Life tips (copy of life tips)

There are hundreds of cooking supplies on the market, and the cooking methods are different. Choosing a good seasoning can add points to the color and flavor of cooking. But if you want to buy the right seasoning, you must first understand the characteristics of each cooker in order to make a good taste when cooking.

How to choose cooking supplies

Cooking supplies are not only complicated, but also varied. Like life, food needs a little flavor to make the finishing touch. As long as the right seasoning is used, it can not only save the trouble of cooking, but also enhance the flavor of food. Only by buying suitable cooking supplies can we eat the nutrition and taste of food.

As the saying goes, "seven things to open the door, rice, oil, salt, sauce, vinegar and tea." It means that a day can't start without these seven necessities. Fires need wood, rice is the main grain, and tea was a luxury in ancient times. As for oil, salt, sauce and vinegar, which are the main parts of China's food culture, these four cooking utensils seem ordinary. In fact, as long as it is skillfully matched, it can not only bring food, but also be beneficial to health. They are indispensable and important items in the kitchen.

There are many kinds of cookers in the market, all of which are designed to increase the delicacy and taste of food, hoping to bring out the nutrition of food. However, due to the variety and complexity of additives in condiments, people may unconsciously aggravate the taste of food, affect the sense of smell and taste, and indirectly endanger their health. Therefore, when purchasing cookware, we should carefully choose the brand, choose the seasoning made of 100% pure natural raw materials and pack it in sealed small glass bottles. The color and appearance are naturally free of impurities and odor. Pay attention to the product name, ingredients, food additives, whether there is a complete label on the shelf life, whether it has passed the relevant food certification, and whether it contains preservatives. After purchase, it should be placed in a cool place to avoid direct sunlight. Once the oil, soy sauce and vinegar are opened, put them in the refrigerator and use them up as soon as possible.

In addition, Mommy should not buy cookware made of chemical raw materials, because the price is low or the shelf life is long. The taste is neither natural nor soft, and the nutrients are lower. Excessive consumption will also affect her health. Whether it is natural or artificial seasoning, too much is harmful to health. Mommy must master all kinds of cooking, choose the right cooker and use it in moderation in order to make delicious and healthy dishes.

Cooking oil: providing energy

There are many kinds of edible oils, which can be roughly divided into two categories: one is animal, including lard and chicken oil; The other is plant, including olive oil, sunflower seed oil and bitter tea oil. Different edible oils have different smoke points, colors and characteristics, and each has its own advantages and disadvantages. In the era of rising health awareness, eating oil is very important. Don't think that cooking without refueling can add points to your health. In fact, good oil can not only add flavor to food, but also provide energy to maintain the normal function of the body.

Generally speaking, good oil should be fresh, pure brewed, bottled in glass and certified by SGS or GMP. Mommy should check whether the packaging and labels are complete, whether there is noise and mildew, whether there is smell and greasy, and the price should not be too low. In addition, mommy can choose according to the characteristics of each oil, as well as her own physical condition and cooking habits, so as to add points to her health. The following is the introduction of common oils.

Animal edible oil

Animal edible oil, as its name implies, is made from animals. Common edible oils are lard and chicken oil.

lard

Lard is extracted from pig adipose tissue, with a white solid appearance and a smoke point above 182℃. It has good stability and can increase the crispness and flavor of food. Unit unsaturated fatty acid content is about 45%, and saturated fatty acid content is about 39%. After mommy buys lard from the market, she has to cut it into large pieces and put it in the oil pan, fry it with low fire, then pick up the fried oil and put it in the refrigerator for 2 ~ 3 months. Suitable dishes are cold, fried, fried, boiled and fried. Teacher Lin Meihui added that fried lard residue can be mixed with minced meat, pickles and peppers, which is also a delicious side dish.

Chicken oil

Chicken oil, like lard, is extracted from chicken adipose tissue. It is a light yellow solid with high temperature resistance and stable properties, and it is not easy to produce peroxide and lampblack when cooking. The unsaturated fatty acid content is about 47%, and the saturated fatty acid content is about 35%. After Mommy bought it from the market, there are two ways to deal with it. One is to fry it, just like lard, and the other is to cook it in an electric cooker. If cooked in an electric cooker, cut it into small pieces, add 3-5 slices of ginger and a small amount of Shaoxing wine to enhance the fragrance and remove the fishy smell. Then pour 1.5 cup of water outside the pot, stir up the chicken oil residue and ginger slices, steam them and discard them. The remaining oil is Shaoxing chicken oil, which is stored in the refrigerator for 2-3 months, suitable for cold salad, frying, frying and boiling.

Vegetable edible oil

As the name implies, plant edible oil is extracted from plants, and there are many kinds, such as bitter tea oil, olive oil, coconut oil, sunflower oil, brown rice oil and so on.

Bitter tea oil

The oil extracted from 100% bitter tea seeds is a clear amber liquid, with a small amount and a tea flavor. The smoking point is 223℃, and the unit unsaturated fatty acid content is about 83%. It has good stability, is not easy to produce peroxide when cooking at high temperature, and is rich in vitamin E and chlorophyll, so it is suitable for frying, frying and cooking. In addition, bitter tea is oily and cold, and can be used to treat gastrointestinal diseases.

olive oil

The oil of 100% olive freshly squeezed at low temperature is an oil-stable yellow-green liquid, with a smoking point of about 190℃ and a unit unsaturated fatty acid content of about 73%, so it is not easy to produce peroxide when cooking at high temperature. According to the packaging, it can be divided into yellow-green and white bottle caps. The former is not suitable for hot frying, but only for a small amount of decoction. The latter is suitable for cold salad, not for high-temperature cooking.

