Will strong cooking smell better?

Stir-fried with strong fire will smell better. Because there is a saying in the chef industry that cooking must be fast. Only in this way can the food be delicious and the color be more beautiful. Because of the fierce firepower, we can reach the heat faster. The most important thing is that you can serve the food before it is soaked in oil. This is also the biggest advantage of modern cuisine compared with ancient cuisine. In addition, the quick-fried dishes retain the nutrition to the maximum extent and can also make the dishes taste better. Most of them are used to stir-fry and stir-fry vegetables.

To fry delicious and nutritious dishes, the cooking process is very particular.

First of all, don't pick up the food you bought home. People are usually used to buying vegetables and classifying them. However, the outer leaves of cabbage, tender leaves of lettuce and soybean pods are all alive, and their nutrients are still transported to edible parts, such as leaf bulbs, bamboo shoots and beans. Preserving them is beneficial to preserve the nutrients of vegetables. After completion, nutrients are easy to be lost and the quality of vegetables is reduced. Therefore, do not plan to cook cooked vegetables immediately, and do not sort them immediately.

Secondly, don't cut it before washing. For many vegetables, people are used to cutting them before washing them. Actually, this is really inappropriate. Because this practice accelerates the oxidation of nutrients and the loss of soluble substances, it reduces the nutritional value of vegetables. The correct way is to peel the leaves clean, then cut them into pieces, lines or blocks with a knife and put them in the pot. As for cauliflower, after washing, you only need to break off the furry pedicel by hand, instead of cutting it with a knife. Because when the knife is cut, the fleshy pedicle group will be crushed and not formed. Of course, in the end, the big stem of the big main flower will still be cut with a knife.

When cooking again, stir fry quickly. When cooking, it has become the habit of many people to burn oil first, or not to burn the oil pan, which will inevitably make the oil smoke diffuse. In fact, this is harmful. When cooking, it is best to control the oil temperature below 200 degrees Celsius, so that vegetables will not explode in the oil pan, avoid fatty degeneration, reduce nutritional value and even produce harmful substances. When frying, there is less nutrient loss, and the longer the frying time, the more nutrient loss. But frying is better than frying. When frying food, vitamin B 1 loses 60% and vitamin B2 loses more than 90%. In particular, the burning oil temperature is as high as 355 degrees Celsius, which is more prone to fatty degeneration and toxic substances.

Finally, put salt and monosodium glutamate in the pan. Add salt and monosodium glutamate when cooking. Because the water content in vegetables is above 90%, after adding salt, the water in vegetables will penetrate outward, resulting in poor freshness and taste of vegetables.

In addition, thickening and pasting is also scientific. When cooking, starch is often used to thicken the soup. Starch paste is wrapped around vegetables, which has the function of protecting vitamin C. Similarly, hanging paste and frying are also good ways to protect nutrition and improve taste. Because the surface of raw materials is covered with a layer of starch or batter, the direct contact between food and hot oil is avoided, and the denaturation of protein and the loss of vitamins are reduced. The food juice (umami component) of the thicken is not easy to overflow and lose, so as to achieve the purpose of tender outside and fragrant inside.