How can cooks cook more fragrant dishes 1, and order with boiling water. When frying vegetables, you should order with boiling water, so that the fried vegetables are tender in quality and good in color. If you order with ordinary water, it will affect the crispy mouth.
2, cooking skillfully under the salt. If you stir-fry with animal oil, you'd better add salt before putting the vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you use peanut oil to stir-fry dishes, you must also add salt before putting vegetables. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to make the cooking delicious, you can put less salt at first, and then season it after it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put the vegetables first and then add salt, which can reduce the loss of nutrients in vegetables.
3. Proportion of sweet and sour juice. No matter what sweet and sour dishes you cook, you can get a moderate sweet and sour effect as long as you mix them according to the ratio of 2 parts sugar and 1 part vinegar.
4. Boiling of wire drawing syrup. When boiling cabbage syrup, adding a grain of rice-sized alum to each plate can prolong the knot time and make the sugar filaments stretch longer.
5. Pay attention to vinegar. For hot dishes that need vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than directly pouring the fragrance.
6. Beer flavoring agent. When cooking all kinds of cold salad in summer, adding a proper amount of beer to mix can enhance the taste and fragrance.
7. Wine for salad. After wine is opened, if it is stored for too long, it will become? Vinegar? It has a fragrant smell and is very delicious to make salads.
8. Wash vegetables with salt. When cleaning vegetables, remove some salt from clear water, so that the bugs in vegetables can be cleaned out.
9. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, too much nutrients will be lost.
10, salt can turn the yellow leaves of vegetables back to green. If some leaves of spinach and other vegetables turn yellow (slightly), the color can change from yellow to green with a little salt when blanching.
1 1, milk cauliflower is whiter and tender. When cooking flowers, adding 1 spoon of milk will make the finished product more tender and delicious.
12, cold tomatoes should be salted. When tomatoes are chilled with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.
13, the new method of pickled beans. Choose fresh and tender beans picked in the morning, directly add a proper amount of salt, gently knead them in the container, and when they feel wet, put them into the cylinder (pay attention to avoid damaged or moth-eaten beans from mixing in), compact them layer by layer, remove a little salt, add clean stones to press the top layer, and seal them. This method is to directly use the juice of the beans to marinate, without adding water, to avoid the beans from rotting in water. The finished product has good taste, Huang Liang color and crisp taste, and can be stored for more than 1 year.
14, pickled pickles to remove mildew. It is easy to produce mildew flowers (white film) when pickling pickles. 250 grams of dried broad beans can be taken; After frying and cooling, wrap it in gauze and put it in the jar, and take it out the next day. In this way, the white film can be removed from the bottom of the cylinder. After processing, broad beans are still a good dish for wine.
15, mustard to make kimchi. When making kimchi, add some mustard, celery chips and squid chips to make kimchi have good color and taste.
16, cut pepper and onion to prevent glare. When cutting peppers and onions, your eyes are often so hot that you cry and feel uncomfortable. If the vegetables are frozen in the refrigerator before cutting, or the kitchen knife is soaked in cold water before cutting, or a pot of cold water can be placed next to the cutting board, and the knife edge can be dipped in the water to cut, which can effectively reduce the spicy smell and keep the eyes from being stimulated.
17, fried pepper to reduce spicy taste. Pepper is too spicy. When cooking, cut the pepper into fine powder or diced, stir-fry it with oil and salt first, then pour in a fresh egg liquid and stir-fry. Egg wrapped with diced pepper? The spicy taste can be greatly reduced.
18, fresh ginger preservation. Fresh ginger is buried in the yellow sand that is always moist, and can be kept for a long time.
19, removal of spicy taste of mustard. Mix mustard with water (thick paste), put it in a container, bake it on the stove, or steam it in a steamer slightly to remove some spicy taste.
20, medical stone kimchi is easy to store. Soaking vegetables and fruits in medical stone water and placing them in a cool place can prolong the storage time by more than 1 time.
2 1, three ways to deal with the salty soup. If the soup is too salty, wrap some cooked rice in gauze to absorb salt and reduce the salty taste. Or cut a few potato chips and cook them together, and immediately pick them up, so the soup is not so salty. Or put a few pieces of tofu or tomato slices and cook them together, which has the same effect of reducing salt as putting potatoes.
22, seaweed can remove greasy soup. When the soup is too greasy, a small amount of laver can be roasted on the fire and then sprinkled into the soup to reduce the greasy feeling.
23, three methods of salty treatment of vegetables. When the dish is salty, you can add some sugar to reduce the salty taste. Or put some vinegar, the salty taste will be greatly reduced. Or soaked in water mixed with liquor, which has obvious desalting effect.
