How to cook without burning the pot: (Take the induction cooker as an example)
1, be diligent. Whether cooking or cooking, always turn it over. First, let all the dishes come into contact with the high temperature part, because only the bottom of the pot works. Secondly, it can prevent some dishes from touching the bottom for too long and getting stuck there.
2. Control the temperature. When cooking, it is best not to make the temperature exceed 180 degrees. For example, when I am cooking, I use the "cooking" mode, and the temperature is controlled at 160 degrees. Especially when cooking, the temperature should not be too high, because if the oil temperature is too high, not only the chopped green onion and pepper are easy to paste, but also the dishes cooked in the pot may paste at the bottom of the pot at once. Moreover, too high temperature will destroy the nutrients of vegetables and affect the taste.
3. Adjust the temperature in time. Temperature regulation is equivalent to controlling the temperature when gas is used. This is a technical problem, which needs to be summarized and accumulated at ordinary times. My little experience is as follows: First, don't set the temperature too high before and after the wok. You can raise the dish a little after you put it in the pot, but it depends on the dish. If you fry vegetables, the temperature can be higher because of the high water content of vegetables, otherwise it can't be too high. You can add less water to prevent the pot from burning. Second, when cooking or cooking soup, it is best to switch to the "cooking" mode after the fire boils, which can save electricity and prevent water from "rushing out" of the pot. Third, after frying a dish, don't turn off the induction cooker before the next dish, just adjust the temperature to "keep warm". Because repeated switching affects the life of electrical appliances, and even if you turn it off, it will consume a little more electricity to dissipate heat. But wash the pan quickly, or the stove will turn off automatically.
Step 4 get ready. The efficiency of the induction cooker is very high, so the pot heats up quickly. This requires you to get everything ready before cooking, and don't think about cutting chopped green onion until you can't fry it. Only what is needed. Everything is in front of us, and attention is paid to cooking, so as to grasp the best temperature of oil.
How to cook soybean milk without pasting the pot?
1, put a few peanuts and grind them together;
2. Add a little water to the pot before cooking the soybean milk, and then put the soybean milk in the pot to cook. There is a simple reason. It is because the soybean protein in soybean milk adheres to the bottom of the pot, and adding clear water with higher density than soybean milk can make soybean milk float on the water surface, so it is naturally not easy for soybean milk to paste the pot without touching the bottom of the pot.
3. When raw soybean milk is heated to 80℃~90℃, a lot of white foam will appear. Many people mistakenly think that soybean milk is cooked at this time. In fact, this is a "fake cooking" phenomenon, and the temperature at this time cannot destroy the saponin substance in soybean milk. The correct way to cook soybean milk should be to continue heating for 3~5 minutes after the phenomenon of "false boiling" to make the foam disappear completely. Some people will cook soybean milk several times to be on the safe side, which will remove harmful substances in soybean milk and cause the loss of nutrients. Therefore, soybean milk should be cooked properly and the heating time should be controlled. At the beginning of the "fake cooking" of soybean milk, put a little soybean oil in the pot, and of course it is best to use aged oil. The main purpose of this method is to prevent soybean milk from flopping in the pot. We all know that soybean milk loves to paste when it is slapped in the pot.
4. Cook in a double pot. Or change cooking to steaming;
5. First put a small amount of soybean oil or vegetable oil into the pot, shake it well, heat it with a torch, and then pour the soybean milk into the pot so that it won't burn;
6. Try to cook the beans before beating them, and then cook them.
How to use the squeezed bean dregs without wasting: 1, frying bean dregs with salt can reduce blood fat; 2, bean dregs can cook porridge; 3. Make bean dregs cake; 4. put it in meatballs, but not too much; 5. Bury it in a flowerpot as fertilizer.
Why doesn't steamed rice paste the pot?
1, the ratio of rice to water is appropriate.
Before steaming, soak rice in cold water 1 hour to make rice grains fully absorb water, which can shorten heating time and reduce nutrient loss. For steamed white rice, the ratio of rice to water is 1: 1.2 ~ 1.4, and the water is generally 2~4 cm higher than the rice. If you add too much water, the rice will be too rotten and soft and tasteless. If you add too little water, the steamed rice will be too hard and may be raw. If coarse grains such as purple rice, sorghum or millet are added to rice, it is necessary to add more water, because coarse grains are very "draught".
