Several cooking methods and cooking skills.

The cooking methods of various ingredients have their own unique cooking skills, so do you know any good cooking methods when cooking? The following are several ways to learn about cooking compiled by Bian Xiao, hoping to help you.

Several cooking methods (1) stir-fry. Also called fire side frying, it is mainly made of non-stick raw materials. First, put the main ingredients in a boiling oil pan, stir-fry until five or six times ripe, and then put the materials. The ingredients that are easy to cook can be put later, and the ingredients that are not easy to cook can be put together with the main ingredients. Then, add the seasoning and turn it quickly, and it will be fine. This frying method has less soup and fresh and tender raw materials. If the bulk of the raw materials is large, you can mix a small amount of soup with people when cooking, stir it a few times, and stir the raw materials fully, then you can take it out of the pot.

Key points: when putting soup, in order to taste it, you need to fry it in the water of raw materials before putting it.

(2) cooked and fried. Generally, large pieces of raw materials are processed into semi-cooked or fully cooked (boiled, roasted, steamed or fried, etc. ), then slice and cut into pieces, stir-fry in a boiling oil pan, add auxiliary materials, seasoning and a little soup in turn, and stir-fry several times. Cooked cooking is characterized by slight marinade and crisp taste.

Key points: most of the cooked and fried raw materials are not sticky. When cooking, wet flour is generally used to hook into fine fluorescence, and seasonings such as bean paste and sweet noodle sauce are also used instead of hook fluorescence cooking.

(3) Soft frying (also known as sliding frying). First, the main ingredients are boned, mixed with seasonings, and crispy. Then, they are starched with egg white dough powder, put into a warm oil pan with a heat of five or six days, and raise the oil temperature while frying until the oil is about 90% hot, and then stir-fry the ingredients. When the ingredients are almost cooked, add the main ingredients and stir fry a few times, add some marinade and hook up the pot. Soft-fried dishes are very tender and smooth, but pay attention to the fact that after the main ingredients are put into the pot, they must be broken up to prevent them from sticking together.

Key points: the main ingredients should be fried while raising the oil temperature. The oil is about 90% hot. Take out the pan and fry the ingredients separately. When the ingredients are almost cooked, add the main ingredients and fry together.

(4) dry speculation (also known as dry incitement). Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy.

1 How to drain properly when cooking? Frying food with water is economical and healthy.

For semi-finished frozen meat such as fried chicken patties and fish sticks, you can put a little oil at the bottom of the pot, add a spoonful of water and steam the ingredients. After the water evaporates, a little oil will fry the bottom of the ingredients thoroughly. The food made in this way is crispy on the bottom and soft on the top, fragrant on the outside and tender on the inside, with the same good taste, but with low fat content and healthier.

2. Add water when frying lotus root to prevent it from turning black.

Lotus root is rich in polyphenols, which can easily turn black in the air after cutting. The best way to stir-fry lotus root is to soak it in clear water first, then control the water to dry, scald it with boiling water, then immediately remove the cold water and stir-fry. Use medium heat when frying, and add appropriate amount of boiling water while frying.

It is best not to add water to cooking.

When cooking, it's best not to add water in the middle, just put the cut vegetables in the pot and fry them, and use their own moisture to do heat transfer, so that the dishes are delicious. If you really need to add water in the middle, don't choose cold water, because after adding cold water, the temperature in the pot will suddenly drop, which will prolong the cooking time of the dish in the pot, make the dish old and hard, and make the taste worse. In this case, a small amount of boiling water should be added, so as not to affect the cooking temperature too much, and the fried dishes will be crisp and tender. In addition, hot water should be the first choice when adding water to stew or boil soup.

4. Soak tofu in hot water to remove the beany smell.

Many people find it difficult to accept the beany smell of tofu. Soak tofu in hot water for 5~ 10 minutes before cooking, which can remove the odor. Adding some salt to hot water can also make tofu more compact and not fragile.

5. Cold boiled fish soup is fresher.

Both hot water and cold water can be used for cooking fish, but different water has different effects. If you drink fish soup, you should put the fish in cold water, cook it with strong fire and stew it with low fire, so that all the umami flavor of the fish can be cooked into the soup. But if you eat fish, you should cook it with hot water to prevent cold water from destroying the taste and nutrients of the fish.

6. Scrambled eggs with water do not stick to the pan

When you beat eggs, add water and eggs together, beat well, and put them in a pot and stir fry slowly. Eggs will be particularly tender and fluffy to eat, and it is not easy to paste the pot. Generally, 5 eggs are scrambled with eggs, and it is more appropriate to add about 50 grams of water, not exceeding 100 grams at most. In addition, when frying eggs, when the yolk is about to solidify, pouring a spoonful of cold water will make the eggs yellow and tender, with good color and taste.

13 wrong cooking method 1. Cut vegetables first, then wash them.

Many people will cut vegetables first and then wash them together for convenience, but by doing so, water-soluble vitamins such as B vitamins and vitamin C and some minerals contained in vegetables will dissolve in water, causing losses. For example, many people shred potatoes and eggplant and soak them directly in water. Although this can avoid discoloration, a lot of nutrients are still quietly lost. Moreover, after cutting and washing vegetables, pesticide residues on the surface and soil can easily enter the section. Therefore, the correct way is to wash the vegetables carefully first and try to control the water before cutting. In addition, don't wash rice repeatedly before steaming, otherwise the B vitamins will be lost in large quantities.

