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Cooking refers to the art of diet, which is a complex and regular processing process of transforming ingredients into food. It is a way and method of processing raw materials to make food more delicious, better looking and better smelling. A delicious food must be good in color, fragrance, shape and nutrition, which not only makes people feel satisfied, but also makes the nutrition of the food more easily absorbed by the human body.

Cooking knowledge

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. Do not put monosodium glutamate in boiled eggs.

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 (glutamic acid) 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, sodium glutamate (monosodium glutamate) will be converted into disodium glutamate, which is tasteless.

7. The repeatedly fried oil is inedible.

The heat energy utilization rate of repeatedly frying oil is only about one third of that of ordinary oil. Unsaturated fat in edible oil will also produce various harmful polymers after heating, which can make human growth stagnate and liver swell. In addition, vitamins and fatty acids in this oil are destroyed.