Relating to the cooking program 1, food whole food beauty
Beijing TV is the only daily food program. Since its launch on January 1, 2002, the program has been very popular among viewers. The ratings have increased to varying degrees year after year.
2. Everyday Diet
CCTV launched on February 22, 1999 to introduce cooking methods, talk about the experience of cooking as the main content of the knowledge, fun, service as one of the columns.
3. Happy Life
A life service TV program jointly broadcasted by 92 TV stations nationwide, specializing in teaching various tips aimed at improving the quality of life and coming from life.
4, Beauty Private Dining
"Beauty Private Dining" meets friends with food and shares life's touching moments with the sense of sight and taste. Beauty Private Dining creates a new dietary aesthetic of food plus beauty.
5, food to run
"Food to run", Fujian Southeast Television so far the first program about food category. The program is a witty, fresh and unique art form that brings together culinary elites from all over the world and unearths the secret techniques of food.
6. My Kitchen
Hebei TV launched a new midday cooking program on June 1, 2010, which is designed as a family sitcom, and is aimed at making home-cooked food and chatting about family matters in a relaxed manner.
7, Sharp Foods
It is a food experience reality show, consisting of Hua Shao and Zuo Yan. White food? Their mission is to eat unheard of and unseen street food all over the country without spending a dime. Can they accomplish such a task?
The use of water in cooking and stir-frying 1, stir-fry shredded meat, meat with a little water, stir-fry meat is much more tender.
2, frying, cooking vegetables with boiling water, if you add cold water will make the dishes become old and hard not good.
3, fried lotus root, frying while adding some water, can prevent the lotus root black.
4, scrambled eggs, an egg with a tablespoon of warm water stirred, and scrambled eggs are not old, the amount of fluffy and delicious.
5, tofu before the pot, first in boiling water impregnated for a quarter of an hour, can remove the slop flavor.
6, stewed fish with cold water without fishy taste, and should be a full of water, if you add water in the middle, will dilute the fresh flavor of the original juice.
7, steamed fish or steamed meat with boiling water, so that the fish or meat outside the sudden encounter with high-temperature steam and immediately contracted, the internal juices do not flow out, cooked flavor, shiny.
8, simmering bone broth, halfway through, do not add cold water, so as to avoid a sudden drop in the temperature of the soup leads to protein and fat quickly coagulated denaturation, affecting nutrition and flavor.
9, fried eggs, in the egg is about to solidify, can pour a tablespoon of cold water, so that the eggs are cooked and yellow and tender, color and taste are good.
10, simmering lard, first put a small amount of water in the pot, and then cut the pork into, so that simmering out of the lard, color crystal bright and no impurities.
Cooking fried vegetables when the water taboo 1, fried vegetables avoid using hard water
Water has a soft, hard points, if the water concentration of calcium and magnesium ions (calcium oxide) is greater than 160%, it is hard water; less than 80% is soft water. Cooking some dishes with hard water will make some dishes become ? Wood chips? , it is difficult to swallow. It is said that there is a hospitable chef, peas for guests who like to eat peas cooking pea dishes, on the table, the dishes in the peas outside the knot crust, can not bite, chew, into a? Rubber peas? It turned out that this is the hard water to blame: peas and other vegetables rich in organic acids, calcium and magnesium ions can be synthesized with hard water hard organic acid salts that are difficult to dissolve in water, so that the flavor of the dish greatly reduced.
2, stew meat avoid using cold water
Stew meat with hot water, and simmering bone broth is appropriate to use cold water. Originally, the meat flavor is delicious because the meat is rich in glutamic acid, inosine, etc.? Freshness-enhancing substances? If you use hot water to stew meat, the protein on the surface of the meat can be quickly solidified, meat within the freshness of the material is not easy to penetrate into the soup, so that the stewed meat extraordinary freshness. And simmering bone broth, is to drink soup, with cold water, slow simmering on low heat, can prolong the protein coagulation time, so that the bone meat in the freshness of the material fully penetrate into the soup, soup is fresh and beautiful.
3, cooking avoid using cold tap water
More and more residents in our country are drinking chlorinated tap water. If you cook directly with this cold water, the chlorine in the water will destroy a large number of grains in the vitamin B1 and other nutrients. According to the relevant departments to determine the extent of vitamin B1 loss and cooking time and temperature is proportional to the loss of about 30% under normal circumstances. If you use boiling tap water to cook rice, you can greatly reduce the loss of vitamin B1 and other nutrients. Because boiling tap water, chlorine has been volatilized with water vapor.
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