Generally when watching TV series, many people are thinking that it would be great if they could watch a TV series about learning to cook. In fact, there are some. So what kind of TV series are there? The following is compiled for you by the editor of SmartView

TV series about cooking, I hope it can help you.

The most recent TV dramas about cooking include Zhou Yumin and Patty Hou in "Delicious Relationship", TVB's "Delicious Storm", "Delicious Love", Japanese dramas "Gourmet Detective", "Delicious Academy", "Fresh Cooking" and Korean dramas "Dae Jang Geum"

There are also movie and TV series versions of "The Man-Han Banquet", "The Little Master of China", "Buddha Jumps over the Wall" and "The God of Cookery".

Precautions for cooking 1. It is not advisable to add salt to meat too early. The main component of salt, sodium chloride, can easily coagulate the protein in the meat, shrink the size of the meat, make the meat hard, and is not easy to burn.

2. The oil pan should not be overheated. Frequent consumption of overheated fried vegetables can easily lead to low-acid stomach or gastric ulcers. If not treated in time, cancer may occur.

3. Avoid adding cold water to cooking meat and bones. Meat and bones contain a lot of protein and fat. If cold water is suddenly added during cooking, the temperature of the soup will suddenly drop, the protein and fat will solidify quickly, and the gaps in the meat and bones will also condense.

It shrinks without becoming rotten.

Moreover, the umami flavor of the meat and bones themselves will also be affected.

4. Uncooked soybeans should not be eaten. Soybeans contain a substance that hinders the activity of trypsin in the human body.

People who eat uncooked soybeans have difficulty digesting and absorbing soybean protein, and may even suffer from diarrhea.

There will be no problem if you eat boiled soybeans.

5. MSG should not be added to scrambled eggs. The eggs themselves contain glutamic acid, which is the same ingredient as MSG.

Therefore, there is no need to add MSG when frying eggs. MSG will destroy the natural flavor of eggs, which is of course a waste.

6. It is not advisable to add MSG to acidic and alkaline foods. Add MSG to acidic foods and heat them at high temperatures at the same time. MSG will lose water and turn into disodium pyroglutamate. Although it is non-toxic, it will not have any umami flavor.

In alkaline foods, when the solution is under alkaline conditions, MSG will be converted into disodium glutamate, which has no umami taste.

Tip number one for cooking: Whenever you cut an eggplant, you must put it in the pot or water immediately, otherwise the eggplant will be oxidized and turn black.

Note: (When frying eggplants, add an appropriate amount of vinegar and the color of the fried eggplants will not turn black).

Second: When scrambling eggs, add one tablespoon of warm water to one egg and mix well. It will not overcook, and the scrambled eggs will be large, soft and delicious. You can also add a little sugar or salt, which is very delicious! Third:

To make a good fish soup, you must use cold water.

After boiling the cold water, skim off the floating foam, which can remove the fishy smell. At the same time, the fish protein slowly solidifies, and the nutrients can be fully released into the fish soup.

To drink thick soup, stew it over high heat, and to drink clear soup, stew it over low heat.

Fourth: When frying vegetables, do not add cold water, because cold water will make the vegetables become old and unpalatable, while the vegetables fried with boiling water will be fresh and tender.

The frying time should not be too long.

Fifth: Before putting the tofu in the pot, it needs to be soaked in boiling water for ten minutes, because this can remove the bean smell and alkaline smell.

Sixth: When frying shredded lotus roots or lotus root slices, add some water while frying to prevent the lotus roots from turning black.

Seventh: When steaming fish or meat, wait until the water in the steamer boils before putting it in the steamer. This will cause the outside of the fish or meat to shrink immediately when it suddenly encounters high-temperature steam. The fresh juice inside will not leak out, and the taste will be more delicious after cooking.

Eighth: When many people boil lard, they first put a small amount of water in the pot, and then put the cut lard oil in. The oil cooked in this way will be bright in color and free of impurities.

Ninth: When cooking meat, if you want to make the soup more delicious, you should put the meat into cold water and cook it slowly. If you want to make the meat taste more delicious, you should put the meat in hot water and cook it.

Tenth: When making bone soup, do not add cold water in the middle to avoid the sudden drop in temperature of the soup, which will cause the protein and fat to solidify rapidly, affecting the nutrition and taste. It is best to fill the soup with water at once or add an appropriate amount of boiling water halfway.