2. Pour some oil and add 2ml vinegar.
Before covering the lid, add half a tablespoon of vegetable oil to make the cooked rice shiny and clear. Chlorine in tap water has a destructive effect on B vitamins in rice, so dropping 2 ml of rice vinegar before steaming rice can protect vitamins, at the same time, it can make steamed rice soft and fragrant, and slow down the speed of rice spoilage in hot season. In addition, vinegar can also delay the absorption of carbohydrates and avoid the excessive rise of blood sugar. Using lemon juice or citrus juice instead of vinegar can also achieve the above effect, and can eliminate the stale smell in rice.
3, the rice cooker gear should be selected.
Nowadays, many brands of rice cookers have multiple stalls just for steaming rice, which makes many people feel at a loss. Generally speaking, the rice cooked in different stalls is different, and the taste of the rice cooked in the first stall of "rice" is different. The hardness of "quick cooking" is also moderate, but the speed can save nearly half the time, which is very suitable for office workers. "Soft" cooked rice tastes rich in water but does not stick to teeth, which is suitable for the elderly at home. The "hard" cooked rice is full of particles and suitable for young people.
4. After steaming, simmer for 5 minutes.
Under normal circumstances, when the rice cooker "trips", it means that the rice is cooked, but if you open the lid at this time, you will find that the rice on the surface is very thin, while the bottom of the pot is tightly adhered with a layer of crispy rice. Not only can this layer of crispy rice not be taken out, but it is also difficult to clean. The correct way is, when the heating switch jumps to the heat preservation switch, don't pull the plug immediately, let it keep warm for 5 minutes, and let the rice stew for 5 minutes after pulling the plug, so that the steamed rice tastes better and is not easy to stick to the pot.
How to cook milk without pasting the pot?
Before boiling milk, pour a small bowl of water into the pot, just a small bowl. After boiling (be sure to boil), slowly pour in soybean milk or milk (be sure to pour in slowly), then boil and pour out. It won't burn the pot at all. Rinse it with water. I haven't tried it yet.
When you pour milk into the pot, pour it slowly and don't touch the edge of the pot. When boiling milk, use a small fire first, and then use a big fire when the pot is hot. When the milk is boiling (bubbling), stir it again and use a small fire. At this time, although the edge of the pot was stained with milk, it was easy to brush the pot without burning it.
Of course, milk can be heated moderately, but there are a few things you should know.
1. Boiling milk on low heat: The vitamins in milk will be destroyed by oxygen.
2. Boil milk: Milk is rich in amino acids. At high temperature, amino acids in milk and sugar form fructosyl amino acids, which will not be digested and absorbed by human body, but will affect human health. Colloidal protein particles in milk will dehydrate into gel at 60℃. At this temperature, the phosphate in milk changes from acidic to neutral and precipitates.
So the heating temperature of milk should not be too high. Heating to 100℃ will not only reduce the color, fragrance and taste of milk, but also greatly reduce its nutritional value!
So, how to heat milk correctly? In fact, waterproof heating method is the most suitable. If you use microwave to heat it, you should pay attention not to take too long, because the nutrients of milk will still be destroyed when the temperature is high, and you should also pay attention to the uneven temperature when you use microwave to heat it, so shake it well before drinking it to avoid being burned.
In addition, people who like convenience often choose milk powder. The nutrition of milk powder is similar to that of fresh milk. When making milk powder, be careful that the temperature of water does not exceed 60℃.
Kitchen cooking tips
1. Skillfully remove the odor of vegetable oil: vegetable oil smells like vegetables. To get rid of this odor, you can first pour the oil into the pot, then fry a few kidney beans or a small amount of rice in the pot, fry it until it is burnt, and then take it out, and the odor in the oil will disappear.
2. How to make vinegar fragrant: Generally, the vinegar you usually eat is only sour and has no fragrance. If you add a few drops of alcohol or a few drops of soju and a little salt to the vinegar, it will become very fragrant and will not be "white" for a long time.
