For many people, frying in hot oil is considered the best. Many people add oil when the pot is a little hot, and then burn the oil until it smokes. The fried food is delicious, but you don't know that such oil is very harmful to human body.

Remind everyone here that it doesn't matter if you iron the pot first, even if you smoke a little. Then you can put the dishes in the frying pan immediately after refueling, which does not affect the taste of the dishes at all, and is as effective and healthier as high-temperature frying.

Remember to have a big fire when cooking.

Save cooking time, the loss of vitamins in vegetables is less, and most nutrients contained in vegetables can't stand high temperature.

Especially leafy vegetables such as asparagus, Chinese cabbage, celery, beet and Chinese cabbage, which are fried for a long time and boiled for a long time, lose more nutrients. Some vegetables can be well protected by adding a few drops of vinegar or thickening during this cooking process.

3. How to cut the meat?

Remember one sentence: cross-cut cattle and sheep, vertically cut pigs, and obliquely cut chickens. Pork is tender, and there is little muscle in the meat. Just cut along it.

Chicken is the most tender, and there is almost no tendon in the meat. Must be cut diagonally along the fiber line. After heating, the shape of the dishes can be kept clean and beautiful, otherwise the dishes will become crumbs after heating.

4. How should meat be preserved?

Marinate meat, if it is to make the meat tender, use water starch. Used to remove fishy smell is cooking wine and ginger. Salt is naturally used for seasoning. For coloring, you can put a small amount of sugar and soy sauce, or soy sauce.

5. When to add salt to cooking?

In addition to some dishes that must be salted first, such as roasted and fried foods, adding salt later has many advantages: when you add salt in the early stage of cooking, the salty taste of the dishes will be gone when they are cooked. If the salty taste is the same, the salt content of the dishes put in the back is less than that put in the first place, so that the effect of putting less salt can be achieved.

6. Do you use cold water or boiled water for cooking?

Steamed rice is very common to be cooked in cold water after washing rice, but what are the benefits of doing so?

The correct way is to boil the water first and then boil it with boiling water.

Cooking with boiling water can shorten cooking time and protect vitamins in rice.

Boiling water can volatilize chlorine and avoid destroying vitamin B 1.

Cooking with boiling water is not easy to stick to the pot, and it produces less rice crust.