There will be a lot of ingredients left after the Mid-Autumn Festival barbecue! Just a big fish and big meat ~ I won't want to be greasy anymore ~ then have something light! Simple and healthy!
material
2 scallops, rose leaves 1 slice, mushrooms 1 package, half a can of corn kernels, proper amount of cream, a little rose salt, lemon 1/6.
working methods
First, melt the cream in the pan and stir-fry the mushrooms. At this time, you can sprinkle a little rose salt to improve the taste! Serve it when it's cooked!
Then add rosemary leaves and fry until half cooked. You can sprinkle a little rose salt at this time! Add corn kernels and stir before eating. Serve!
Finally, sprinkle some rose salt on the scallops, put some cream in the pot, and fry until both sides are slightly golden. Squeeze lemon juice and serve!
Chinese food can be said to be one of the cuisines with the most cooking methods, each with its own characteristics. No matter what style of cooked food it is, it can make people shine. For some people who don't cook much, there are many problems that need to be understood in time. So, today we will share some common questions about cooking.
Usually when we fry vegetables, it's easy to fry them yellow. So what's the trick to keep them green?
Timing is of the essence.
When the lid is tightly closed, vegetables will fade and turn yellow, because chlorophyll in vegetables contains magnesium, which will be converted into a yellow-green substance by another substance of vegetables-organic acids during cooking, so vegetables will turn yellow.
Therefore, it is necessary to fry/cook the organic acid first, and then cover the pot to prevent chlorophyll from turning yellow.
If you want to make vegetables look good, you can use alkaline noodles/baking soda, which will make the color of vegetables more bright and transparent, and will not affect the nutritional value of vegetables.
In addition, you should know that when cooking, remember to use a big fire. Cooking time is fast, and the loss of vitamins in vegetables is naturally less. Most nutrients contained in vegetables can't withstand high temperature, especially leafy vegetables such as asparagus, Chinese cabbage, celery, beet and Chinese cabbage. If you fry for a long time, you will lose more nutrition.
Some vegetables can be well protected by adding a little vinegar or thickening when cooking.
Blanching water can make vegetables more colorful, taste more crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize.
For example, spinach, celery and rape will become greener when scalded. Hemagglutinin in lentils can be removed by blanching.
So, which dishes need to be blanched?
Vegetables that need blanching.
1. Vegetables containing more oxalic acid, such as spinach, bamboo shoots and water bamboo, are also best blanched, because oxalic acid combines with calcium in the intestine to form calcium oxalate, which is difficult to absorb and interferes with the absorption of calcium by the human body;
2. Vegetables containing glucosinolates; Mustard vegetables such as kohlrabi contain glucosinolates. After blanching with water, it is hydrolyzed to produce volatile mustard oil, which has a better taste and can promote digestion and absorption.
3. Wild vegetables like Portulaca oleracea can completely remove dust and insects after drowning and prevent allergies;
4. Cruciferae vegetables, such as broccoli and cauliflower, taste better after blanching, are rich in cellulose and are easier to digest;
5. Daylily containing colchicine will be oxidized in human tissues after human body ingests colchicine to produce colchicine. Colchicine is a highly toxic substance, which can poison human gastrointestinal tract and urinary system and seriously threaten health. If an adult eats 50 ~ 100 g fresh day lily at a time, it can cause poisoning.