1, guarantee of origin of ingredients

China has a vast territory and rich resources. China people are the most critical people. There are rich and varied ingredients in every place. If you want to eat the most authentic food, you must first have an authentic place of origin. Quality assurance of all ingredients is the first condition of good ingredients.

2. Quality assurance of ingredients

The appearance of ingredients is often one of the keys to determining a delicious food. By choosing the color, fullness and size of the appearance of ingredients, this is the basic selection standard of high-quality ingredients.

3. Ensure the nutritional value of ingredients

Only truly healthy ingredients can be considered as high-quality ingredients, so balancing the nutrition of ingredients is one of the basic criteria for selecting good ingredients. Crab ginseng hall ensures the nutritional value and healthy eating of each ingredient by selecting pure natural and organic natural ingredients, and nourishes people's vitality through ingredients.

cook

1, it is not advisable to put salt in meat too early;

The main component of salt, sodium chloride, is easy to solidify the protein in the meat, which makes the meat shrink, and the meat becomes hard and hard, and it is not easy to burn.

2. Don't burn the oil pan too much;

Frequent consumption of over-cooked fried vegetables is prone to hypochlorhydria or gastric ulcer, and cancer will occur if it is not treated in time.

3. Avoid adding cold water when cooking meat and bones:

Meat and bones contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of soup will suddenly drop, protein and fat will solidify rapidly, and the gap between meat and bones will be narrowed without rotting. Moreover, the umami taste of meat and bones themselves will also be affected.

4. Raw soybeans are inedible:

Soybean contains a substance that will hinder the activity of trypsin in human body. People eat undercooked soybeans, which are difficult for protein to digest and absorb, and even lead to diarrhea. There is no problem eating cooked and thoroughly cooked soybeans.

5, boiled eggs should not put monosodium glutamate:

Eggs themselves contain glutamic acid, which is the same 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.

6, acid and alkaline 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 water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.

7. The repeatedly fried oil is inedible:

The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will also produce various harmful polymers after heating, which can make human growth stagnate and liver swell. In addition, vitamins and fatty acids in this oil are destroyed.

8. Frozen meat should not be thawed at high temperature:

If frozen meat is thawed with fire and boiling water, the water in the meat tissue can not be absorbed by cells quickly and flows out, so the original quality cannot be restored. When exposed to high temperature, a hard film will be formed on the surface of frozen pork, which will affect the diffusion of internal temperature of the meat and give bacteria a chance to breed, and the meat will easily deteriorate. Frozen meat is best thawed naturally at room temperature.

9, eat eggplant should not be peeled:

It is a very useful vitamin for human body. Among all vegetables in China, eggplant contains the highest vitamin P ... The most concentrated place of vitamin P in eggplant is the junction of purple skin and meat. So eat eggplant with skin, not skin.

10, aluminum-iron cookware should not be mixed;

Aluminum products are softer than iron products. For example, if the frying pan is made of iron and the shovel is made of aluminum, then the softer aluminum shovel will soon be worn out and enter the frying. It is very harmful for people to eat too much aluminum.

Extended data

Cooking can generally be divided into the following aspects:

1, sterilization and disinfection. Raw food materials, especially the leaf walls of vegetables, no matter how fresh and clean, always contain some bacteria and various parasites. If you don't kill it, people will easily get sick after eating it. Bacteria and insects are afraid of high temperature and can be killed at about 80 degrees. Therefore, cooking is an effective measure for sterilization and disinfection.

2. Mature raw materials. Cooking can make the main, auxiliary and seasoning change qualitatively after heating, that is, from raw to cooked. All kinds of food materials can become edible dishes only by cooking.

3, promote the decomposition of nutrients, conducive to digestion. All food raw materials contain certain nutrients. Nutrients in food and nutrients in food must be decomposed before they can be absorbed by human body. Cooking can promote the decomposition of nutrients in food raw materials.

4, mediation color, increase aesthetic feeling. Cooking can make the color of raw materials more beautiful, for example, leafy vegetables will become greener when heated; Fish fillets will be whiter; Shrimp will be bright red and so on.

5, mix tastes and promote appetite. Through cooking, condiments "diffuse", "penetrate" and interact with each other in heating, which will make some fishy smells or many single tastes become compound delicious foods that people like, thus promoting appetite, such as "sweet and sour fish" and "mushroom chicken".

6. Adjust the juice to enrich the dishes. When food raw materials are heated, some water overflows and evaporates, which makes the main and auxiliary materials unsaturated. In this way, when fresh soup and seasoning are added to cooking, it is easy to be sucked into the main and auxiliary materials, making the dishes more delicious. Of course, in the cooking process, it is necessary to scientifically grasp the best time to add fresh soup and seasoning to dishes.

Baidu encyclopedia-cooking

Baidu encyclopedia-ingredients