source: People's Network - life times
/ > hang pepper beef willow. Many people have such doubts, some restaurants are now the meat of the beef beef is especially tender, soft and tofu, but at home, they can not do such a effect. Zhang Liang pointed out that this may be the merit of "tender meat powder". Tender meat powder contains protease and starch not only, but also contains nitrite, baking soda, phosphate and other ingredients, and the nitrite content of individual varieties may exceed the standard. Nitrite can produce color and anticorrosion, but there is a cancer risk. Soda can destroy the vitamins inside the meat, and phosphate will prevent the absorption of calcium and iron and other nutrients.
identification method: Pink beef beef willow, pink sauce beef, pink casserole ribs, all because of nitrite added to have a good "selling". Raw beef, raw pork is red, heated naturally to brown or light brown, and the use of nitrite meat, cooked after the pink, beautiful and beautiful and uniform inside and outside color. Soy sauce or Monascus can also make cooked meat red, but their color is only on the surface, and the color is deeper.
boiled fish: cooking fish often requires a lot of oil, and some restaurants may do their hands and feet on oil to reduce costs, so the quality of cooking oil of this kind of dishes, even if it doesn't belong to the mouth water or the gutter oil, is not of the quality. It will be too much, it may choose cheap low-grade salad oil, or it may be used repeatedly. Repeated high temperature heating will cause trans isomerism and other changes in oils and fats, which may cause cancer risk. In addition, Zhang Liang told reporters that dishes with dry pots, boiled, fried, crispy and other words are prone to such problems.
identification method: if boiled fish is cooked with live fish, the meat slices will slightly roll up and the meat is elastic. After a careful taste of the food, you will know the freshness of the oil. Fresh oil is slippery and easy to flow. Even if you have too much oil, you will never feel greasy. It's easier to rinse the oil off when you rinse it in the water. The repeated use of poor quality oil viscosity, sticky taste, eating no refreshing feeling, even in hot water, it is difficult to rinse off. In comparison, the cooking methods such as steaming, boiling, stewing, white and cold have little influence on the quality of the oil, and it does not need to be heated again and again, and it is not easy to bring the trouble of the oil in the ground.
Hot crayfish: in the last two years, spicy crayfish has become a "common guest" on the table, but few people think of the possibility of being rich in it - if a lot of chili, pepper and other kinds of incense are added to the dishes. The spice, or the addition of a large amount of sugar and salt, will make the taste buds strongly stimulated. It is difficult to understand the freshness of the raw materials, or even if the raw material has been found to have a peculiar smell. Zhang Liang reminded that many spicy crayfish on the market are made of frozen fresh shrimps. Consumers should pay special attention when choosing them.
identification method: the fresh shrimp taste is not crisp, looser, the meat is smaller, and the meat and shell are easily separated; for the dishes cooked in fish, most of the fish with prominent eyes and complete skin are fresh, and the meat is tight and elastic.