Take teacher Tan Dunci himself as an example. In her kitchen, there are glass soup pots, non-stick pans for pancakes and stainless steel woks, as well as microwave ovens, ovens and electronic woks. The first pot for a novice in the kitchen, or just want to prepare a pot at home, Teacher Tan Dunci thinks it should be the "stainless steel pot" with acid resistance, alkali resistance and high temperature resistance.
How to choose stainless steel pot? Many articles on the Internet mentioned that stainless steel contains manganese, which will increase health risks. In fact, there are many grades of stainless steel, and the 200 series uses "manganese" instead of "nickel" for rust prevention, so it is doubtful to release manganese. Choice and usage are provided here. As long as you master the following principles, you can use them with peace of mind.
1, choose and buy 304 materials. Pots made of this material are resistant to acid and alkali, high temperature and high safety. Stainless steel materials are divided into 20 1, 430, 304 and 3 16, but according to national standards, food-grade utensils must be made of 304 ~ 3 16 stainless steel.
2.304( 18/8) stainless steel with sufficient weight and thickness is characterized by sufficient weight and certain thickness, and the price is certainly not too cheap, which can be used as a basis for judging when purchasing; Don't choose pots and pans marked only with high-grade stainless steel or super-grade stainless steel.
3, only use 304, don't pursue 3 16 Teacher Tan Dunci mentioned that because resources are limited, it is good to have enough, so Teacher Tan thinks that 304 is enough, and there is no need to pursue 3 16 in particular. Don't exhaust resources in this generation. This is also the concept that Dr. Lin gave her.
Further reading: storage, cleaning and management of refrigerators QA encyclopedia
How does "stainless steel pot" cook a pot? Stainless steel pot will use black oil as a lubricant when manufacturing, so there may be black oil residue just bought back. You can use the following methods to open the pot.
1. Thoroughly clean 1 time.
2. Sprinkle flour in the pot, add some water and knead it into dough to absorb black oil and impurities.
3. Then discard the dough, clean the pot with neutral detergent, and add water to boil, thus completing the process of boiling the pot.
Stainless steel pot's safe usage: frying, boiling, frying and marinating are all suitable for stainless steel pot, which is a good helper for housewives in the kitchen. Safe and suitable for frying, boiling, frying, marinating and other cooking methods. As long as you pay attention, too fast temperature change may damage the material of stainless steel pot, so don't wash cold water immediately after cooking. If you want to cool down, it is more appropriate to wash cold water on the back of the pot.
Don't be lazy. Stainless steel pot looks clean after cooking. Many people will use a little water to cook the next dish, which is not right. No matter what pot you use, you must clean the pot before cooking every dish, because the food residue, grease and scale attached to the surface of the pot are easy to produce carcinogen "benzopyrene" after repeated heating. Don't damage your health because of a little laziness. In addition, some people will leave the residual oil after the fish is cooked, thinking that it is more fragrant. In fact, these fried fish oils may also contain benzopyrene and polycyclic aromatic hydrocarbons, which are not suitable for reuse.
Stainless steel pot nontoxic cleaning 3 steps 1. After use, add some water to the pot, put it on the gas stove and boil it again. Shake the pot gently so that the temperature of hot water is evenly distributed on the surface of the pot. Pour out the hot water and clean the pot with a rag.
Tip: If the sticky food in the pot is difficult to remove, you can add water to the pot and boil it, then scrape off the attachments gently with a wooden shovel, then turn off the fire and let it soak in hot water. After cooling, wash it with a melon cloth or rag.
2. Dry the washed pot with a rag, turn the pot over and put it on the gas stove to dry with low fire.
3. Dip a thin layer of oil with a kitchen paper towel and slowly wipe it out from the center of the pot surface in a circular way. It is unlikely to touch the pot next time, and then hang it on the wall, with the bottom of the pot facing outwards to avoid touching the falling dust. Just a little next time.
Further reading: guide to the purchase of four major home appliances
The non-stick pan has no scratches and cracks, so it can be used safely. The surface coating of non-stick pan is perfluorooctanoic acid, and many people are worried that it will release harmful substances. Actually, you don't have to worry too much. As long as there are no scratches and cracks on the surface of the pot and you don't dry it, you don't have to worry too much about safety. However, based on environmental protection, you should use it with caution.
Perfluorooctanoic acid is a synthetic chemical, which is widely used for the coating of various non-stick containers and pots, or for the surface of breathable, waterproof, oil-proof and antifouling textiles. If it enters the human body, it may cause damage to the liver and pancreas.
