Good books need people who know how to appreciate them. So if you want to read a good book on the weekend, do you know what good cooking books you can recommend? The following is what the editor of SmartView will recommend for you.

I have compiled some cooking books, I hope they can help you.

Cooking books 1. Oriental Food Series-magazine is the cooking magazine with the broadest vision and the most complete knowledge system. It is known as the "encyclopedia of the cooking world".

We have broken down readers' needs into 12 major items and more than 50 smaller items, and all your ideas will be responded to.

With this book in hand, you will know everything about the cooking world. After systematically reading a set of magazines, you are equivalent to participating in the most professional training on intermediate and advanced cooking skills.

2. "Food and Wine", China's first hedonistic magazine for new consumerists. 3. "Catering Manager", the first magazine for catering managers in China.

4. The purpose of "Chinese Cooking" is to explore the food styles of the world, highlight the food from all over the world, and lead the food culture.

The characteristics of "Chinese Cooking" are: fashionable and practical; it gives you the knowledge of cooking and eating.

"Chinese Cuisine" is China's first and most influential professional journal that comprehensively introduces domestic and foreign catering industry, food culture and cooking techniques.

5. "World Food" is a food and lifestyle magazine for Chinese gourmets and food lovers.

6. "Celebrity Chef" magazine, the journal of the Celebrity Chef Professional Committee of the China Cuisine Association.

Correct cooking process of green vegetables 1. The fresher the vegetables you buy and eat now, the higher their vitamin C content. If stored for too long, the oxidase in the vegetables can oxidize and destroy the vitamin C.

2. Wash first and then cut. If you cut first and then wash, the vitamin C overflowing from the cut surface of the vegetables will dissolve in water and be lost.

Cut vegetables should also be cooked quickly. Leaving them for a long time may cause vitamin C to oxidize.

3. Stir-frying vitamin C quickly will cause serious damage due to heating for too long.

Although the temperature of rapid fire is high, the time is short, which can quickly inactivate the oxidase in vegetables, so that the loss of vitamins is relatively small.

4. Starch thickening: Adding a small amount of starch during cooking can increase the freshness and tenderness, and starch also protects vitamin C.

5. Do not add vinegar to non-green vegetables. Add a small amount of vinegar to keep vitamin C relatively stable.

But for green leafy vegetables, an acidic environment will destroy chlorophyll, causing the leaves to turn yellow or brown, and reducing their edible value.

6. When making more stews or cold dishes, blanch the vegetables first to remove the odor.

However, when blanching vegetables, you should use high heat and plenty of water. Quickly stir them twice in the boiling water before taking them out and cooling them. This can not only maintain the color, crispness and tenderness of the vegetables, but also reduce the damage of vitamin C.

Tips for cooking Zhajiang Noodles 1. First of all, pork belly must be used, and the fat and lean parts must be processed separately. The pork belly must be stir-fried in the oil pan until the oil is released when you finally eat it.

2. When making fried sauce, you must have at least soybean paste, but soybean paste is a bit salty, so you can either add some white sugar or some sweet noodle sauce.

If your soybean paste is very salty, I suggest just adding some sugar.

When adding soybean paste, be sure to add water to prevent it from sticking to the pan.

But don't boil it for too long to prevent the sauce from becoming mushy.

The ratio of soybean paste and water is generally 2:1. 3. The noodles must be somersaulted to be delicious.

Did you know that noodles when making fried noodles should not be overcooked? When cooking noodles, I have a quick tip: put the noodles in after the water boils. After the noodles are rolled, add a bowl of cold water. When the water boils again, turn off the heat.

If you make cold noodles, you need to put them in cold water, but you don’t need to make noodles with fried sauce. A trick is to use the oil in the fried sauce to mix the noodles, and then add the fried sauce and other vegetables. Only that kind of noodles will be delicious and satisfying.

!4. Chopped green onion must be included when making fried sauce, and it must be added at the end. This is the finishing touch, and must not be forgotten.

5. Some ingredients are essential for making fried sauce. In addition to pork belly and yellow sauce, ginger is also a must. The flavor comes out after sauteing.

6. After making the fried sauce, other toppings are not very important. Generally, summer seasonal vegetables, bean sprouts, cucumbers, soybeans, etc. can be placed in the fried noodles.