At present, there are more and more cooking apps, and many functions inevitably overlap. However, if you want to learn cooking methods and techniques, these software apps can help you. The following is the cooking software compiled by the editor of SmartView. I hope it can help. your turn.

Cooking software 1. Meishijie

Meishijie? Among many cooking apps, it is mainly famous for its massive recipes. After clicking ?Category?Apply, you can see the recipes of each series very intuitively. When you click on each category, more subdivided options will appear. It is understood that the total number of recipes exceeds 250,000, and 15 high-quality recipes are recommended every day, covering three meals, afternoon tea, and midnight snacks.

2. Get into the kitchen

If you want to get into the kitchen, the first step is to prepare ingredients. The biggest feature of "Xia Kitchen" is that it allows users to visit the "market". Users can choose to add various cooking materials under "categories" according to their needs and purchase them directly online.

3. Douguo Cuisine

Among various cooking apps, Douguo Cuisine has a relatively higher level of food social activity. Users can click "circle" to participate in various activities or post comments to communicate with other users. In addition, although "Youshihui" is similar to the "Market" of "Xiaxia Kitchen", its online shopping characteristics are more obvious. Users can place orders directly like on other e-commerce platforms.

4. Online Kitchen

What should you do if you have ingredients at home but don’t know what to cook? At this time, the "Online Kitchen" feature of opening a menu based on the ingredients comes in handy Used. The overall UI design of "Online Kitchen" is relatively simple and is mainly divided into three columns: "Recommendations", "Recipes" and "Chef Friends Collection". After opening "Recipe", you will find a "Smart Recipe" sub-column. Users can enter the ingredients they already have at home. After submitting, the system will automatically tell you what to cook with the existing ingredients!

5. Good Bean Recipe

For those people who don’t know what to eat for every meal, the special shake function of Good Bean Recipe is simply a savior. After clicking on the homepage?Shake?and shaking the phone, various recommended dishes will appear. After setting your preferences, shake it and the colors you shake out will be more suitable for your taste.

Tips for cooking 1. Use a hot pot and cool oil when cooking. Many people add oil to the pot when it is slightly hot, and then burn the oil until it smokes. The dishes cooked in this way are delicious, but you don't know that such oil is very harmful to the human body. Vegetable oils contain very little trans fat. However, oil that is too hot can produce trans fats. For example, foods that have been fried at high temperatures, such as pumpkin pie, fried chicken, fried dough sticks, etc., contain trans fat. And if the same oil is used repeatedly, trans fat will also be produced. I would like to remind everyone that the oil temperature should not be too high when cooking, and the oil that has been used once must be thrown away. Do not recycle it to avoid harming your health. So when cooking, heat the pot very hot first. It doesn't matter if it even smokes a little. Then add the oil and stir-fry the vegetables immediately. It won't affect the taste of the vegetables at all. It has the same effect as frying with high-temperature oil and is healthier. .

2. Remember to use high heat when frying vegetables. This way, the vitamins in the vegetables are lost less quickly. Most of the nutrients contained in vegetables cannot withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage. If they are fried for a long time, the nutrients will be lost. More. For some vegetables, adding a few drops of vinegar or thickening during the cooking process can protect the vitamins in the vegetables.

3. Which vegetables need to be blanched? How to blanch them?

Blanching can make the color of vegetables brighter, the texture more crisp and tender, and the astringency, bitterness and spiciness can be reduced. Sterilize. For example, spinach, celery, and rapeseed will become greener through blanching. Blanching bitter melon and radish can reduce the bitterness. The hemagglutinin contained in lentils can be removed by blanching.

When blanching vegetables, boiling water is generally used. Adding some salt and oil to the water can make the vegetables more colorful and maintain their nutrition. Add salt before putting vegetables into boiling water, and add oil after putting them in. The pigments contained in the vegetables will be fully revealed under the penetration of salt, and the oil will wrap around the vegetables, blocking the contact between water and vegetables to a certain extent. , reducing the spillage of water-soluble substances, and also reducing the oxidation of vegetables by air, light, and temperature, so that they will not change color for a longer period of time. Of course, you can also put it into cold water immediately after blanching it, which can also prevent the vegetables from turning yellow.

It can remove blood stains, fishy mutton and other odors from meat. For example, blanching cattle, sheep, pork and their internal organs can reduce the odor. It's okay if this is detoxification! Generally, the meat is put into cold water before cooking and heated until the water boils. This can better remove dirt and make the meat fresh and tender.

4. How to cut meat?

Remember one sentence: cut cattle and sheep crosswise, cut pigs vertically, and cut chicken diagonally. The meat of pork is relatively tender and has few tendons, so you just need to cut it smoothly. Beef is old (i.e. fibrous tissue) and has many tendons (i.e. more connective tissue). It must be cut across the fiber lines, that is, against the lines of the muscles (also called top-cut cutting), in order to cut off the tendons so that it can be cooked palatable. Dishes. If you cut along the grain, the tendons will be preserved, and the meat will be tender and not chewy after being cooked. Chicken and rabbit meat are the most tender, with almost no tendons in the meat. They must be cut diagonally along the fiber lines. Only after heating can the dishes be kept neat and beautiful. Otherwise, the dishes will become crumbly after heating.