The trick of frying eggs
When frying eggs, put the eggs into the oil pan, then sprinkle a few drops of hot water next to and on the eggs to make the egg noodles complete and smooth, and then eat them. If you want to fry the egg skin thin and tough, you can fry it on low heat.
Tips for cooking vegetables
1. When cooking vegetables, you should use hot water instead of cold water. If potatoes are cooked in hot water, the loss of vitamin C is about 10%, and if potatoes are cooked in cold water, they will lose 40%.
2. When cooking, add some water chestnut starch to thicken the soup, which not only makes the food delicious, but also protects the vitamins because the starch contains glutathione.
Method for identifying breeding pork
The pork raised by male and female breeding pigs is inferior in quality, neither rotten nor rotten, and tastes bad. The identification method is:
With skin, the skin is thick and hard, with large pores, and the boundary between skin and fat is almost indistinguishable. This phenomenon is most obvious in the scapula. For example, after peeling and deboning, the subcutaneous fat is thick and hard, which is similar to that with skin.
Lean meat is dark red in color, with thick muscle fibers, clear lines, less water and large connective tissue.
Identification of water-injected pork
Look: If lean meat is reddish with white, oily and tender, it will be drawn even if it is soaked in water. If it is bright red, it will not be irrigated.
Touch: touch lean meat with your hands and you will draw water; Touch lean meat with your hands and you won't draw water.
Sticker: Take a piece of white paper and stick it on the meat. If paper is soaked by water quickly, it is water. If it doesn't get wet easily, there is oil stain on it, which means it hasn't been watered. Sticking can also be used for beef and mutton.
Identification method of frozen meat
Frozen meat cannot be sold after thawing, and the quality of this meat will be greatly reduced if it is sold after freezing. The identification method is as follows:
Look at the appearance: the fat is dark red and the meat is red; Cleavage is neat, and finger pressure can wet fingers.
Touch hardness: the meat is inelastic, and it is difficult to recover after the finger pressure sinks.
12 Cooking skills that novices in the kitchen must know.
1, mutton deodorization: put the radish block and mutton together in the pot, and take out the radish block after half an hour; It is best to put a few pieces of orange peel; Put 5 grams of mung beans per kilogram of mutton, cook for 10 minute, and pour out the water and mung beans together; Put half a pack of hawthorn slices; Wash and punch two or three walnuts with shells and put them in; Mutton 1 kg, curry powder10g; Mutton 1 kg, 200 grams of cut sugarcane; Boil 1 kg water, add 1 kg mutton and 50g vinegar, take out after boiling, and then add water and seasoning.
2, boiled beef: In order to make the beef stew quickly and rotten, add a pinch of tea (about the amount of a pot of tea, wrapped in gauze) and cook together, the meat will soon rot and taste delicious.
3. Add a spoonful of vinegar when cooking bone soup, so that the phosphorus and calcium in the bone can be dissolved in the soup, and the vitamins in the soup can also be preserved.
When cooking beef and other tough and hard meat and game poultry, add some vinegar to soften it.
5. When cooking broth or sparerib soup, put a few pieces of fresh orange peel, which not only tastes delicious, but also reduces the greasy feeling.
6, boiled bacon: with a dozen walnuts drilled with many small holes, you can eliminate the odor.
7. Stir-fry mung beans in an iron pan for 10 minutes, and then cook them. They will boil quickly, but be careful not to stir-fry.
8. Add vinegar to the water when cooking eggs to prevent the eggshell from cracking, or add some salt in advance.
9. Adding a few drops of vinegar when cooking kelp is perishable; A few spinach trees will do.
10, before boiling the ham, put some sugar on the ham skin, which is easy to boil and tastes more delicious.
1 1. When cooking jiaozi, put an onion or add some salt after the water is boiled, and then put the jiaozi. Jiaozi is delicious and non-sticky; When kneading dough, add an egg to every 500 grams of flour, and the dumpling skin is not sticky.
12, when cooking jiaozi, add a little salt to the pot so that the boiling water will not overflow.