Cooking referred to the method of processing food into dishes. A good dish had the color, aroma, shape, and needs. Not only would it satisfy people when eating, but it would also make the nutrition of the food easier to be absorbed by the human body.
For example, cutting, chopping, etc. were used to make food thinner and easier to eat, or marinating and adding seasonings to make food more delicious. Heat the food to soften and disinfect it, making the nutrition of the food more easily absorbed by the human body.
Eighteen cooking methods: Grilled, blanched, stir-fried, deep-fried, roasted, rinsed, slipped, fried, simmered, steamed, smoked, stewed, roasted, braised, sauced, baked, and exploded.
Grilling: Place the ingredients that have been cooked neatly into the pot, add soup and seasonings, boil them over high heat, then use medium and low heat to cook the food thoroughly, and then thicken them with high heat.
Blanch: Put the ingredients into the soup and heat it up.
Stir-fry: Put the small ingredients into a hot oil pan and quickly roll them until they are cooked.
Fry: Put the ingredients into a large amount of boiling oil and fry them.
Roasting: After the ingredients are pickled, they are placed in the oven or grill to be roasted.
Shabbing: Use a hot pot to boil the water, put the sliced main ingredient in the boiling water for a while, and then dip it in the seasoning to eat.
Slurp: The ingredients were first fried, steamed, boiled, and heated in oil to cook them. Then, the marinade was poured on the ingredients, or the ingredients were soaked in the marinade and stirred.
Fry: Put a small amount of oil in the pot and fry the ingredients on both sides with a medium-low fire until they are ripe.
Simmer: Put the ingredients that have been fried, fried, stir-fried, or boiled in a ceramic container, add soup and seasonings, boil them over a high fire, and then cook them over a low fire for a long time.
Steaming: Use the heat of steam to cook the ingredients.
Smoked: After the ingredients are cooked or sauced, they are smoked and colored.
Stew: Add water and heat it over a medium-low fire for a long time to make the ingredients cooked.
" Roast: The ingredients are fried, fried, steamed, boiled, and other pre-made processes. Then, soup and seasonings are added and heated over a medium-low fire.
Braised: The ingredients were fried, stir-fried, fried, and then added with seasonings and soup. They were simmered for a long time with a low fire until they were crisp.
[Stew: Make small ingredients into half soup and half vegetables.]
Sauce: Use seasonings to make a sauce, then put the blanched food into the sauce and cook it.
Baking: Dip the ingredients in flour, pour the egg liquid over them, fry them until they are golden on both sides, then add soup and seasonings, and simmer them over a low fire.
"Burst: Choose tough or brittle food and quickly heat it up and cook it."
The giant door quickly introduced various cooking methods. Yun Fei was surprised that there were so many ways to cook. Cooking was really a broad and profound knowledge.
Mizar continued," The food in the night market is different from the food in ordinary restaurants and restaurants. There are many people in the night market. The food in the night market is fast and delicious. Cooking methods in the night market often used relatively fast cooking methods such as frying, frying, roasting, frying, and braising.”
"Because our training time is limited, I want to train you into a chef as soon as possible. I can only teach you some methods that can be done quickly.”
"No problem, Mighty Sect Master.”
"First of all, the first lesson of cooking is to fry a poached egg.”
"Fried poached egg…?"
"The so-called poached egg is different from ordinary poached eggs. After the poached egg is cooked, the yolk must be raw. Moreover, the egg white skin cannot be broken, and the yolk cannot flow out.”
"Isn't fried eggs a home-cooked dish that most mothers make? What was so difficult about it? Do you still need to teach me this kind of thing?"
"In fact, some seemingly simple dishes are actually not simple. Do you know how many times mothers have failed to make a complete poached egg?”
"True cooking skills can't be taught by others. You have to rely on yourself to constantly try and understand the mysteries. Only then can you learn true cooking skills.”
"In this class, you have to fry 500 poached eggs. Broken, broken, and imperfect eggs are not included in the calculation. After frying 500 poached eggs, you can go to bed.”
"What is it? I have to fry 500 poached eggs before I can sleep?”Yun Fei said bitterly.
"There are all kinds of pots and spatulas hanging on this wall. You can use them freely and rely on yourself to find the most suitable pot and spatula for you to fry poached eggs.”
There were many pots and spatulas hanging on the wall. Yun Fei thought carefully. What kind of pot and spatula should he use to make a perfect poached egg?
According to their functions, the pots could be divided into pressure pots, frying pans, frying pans, soup pots, steamers, milk pots, multi-functional pots, and so on. According to the material, it can be divided into stainless steel pot, iron pot, aluminum pot, clay pot, copper pot, porcelain pot, non-stick pot, composite material pot, etc. According to the shape of the bottom of the pot, there were frying pans and round bottom pots.
The iron pot was mainly used for frying pans. When frying vegetables in an iron pot, it was necessary to stir-fry quickly and add less water to reduce the loss of vitamins. A small amount of iron dissolved during cooking could be absorbed and utilized by the human body, which was beneficial to health.
The surface of the pot should be smooth, but it was not good to have a big bottom because it was slow to spread the fire and would waste fire and time. It was better to have a thin pot. When a cast iron pan was used to fry things, it was better to have a thicker bottom.
The aluminum pot was light, durable, fast to heat, uniform in thermal conductivity, and did not rust. However, it was not suitable for cooking acidic or basic food because the aluminum in the pot would dissolve and contaminate the food.
The body of the aluminum pot should be straight and round. The bottom of the pot, the lid, and the inside and outside should be bright. There should be no dark, black spots or cracks. There should be no pockmarks or sand holes on the body of the pot.
The stainless steel pot was beautiful in appearance and exquisite in structure. It also had the advantages of durability, corrosion resistance, rust prevention, easy processing, and non-distortion. However, the stainless steel pot was easy to conduct heat unevenly. Most of them now used a three-layer composite pot bottom structure, which made the pot heat evenly and quickly. It would not burn food due to the high temperature of a single point in the pot, and it was not easy to produce oil smoke. It had many functions such as frying, frying, roasting, stewing, and so on.
The key to the quality of the pot was the bottom of the pot. The thickness of the aluminum layer of the three-layer composite bottom needed to be evenly distributed. The slightly protruding lid design allowed the water to circulate naturally, and the sealing was good so that the heat was not easily lost.
The non-stick pan was beautiful, novel, non-stick, non-paste, easy to clean, easy to wash, and tasteless. The non-stick coating mainly consisted of ordinary non-stick coating and high-grade silverstone non-stick coating. A good non-stick coating could make the pan cook food without putting oil or only a little oil. The cast film non-stick pan had the functions of frying, frying, stewing, roasting, etc. Under normal cooking conditions, it could not produce oil smoke, and it could not add water when stewing meat.
The requirements for using a non-stick pan were relatively high. It was not allowed to use a shovel, a steel shovel, or other hard objects to scrape the pan body. It was also not allowed to use iron wires to clean the pan body, and it was not allowed to use fierce fire.
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