很多人每餐无肉不欢。但要把肉烹饪得美味诱人,也得下一番工夫。最近,日本料理研究家小泽千惠子介绍了烹饪肉类时需要避免的四个错误做法。 去掉全部肥肉后烹饪。小泽千惠子
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示,猪肉和鸡肉本身的味道几乎没有差异,决定肉味的是其附带的脂肪。因此,去掉所有肥肉后再烹饪,肉的风味会大大受损。害怕长胖的人,可以先把带肥肉的肉在开水里煮一煮,让脂肪的香味渗透进肉里,再去掉肥肉烹饪。 冰箱拿出肉马上烹饪。这样不但加热费时,美味也会连同营养大量流失。小泽千惠子表示,一定要等肉自然解冻后再烹饪,这样可以保持肉味的鲜美。 肉涂上盐后烹饪。有些人在烹调肉类之前,会涂一层盐或胡椒来给肉调味。但这么做,会让肉里的水分流失,同时也损失了肉的鲜美,并不值得推荐。如果是必须提前腌制的肉,比如烤肉,建议在即将开烤前再调味。 肉和魔芋丝同煮。很多人吃火锅的时候,喜欢把肉和魔芋丝一起煮。这样会使肉变得生硬难嚼。表示,这是由于在做魔芋丝时使用了钙做凝固剂,而在加热情况下,钙会同肉起反应,令肉质变得坚硬。她建议,吃火锅涮魔芋丝时,最好先加入蔬菜等配料,隔开魔芋丝和肉,这样可以保持肉的弹性。 A lot of people every meal without meat is not. But the meat cooking delicious attractive, also http://hitjob.net/post/654.htm have a time. Recently, home cooking of Japan Ozawa Chieko introduced the four mistakes to avoid when cooking meat. Remove all the fat meat after cooking. Ozawa Chieko said, pork and chicken flavor of almost no www.bshaikuo.com difference, decided to meat is the incidental fat. Therefore, get rid of all the meat before cooking, the meat flavor will be greatly damaged. Fear www.booyuan.com of fatpeople, can put a little fat meat in boiling water to boil, let the fat flavor penetrationinto the meat, then remove fat cooking. The refrigerator and takes out the meat immediately cooking. This not only heatingtime, delicious will together with nutrient loss. Ozawa Chieko said, must wait formeat defrost and www.516j.net cooking, so you can keep meat fresh. Meat with salt after cooking. Some people in the cooking meat before, will becoated with a layer of salt or pepper www.dmqzkfw.com to season the meat. But in doing so, will let theflesh moisture loss, and the loss of the meat is delicious, not worthy of recommendation. If it is necessary to advance the preserved meat, such as grilled meats, suggested in the open before baking, and then seasoning. Meat with the cooking and konjac filament. Many people eat Hot pot, like the meat and cooked with Konjac filament. This will make the meat become stiff and hard to chew. Said, this is www.yigaofuzhuang.com because in doing konjac silk using calcium as coagulant, and in the heating case, calcium in response to meat, meat is qualitative hard. She suggested, eat Hot pot boiled konjac filament, the best first add the vegetables and other ingredients, apart from Konjac silk and meat, so as to maintain the elasticity of the meat.