cause upset stomach.
So you observe it with a small fire, and then you can put meat and vegetables after it emits a small smoke.
If the smoke is billowing, I suggest you turn off the fire and drain the oil when the pot is cold.
Do it again-after all, it's better to be careful
2. When do you put salt in cooking? When do you put monosodium glutamate? When do you put garlic? What kind of seasoning does a normal home-cooked dish have?
I usually put it after stewing meat, because some people say that putting it too early will destroy the taste of meat.
Cooking is my personal experience. Let it go when the meat is almost cooked. If it's too late to stir up a bite like that.
Remember that the substance produced by monosodium glutamate when it is heated for a long time is not good for human body.
There are two ways to put garlic.
-1Fryer is after the oil is boiled, but before the meat is put, the northeast people like the strong flavor, so they all take the onion and garlic fryer.
If you want to keep the garlic fresh, pat the garlic into pieces and put it on the dish.
The taste of raw garlic is the same as that of cold salad.
This is the way to put the three fresh dishes in the northeast like ours.
We are used to this taste.
I don't put garlic in beans like this, and my husband says it's not delicious.
3. What dishes need tomatoes as side dishes?
We don't need persimmon soup without mentioning the name of the dish.
Just say side dishes
In Hebei, tomatoes are put in the three fresh plants.
We also put tomatoes and peppers in fried cabbage here.
Generally, you can season anything that has been oiled.
I like to put so many pieces in eggplant.
Look at personal preferences
But remember: persimmon produces too much soup, even if it is not fried vigorously, it will affect the quality of the whole dish.
4. How to control the cooking temperature?
This can't be expressed in writing
If you can't control it well, I suggest you keep using a small fire.
After mastering this rhythm, you can add it to the medium fire and then to the fire.
Never start a fire. For inexperienced people.
Once the smoke is burnt, don't do the work in the future first.
Take your time. I've been cooking by myself since junior high school. I often communicate when I have time.
7. What are the daily cooking skills of the chef?
What are the daily cooking skills of experienced chefs? Drink soup and cold water to put meat in the pot, and eat meat and water to put meat in the pot.
Sichuan style pork should be cooked, fried golden in a pan and then fried in a pan, which will be more fragrant. Scrambled eggs with cooking wine will be more tender. Stir-fried vegetables will be more fragrant directly, and fried in water will look fresher. When frying corn, it will be better to heat the oil slowly, and the color will be better if the bittern is boiled with a little sugar water. That is, the white sugar will be boiled in a pan and added with water. Fried peanuts with some onions, garlic and carrots will be more crisp and fragrant. The red color of boiled series in Sichuan cuisine will be the same as that in restaurants. The signature fish head in Hunan cuisine needs chopped pepper boiled in vegetable oil and steamed fish drum oil. Dry pans are generally cooked in oil and fried directly in the pan, such as sea fish. If it is not very fresh, it will be more cooking wine. It will be better to cut fresh meat in the refrigerator for one night and burn more poisonous vegetables and garlic seeds. For example,