How do you cook a dish to keep it bright? Make it not

How to cook a dish to keep its bright color, then when cooking, if it is a green vegetable, blanch the water first, put a little salt when blanching, and then a little oil, so that the color of the fried dish remains unchanged, and it looks very fresh.

First of all, the color saturation of the selected ingredients should be a little higher, the appropriate cooking method should be adopted, the application of seasonings such as oil and salt should be emphasized, and the ingredients should be eaten in a suitable environment within the established time.

You can blanch it with water and let him make up for it! Then to keep it fresh and colorful, you can add 1 extra spice and oil.

Cook with a bright color. It is a dish made by sprinkling a little oil before starting the pot again, and it is very beautiful.

The key to maintaining its bright color lies in the grasp of the heat, which is not an overnight thing, but through many years of tempering and learning.

How to ensure the bright green color of vegetables, you need to do the following.

First: Soak the greens in salted water, first wash the leaves of the vegetables with water, and then put the greens into the lightly salted water we have prepared, soak for about ten minutes, take them out and drain the water.

Second: appropriately shorten the cooking time, or fry quickly on high heat, blanch and then cook, you can keep the green color well.

Third: When stir-frying vegetables, try to avoid adding some acidic foods as ingredients, and do not cover the pot when cooking.

Fourth: When you need to add water to stir-fry vegetables, it is best to add boiling water, which can also maintain the freshness and tenderness of the colored leaves. When you put salt in it, you must put it when you are about to put it out of the pot.

Fifth: You can first blanch the vegetables with water, and then immediately scoop them up and put them in the basin, then boil some oil in the pot, put the garlic down and burn them together, and then pour the oil on top of these dishes after boiling.

1.If you cover the pot tightly at the beginning, it will fade and turn yellow, because the chlorophyll of vegetables contains magnesium, which will be replaced by another substance in vegetables - organic acids (containing hydrogen ions) when cooking, to produce a yellow-green substance. If you fry or boil it first, let this substance come out first when heated, and then cover the pot, the chlorophyll will not turn yellow due to the action of acid.

2.For aesthetic reasons, you can add a little baking soda or alkaline noodles when cooking, which can make the color of the vegetables more vivid and transparent.

There are some vegetables that have to be blanched. In order to keep vegetables green, you should reduce the degree of magnesium removal reaction of vegetables, and pay attention to several points:

First, the lid should be opened during the heating process, the reason is that when the vegetables are just exposed to high temperatures, the green color of the vegetables will increase and become green, and if the green is continued to be heated, it will become yellow or brown, which is because of chlorophyll.

Demagnesium action occurs, especially in an acidic environment, the demagnesium reaction is more likely to occur, and organic acids will be released in the process of heating, which is the main substance that promotes the discoloration of vegetables; However, opening the lid of the pot allows the organic acids to volatilize with the steam, thus reducing the degree of magnesium removal reaction of vegetables.

Second, when blanching, you should also pay attention to the blanching time should not be too short, some vegetables are not blanched thoroughly, and the result will be counterproductive. Because these fresh vegetables are still active in the tissues before they are heated, the substances of this activity are phenolases. If the blanching time is too short, the vegetables will not be blanched thoroughly, which will not achieve the purpose of inactivating the phenolase, but will promote the browning of the vegetables.

Third, the same blanching time should not be too long, too long will make the vegetables become dull, lose luster, and decompose too much green pigment. Therefore, it is necessary to control and shorten the blanching time. In the past, the master added alkali or soda when blanching vegetables.

In order to increase the verdant greenness of vegetables, but also correspondingly destroy the nutrients of vegetables.

1. Add two drops of oil to the water when blanching.

This prevents oxidase from destroying chlorophyll and keeps the greens bright in color. In addition, the temperature of blanched vegetables is relatively high, and after being fished out of the water, it comes into contact with oxygen in the air, resulting in thermal oxidation, which not only loses nutrients, but also easily changes color.

Therefore, the blanched vegetables should be cooled in time, and they can be put into cold boiled water, but they should be removed immediately. It should be reminded that if the blanched vegetables are used directly for cooking, you can not use cold water, but you can't leave them in the air for a long time, and it is best to cook them immediately after removing them.

