Nowadays, there are many programs on TV that you can watch, but if you want to watch some cooking and food-related programs, which ones can you watch? The following are the cooking-related programs compiled by the editor of SmartView for you.

hope this helps.

Programs about cooking 1. Shiquanshimei is the only daily food program on Beijing TV.

Since its launch on January 1, 2002, it has been deeply loved by the audience.

Ratings have increased to varying degrees every year.

2. Tiantian Diet, a column launched by CCTV on February 22, 1999, is an informative, interesting and service-oriented column that mainly introduces cooking methods and talks about cooking experiences.

3. Happy Life is a life service TV program jointly broadcast on 92 TV stations across the country. It specializes in teaching various tips from life to improve the quality of life.

4. Beauty's Private Kitchen "Beauty's Private Kitchen" makes friends with food and shares the touch of life with vision and taste. Beauty's Private Kitchen creates a new aesthetic of food plus beautiful women.

5. Food Comes Around "Food Comes Around" is Fujian Southeast TV's first column about food categories so far.

The program uses a relaxed, humorous, fresh and unique art form to make friends with culinary elites from all over the world and discover the secrets of gourmet food.

6. My Kitchen is a new lunchtime gourmet cooking program launched by Hebei Satellite TV on June 1, 2010. The program is designed with a family sitcom segment and is positioned to make home-cooked meals and talk about everyday things in a relaxed way.

7. "Sweet Food" is a food experience reality show. Hua Shao and Zuo Yan form a "Free Eating" special attack team. Their mission is to eat unheard of and unseen street food all over the country without spending a penny.

Can they complete such a task? The use of water when cooking and stir-frying 1. Add a little water to stir-fry shredded pork or meat cubes, the meat will be much fresher and more tender.

2. Add boiling water when frying or boiling vegetables. If cold water is added, the vegetables will become old, hard and unpalatable.

3. When frying the shredded lotus roots, add some water while frying to prevent the shredded lotus roots from turning black.

4. When scrambling eggs, add one tablespoon of warm water to one egg and mix well. The scrambled eggs will not be old, are plentiful, soft and delicious.

5. Before putting the tofu in the pot, soak it in boiling water for a quarter of an hour to remove the swill smell.

6. There is no fishy smell when stewing fish in cold water, and enough water should be added at one time. If water is added halfway, the flavor of the original juice will be diluted.

7. Use boiling water to steam fish or meat, so that the outside of the fish or meat will suddenly encounter high-temperature steam and shrink immediately. The fresh juice inside will not leak out, and it will taste delicious and shiny after being cooked.

8. 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 quickly solidify and denature, affecting the nutrition and taste.

9. When frying poached eggs, when the eggs are about to solidify, you can pour a tablespoon of cold boiled water to make the eggs yellow and tender, with good color and taste.

10. When boiling lard, first put a small amount of water in the pot, and then add the cut pork. The lard cooked in this way will be bright in color and free of impurities.

Water taboos when cooking and cooking 1. Avoid using hard water for cooking. Water can be divided into soft and hard. If the concentration of calcium and magnesium ions in the water (calculated as calcium oxide) is greater than 160%, it is hard water; if it is less than 80%, it is soft water.

Cooking certain dishes with hard water can turn some dishes into "chips" that are difficult to eat.

It is said that there was a hospitable chef who prepared a pea dish for a guest who loved peas. After the dish was served, the peas in the dish had a hard skin on the outside and could not be bitten or chewed, turning into "rubber peas".

It turns out that this is caused by hard water: peas and other vegetables are rich in organic acids, which can ionize with the calcium and magnesium in hard water to form hard organic acid salts that are insoluble in water, greatly reducing the flavor of the finished dish.

2. Avoid using cold water for stewing meat. It is better to use hot water for stewing meat, and cold water for making bone soup.

It turns out that meat tastes delicious because it is rich in glutamic acid, inosine and other "freshness-enhancing substances".

If you use hot water to stew meat, the protein on the surface of the meat can solidify quickly, and the freshness-enhancing substances in the meat will not easily penetrate into the soup, making the stewed meat extremely delicious.

The purpose of making bone soup is to drink the soup. Simmering it slowly with cold water and low heat can prolong the coagulation time of the protein and allow the freshness-enhancing substances in the bones and meat to fully penetrate into the soup, making the soup delicious.

3. Avoid using raw or cold tap water for cooking. More and more residents in my country are drinking tap water that has been disinfected with chlorine.

If you use this cold water to cook rice directly, the chlorine in the water will destroy a large amount of vitamin B1 and other nutrients in the grains.

According to measurements by relevant departments, the degree of vitamin B1 loss is directly proportional to the cooking time and temperature. Generally, the loss is about 30%.

If you use boiled tap water to cook rice, the loss of vitamin B1 and other nutrients can be greatly reduced.

Because in boiling tap water, the chlorine has evaporated with the water vapor.