24. Milk can dilute the sauce. When cooking, if you put too much seasoning sauce and add a little milk, you can reconcile the taste of the dish.
25. Rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.
26. Desalination of salty and spicy pickles. Pickled side dishes, such as salty or spicy, can be cut and soaked in 50% wine, which can dilute the salty or spicy taste and taste more delicious.
27. Remove the bitter taste of vegetables. Vegetables with bitter taste, such as radish and bitter gourd, are salted with a small amount after cutting, and the juice is filtered out and then burned, so the bitter taste will be significantly reduced. After the spinach is scalded in boiling water, it can be fried to remove bitterness and oxalic acid.
28. Frozen? Dried radish? . Put the cut radish in the refrigerator for a period of time, and then take it out to dry in the sun, which becomes a long-lasting and unique flavor: dried radish, put some on it when burning meat, and it tastes excellent.
Four cooking habits are easy to cause cancer (1) After cooking, stir-fry without brushing the pan.
In order to save trouble or clean the pot, many people often fry the next dish directly after the first dish is fried. However, the seemingly clean surface of the pot will be attached with grease and food residue, which may produce carcinogens such as benzopyrene when heated at high temperature again. Therefore, it is suggested that everyone should carefully clean the pot after frying each dish, which not only reduces the production of harmful substances, but also prevents the seasoning and residue from affecting the taste and appearance of the next dish.
(2) Turn off the range hood immediately after frying the vegetables.
A large number of harmful substances will be produced in the process of cooking, and the range hood plays a very important role in eliminating exhaust gas. Some people like to turn off the range hood immediately after cooking. In fact, it takes time for the range hood to remove exhaust gas, and there is still unfinished exhaust gas left in the kitchen after cooking. After frying, let the range hood continue to run for 3~5 minutes to ensure that harmful gases are completely discharged. In addition, try to close the kitchen door and open the window when cooking, which can also reduce the residue of harmful substances in the kitchen to a certain extent.
(3) Only cook when the oil smokes.
When the oil pan smokes, the oil temperature often reaches above 200℃. If the dishes are put into the pan at this time, the carcinogens will increase the risk of cancer. Under this condition, many nutrients in vegetables are also destroyed. In addition, at this temperature, not only the fat-soluble vitamins contained in the oil are destroyed, but also the essential fatty acids in the human body are destroyed by oxidation, which reduces the nutritional value of the oil. When cooking, the oil temperature should be controlled at around150℃ ~180℃. The simplest way is to insert bamboo chopsticks into the oil. When there are many small bubbles around them, it means that the temperature is hot enough to cook.
(4) The remaining fried oil is still used for cooking.
Many people are reluctant to throw fried oil, but also use it for high-temperature cooking or frying. However, this practice is very undesirable, because oil heated at high temperature will produce trans fatty acids and toxic oil oxidation products, and when this oil is used for high-temperature cooking, the output of carcinogens will increase sharply. This kind of oil should avoid high temperature heating, and can be used to make pasta such as stews or flower rolls.
Daily cooking skills 1, skillfully adding salt
Cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil. If soybean oil, tea oil or vegetable oil are used, put vegetables first and then add salt, which can reduce the loss of nutrients in vegetables.
2. Wash vegetables with salt
When cleaning vegetables, sprinkle a handful of salt in clear water, so that the bugs in vegetables can be cleaned out.
3. Salt can turn the yellow leaves of vegetables back to green.
If some leaves of spinach and other vegetables turn yellow (slightly), the color can change from yellow to green with a little salt when blanching.
4, cold tomatoes should be salted.
When tomatoes are chilled with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.
5. Pickled pickles can remove mildew.
Take 250 grams of broad beans, fry them and let them cool, wrap them in gauze and put them in the pickle jar, and take them out the next day. In this way, the white film at the bottom of the cylinder can be removed.
6, mustard to make kimchi
When making kimchi, adding mustard, celery chips and squid chips can make kimchi have good color and taste.
7. Cut peppers and onions to prevent glare
When cutting peppers and onions, freeze the vegetables in the refrigerator before cutting them, or soak the kitchen knife in cold water before cutting them, which can effectively reduce the spicy smell and keep the eyes from being stimulated.
8. The method of reducing the spicy taste of fried peppers
Pepper is too spicy. When cooking, cut the pepper into fine powder or diced, stir-fry it with oil and salt first, then pour in a fresh egg liquid and stir-fry. Egg wrapped with diced pepper? The spicy taste can be greatly reduced.
9, fresh ginger preservation
Fresh ginger is buried in the yellow sand that is always moist, and can be kept for a long time.
10, removal of spicy taste of mustard
Mix mustard with water, put it in a container, bake it on the stove, or steam it in a steamer to remove some spicy taste.
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