2. Stir-fry over high heat.

Whether it is blanching or stir-frying, it is necessary to use a strong fire. On the one hand, it can reduce the oxidative loss of nutrients, and on the other hand, it can help kill the oxidases that can destroy chlorophyll, so that the vegetables can remain green. In addition, the cooking time should also be as short as possible, the longer the heating time, the more serious the discoloration of the vegetables.

3. Don't put vinegar when you open the lid for cooking.

Studies have proven that acetic acid (acetic acid) contained in vinegar destroys the structure of chlorophyll, turning chlorophyll into "demagnesium chlorophyll", losing its original green color, and vegetables quickly turn yellow-brown. Therefore, stir-fried leafy greens should be cooked with little or no vinegar. Do not cover the pot when cooking, so as not to make it difficult for the organic acids in the vegetables to volatilize and form an acidic environment, so that the chlorophyll becomes "magnesium chlorophyll".

4. Put salt later.

Salt has a strong dehydrating effect. When stir-frying vegetables, salt is put too early, and when salt and vegetables are stir-fried together, the osmotic pressure of the vegetables in the pot will increase, and the loss of water in the vegetables will make the appearance of the fried vegetables "dry and wilted", while putting salt before the pot will make the vegetables crisp and tender and delicious.

Color, aroma and taste are the three elements of delicious food, and color is the first of them. However, many vegetables turn brown after being cut or peeled due to oxygen invasion. The following methods can be used to keep vegetables in their original color.

1。Water immersion method: soak the peeled potatoes in cold water to isolate them from the oxygen in the air, so that the phenols are not easily oxidized to quinones.

2。Blanching method: green vegetables should be blanched quickly before frying, and quickly cooled with cold water after blanching.

This is because the chlorophyll enzyme in vegetables will lose its vitality above 90t, thereby losing and destroying chlorophyll, while blanching can also reduce the phytic acid and oxalic acid contained in vegetables for a long time to remove magnesium and change color of chlorophyll, so that the bright green color of vegetables can be more durable.

3。Cooking wine method: The emerald green color of vegetables is determined by the magnesium in chlorophyll.

When vegetables are left or cooked for a long time, the hydrogen ions in their organic acids will dissociate, replacing the magnesium ions in the chlorophyll, making the vegetables yellow-green. If some cooking wine is added when vegetables are cut or cooked, the ethanol in the wine will undergo vinegaration reaction with organic acids to form aromatic carboxylic acid lipids and water, thereby reducing the content of organic acids, and the magnesium in chlorophyll is not easy to be replaced by hydrogen ions, and the color of vegetables is not easy to turn yellow.

4。Acid addition method: phenol oxidase has the strongest activity when the pH value is 6 7, and the activity is significantly reduced when the pH value is less than 3. Therefore, adding acid vinegar to food can reduce the pH value, which can inhibit the activity of enzymes and slow down the rate of enzymatic browning.

When cooking vegetables, how to ensure that the vegetables are bright green. The lid of the pot should be timely, if the lid is tightly covered at the beginning, it will fade and turn yellow. This is because the chlorophyll of vegetables contains magnesium, a substance that is used by organic acids, another substance in vegetables, when cooking.

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Let this substance come out first when heated. Cover the pot again. It will not make the chlorophyll affected by acid, and turn yellow for the sake of beauty, you can add some baking soda or alkaline noodles when cooking, which can make the color of the vegetables more vivid and transparent.

1. When blanching vegetables, it is necessary to use the treatment method of boiling water with more water and short-term time, which can reduce the loss of vitamin C due to thermal oxidation. When blanching vegetables, add 1% salt to the water to make the vegetables in the physiological salt water solution, which can slow down the diffusion of soluble nutrients in the vegetables into the water.

2. Add salt before putting vegetables into boiling water, and add oil after putting them in, which has the effect of increasing the color of vegetables and making them more colorful, and second, it will not oxidize and change color for a long time, and can also maintain the nutrition of vegetables.

Before blanching, keep the vegetables in their full form as much as possible, so that the area exposed to heat and water is reduced. In the case of a large number of raw materials, the materials should be fed in batches to ensure that the raw materials are in a higher water temperature.

Ingredients: 1 basket of water spinach, 6 cloves of garlic, salt, 2 pieces of tofu, peanut oil.

