Cooking skills 1, fried vegetables
Join the order: sugar? Vinegar? Salt? MSG.
Stir-frying veggies should be done with salt first so that the veggies cook faster and therefore retain more nutrients. First, the pan is hot, put the oil to five or six percent of the heat, (at this time you can put onion and ginger according to preference to burst out of the aroma), into the green vegetables stir-fry a few times, into the salt continue to stir-fry, the color becomes green that is cooked.
Tips: pay attention to stir fry a few times on the salt
Optional seasonings: sugar, vinegar.
Do not put: soy sauce.
Soy sauce has a strong flavor, and adding it to stir-fry vegetables not only affects the fresh color of the vegetables, but also obscures the freshness of the vegetables with its strong soy sauce flavor.
2, fried meat dishes
Join the order: sugar? Vinegar? Salt? MSG.
Tip: Be careful to put salt only when it is almost cooked
Optional seasonings: sugar, vinegar.
3, coleslaw
Add order: all last.
The trick: of course, the last to put it together
Doing coleslaw is usually to mix all the seasonings together into a flavorful sauce, and then poured in the dish, mix well. The seasoning must be put at the end, mix now eat, otherwise the dish long-term soak in the sauce, will make the dish taste too salty, the nutrition will also be lost.
Do not put: MSG.
4, stewed vegetables
Join the order: wine? Soy sauce? Sugar? Vinegar? salt.
Trick: Whenever you put the wine first
Roasted vegetables often want to highlight the flavor of the wine, and borrow the wine flavor to cover the fishy, so the wine should be put in the pot at the highest temperature. Soy sauce is mainly for coloring when braising, so soy sauce should also be added first. In addition, remember that sugar must be added before salt, otherwise the meat will be burnt and old. To braised pork, for example, the first skinned pork cut into pieces over the oil, and then another pot, the oil boiled to 60% hot, into the star anise, green onions and ginger pieces stirred out the flavor, cooking wine, into the soy sauce, sugar boiled, add the soup (or water), large fire boil skimming, switch to a small fire burned to eight mature into the salt. The cooking method of stewing is basically the same as that of burning, except that there is more soup.
Optional seasoning: vinegar.
5, boil the balls
Add order: wine? Salt.
Tips: Pay attention to all the seasonings in the meat first
When you do boil balls, boil white meat and other dishes, you have to marinate the ingredients with seasonings first. The first thing you need to do is to make sure that you have a good understanding of what you're doing and how to use it. Boiled seasoning method is similar to this.
Reduce the nutritional loss of green vegetables cooking method 1 boil
The so-called? The first thing you need to do is to boil the food in boiling water. The first thing you need to do is to get a good grasp of the time, so you don't have to turn the hot green vegetables into a long-cooked green vegetable. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it, so you can make sure that you have a good understanding of what you are doing. In addition, the amount of water when cooking is also key, many people boil too much water, long cooking results, nutrients will be dissolved in the water, very unfortunate. Therefore, the green vegetables can be cooked, the taste will also be more crisp and delicious.
2Steaming
Steaming can be a great way to heat and cook vegetables in a flash, so it's easier to retain the nutrients than using a lot of water to boil them. But because of the high-temperature cooking relationship, if the time is not mastered, the green vegetables are easy to cook soft, depending on the amount of water in the outer pot, the amount of vegetables, with a rice cooker or frying pan steaming method is different, need to be higher cooking skills.
Putting a person's share of raw vegetables into a rice cooker and steaming them for 5 minutes can produce quite tasty vegetables, but the color of the dark green vegetables after steaming will become less beautiful, because it is under the steam of 100℃ continuously, the more dark green vegetables are more prone to turn yellow. The first thing you need to do is to make sure that you have a good understanding of what you're doing, and that you've got a good idea of what you're doing, and that you've got a good idea of what you're doing, and that you've got a good idea of what you're doing.
3 water stir-fry
Many of the nutrients in vegetables are water-soluble, so master? The less the vegetables come into contact with water, the less nutrients are lost. The water is used to stir-fry the vegetables, and the more the vegetables are exposed to water, the less nutrients are lost. to stir-fry vegetables. Water stir-fry is to add a small amount of water to the frying pan, add vegetables after the water rolls, stir-fry in the usual way, and then add oil and salt to taste before starting the pan. The traditional hot oil frying will produce fumes, oil will also be denatured, not healthy, and the water frying method is not only more healthy, and a small amount of water to cook, the original sweetness of the vegetables is not easy to be diluted, do not need to use too much seasoning, you can reduce the intake of oil and salt, the vegetables are as good as the crunchy good.
Some people may feel that water is not enough for stir-frying, but nuts can be used to increase the aroma. Do not use liquid oil, is the cashews, almonds and other nuts into the sauce, frying only a little water, the sauce into the dish inside, all the ingredients, nutrition, all eat down. Although nowadays the public has will choose olive oil, sunflower oil, grapeseed oil and other units containing unsaturated fatty acids, good oil, but their fuming point is more unstable, not suitable for high temperature, so the use of attention, lest it would have been a good oil, but because of the wrong way to cook and produce carcinogens.
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