When professional chefs in restaurants cook vegetable dishes,glass lid they have never had the habit of covering pots and lids. However, in many of our ordinary people's homes,glass lid many people have bought casserole pots, and because they don’t have a matching pot lid, they even go with one. The reason is very simple.
When cooking, the cover is "stuffy",glass lid which not only cooks quickly, but also saves time and fire. In fact, this approach is not advisable. If the pot is covered when cooking, the heat is not easy to control, the heating time is short, the cooking will not be cooked, and the cooking time is too soft and rotten,glass lid and it is difficult to grasp the requirements of its crispness and unhealthy.
Professional chef: Don't cover the pot when you cook. In addition,glass lid most vegetables contain substances called organic acids. Different types of vegetables have different types of organic acids. Common types of organic acids include oxalic acid, acetic acid, and amino acids. Some of these acids are beneficial to the human body,glass lid and some are harmful to the human body. The harmful organic acids must be removed during cooking. What is the method? One of them is to open the lid of the pot when cooking the vegetables and stir them appropriately so that the organic acids will easily evaporate.
Most vegetables are best fried in high heat,glass lid which can preserve the nutrients in the vegetables to the greatest extent. However, some dishes need to be cooked for a long time. With heating and seasoning,glass lid water and water-soluble nutrients must be precipitated in the vegetables.
There is a good way to absorb the nutrients dissolved in water again,glass lid and that is to pour a small amount of gluten juice when the dishes are close to maturity. With the gelatinization of starch, the precipitated water and nutrients will adhere to the surface of vegetables again,glass lid thereby reducing the loss of nutrients and solving the problem of soup flow in dishes.
