What TV series about cooking are worth watching?

Generally, when watching TV series, many people think it is good to watch a TV series that learns to cook. Actually, there are, so what TV series are there? The following is a TV series about cooking compiled by Zhishi Bian Xiao. I hope it will help you.

Recently, Vic Zhou's Patty Hou performed a sweet relationship. TVB's delicious storm, the taste of love, Japanese drama food detective, delicious college, fresh cooking people, Korean drama Dae Jang Geum, Manchu banquet, China young master, Buddha jumping over the wall and God's food all have film and television versions.

Precautions for cooking 1. It is not advisable to put salt in meat too early.

The main component of salt, sodium chloride, is easy to solidify the protein in the meat, which makes the meat shrink, and the meat becomes hard and hard, and it is not easy to burn.

2. Don't burn the oil pan too much.

Frequent consumption of over-cooked fried vegetables is prone to hypochlorhydria or gastric ulcer, and cancer will occur if it is not treated in time.

3, meat, bone cooking avoid adding cold water.

Meat and bones contain a lot of protein and fat. When cold water is suddenly added during cooking, the temperature of soup will suddenly drop, protein and fat will solidify rapidly, and the gap between meat and bones will be narrowed without rotting. Moreover, the umami taste of meat and bones themselves will also be affected.

4. Uncooked soybeans are inedible.

Soybean contains a substance that will hinder the activity of trypsin in human body. People eat undercooked soybeans, which are difficult for protein to digest and absorb, and even lead to diarrhea. There is no problem eating cooked and thoroughly cooked soybeans.

5, scrambled eggs do not put monosodium glutamate.

Eggs themselves contain glutamic acid, which is the same as monosodium glutamate. Therefore, there is no need to put monosodium glutamate in scrambled eggs, which will destroy the natural flavor of eggs and of course be a waste.

6, acid and alkaline foods should not put monosodium glutamate.

When acid food is put with monosodium glutamate and heated at high temperature, monosodium glutamate will become disodium pyroglutamate due to water loss. Although non-toxic, it has no taste. In alkaline food, when the solution is in alkaline condition, monosodium glutamate will be converted into disodium glutamate, which is tasteless.

Cooking tip 1: Whenever the eggplant is cut, it must be put into the pot or water immediately, otherwise the eggplant will be oxidized to black. Note: (Put some vinegar when frying eggplant, the color of eggplant will not turn black).

Second: when scrambled eggs, add a tablespoon of warm water to an egg and stir it evenly, so that it will not be fried, and the scrambled eggs are big and soft and delicious; You can also add some sugar or salt. It's delicious!

Third: to make a pot of fish soup, you must use cold water. After boiling in cold water, skim off the floating foam, remove the fishy smell, and at the same time, the protein of the fish slowly solidifies, so that the nutrients can be sufficient? Release? Put it in fish soup. Stew thick soup on high fire and drink clear soup on low fire.

Fourth: when frying vegetables, don't add cold water, because cold water will make vegetables old and not delicious, while vegetables fried with boiling water are fresh and tender. Don't fry for too long.

Fifthly, soak the tofu in boiling water for 10 minute before cooking, because it can remove the beany smell and alkaline taste.

Sixth: when frying lotus root silk or lotus root slices, add some water while frying to prevent lotus root from turning black.

Seventh: when steaming fish or meat, wait until the water in the steamer is boiled before steaming, so that the fish or meat will shrink immediately when it suddenly encounters high-temperature steam, and the fresh juice inside will not flow out, which will make it more delicious after cooking.

Eighth: when many people boil lard, they put a small amount of water in the pot first, and then put the cut pig suet in it, so that the boiled oil is bright and free of impurities.

Ninth: When you are in cook the meat, if you want to make the soup more delicious, you should cook the meat slowly in cold water. If you want meat to be delicious, you should put it in hot water.

Tenth: When cooking bone soup, don't add cold water halfway, lest the temperature of the soup suddenly drop, which will lead to the rapid solidification of protein and fat, and affect the nutrition and taste. It is best to fill it with water at one time or add a proper amount of boiling water in the middle.

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