In the absence of a pot, how to heat the dish faster

Eight ways to heat food in the microwave.

Tip 1: Food should be arranged evenly and not in a heap so that the food can be evenly heated. Small pieces of food cook faster than large pieces, and it is best to cut the food into small pieces of less than 5 cm.

The more regular the shape of the food, the more uniform the microwave heating, and in general, the food should be cut into slices or pieces of appropriate size and uniform shape.

Tip 2: If the food has a hard skin, it must be peeled off before cooking.

Tip 3: Microwave ovens do not easily color the surface of food, so you can apply seasonings to the surface of food before cooking to make it dark brown.

Tip 4: Microwave food is extremely hot and easy to evaporate, so cover it with heat-resistant plastic wrap or temperature-resistant glass lid to retain moisture when cooking. Parts such as the tip of the wings, the breast or head, the tail or the corner of the cake are easy to overcook and can be evenly cooked by covering them in aluminum foil.

Tip 5: At the end of heating, leave the food aside for a period of time or add some ingredients to some foods (e.g. after cooking poultry, pour emulsified oil or sauce, and sprinkle some chili powder, breadcrumbs, etc.) to achieve a satisfactory effect that heating cannot do.

Tip 6: The higher the temperature of the food itself, the shorter the cooking time; The heating time is shorter in the summer than in the winter. Cooking thick, dense food with more pores and loose holes takes a long time to heat.

Foods with high water content are generally more likely to absorb more microwaves, and the cooking time is shorter than that of foods with low water content.

Tip 7: When cooking food in the microwave, it's better to undercook than overcook. Microwaving recooking will not affect the color and aroma of the dish.

Tip 8: When cooking in the microwave, try to minimize the amount of salt you use to avoid cooking food cooked on the outside and raw on the inside.

According to the experiment, if you add water and boil it for 10 minutes when stir-frying, vitamin C will lose more than 20%, and if the fried vegetables are boiled in the pot for 30 minutes, the loss of vitamin C can reach about 40%, so if you fry the vegetables too early, put the fried vegetables in the steamer to keep warm, or return to the pot to relive when the rice is opened, you will lose a lot of vitamins. Therefore, vegetables should be fried quickly in a hot pan.

Add oil to the pot and boil for a while, wait for the pot to heat up, and then pour the vegetables down and use the fast frying method, which will be cooked soon, and the short time can make vitamin C less lost; And the oil is boiled at a higher temperature, and the dishes made will not have the smell of raw oil. At the same time, the hot pan is fried quickly, and the fried dishes are both beautiful in color and delicious in taste.

Because the green color of green vegetables is due to the chlorophyll contained in the leaves. When chlorophyll and oxygen come together, the green color of the vegetables is lost and turns yellow. There is also an oxidase enzyme in vegetables, which promotes chlorophyll oxidation and destroys vitamin C in vegetables.

When the hot pan is stir-fried, due to the high temperature, the oxidase in the dish is weaker than chlorophyll, and it is first damaged by high heat, which reduces its role in promoting chlorophyll oxidation and destroying vitamin C; Moreover, the surface of the vegetable is stained with a layer of oil, so that water and air are not easy to enter the dish, which also blocks the oxygen from entering the vegetable leaves, and the chlorophyll is not easy to be damaged, so that the green vegetables are still green, and the loss of vitamin C is greatly reduced.

Put some water in the pot, boil the water, put the vegetables on and steam for about 5 minutes, and the steaming time should not be too long, so as not to eat too much water. The leftovers should not be stored for too long, and the packed leftovers should be stored in the refrigerator, and they must be warmed up when eating.

Refrigerated storage, sealed and packaged dried bamboo shoots in the refrigerator can prevent food worms.

Store in a cool, ventilated, dry place to keep the food unspoiled for a long time.

Vegetables, meat, etc. are dried or salted, and then put in storage tanks and sealed for preservation, so that they can be stored for 2 to 3 years without deterioration.

Another thing to note is that you must brush the pot in the middle of stir-frying two dishes, because sometimes when you fry vegetables, the pot may not look very dirty, and you can continue to stir-fry by pouring oil directlyBut in fact, there are many substances that cannot be seen by the naked eye, such as carcinogens such as benzopyrene will be produced after the unwashed pot is reheated. Therefore, you must brush the pot frequently in the middle of stir-frying, don't look at this inconspicuous little action, in fact, it plays a vital role, not only for health, but also for the deliciousness of the next dish, but these precautions, people who cook more in the kitchen can be summed up.

Because of the stir-fry method of hot pan and cold oil, not only will it not stick to the pan, but it can also preserve nutrients well. The high temperature of stir-frying not only damages the nutrients of fats, but also produces polycyclic aromatic hydrocarbon carcinogens when fats are at 300 degrees Celsius. Therefore, it is better to use a hot pan and cold oil when stir-frying.

When stir-frying, heat the pan first, you can evaporate the water in the pot, and then the dishes fried in cold oil in the hot pan are more delicious!

Because the stir-fried food will be more fragrant after hot panning, and at the same time, it can also prevent the formation of trans fatty acids, which is good for our body.

Because the pot can maintain better heat after heating, it can also transfer heat, so that the dish can get better nutritional protection when it comes into contact.

