Experts interviewed: Deputy Secretary General of the Capital Health Nutrition and Gourmet Association Gu Chuanling
In order to make nutritious and delicious foods, it is very important to do a good job of 'pretreatment'. In this issue, we summarize several common pretreatment methods for cooking and hope to help you.
Before the soup is cooked, the soup is fresher. Before using chicken, pork ribs, mutton, and other meat soups, it is best to rinse with water to help remove bloody odors and odors from the meat, making the soup even clearer. Fresh and tasty. Put the meat in the pan, pour enough cold water (without flesh), boil the water off with a spoon, and filter the meat out of the boiling water for cooking. With cold water, the bloody water, dirt, and odor of the meat slowly permeate into the water as the temperature rises. If the water is opened and then the meat is placed, the protein and fat on the meat's surface will immediately condense, and some blood water will not come out.
Before the fish soup, the fish is fried first, and the soup is whiter. The milky white fish soup always brings people's appetite, but how do you do it? In fact, the milky white is the effect of proteins with emulsifying properties (such as casein). The fat droplets are evenly distributed in the water, forming an emulsification phenomenon. That is, two important factors that affect the milky white color of the soup are protein and fat. Before the soup is fried, the fish is fried, which is good for the fish. The protein in the solution dissolves into the water and provides a certain amount of fat, which also helps to produce white soup. It should be reminded that the oil should not be used too much when frying fish so as to avoid excessive heat. If the soup is not white enough, you can add more. milk.
After the egg mixture is mixed with rice and fried, the rice is more dispersed. The rice to be fried is the main ingredient for the fried rice. However, when the rice is fried, the rice grains are particularly likely to stick together and form a mass, which is not only difficult to taste but also has a non-uniform taste. Mix the rice with egg liquid before frying, and let the egg liquid wrap the rice granules. The reason is that the main components of the egg yolk are egg phosphoprotein and yolk protein, and the viscosity of them is reduced after heating and solidifying. It is easy to break up. If the rice is too sticky, you can heat it in the microwave for 1~2 minutes, and then heat it for 1~2 minutes. It should be noted that do not cover the lid when it is heated. Otherwise, the water will not evaporate. .
Before adding leek, add some salt to the water to make it more nutritious. During the boiling process of vegetables, the water-soluble nutrients such as vitamin C and B vitamins will be lost to the pan. However, if you add 1% salt to the boiling water in advance , To make it close to the concentration of physiological saline, the vegetables are in a relatively balanced environment with both internal and external concentrations of cells, and the rate of diffusion of soluble components into the water will be slowed down. However, remember that salt should not be too much. In addition, it is also possible to add two drops of oil in boiling water. This not only prevents the oxidase from destroying the chlorophyll, but also maintains the bright color of the vegetables.
By boiling the water and steaming the dish, the taste is more beautiful. Whether the ingredients to be steamed are meat or vegetables, the water should be boiled and then put into the raw material. When the meat meets the steam with high temperature, the external tissue coagulates. Shrinking, so that the internal savory ingredients locked, the meat is more shiny. If you use cold water to steam the food will cause the dish yellow, hair, and taste is not good; wait until the water is open before you put the dish, and cover On the top cover, the dishes that have been steamed out are bright and bright, and they can evoke appetite better. ▲