2. All fruits and vegetables are peeled.

Many people are afraid of pesticide residues on vegetable skins, and generally peel them before cooking, such as eggplant skin, zucchini skin and radish skin. In fact, vegetable skin contains many nutrients, such as dietary fiber, vitamins, chlorophyll, minerals and antioxidants. Eating after peeling actually loses a lot of nutrients. In order to reduce pesticide residues, it is best to rub the fruits and vegetables under the faucet first. Strong? Our melons and fruits can also be brushed with a small brush. If you feel clean, rinse with water 15~20 seconds and you can eat it safely. Soaking in tap water can also remove some pesticide residues, but don't soak for too long, and it is appropriate to soak for about 10 minutes.

3. Cut it too thin

As the saying goes, you can't get tired of fine food? However, from a nutritional point of view, the finer the dish, the better. Because the smaller the cut piece, the larger its surface area, the greater the possibility of contact with air and hot pot, and the greater the loss of nutrients. There will also be some nutrients lost with the vegetable juice. Moreover, some people are used to cutting vegetables in advance, but this will lead to the loss of some easily oxidized vitamins, such as vitamin C, vitamin E and B vitamins. Therefore, it is best to cut and fry the dishes now, and then fry and eat them now.

4. Boiled for a long time

Some vegetables need to be blanched with boiling water after cutting, which can remove oxalic acid and even residual pesticides and make all ingredients mature simultaneously. But if there is too little water in the pot and the fire is too small, the cooking time will increase, resulting in the loss of many nutrients in vegetables. The solution is to put as much water as possible when cooking, adjust the firepower to the maximum and shorten the cooking time. Under normal circumstances, vegetables can be fished out if they change color slightly. You can also add a few drops of oil to the water. Sealed? The cross section of the disk prevents its oxidation loss.

5. Cured meat uses alkali indiscriminately

Many people like to marinate meat with alkaline substances such as baking soda and tender meat powder to make it more tender, but these alkaline substances will denature protein and make it difficult to be absorbed by the human body; When fat meets alkali, it will undergo saponification reaction, which will not only lose its value, but also produce odor; And a lot of B vitamins in meat will be lost. Usually, when curing meat, you can use salt, pepper, Shaoxing wine, egg white and starch to grab the meat slices evenly, and then smooth them with appropriate oil temperature, which can keep nutrition well and taste good.

Step 6 oil the cooking first

When cooking raw rehmannia, fried beans and other dishes. Many people like to soak the ingredients in oil first and then fry them, which will make the dishes bright and fragrant. But this cooking method not only destroys the nutrition of the dish itself, but also loses the original rich vitamins. Oily meat is not easy to digest, and it will also lead to excessive oil intake. Therefore, when cooking at home, it is best to omit this step and choose cooking methods such as boiling, stir-frying, cold salad and steaming.

7. High cooking oil temperature

Many people will fry in a wok first, especially like to burn oil and smoke it, then add minced onion and ginger, and then fry it when it is fragrant. However, at that time, the oil temperature often exceeded 200℃, and vitamin E, phospholipids and unsaturated fatty acids in oil were easily oxidized after high temperature, and other nutrients in vegetables were also destroyed. In addition, when cooking, if the firepower is too small and the cooking time is too long, a large number of nutrients in the ingredients, such as vitamin C, anthocyanins and chlorophyll, will be lost with the juice. Therefore, it is suggested that the dishes should be cooked before the oil smokes, and quick frying can shorten the heating time.

8. Put the salt too early

Many people have the habit of putting more salt or putting salt too early when cooking, which will make the juice in vegetables flow out too much, which will not only cause nutrient loss, but also cause the dishes to collapse and affect the taste. Putting salt in the meat too early will make protein solidify too early, which will not only be difficult to digest, but also make the fishy smell unable to volatilize and the umami flavor of the soup unable to penetrate into it. It is recommended to put salt when the dish is ripe, or put it before it is ripe.

9. Green leafy vegetables are also vinegar.

Many people like to add vinegar to stir-fry dishes to improve the taste, but if too much vinegar is added to stir-fry vegetables, the vegetables will turn brown, while the Chinese cabbage such as shredded potatoes and lotus root slices will not react with vinegar. This is because green vegetables contain a lot of chlorophyll and magnesium. After adding vinegar, hydrogen in acetic acid will immediately replace magnesium in chlorophyll, which is an important nutrient. Steal? It's gone. Therefore, when cooking green leafy vegetables, don't put too much vinegar, and it is best not to put vinegar.

10. Pour out all the vegetable soup.

After frying vegetables, many people will dump the soup in the pot. But vegetable soup actually contains a lot of dissolved nutrients, including hydrolyzed protein, amino acids, various vitamins and some minerals, antioxidants and so on. At this time, the glutinous rice can be hooked with a proper amount of water starch, which can not only make these nutrients reattach to the food surface, but also form a protective film on the food surface, which plays the role of heat preservation and oxidation resistance.

1 1. Do not wash the pan after frying.

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, and heating at high temperature again may produce carcinogens such as benzopyrene. Therefore, it is suggested that everyone should carefully clean the pot after frying a dish, which not only reduces the production of harmful substances, but also prevents seasonings and residues from affecting the taste and appearance of the next dish.

12. Turn off the range hood immediately after frying.

A large number of harmful substances will be produced in the cooking process, 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 exhaust the exhaust gas, and there is still unfinished exhaust gas in the kitchen after cooking. After frying, let the range hood continue to operate for 3~5 minutes to ensure the complete discharge of harmful gases. In addition, closing the kitchen door and opening the window when cooking can also reduce the residue of harmful substances in the kitchen to some extent.

13. The remaining frying oil is still used for cooking.

Many people are reluctant to throw frying 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 oil should avoid high temperature heating and can be used to make pasta such as stews or rolls.

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