The reason why you need to heat the pan first when stir-frying is mainly to make the pan not stick and play the role of a non-stick pan, so that the fried vegetables will be more tender and the color will look particularly good.

Because the water used to wash the pot should be blotted dry, so that the oil will splash out, and this can also make the pot more hot.

Stir-fry every dish needs to be hot in a hot pot, the usual dish is a hot pan and then oil, after the oil is heated in 3 layers, start to put onions, ginger and garlic and the like, called a hot pot, and then fry meat or vegetables, it will be more fragrant to do this dish.

Let's take a look at the recipe for stir-frying:

Nine-dish shredded tofu.

Process: Stir-fried Taste: salty umami.

Ingredients: nine vegetables (75 grams) oil skin (150 grams).

Seasoning: salad oil (15 grams), salt (2 grams), white sugar (1 gram), soy sauce (3 grams), monosodium glutamate (1 gram).

Crafting process. 1.Wash the vegetables and cut them into sections;

2.Shred the tofu skin, wash it and then cut it into sections;

3.Put the wok on the fire, pour the oil, add the broth, shredded tofu and an appropriate amount of salt, sugar, soy sauce and monosodium glutamate, and slowly stir-fry over low heat for 5-7 minutes;

4.Let the shredded tofu completely absorb the flavor of the soup, and then put in the long dish and continue to fry for half a minute.

Nutritional value of tofu:

1.Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins.

Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean oil is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

Jiucai tofu shreds is a delicious recipe, belonging to Guangdong cuisine, the main raw materials are Jiucai, oily skin, etc., this dish has the effect of warming the qi, dispersing blood and detoxifying, keeping warm, and strengthening the stomach.

Not necessarily, some dishes need to be heated in the pan and then put oil, like fried fish, heat the pot and then add oil, when the oil is warmed up, the fish skin will not stick to the pan, if the shredded beef is fried in a cold pan and the shredded beef in cold oil is stir-fried together, the shredded beef will not be old.

Whether the hot dish is placed directly in the pot or heated first depends on the ingredients and the steps to make it.

For some ingredients that need to be prepared or cooked first, such as old tofu, spring bamboo shoots, carrots, green beans, mushrooms, shiitake mushrooms, peanuts, fungus, etc., you need to heat the pot first, and then put these ingredients into the pot for cooking. The specific steps include:

1.The ingredients are pre-processed, such as sedan chair or old tofu should be cut into 4 cm in size and cm thick, spring bamboo shoots should be shelled and cut into sections, carrots should be sliced, mushrooms, shiitake mushrooms and fungus should be cut into cubes, green beans should be thawed, and black fungus should be soaked.

2.Heat a little oil in a pan, add ginger and stir-fry until fragrant, then add peanuts, carrots, mushrooms, mushrooms, fungus, spring shoots and other hard ingredients and stir-fry until the row type 9 is ripe.

3.Add the fried tofu and thawed green beans and stir-fry.

4.Add a bowl of water to the pot, add salt, light soy sauce, rock sugar, white pepper to taste, and continue to heat over low heat to let the tofu absorb the soup.

5.Remove the juice from the pan over high heat.

For some ingredients that do not need to be prepared or cooked, such as yuba, millet pepper, green pepper, dried chili, ginger, garlic, etc., they can be cooked directly in a hot pan. The specific steps include:

1.Soak the yuba in cold or warm water in advance, soak it until it is pinched by hand until there is no hard heart, and then cut it into about the same length, and parsley is also cut into a suitable length for later use.

2.Millet peppers, green peppers, dried chilies, ginger, and garlic are all cut and set aside.

3.Heat the oil in the pan, boil until it is 7 hot, then fry the yuba until the surface is golden brown, and then remove it.

4.Remove and put in water to cool and remove oil.

5.Put the yuba and parsley into the pot and stir-fry, add salt, light soy sauce, oil, chicken essence, and sesame oil to taste.

It should be noted that when heating the pan, it is necessary to choose the heating time and heat according to the nature of different ingredients, so as to avoid overheating causing the ingredients to become hard and browned, and also to avoid insufficient heating resulting in undercooked or impermeable ingredients. When using the same belt, pay attention to safety during the cooking process to avoid safety problems such as hand burns caused by oil splashing or overheating of the hot pan.

When the hot rice is skillful, it can be directly put in the pot and heated. For example, us. Leftover steamed buns, rice and rice, including some prepared dishes, can be heated with an appropriate amount of water in the steamer.

I talked about the fact that there are many people who have microwave ovens at home, and it is okay to use them to heat them in order to save time. This hot meal should also include the dishes cooked, and some dishes are not suitable for heating for too long, so you can use a wok to heat them.

1. Hot pan and cold oil is a common method used by chefs when cooking, and its principle is that the heat rises and shrinks;

2. When the iron pot is heated, it will expand, so that there will be many small holes in the object, which are invisible to the naked eye;

3. When the oil is poured in, the oil quickly enters the small holes, and the object shrinks at the same time, so that the oil stays in these small holes; Pei do spring.

4. When the cooking raw materials are put into the pot, the oil in the fine holes seeps out when heated, so that there is a layer of oil between the raw materials and the pot, so that it does not stick to the pan;

5. At the same time, it should be noted that the iron pot should not be burned red when heating, otherwise it will not work.