The detailed steps are as follows:

Step 1: I picked a big basket of water spinach, except for some old ones, there are so many left, only enough to make a small dish, generally I pick water spinach, I only like to leave the top section tender, don't want anything else, I don't know if everyone is the same as me? Wash the water spinach and set aside.

Step 2: Now prepare the seasoning, prepare a plate for vegetables, and then prepare 6 cloves of garlic to chop, put them on the plate, add an appropriate amount of salt, put two pieces of tofu milk, peanut oil, stir well, we eat water spinach with tofu milk to eat, if you don't like it, you can not add, if you want to make other green vegetables, you only need salt, oil, garlic. Stir well and set aside.

Step 3: Prepare a slightly larger pot, preferably a large wok, add a little more water to the pot, boil the water, and then add some peanut oil, the oil can be added a little more, and sprinkle with a little salt, the water must be boiled until it rolls over, don't add oil without boiling, this is a key step to keep vegetables fresh and green.

Step 4: Keep boiling water over high heat, and then quickly pour the picked and washed vegetables into it, and the fire must be kept at the maximum heat.

Step 5: As soon as the dish is poured in, immediately cover the pot, still turn up the maximum heat, and cook with the lid for about a minute, this step is to lock in the water vapor, but also to make the vegetables cook quickly, and keep the color green.

Step 6: Time is almost on the line, after opening the lid you can use chopsticks to turn over, the emerald green vegetables do not look good appetizing, this method is applicable to other green vegetables, especially cabbage, with this scalding method, it looks good and is not afraid that it is not cooked. Turn the water spinach over and turn it off.

Step 7: Drain the water spinach and put it in the prepared saucer, then stir it evenly and you can start eating.

In the process of heating, the lid should be opened, the reason is that when the vegetables are just exposed to high temperature, the green of the vegetables will increase and become green, if the green is continued to be heated, it will become yellow or brown, this is because the chlorophyll has undergone demagnesium action, especially in the acidic environment, it is easier to demagnesium reaction, and organic acids will be released in the process of heating, which is the main substance that promotes the discoloration of vegetables; However, opening the lid of the pot allows the organic acids to volatilize with the steam, thus reducing the degree of magnesium removal reaction of vegetables.

First of all, you have to wash the vegetables. You don't have to fry it. After boiling water in a pot, blanch the vegetables in the water, remove them, and then put some fresh soy sauce and sesame oil, the dish looks very bright green.

When cooking vegetables, if you want to ensure that the color of the vegetables is bright green, remember to boil the pot when blanching, add a little salt and salad oil to the boiling water, and form an oil film for the greens, the chlorophyll of the greens is not easy to dissolve in water, and the leaves can remain green for a long time. Also, don't blanch for too long, and take out the greens immediately after they change color and let them cool down, basically for a minute or two, otherwise too high the temperature will make the greens mixed in the inside turn yellow.

When cooking vegetables, it is necessary to ensure that the color of the vegetables is bright and green, first of all, to ensure that the heat is not too long. Cooked dishes will not. It loses its original color when it is too old, and it can be blanched while cooking, and a little oil can be added to lock in the green color of the dish.

The depreciation of the boiled in this way will become very old, very old, and unsightly. The most important thing is the heat, and you must not overcook it, so as to ensure the tender taste of the vegetables.

Stir-frying can keep the bright color of the dish, the secret is to master the heat, stir-fry quickly, one cooked, rather a little "raw" than overcooked, because the greens will lose their own moisture if they are overripe, and they will not taste good and not look good.

Ingredients: 500g of fresh oily wheat vegetables, appropriate amount of peanut oil, 2 cloves of garlic, appropriate amount of water, 5g of salt, method steps.

1. First disassemble the freshly purchased oil and wheat vegetables and wash them with leaves one by one, do not cut them into sections, drain them, and wait for them to be put into the pot.

2. Wash the wok, preferably with gas. Heat until there is no moisture in the wok and add an appropriate amount of peanut oil.

3. Wait until the peanut oil crackles, add an appropriate amount of garlic.

4. Put the washed oily wheat vegetables into the wok and stir-fry quickly, the best tool at this time is not a spatula, but chopsticks. Keep stir-frying, don't stop. At this time, depending on the degree of draining of the lettuce, add a small amount of water.

5. Stir-fry until nine mature, then add an appropriate amount of salt, and then continue to stir-fry for one minute, then you can eat out of the pot.