The correct usage of non-stick pan is to use 1 safely. Turn on the range hood before cooking: Be sure to turn on the range hood to reduce the chance of inhaling harmful substances.
Peace of mind usage 2. First, apply a thin layer of oil on the pan surface: dip a little oil in a paper towel, apply a thin layer on the pan surface, and then add ingredients before firing. Be sure to cool the pan and oil to avoid harmful substances produced by empty burning.
Peace of mind usage 3. Small fire cooking without hot pot: non-stick pan without hot pot or seasoning, small fire cooking (the fire is not more than 2/3 of the stove) is an ideal cooking method.
Peace of mind usage 4. Choose wooden or silicone spatula: choose wooden or silicone spatula, which will not scratch the pan surface when stirring and frying.
WroNG usage of non-stick pan ng usage 1, empty burning, dry burning: avoid empty burning, dry burning, scalding hot pot or burning ingredients, which will hurt the pan and shorten its service life.
NG usage 2. Seasoning on the non-stick pan: Although the non-stick pan can resist acid and alkali, vinegar, soy sauce, cream, alcohol and acidic seasoning will increase the chance of dissolving out harmful substances. It is recommended not to season directly in the pot when cooking, which is safer. If curing or stewing is really necessary, stainless steel pot is recommended.
NG usage 3. Ingredients with thorns and bones: Do not use non-stick pan for meat with bones, fish with fish bones, seafood with shells (such as clams) or crabs with sharp thorns, so as not to scratch the pan surface.
Non-stick pan non-toxic cleaning step 2 1. When cleaning, first wipe the pan surface with a paper towel from the outside to the center. If the pot is still very hot, it is best not to clean it immediately. If you are in a hurry, first take the pot under the faucet, and flush it with the bottom of the pot to cool down. Because the center of the pot is the most greasy, the residual oil stains can be wiped clean in this way.
2. Turn the pot upside down, wash and dry it with neutral detergent and fine rag, and then hang it on the wall with the bottom of the pot facing outwards. Doing so can reduce contact with dust and avoid collision or scratching the pan surface.
Is the dish cooked in a "cast iron pot" really delicious? What tastes good is your heart, not the pot, not the seasoning. Teacher Tan Dunci said that the atmosphere is the key point when eating. Dr. Lin Liangjie once said, don't swear at the dinner table and don't talk about unpleasant things, so Mr. Tan's family always shares big and small things in life at the dinner table. Teacher Tan Dunci believes that everything cooked at home is the taste of mother, and the dining atmosphere is the most important rather than the pursuit of five-star taste. In addition, Teacher Tan Dunci also reminded me to buy what you need when buying a pot, not what you want!
Further reading: 15 magical use of baking soda powder
What suggestions does Teacher Tan Dunci have for cooking clean, serving fast and skipping feeding children?
Tan Dunci teaches you: how to choose non-toxic pots and pans and easily clean cooking vegetables! Mommy, who is busy at work during the day, wants to cook a peaceful meal with her family when she comes home at night. How to cook a balanced meal in a short time after work? Ask Mr. Tan Dunci for help!
1. Save time and water! When vegetables are washed together, some mothers wash vegetables for two hours because they are worried about pesticide residues! Teacher Tan Dunci said, "Don't be scared too much by pesticides". Here is a simple "vegetable washing method": the fine water overflows 12 minutes, and the fruits and vegetables can be washed clean and smooth!
Step 1. First, remove the miscellaneous leaves of the dishes to be cooked in the rice, put them all in a big basin and brush them with your hands for 2 or 3 times.
Step two. Next, take out the vegetables to be specially brushed, such as corn and cucumber, and brush them with a soft brush. Then fill the basin with water, and slowly overflow it with thin and flowing water. 12 minutes.
Tips: The reason why we don't use large water to overflow is to let the residual pesticides slowly dissolve out; When it overflows, you can put another basin next to it to pick up the vegetable washing water, which can be used to water the flowers and give consideration to environmental protection.
2. Comprehensive vegetable frying = one-time intake of multiple nutrients. This dish can help working mothers save a lot of cooking time and get a variety of nutrients at one time. It is also one of the dishes that Tan Dunci often serves at home.
3. "Fried" is the best way to cook vegetables. Cooking is very simple, which can not only preserve nutrition, but also not emit lampblack. In the process of cooking, the fragrance of the ingredients will be emitted by itself.
