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What movies about food and cooking can you watch?

Movies are emerging in an endless stream now, and there are movies of various types. So if you want to download a movie about food and cooking, what are the recommendations? The following is what the editor of SmartView has compiled for you. I hope this movie about food and cooking can help you.

The first stop for movies about gourmet cooking: Japan? "The God of Sushi"

"The God of Sushi" is a film about three-star chef Jiro Ono filmed by David Jabber documentary. Jiro Ono is currently the oldest Michelin three-star chef in the world. It has a very high status in Japan and is known as the "God of Sushi". What looks like a small piece of sushi has a lot of knowledge inside. From fried eggs to soaked in vinegar, etc., all reflect the exquisiteness of Japanese food. Foodies, don’t wrap up the sushi in one bite, but carefully appreciate the subtleties!

Second stop: France? "Delicious Love" & "Julie & Juliet"

What’s there? What can make people feel more romantic than a French meal? Candlelight, champagne, music and love. I heard that those who love life are foodies, and foodies have good luck! Maybe you will be the next "Delicious Love" person.

When it comes to French cuisine, say the important things three times: butter! Butter! Butter!

Of course, you may also be troubled by many worries at this time ~ why not pick up the butter next to you? The cookbook, delicious food will not only cheer you up, but also let you feel the fun of cooking. Hurry up and become a skillful cook amidst the sizzling sound of butter!

Third stop: Italy? "Eat, Pray, Love"

Why do you love Italy? ? The Colosseum full of history? Murals bursting with literary and artistic atmosphere? Venice full of surprises and accidents? No matter what it is, there must be one most important reason, and that is Italian food! Go to Italy to taste delicious food and enjoy your senses. Satisfied, let your soul be reborn in the company of the best pizza and wine in the world!

Fourth stop: Britain? "Toast"

Although I have to admit that British food It ranks at the top of the world's unpalatable cuisine rankings. But it really looks tempting in the movie. Why not try its real taste? You may be surprised by unexpected surprises!

The movie "Toast" shows the unique characteristics of British cuisine by recording a boy's twisted growth experience. ?When I was young, life was as sweet as rain on the tip of my tongue. ?British cuisine is famous for its simplicity. Even toast has a unique taste.

Fifth stop: America? "Food from the Sky"

Tell me! Whose childhood wish was not to be able to eat while sleeping? With your mouth open, you can eat from the ceiling The delicious food that fell down makes me feel extremely happy just thinking about it now. Just like Svorov Island, hurry up and catch it with your mouth wide open!

Sixth stop: China? "The God of Cookery"

Finally, after the exhaustion of traveling around the world, What I most want to eat is the food from my hometown. For example, that bowl of ecstasy rice, or a delicious and elastic peeing beef balls. Taking a bite is like taking a breath of spring breeze, making people feel happy!

How to Drizzle Oil When Cooking When the dishes are mature, you often need to drizzle a little oil before taking them out of the spoon. The main functions of oil are:

1. Add color

Cook the grilled three whites, and the finished product will be white. If you pour a few drops of yellow chicken fat, it can bring out the whiteness of the main ingredients. Another example is plum blossom shrimp cakes. Adding an appropriate amount of tomato oil will make the color of the main ingredient brighter and brighter.

2. Adding flavor

After some dishes are cooked, pouring in an appropriate amount of seasoning oil can increase the fragrance of the dish, such as braised Luyu, and pour in sesame oil before serving. Add flavor. When grilling sea cucumbers with scallions, drizzle an appropriate amount of scallion oil before taking it out of the spoon, which will make the scallions fragrant and appetizing.

3. Flavor enhancement

Some dishes can be drizzled with oil to highlight their special flavor. For example, diced chicken in spicy sauce, pour red oil (chili oil) before taking it out of the spoon to make the finished product salty and spicy. Red oil tofu must also be drizzled with red oil, otherwise it will lose its flavor.

4. Brightening

After thickening the dishes cooked by stir-frying, frying, grilling, roasting, etc., pour an appropriate amount of seasoning oil on the surface of the dishes. The brightness is increased. For example, after dry-roasted fish is made, pour the remaining juice in the spoon with sesame oil and burn it on the main ingredients. The brightness will be like a mirror, adding to the beauty of the dish.

5. Increase slipperiness

Reduce the friction between dishes and the frying spoon, increase lubrication, facilitate large turning of the spoon, keep the dishes from falling apart and not broken, and maintain the beautiful shape of the dishes.

How to control the heat when cooking. Heat refers to the amount of firepower and the length of time used in the cooking process of dishes. When cooking, on the one hand, the size of the firepower must be determined from the intensity of combustion, and on the other hand, the length of maturation time must be grasped based on the properties of the raw materials. Only by unifying the two can the cooking of dishes be up to standard.

