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What are the basic common sense of cooking?
First, which dishes need to be blanched? How to blanch?

1, blanching can make vegetables more colorful, crisp and tender, reduce astringency, bitterness and spicy taste, and can also sterilize. For example, spinach, celery and rape will become greener by blanching. Bitter taste can be alleviated by blanching bitter gourd and radish. The hemagglutinin contained in lentils can be removed by blanching.

2. When blanching vegetables, boiling water is usually used. Adding some salt and oil to the water can make the color of vegetables brighter and keep the nutrition of vegetables. Add salt before the vegetables are put into boiling water, and add oil after the vegetables are put into boiling water. The pigment contained in the vegetables will be fully displayed under the osmotic effect of salt, while the oil will be wrapped around the 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 air, light and temperature on vegetables, so that they 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.

Vegetables should be washed when they are bought home, because they are afraid of residual pesticides, so they must be washed repeatedly in water, that is, by soaking, and it is best to change the water after ten minutes. Washing vegetables with rice washing water can remove some pesticides remaining in vegetables. At present, most organophosphorus pesticides are used to kill insects in China, and these pesticides will lose their toxicity when they meet acidic substances. Soaking in rice-washing water for about 10 minutes and washing with clean water can reduce the pesticide components left in vegetables a lot.

 

Second, when to add salt to cooking?

Generally, nutritionists now advocate putting salt after cooking, except for some dishes that must be put with salt first, such as baking and frying foods. Putting salt after cooking has many advantages: when you put salt in the early stage of cooking, the salty taste of salt will be lost 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 the vegetables will be lost, and the color of the vegetables will be bad. Of course, putting salt after cooking doesn't mean putting it when the fire is turned off. It depends on the variety of vegetables you fry. Leaves can be put away before turning off the fire, and roots can be put away when the vegetables are cooked at 8 or 9 minutes. For health, put them later, the better.

3. Steamed vegetables are the best way to keep food nutritious?

Cooking from the nutritional point of view, frying is the most unhealthy, so you should eat less. Steaming is the healthiest way to cook. It can retain the nutrition of food to the greatest extent, and the calories are not as high as fried or fried dishes, so you can try to cook more steamed dishes according to the different characteristics of ingredients.

4. Do you use cold water or boiled water for cooking?

It is common that steamed rice is boiled with cold water after rice washing, but in fact, the correct way is to boil the water first and cook with boiling water. So, what are the benefits of doing so?

1 Cooking with boiling water can shorten cooking time and protect vitamins in rice. Rice contains a lot of starch. When cooking with boiled water, the temperature is about 100℃ (the boiling point of water). Such a temperature can make the rice cooked quickly, shorten the cooking time and prevent the vitamins in the rice from being destroyed by long-term high-temperature heating.

2. Boiling water can make the chlorine in it volatilize and avoid destroying vitamin B 1. Vitamin B 1 is the most important nutrient in rice, and the tap water we usually use is disinfected by chlorine. If we use this water directly to cook rice, the chlorine in the water will destroy vitamin B 1 in rice. When cooking with boiled water, chlorine has evaporated with water vapor, which greatly reduces the loss of vitamin B 1 and other B vitamins.

3, boiling water cooking is not easy to stick to the pot, resulting in less crispy rice.

Five, cooking should be hot and cold.

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 very little trans fat. However, high oil temperature will produce trans fats. For example, foods fried at high temperature, such as pumpkin pie and fried dough sticks, contain trans fats. And if the same oil is used repeatedly, it will also produce trans fats. Here, I would like to remind everyone that the oil temperature should not be too high when cooking, and the used oil should be resolutely dumped, so as not to be recycled, so as not to endanger health. Therefore, when cooking, it doesn't matter if the pot is very hot, even if there is a little smoke. Then, after refueling, you can immediately put the vegetables in the frying pan, which will not affect the taste of the vegetables at all. It is as effective and healthier as frying them in high-temperature oil.

Remember to have a big fire when frying vegetables. In this way, the time is fast, the loss of vitamins in vegetables is less, and most of the nutrients contained in vegetables can not withstand high temperature, especially leafy vegetables such as asparagus, cabbage, celery, beet and Chinese cabbage, which lose more nutrients if they are fried for a long time. Some vegetables can be well protected by adding a few drops of vinegar or thickening in this cooking process.