coconut oil

Taking fresh coconut as raw material, the oil product is made by cold pressing extraction, solvent-free, refining and bleaching. It is a white viscous solid with stable oil and high temperature resistance, and has a strong coconut milk flavor. The smoke point is about 232℃, the unit unsaturated fatty acid content is only 8%, and the saturated fatty acid content is about 90%, which is suitable for cold salad, frying, frying and boiling. Because coconut oil is rich in saturated fatty acids, it can protect heart blood vessels from free radicals, accelerate the recovery of blood vessels, help to improve nervous system degeneration, and even improve Alzheimer's disease.

siritch

Linseed oil is black sesame oil, which is made of 100% black sesame and does not contain any chemicals. It is a black liquid with stable oil and rich aroma, and its smoke point is 2 10℃, so it is not easy to produce peroxide when cooking at high temperature. Because linseed oil is rich in vitamin B 12, vegetarians can eat more, which can help the uterus contract, and it has become the favorite of postpartum moms for tonic.

White sesame oil

White sesame oil is sesame oil, which is made of 100% white sesame without adding any chemicals. Pale yellow liquid, delicious and fragrant, smoke point 2 10℃, suitable for cold salad, dipping sauce and cooking soup.

rice bran oil

The oil made from 100% brown rice germ is light yellow liquid, with stable oil and high temperature resistance. The smoking point is 255℃, and the unit unsaturated fatty acid content is about 80%, and the saturated fatty acid content is about 20%. Rich in vitamin B and vitamin E, it is helpful for children's brain and body development.

sunflower

The oil made of 100% sunflower seeds is a golden yellow liquid, which is unstable and resistant to high temperature. The smoking point is 2 10℃, the unit unsaturated fatty acid content is about 23%, and the saturated fatty acid content is about 12%. It is easy to produce peroxide when cooking, so it is not suitable for high-temperature frying, and can only be used for cold mixing, frying and frying.

peanut oil

The oil made from natural peanuts (100%) is golden yellow liquid, with stable grease, smoke point of 162℃, unit unsaturated fatty acid content of about 4 1%, and saturated fatty acid content of about 2 1%. It is not easy to produce peroxide when cooking at high temperature, and is suitable for cold mixing, frying, frying and cooking. It should be noted that because Taiwan Province Province is located in the subtropical zone, the climate is humid and sultry, and peanuts are prone to mildew, some unscrupulous workers will mix moldy peanuts together to produce aflatoxin, so special attention should be paid when purchasing.

Edible salt: seasoning

Salt is not only one of the most basic elements to maintain life, but also the iodine contained in it is related to IQ and health. Iodine deficiency can lead to mental retardation, affect learning ability and even lead to dementia. In order to maintain the health of Chinese people, the government began to vigorously promote "iodized salt", suggesting that mommy should pay attention to whether the packaging contains iodine when buying salt. In addition, because other varieties of salt are also rich in various minerals, it is suggested that mommy can use them alternately to supplement the body's energy needs.

Refined salt

A white fine sand-like salt that is recrystallized after impurities are removed. Because the importance of "iodine" is advocated now, many refined salts are iodized and will be marked on the packaging. It is recommended to use it interactively with other sea salt or rose salt to absorb other minerals and maintain human needs.

sea salt

Salt, which is made by weathering and exposure of pure seawater, is white, with larger particles than refined salt and salty taste. Has the effects of invigorating stomach, regulating intestine, relaxing bowels, eliminating halitosis, improving insomnia, removing toxic substances, sterilizing, relaxing muscles and tendons, and promoting blood circulation. Because the iodine content is insufficient, it should be used interactively with refined salt.

Rose salt

Natural pink or light orange, rose salt contains about 98 kinds of minerals, and its taste is not salty. It comes from the Himalayas in Pakistan and should be used interactively with refined salt to obtain various nutritional needs of the human body.

Soy sauce: color matching

Soy sauce can be mainly divided into soybean soy sauce and black bean soy sauce, and can also be divided into grade A, grade B and grade C, with grade A being the best. When buying, be sure to read the product label carefully, including ingredients, content, production date and shelf life. In particular, buy pure brewed soy sauce and glass bottles with food safety certification; After 120 days of daily exposure and monthly exposure, the price of pure brewed soybean oil is higher, and there is natural bean dregs precipitation at the bottom of the bottle, which has a faint bouquet and tastes sweet. If you buy chemically synthesized soy sauce, because the process is short, the price is low, there is foam, the taste is sour, the fragrance is less, and there is no sweetness.

soya bean oil

100% non-GMO soybeans are brewed without caramel pigment, and are mostly used in Japanese, seafood, vegetarian dishes and other dishes that do not need too deep color.

Black soybean oil

Brewed with 100% pure black beans, without artificial sweeteners, the color is naturally dark red after long-term fermentation. Because of its sweet taste, it is often used in all kinds of fried, marinated and cooked dishes.

Vinegar: improving taste

Generally, the vinegar used for cooking can be roughly divided into white vinegar and black vinegar. Bulk grains, such as rice, wheat, corn and sorghum, are used, which are very sour and will be sweet after eating.

white vinegar

Brewed with 100% glutinous rice, transparent and light yellow, without adding chemical glacial acetic acid, chemical raw materials and artificial colors, with mild aroma and bottled in glass. Because of its sour taste, it is suitable for cold dishes.

Black vinegar

Glutinous rice is brewed with spices and sugar, and the liquid is transparent and dark brown, without chemical glacial acetic acid, chemical raw materials and artificial colors, and has a strong aroma. It's in a glass bottle. Because of its mellow taste, it is suitable for stewing, frying, frying, boiling and frying.