Comprehensive dishes
Ingredients: oil, garlic, pepper, Chinese cabbage, Qingjiang cuisine, Flammulina velutipes and water.
Seasoning: salt
step
1. Wash all vegetables and cut them into required sizes; Wash garlic and pat it into pieces.
2. Pour the oil into the pot.
3. Put the garlic in the pot, then add all the vegetables, and then pour in 1 or 1/2 bowls of water.
4. Fire, boil and add salt.
5. Finally, pick up the vegetables and serve them.
Stir-fried vegetables are a convenient way to cook. You can use any vegetables you want instead, or you can see what vegetables are in the refrigerator. It only takes 5 minutes to cook this dish, which is fast and convenient!
Tips 1。 Cutting vegetables into lengths of about 10 ~ 12 cm can prevent some nutrients from being destroyed. If it is too long or too big, it is recommended to cut it short or shorten it before eating.
Tip 2. Add a little oil, and before cooking, add 1/2 bowl or 1 bowl of water to dissolve nitrate or pesticide in water.
Further reading: rice cooker cooking, one pot! Four recipes for one person, serve quickly.
NG's vegetable cooking method NG 1, scalded vegetables: scalded vegetables look healthy, but Yuzryha dishes are easy to lose water-soluble nutrients because they need more hot water. If you really want to cook vegetables, don't add too much water
NG 2。 Stir-fry or stir-fry with fire: Quick-fried vegetables are common dishes in Taiwan Province Province, but the traditional way of stir-frying with fire will produce smoke and toxic substances.
Polycyclic aromatic hydrocarbons will be produced in the process of incense explosion, and toxic substances will also be produced when oil begins to smoke. Many women who don't smoke get lung cancer, which may be related to this compound.
NG 3, white rice vegetable soup: Teacher Tan does not recommend this. Avoiding soup when serving can reduce the chances of eating pesticides and nitrates.
Teacher Tan Dunci cooks for his three meals every day. Even when the younger son goes to the cram school for self-study in the exam, Teacher Tan Dunci will cook a lunch and take it downstairs to the cram school for the younger son to eat in the car. Are you as curious as I am about how Teacher Tan Dunci cooks three meals a day? Let's take a look now ~
Every meal/breakfast is simple and balanced: steamed bread+boiled eggs+seasonal fruits, soybeans+oats or buckwheat = juice, dregs to drink.
Ordinary lunch: rice+white vegetables+fish (I usually work outside at lunch time, and I will go to a buffet. The fish is mainly steamed, and if there is no fish, I will change to braised chicken legs).
Rush lunch: boiled corn+a bowl of edamame+seasonal fruit.
Dinner: white & green vegetables+yellow carrots, pumpkins, sweet potatoes (sometimes cooked with rice)+boiled meat, braised meat+mackerel or shrimp.
Further reading: How can fish be eaten healthily and safely to help brain and vision development?
Hot pot is usually chosen for dining out. Mr. Tan Dunci occasionally goes out for dinner with his son. Usually he will choose a hot pot that can provide a variety of vegetables, but he will never eat processed products, only vegetables and meat plates.
Teacher Tan Dunci's parenting skills never feed children. Recalling his son's childhood, Teacher Tan Dunci said, "We never feed our children." When the boss was about 3 years old, Mr. Tan Dunci's father took his eldest son to a wedding banquet and sat in a chair from beginning to end. He neither cries nor makes noise, which makes his friends praise him. Children have been sitting around the table with adults since childhood. The food at home is less oil, salt and sugar. They don't specialize in so-called children's non-staple food, but eat natural food with adults. Ask Mr. Tan, can children be picky eaters? Teacher Tan said that only these foods are provided, and children have no room for picky eaters.
Now that the meal is ready, pack the lunch first and ration the rest of the dishes. When there are only two people dining at home, draw a line for the dishes, and when there are three people dining, divide them into three parts. In the past, when Dr. Lin Liangjie was still there, it was divided into four parts.
Further reading: Journal of American Medical Association: Eating with the whole family has six benefits for children!
Chewing more makes children smart. Nowadays, babies eat so-called non-staple food from childhood. Teacher Tan Dunci's children don't eat this kind of food at all. Studies have proved that chewing more contributes to children's intellectual development. Natural food with less oil, salt and sugar is a meal suitable for the whole family. Mommy doesn't have to bother to prepare non-staple food, so it's better to spend time with her children!