How to master the cooking skills of cooking food?

Many people have their own cooking methods, because each cooking ingredient is different cooking skills, so how to master cooking skills? The following is the mastery of cooking skills compiled by Bian Xiao for you, hoping to help you.

Mastery of cooking skills cooking methods 1 frying.

Frying means heating a small amount of oil in a pot, and then putting food in it to make it cooked. After heating, the temperature of oil is higher than that of boiling water, so it often takes a short time to fry food.

Cooking method 2 stew

A cooking method in which soup and seasoning are added to the raw materials, and then boiled with medium and small fire for a long time.

Cooking method 3 stir-fry

Stir-fry is a traditional cooking method in China. Put a small amount of oil in the pot, cook quickly on high heat, and stir the pot over. In the process of frying, the food is always moving.

Cooking method 4 frying

Frying is a cooking method in which raw materials that have been shaped or shaped by knife workers are put into a large amount of hot oil for heating and cooking, so that the finished products can reach different textures such as crisp, tender and crisp.

Cooking method 5 steaming

Steaming refers to the process of putting seasoned food raw materials into a vessel, then into a steamer, and ripening them by steam.

Cooking Method 6 Cooking

Cooking is the technology of putting the processed raw materials into enough soup, heating them for different heating times, and taking them out of the pot when the raw materials are mature.

Sugar, a nutrient in cooked food, is also called carbohydrate, including monosaccharide, disaccharide and polysaccharide. Monosaccharide is the simplest carbohydrate such as glucose and fructose. Disaccharides consist of monosaccharide molecules, such as sucrose, maltose and lactose. Polysaccharide consists of many monosaccharide molecules, such as starch and cellulose. Food contains a variety of sugars, such as grain seeds, sweet potatoes and carrots, starch, fruits and roots and stems of some plants contain sucrose, fructose and glucose, milk contains lactose and honey contains glucose and fructose. The main function of sugar is to provide energy for life activities. When 1 g sugar is completely oxidized, it can release about 16800 joules of heat. More than 70% of the energy needed by the human body is provided by the oxidative decomposition of sugars.

Fat consists of fatty acids and glycerol. The fat of warm-blooded animals such as pigs, cattle and sheep mainly contains saturated fatty acids, which are solid. The fats of warm animals and plants, such as cod liver oil and rapeseed oil, mainly contain unsaturated fatty acids and are in liquid state. Generally speaking, fat is stored in the body as a spare substance. In plants, most of the fat is stored in seeds (soybeans, peanuts); In animals, most fat is stored in eggs, subcutaneous tissue and mesentery. Fat is the main substance for human body to store energy. When 1 g fat is completely oxidized, it can release about 37700 joules of heat, which is more than twice that of sugar molecules.

Protein is a biomacromolecule, which is generally composed of 100 amino acid molecules. Protein is the main component of cells, the substance of enzymes and the energy substance of the body. When 1g protein is oxidized, it can release about 16800 joules of heat. There are more than 20 kinds of amino acids that make up protein, among which 8 kinds of amino acids, such as valine, leucine, isoleucine, threonine, methionine, lysine, phenylalanine and tryptophan, cannot be synthesized by human body and must be supplied by food, which are called essential amino acids. Other amino acids, such as glutamic acid, alanine and glycine, can be synthesized by the human body and do not need food supply, so they are called non-essential amino acids.

Vitamins are trace organic substances necessary for human growth and metabolism. At present, there are more than 20 known vitamins, which are divided into two categories: water-soluble and fat-soluble. Water-soluble vitamins mainly include vitamins B 1, B2, B6, B 12, C, etc. Fat-soluble vitamins mainly include: vitamins A, D, E, K, etc. Most vitamins cannot be synthesized in the body and must be supplied through food.

Vitamin A can promote the growth and development of human body and enhance the disease resistance. When the human body is deficient, the epithelial tissue will be keratinized and the skin will be rough, which is prone to night blindness and respiratory infectious diseases. Vitamin A is soluble in fat and has a high content in animal foods, such as animal liver, cod liver oil, cream and egg yolk. Some plant foods, such as carrots, tomatoes and yellow corn, contain a lot of carotene, which can be converted into vitamin A in human body.

Vitamin B includes B 1, B2, B6 and B 12. It has many effects on the human body. For example, vitamin B 1 can maintain the normal metabolism of human body and the normal physiological function of nervous system. When lacking, it is easy to suffer from neuritis, loss of appetite and indigestion. If it is serious, it will cause beriberi, heavy lower limbs, numbness of hands and feet, and rapid heartbeat. Rice bran, wheat bran, lean pork, peanuts, soybeans and other foods all contain more vitamin B 1.

Vitamin c is also called ascorbic acid. When it is deficient, capillaries become brittle and easy to rupture, leading to blood vessels bleeding under the skin and gums and becoming scurvy. Vitamin C mainly exists in fresh fruits. Pepper, sugar cane, tomatoes, dates, oranges and other foods are very rich in vitamin C.

Vitamin D can promote the absorption and utilization of calcium and phosphorus in small intestine and promote the normal calcification of bones. Lack of calcium will lead to calcium deficiency and skeletal dysplasia. Cod liver oil, egg yolk, animal liver, kidney and almond are rich in vitamin D. In human skin, there is a kind of cholesterol, which can be converted into vitamins after being irradiated by ultraviolet rays. Therefore, people often sunbathe, which is good for their health.

Inorganic salts are an important part of human body, which can be divided into main elements and trace elements. The main elements are calcium, phosphorus, magnesium, sodium, potassium and chlorine, and the trace elements are iron, copper, iodine, manganese, cobalt, zinc and fluorine. Inorganic salts depend on food supply. For example, sodium and chlorine mainly come from table salt. Calcium, phosphorus and iron can meet the needs in general foods, but foods containing more calcium should be supplemented during children's development. Many inorganic salts are components of cells, enzymes, hormones and vitamins. For example, calcium, phosphorus and fluorine are the components of bones and teeth, iron is the component of hemoglobin, iodine is the component of thyroid hormone, zinc is the component of various enzymes, and diamond is the component of vitamin B 12. Inorganic salts are also indispensable substances to maintain normal physiological functions. For example, sodium, potassium and calcium are related to the normal excitability of nerves and muscles, chlorine is related to the formation of gastric acid and the activation of salivary amylase, zinc is related to the synthesis of insulin, and cobalt is related to hematopoietic function.

The taboo of cooking food is 1. Pork and beans are incompatible with each other: abdominal distension, qi stagnation and qi stagnation are formed.

2, pork chrysanthemum grams: serious eating together will lead to death.

3, pork and sheep liver are very similar: * * Cooking and frying are easy to produce strange smell.

Pork and snail are very similar: both are cool and greasy, which easily hurts the stomach.

5, pork and tea are similar: the same food is easy to constipation;

6, pork and lily phase grams: the same food will cause poisoning.

7, meat and Yangmeizi phase grams: serious food will die.

8, pig liver and foods rich in vitamin C: cause adverse physiological effects, facial pigmentation.

9. Pig liver is similar to tomatoes and peppers: copper and iron contained in pig liver can oxidize vitamin C into dehydroascorbic acid and lose its original function.

10, pork liver and cauliflower are in the same phase: reduce their absorption of nutrients.

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