What are the characteristics of fruit in cooking?

Summary. How fresh and dried fruits differ in culinary applications1Fresh fruits can be fished, and dried fruits can be eaten directly, 2

The morphology is different. Dried fruits are slices of fruit that have little to no moisture, whereas fresh fruits have a lot of water and are plump. 2. The production method is different.

Dried fruits are pickled or cooked, then dried, air-dried or dried, so there is still a big difference between fresh fruits and dried fruits.

How fresh and dried fruits differ in culinary applications1Fresh fruits can be fished, and dried fruits can be eaten directly, 2The morphology is different.

Dried fruits are slices of fruit that have little to no moisture, whereas fresh fruits have a lot of water and are plump. 2. There are different methods for making aura. Dried fruits are pickled or cooked, then rented, dried, air-dried or dried, so there is still a big difference between fresh fruits and dried fruits.

Fresh fruit cooking.

Dried fruit cooking.

Fresh fruits can be fished. Dried fruits can be used in the stewed series.

What are the characteristics of fruits in cooking applications: 1. Fruits have beautiful flavor and bright color, which can improve the color and luster and shape of pastries; 2. Fruit is an important raw material for making sweet traps and decorative embellishments, which can enrich the variety of pastries; 3. Fruits are nutritious, and mountain socks can improve the nutrition of finished products; 4. Fruits can enhance flavor and suppress fishiness, for example, lemon can be used to remove fishiness; 5. Fruits are added to meat that is not easy to cook, for example, hawthorn is added to stew beef to make the beef ripen faster.

1. The fruit has a beautiful flavor and bright color, which can improve the color and shape of the pastry;

2. Fruit is an important raw material for making sweet traps and decorative embellishments, which can enrich the variety of pastries;

3. The fruit is nutritious and can improve the nutrition of the finished product;

4. Fruits can enhance the flavor and suppress the fishy, for example, lemon can be used to remove the fish;

5. Put the fruit easy to ripen in the meat that is not easy to cook, for example, put hawthorn in the beef stew to make the beef ripen faster.

There are many kinds of fruit vegetables, mainly nightshades: eggplant, tomatoes, and peppers. Pods:

Including legumes, beans, anal beans, sword beans, edamame, peas, broad beans, eyebrow peas, lentils and square beans. Gourds: including cucumbers, pumpkins, winter melons, loofahs, vegetable melons, gourds and snake gourds, as well as fresh melons such as watermelons and melons.

1.Don't use a blender or food processor to whip juice.

Many people use a blender or food processor to squeeze fresh juice to drink, thinking that this will allow the fruit to absorb its nutrients completely. In fact, during the stirring process, the vitamin C contained in the fruit will be continuously destroyed by oxidation. It is recommended to use a juicer instead, which can quickly separate the liquid part of the fruit from the residue, greatly reducing the degree of vitamin C oxidation.

2.Do not cook vegetables containing vitamin C decomposition enzyme with fruits.

Many families like to mix fresh fruits and vegetables together to make salads. However, it should be noted that fruits and vegetables such as carrots, cucumbers, apples, and bananas contain "vitamin C decomposition enzymes", and eating them together will destroy the vitamin C contained in other fruits and vegetables. However, this decomposition enzyme is afraid of heat, and when making salads, carrots can be heated before use; Apples, bananas and other fruits that are not easy to heat can be poured with lemon juice first, which also has the effect of destroying decomposition enzymes.

3.Do not discard the broth that has been boiled in leafy greens and root vegetables.

Vitamin C is not heat-tolerant, and when boiling leafy greens and root vegetables, it is easily lost to the soup, but it is not destroyed itself. Therefore, green leafy vegetables or root vegetables are most suitable for soup, and drinking them with soup after eating them can fully absorb vitamin C. It is best to close the lid when cooking the soup, as the vitamin C that evaporates with the heat will drip back into the soup with the water and will not be wasted.

4.Do not soak the salad vegetables for a long time.

After the salad leafy greens are chopped, soak them in cold water for a while to allow the vegetables to absorb water and keep them crisp and tender. However, after soaking for a long time, the amount of water that the vegetables can absorb will be saturated, and then the vitamins will be lost from the inside of the vegetables to the water.

Hello dear Glad to answer for you Chestnut Chestnut. It can be eaten raw or roasted, and can be used as dishes, staple foods, pastries and snacks. Generally, the whole meat is used, because of the high starch content of the ear wheel, it is mostly used to set the shape or steamed Dingchai Hall letter type to ensure the perfection of its shape and taste, and it can also be processed into slices, dices, grains and puree.

Chestnuts can be burned, stewed, grilled, and stir-fried into vegetables, which are most suitable for burning and stewing. Chestnut meat can be cut into cubes, mixed with rice to cook rice and porridge, because of the high starch content can replace grain. Chestnut can also be used as moon cake filling heart and sugar fried chestnut, spiced chestnut and other popular snack foods.

Summary. Fruit is an important ingredient for making sweet traps and decorative embellishments, which can enrich the variety of pastries;

Illustrate the use of fresh, dried and sugar fruits in cooking.

Fruit is an important ingredient for making sweet traps and decorative embellishments, which can enrich the variety of pastries;

Walnuts. Peach kernels are widely used in cooking, and they should be soaked in boiling water before use, and are suitable for sauce, stir-frying, grilling, boiling, stewing, exploding, steaming and other cooking methods.

Chestnut. Chestnuts can be eaten raw or roasted, and can be used as dishes, staple foods, pastries and snacks.

Lotus seed. Lotus seeds can be used for steaming, simmering, grilling, pulling silk, boiling, stewing and other cooking techniques.

Ginkgo. Because of the toxic substances such as cyanogenic glycosides, the green germ content is high, so the germ should be removed when eating, although it can be eaten after ripening.

Pine nut. Pine nuts can be used raw or fried as snack food in dishes, and can be used as ingredients and fillings for dishes and pastries.

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