1. Little knowledge about cooking delicious food

Tips for cooking vegetables

1. When cooking vegetables, you should cook them in hot water instead of cold water. If potatoes are cooked in hot water, they will lose about 1% of vitamin C, and if they are cooked in cold water, they will lose 4%.

2. When cooking vegetables, add some starchy starch to make the soup thick, which not only makes the food delicious, but also protects the vitamins because the starch contains glutathione.

first, the method of identifying the meat of breeding pigs

The fattened pigs of male and female breeding pigs are inferior in meat quality, not bad in cooking and bad in taste. The identification method is:

With skin, the skin is thick and hard, the pores are thick, and the boundary between skin and fat is almost indistinguishable, which is most obvious in the scapula. For example, after peeling and boneless, the subcutaneous fat is thick and hard, almost the same as that with skin. Lean meat is dark red in color, with coarse muscle fibers, clear lines, less water and large connective tissue.

second, identify the method of injecting pork

Look: if the lean meat is reddish with white, shiny and tender, even if it is soaked in water, it is water, and if it is bright red, it is not injected.

touch: if you touch lean meat with your hands, you will get water; if you touch lean meat with your hands, you will not get water.

sticker: take a piece of white paper and stick it on the meat. If the paper is soaked by water quickly, it is watered. If it is not easy to get wet, oil stains on it indicate that it is not watered. Sticker method can also be used for beef and mutton.

Third, identify the method of refreezing meat

Frozen meat can't be sold after thawing, but it is sold after refreezing, and the quality of this meat is greatly reduced. The identification method is:

Look at the appearance: the fat is dark red and the meat surface is red; Cleavage is neat, and finger pressure can wet your fingers.

touch hardness: the meat is inelastic, and it is difficult to recover after the finger pressure sinks.

The kitchen knife that cuts fish and meat always smells fishy. If you cut vegetables and other foods such as fruits again, it will make the fruits smell fishy and affect your appetite. The easiest way to remove the fishy smell is to wipe the knife with ginger slices.

aluminum pot removes dirt

aluminum pot is extremely difficult to scrub after being contaminated with dirt. If the pot is soaked in hot water and scrubbed with chicken and duck feathers, the effect is good. You can also scrub the surface of the pot with a wet cloth when it is on fire, which can make aluminum pot clean and bright.

Cleverly cut onions

When cutting onions, soak the knife in cold water first, and then cut onions, so as not to make your eyes * * * cry because of the strong volatiles of onions.

Wash the sand with mushrooms

First soak the mushrooms in warm water at 6℃ for 1 hour, and then stir them in one direction for about 1 minutes, so that the gills of the mushrooms slowly open, and the sand will fall and sink to the bottom of the basin.

Eight tips for using wine in cooking

1. Add some white wine to scrambled eggs, and the scrambled eggs will be softer and more fragrant.

2. When the braised mutton is boiled, a little white wine can be poured to remove the smell and help to stew the meat.

3. I broke my gall bladder when washing fish. If I washed it with white wine immediately, I wouldn't have a bitter smell.

4. When cooking fatty meat and fish, adding a glass of beer can remove the greasy smell.

5. When frying fish in oil, spray half a cup of wine into the pot to prevent the skin from sticking to the pot.

6. When cooking, if you put too much vinegar, adding a little wine will lighten the sour taste.

7. Sprinkle rice wine all over the frozen fish, and the fish will thaw quickly without peculiar smell.

8. If the noodles are lumped and sprayed with a little rice wine, the noodles will be scattered.

Use eggshells skillfully

1. Cook calcareous rice. After washing, the eggshells are baked in a pot with low fire, then ground into powder and mixed with rice to cook rice, which is "calcium rice", which is good for people with calcium deficiency and normal people.

2. make coffee. When making coffee, add some eggshells (about two cups of coffee and half an eggshell) to make the coffee clear and sweet.

3. the oil is black after frying food. After the oil for frying food is used several times, the oil will turn black. You can put a small piece of egg shell in the oil tank, and the egg shell will absorb the carbon particles falling in the oil and make the oil clear.