Generally speaking, the amount of firepower used should be determined according to the properties of the raw materials, but it is not absolute. Some dishes require the use of two or more firepowers according to cooking requirements. For example, beef stew requires high heat first and then low heat; while braised fish breasts require high heat first and then medium heat; dry-roasted fish requires high heat first and then low heat. Then cook over medium heat, then low heat. When using and controlling heat in cooking, you should pay attention to the relationship between the following factors.

1. The relationship between heat and raw materials

There are various raw materials for dishes, including old, tender, hard, and soft. The use of heat in cooking should be determined according to the texture of the raw materials. .

Soft, tender, and crisp raw materials are usually cooked over high heat quickly, while old, hard, and tough raw materials are usually cooked over low heat for a long time. But if the texture and characteristics of the raw materials are changed through preliminary processing before cooking, then the heat usage will also need to be changed. For example, cutting the raw materials into fine pieces, draining the oil, and blanching them can shorten the cooking time.

The quantity of raw materials is also related to the heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, when cooking large pieces of raw materials, due to the small heating area, it takes a long time to mature, so the heat should not be too strong. The small-shaped raw materials can be matured quickly due to their large heating area.

2. The relationship between heat and conduction methods

In cooking, fire conduction is the decisive factor in the qualitative change of cooking raw materials. The conduction method is carried out by three heat transfer methods: radiation, conduction and convection. Heat transfer media are divided into medium-free heat transfer and media-based heat transfer, such as water, oil, steam, salt, sand heat transfer, etc. These different heat transfer methods directly affect the use of heat in cooking.

3. The relationship between heat and cooking techniques

Cooking techniques are closely related to the use of heat. Techniques such as stir-frying, stir-frying, cooking, and deep-frying are mostly used to cook over high heat. Techniques such as roasting, stewing, boiling, and braising use low heat for a long time. However, according to the requirements of the dishes, the use of heat in each cooking technique is not static. Only by integrating various factors in cooking can the heat be used correctly. The application examples of three types of heat are given below to illustrate.

(l) Dishes cooked over low heat

For example, beef stew is cooked over low heat. Before cooking, cut the beef into square pieces and blanch it in boiling water to remove blood foam and impurities. At this time, the fiber of the beef is in the contraction stage. Move to medium heat, add supplementary ingredients, cook for a while, then move to low heat, and cook over low heat to gradually stretch the shrinking fibers of the beef. When the beef is almost cooked, add seasonings and simmer until cooked. The stewed beef produced in this way will be delicious in color, flavor and shape.

If cooked over high heat, the beef will appear irregular in shape. In addition, there will be a lot of beef residue in the vegetable soup, causing the broth to be turbid, and it is easy to become overcooked on the surface and still chewy on the inside. Therefore, for dishes with large pieces of raw material, use low heat.

(2) Medium heat is suitable for fried dishes

When frying raw materials with batter on the outside, use medium heat to fry the pan and gradually add oil for better results. better. Because if a high fire is used during frying, the raw materials will immediately become charred, causing the outside to become charred and the inside to become charred. If you use low heat, the raw materials will be de-pasted after being put into the pot. For some dishes, such as Crispy Chicken, the ingredients are put into the pot over high heat, fried to create a hard shell, and then fried over medium heat until crispy.

(3) High fire is suitable for stir-frying, stir-frying and rinsing dishes

Generally, the main ingredients of dishes cooked with high fire are mainly crispy and tender, such as fried mutton with green onions. , hotpot mutton, fried tripe, etc. When blanching the belly, it must be boiled in and out, so that it will be crispy and tender. The reason is that dishes cooked over high heat can quickly expose the main ingredients to high temperatures and shrink the fibers rapidly, making it difficult for the water in the meat to leach out, making it crispy and tender when eaten. If the fire is not strong, the firepower is insufficient, the water in the pot cannot boil, and the main ingredients cannot shrink in time, and the main ingredients will be cooked.

Another example is stir-fried mutton with green onions. It looks very simple, but some people make stir-fried mutton with green onions. Either they produce a lot of soup or they can’t be chewed. How to cook it well? First, cut the meat well and use the top knife method to cut the meat into thin slices. Secondly, you must use a high fire and heat the oil. Put the wok on high heat, add oil and heat until smoke comes out, then add the human meat and stir-fry until it changes color. Immediately add the onions and seasonings and simmer for a while. When the onions change color, take it out of the pan immediately. It also needs to be cooked quickly, otherwise it will result in too much water and unable to chew.

But now the general household gas stoves can only produce small, medium and large fires, and cannot meet the requirements of strong fire. To use medium or low heat to stir-fry dishes cooked over high heat, firstly, the amount of oil in the pot should be appropriately increased, secondly, the heating time should be slightly longer, and thirdly, less raw materials should be put in, so as to achieve a better result. Good results.