What details do you need to pay attention to when cooking in the kitchen?

Blanching can make vegetables brighter in color, crisp and tender in texture, reduce astringency, bitterness and spiciness, and sterilize. For example, spinach, celery, and rape will become greener by blanching. Blanching bitter gourd, radish, etc. can reduce the bitter taste.

The hemagglutinin contained in lentils can be removed by blanching.

When blanching vegetables, boiling water is generally used. Adding a little salt and oil to the water can make the vegetables more colorful and maintain their nutrients. Add salt before the vegetables are put into the boiling water, and add oil after the input, the pigments contained in the vegetables will be fully revealed under the penetration of salt, and the oil will be wrapped around the vegetables, which blocks the contact between water and vegetables to a certain extent, reduces the overflow of water-soluble substances, and can also reduce the oxidation of the vegetables by air, light and temperature, so that they will not change color for a long time.

Of course, you can also put it in cold water immediately after blanching, which can also prevent the vegetables from turning yellow.

From the nutritional point of view, frying is the most unhealthy, eat less, the healthiest way to cook is naturally steaming, it can retain the nutrition of food to the greatest extent, and the calories are not as high as fried or fried dishes, so you can try to make more steamed dishes according to the different characteristics of the ingredients.

Heat the pan slightly to remove the water and then add the oil, otherwise the hot oil will keep bombarding you. Remember to stir-fry the vegetables to avoid mush, and when the ingredients are almost cooked, adding salt will taste better. Soy sauce is easy to dye, and it is easy to turn black if you put too much, if you don't like the heavy taste, you can put less soy sauce. Remember to turn off the heat.

It can remove blood stains and fishy odors of meat, such as beef, sheep, pork and its offal after blanching. If it's a detox, it's okay! Generally, the meat is put in cold water before cooking and heated until the water boils, which can better remove the dirt and make the meat tender.

Resolutely discard the oil that has been used once, and never recycle it to avoid health hazards. Therefore, when cooking, it doesn't matter if the pot is very hot, even a little smoke, and then you can put the vegetables into the stir-fry immediately after adding oil, which will not affect the taste of the vegetables at all, and the effect is the same as if you fried it with high-temperature oil and it is healthier.

I am renting a house in college, and the food in the cafeteria is too unpalatable, so I have to cook by myself, and I need to heat the pan and cold oil to cook Many people add oil when the pot is slightly hot, and then burn the oil until it smokes, so that the fried dishes are delicious, but you don't know that such oil is very harmful to the human body. Vegetable oils contain very little trans fats. However, too high an oil temperature can produce trans fats.

For example, foods that have been fried at high temperatures, such as pumpkin pie, fried chicken nuggets, fried dough sticks, etc., contain trans fats. And if the same oil is used repeatedly, trans fats will also be produced.

Remember to make a high fire when frying vegetables, so that the time is fast, and the vitamins in the vegetables are lost less, and most of the nutrients contained in vegetables can not withstand high temperatures, especially leafy vegetables such as asparagus, cabbage, celery, beets and Chinese cabbage. Some vegetables can be well protected by adding a few drops of vinegar or thickening them during cooking.