4. Wash clothes. Mash the eggshell, put it in a thin cloth bag, put it in a basin and soak it in heated water for about 5 minutes. Then wash clothes with this kind of water, and you can wash clothes very white. Generally, water soaked in 5 egg shells can wash 7 ~8 clothes.

5. clean ceramic utensils. Crushing eggshells into powder can be used to clean ceramic utensils instead of decontamination powder, and the effect is better than soap.

Cooking tips

Soak the tofu in light salt water for 2-3 minutes, and then take it out for cooking, so that the tofu will not break.

2. Some common knowledge about rice

What's the difference between high-quality rice and poor-quality rice?

high-quality rice is generally full, clean and shiny, with shallow longitudinal grooves, and its cross section is translucent and white when broken. It smells fresh, and the steamed rice grains are shiny, chewy and fragrant. Inferior rice is mainly the grain is not full, thin and thin, the longitudinal groove is deep and dull, and the cross section of the grain remains brown or grayish white. Moldy rice grains are mostly green, yellow, taupe and auburn, with poor luster, loose tissue and musty or other peculiar smell. It tastes light, rough and has low viscosity, which is also the characteristic of old rice.

how to identify high moisture rice?

the normal water content of rice should be below 15%. The water content of high-moisture rice is more than 15%, which will deteriorate in a short time and lose its edible value.

The moisture content of high-moisture rice can be determined by sensory recognition. When the moisture content of rice is less than 15%, it feels hard when touched, twisted, pressed and pinched by hand. When it is inserted into rice by hand, it is smooth and easy to enter, and it makes a crisp sound when it is stirred by hand. When biting rice seeds with your teeth, it is resistant to pressure and will make a crisp and powerful crushing sound. High-moisture rice has dark color, loose tissue structure, low pressure resistance when biting with teeth, low noise when crushing, astringent and moist feeling when hands are inserted into rice, and sometimes grains are easy to stick to hands when pulling out hands.

how to store rice?

rice has poor storage stability, explosive waist, summer difficulty, easy moisture absorption, easy to heat and mildew, aging and deterioration. In the early stage of rice fever and mildew, it is usually "sweating" first, the rice grains become soft, the color becomes fresh, and then the bran is removed and the smell of bran is released. Rice ages rapidly and should not be stored for a long time. Rice with high moisture content, high temperature and poor processing accuracy will age faster. As far as varieties are concerned, the aging speed of glutinous rice is the fastest, followed by japonica rice and indica rice.

There are many ways to store rice. Here are four common methods. One is storage at room temperature. Using dry, natural low temperature and airtight methods, the processed rice is cooled to the warehouse temperature before stacking and storage; High-moisture rice can be stacked and ventilated for short-term storage, or ventilated and cooled before being sealed for storage. The second is low temperature storage. Low temperature storage is an effective way to keep rice fresh. Mold is greatly reduced below 2℃; When the temperature is below 1℃, the reproduction of pests can be completely inhibited, the activity of mold stops, the respiration of rice and the activity of enzyme are extremely weak, and the freshness of rice can be maintained. The third is chemical storage. Phosphine gas is often used to store high moisture rice in productive experiments, which can not only prevent rice from heating and mildew, but also inhibit rice that has been heated and mildewed. The fourth is controlled atmosphere storage. In the production test, the rice stored in modified atmosphere is filled with 1 kilograms of carbon dioxide per 1, kilograms of rice, sealed and stored with plastic film, which has the effects of inhibiting insects, mildew, fever, removing chaff and keeping the rice quality normal in summer, or stored in a small package "hibernating storage", with 3-5 grams of rice in each bag, filled with carbon dioxide for fresh storage, which can be safely stored for more than one year.

how to wash rice is more scientific?

It is not advisable to wash rice too much, because rice contains some vitamins and inorganic salts that are soluble in water, and a large part of them are in the outer layer of rice grains. Too much washing, hard scrubbing and excessive stirring will make a lot of nutrients on the surface of rice grains lose with the water flow. At the same time, rice should not be soaked for a long time. If soaked for a long time before elutriation, some inorganic salts and soluble vitamins in rice grains will be dissolved in water, and then the loss will be greater after elutriation.

in the process of rice washing, the loss rate of vitamin B1 can reach 25%-5%, the loss rate of vitamin B2 and niacin can reach 2%-25%, and protein, fat, sugar, etc. will also be lost to varying degrees. In addition, rice is easily broken after soaking for a long time. Therefore, when washing rice, it is best to wash it with cold water instead of running water or hot water. Water consumption and elutriation times should be reduced as much as possible, with the emphasis on removing sediment. Don't rub and stir too hard. If the rice has been soaked after washing, the soaked rice water and rice should be put into the pot together.

3. Tell me the basic knowledge of rice cookers (I don't know anything about it)

Tips for cooking 1. Boil 1 gram of tea in 1 grams for 4~9 minutes, and filter out the tea residue; Pour tea water into rice and stew it according to the routine. The rice has good color, fragrance, taste and nutrition.

2. When steaming rice, add 2~3 ml of vinegar to every 15 grams of rice, the rice has no sour taste, and the rice is more fragrant, and it is easy to store and prevent rancidity. 3. Wash old rice clean, soak it in clear water for 2(2 minutes) hours, take it out and drain it, then put it in a pot to heat water, one or two tablespoons of lard or vegetable oil, boil it with strong fire and simmer it for half an hour.

if you use a pressure cooker, it will be cooked in 8 minutes, and the rice will not stick to the pot, and it will be sweet and delicious. 4. When cooking old rice, put 3 cups of rice, 2.5 cups of water and .5 cups of beer. The cooked rice is as refreshing as the new rice.

5. To cook rice with indica rice, you can add a pinch of salt and a few drops of peanut oil to the water, and then stir it evenly. The cooked rice is as delicious as japonica rice. 6. When the leftovers are steamed again, put a small amount of salt in the water in the pot to remove the odor.

7. Cooking leftovers into porridge often makes them sticky, which can be avoided if you rinse them with water before cooking. 8. When frying rice, sprinkle a little wine in the pot, and the fried rice is loose, soft and delicious.

9. Boiled water should be used for cooking, so that vitamin B1 in rice can be prevented from being lost. 1. Let the rice slope in the pot, and the height is level with the water phase, so that the rice with different hardness can be cooked in a pot.

11. The rice is burnt. Take a 4~6cm long onion and insert it into the rice. Cover the pot for a while. 12. When the rice is raw, spread it with a spatula, add 2 tablespoons of rice wine, white wine or yellow wine, and cook for a while with slow fire.

13. Cooking with rice cooker: Soak rice for more than 1 minutes before cooking, and the cooked rice is delicious and saves electricity; Cooking with hot water saves electricity and keeps the nutrition of rice; Unplug the power plug after boiling, and then turn on the power after about 5 minutes; After automatic tripping, stew for about 1 minutes before uncovering the cover; If there is too much rice, and you feel that there is insufficient fire after tripping, you can press the button again after 2~3 minutes. Special reminder-soak rice before cooking, save energy and taste, and heat raw rice with water to make cooked rice. This is something that no one will fail to do.

Modern science has proved that in these simple daily lives, people are full of knowledge, even cooking is no exception. It turns out that it is a physical-chemical process for raw rice to be cooked.

The experiment shows that under the same conditions, when cooked rice is made from raw rice, the rice soaked (i.e. absorbed enough water) saves 3-45% of cooking time and 3-4% of fuel compared with the rice without soaking. And the taste of the rice is also very good. Experiments show that rice has a great relationship with the degree of water absorption.

the structure of rice is compact, and it takes a long time for water to absorb and penetrate into it, which takes 1 hour at room temperature and 15 minutes at 5~9℃. However, when the raw rice is in water at about 1℃, the water will be absorbed from the outside and become cooked rice, which will hinder the water from penetrating into the rice grains, thus prolonging the time. Therefore, soaked rice saves time in cooking than rice without soaking; Because of the short cooking time, the rice grains can be heated evenly inside and outside and cooked uniformly, so the rice becomes fragrant, soft and delicious.

In fact, it is also very convenient to soak the rice before cooking. Just wash the rice needed for the next meal after eating, and then put it in water, or wash it before cooking.