Your meticulously designed nutritional menu, don't let improper cooking methods make your dishes lose their nutritional value. Think that with mom's guidance and ancestral cooking skills, you'll be all set? Now, we're here to tell you that the cooking methods passed down from our ancestors aren't always reliable—when it comes to the simplest task of boiling dumplings, are you still fussing with the "three-point water" method? Too old-fashioned!
Cooking is a profound art, and for thousands of years, our ancestors have dedicated themselves to its mysteries. Although many have gone astray on the path of culinary exploration, mistakenly falling into the trap of "dark cuisine," most people still follow the successful experiences of a few predecessors. After all, "if you don't listen to the advice of your elders, you'll suffer for it." But have we ever stopped to think whether these ancestral cooking methods, even today, can still withstand the test of science and remain applicable?
Boiling Dumplings: The Three-Point Water Method
Every New Year's Eve, we eat dumplings, and we've been taught since childhood the rhyme for boiling them: "three-point water." According to tradition, you need to add cold water three times while boiling dumplings, a folk method known as "three-point water." The purpose of adding water is to prevent the water from boiling vigorously, so the dumplings don't roll around and break due to the churning water.
In the past, when people cooked with wood, it was difficult to control the heat freely. Usually, after bringing water to a boil over a strong flame, dumplings were added, and the heat couldn't be reduced quickly, causing the dumplings to roll excessively in the boiling water and easily break. That's why our ancestors came up with the idea of adding cold water.
However, nowadays, most homes use gas or induction cooktops, where the heat can be controlled at any time. Therefore, there's no need to add cold water when boiling dumplings; you can simply adjust the heat to control the temperature.
Advice for Boiling Dumplings
When boiling dumplings, use high heat to bring the water to a boil. Put the dumplings in with the lid off. The steam in the pot will dissipate quickly, and the dumplings will keep rolling in the boiling water, allowing them to cook evenly and their skins won't break easily. Otherwise, the steam will cause the dumplings above the waterline to break.
Once the dumpling skins are cooked, reduce the heat and cover the pot. The filling will be cooked in no time. For freshly made dumplings at home, they are basically done once they float. If you're not sure, you can scoop one out with a slotted spoon and poke it with a chopstick; if the skin is springy, it's cooked. However, frozen dumplings must be boiled for at least 15 minutes to ensure they are fully cooked.
Dumplings
More Oil Doesn't Spoil the Dish
The old saying goes, "more oil doesn't spoil the dish." When Chinese people stir-fry, they always feel that the more oil, the better. Water-boiled sliced pork, Yu-Shiang eggplant, soy sauce chicken, dry-fried green beans... no matter the cuisine, whether at home or in a restaurant, many dishes are glistening with oil, or even simply swimming in it.
In the past, due to limited living conditions, people used less oil when cooking. Occasionally having a dish with a lot of oil was considered a "delicacy," which led to the saying "more oil doesn't spoil the dish."
But today, consuming oil is no longer a luxury. While high-oil dishes bring satisfaction to modern people, they also trigger a series of health problems like obesity and diabetes. According to statistics, the average daily oil consumption for urban residents in China is as high as 45-50 grams, far exceeding the 25-30 grams recommended by the Chinese Nutrition Society.
Cooking Advice
We recommend that every household have a measured oil dispenser to ensure the daily standard of 25-30 grams per person. When cooking, it's advisable to use methods like steaming, cold dressing, and stewing, and to try to avoid deep-frying and dry-frying.
Cold-dressed Black Fungus
Adding Alkali When Cooking Porridge or Marinating Meat
"Adding alkali when cooking porridge saves time and makes it thicker; adding alkali when stewing meat makes it more tender." These cooking tips are very popular among middle-aged and elderly people and are often passed down to the next generation. Adding alkali does improve the texture and save cooking time, but it destroys B vitamins.
In the past, people's main diet was coarse grains, so B vitamin deficiency was not common. But for modern people, as diets become more refined, it's easy to lack B vitamins. Therefore, the method of adding alkali to porridge or stewing meat is outdated.
It should be noted that these alkali-added foods also have certain advantages. For example, porridge cooked with alkali becomes thicker and softer, which is good for people with stomach ailments, especially those who are weak and have poor stomach motility. However, when eating alkali-added foods, you should also consume other foods rich in B vitamins, such as animal liver.
Porridge Cooking Advice
When cooking porridge, adding a small handful of glutinous rice or a spoonful of oats can increase its thickness. To shorten the cooking time, you can use a pressure cooker or soak the ingredients in advance. When marinating meat at home, you can use salt, pepper, cooking wine, etc., to toss the meat slices before stir-frying.
In addition, many fruits are "natural tenderizers," such as papaya, kiwi, and pineapple. You can add their juice to the meat, mix it well, and then marinate.
Pi Dan Lean Meat Porridge
Add Ingredients Only When the Oil Smokes
Many beginners in cooking are often told to judge when to add ingredients by whether the oil is smoking. In the past, oil was not "refined," so the temperature at which it started to smoke was lower, generally around 130°C. Today, most of the oil we eat is refined and smokes at temperatures above 200°C.
When cooking, the oil temperature should be controlled at around 150°C to 180°C. Exceeding this temperature increases the production of carcinogens during cooking, raising the risk of cancer. Furthermore, at temperatures above 200°C, not only are the fat-soluble vitamins in the oil destroyed, but also the essential fatty acids are oxidized, reducing the oil's nutritional value.
Stir-frying Advice
You can use a bamboo chopstick to check the oil temperature. Insert it into the oil; when small bubbles form around it, it means the temperature is hot enough to add the ingredients.
Additionally, you can use chopped green onions to test the oil temperature. Put the green onions in first. When they haven't changed color yet and many small bubbles are forming around them, it indicates the oil temperature is just right.
Mushrooms and Dried Tofu Stir-fry
Rotten Ginger Doesn't Lose Its Flavor
The saying "rotten ginger doesn't lose its flavor" is widely spread. In the past, people could only judge whether food was still edible by smelling or tasting it. Even if the ginger was rotten, its spicy flavor remained, so it could still be eaten.
However, modern research shows that during the rotting process, ginger undergoes a series of changes, producing a substance called safrole. This substance is quite toxic and can damage the liver and cause liver cell degeneration after entering the human body.
Cooking Advice
Rotten ginger should no longer be eaten. We recommend a method for storing ginger with aluminum foil: cut the aluminum foil to a suitable size, wrap the ginger in it, and make sure the foil is in direct contact with the ginger. Then, store it in a cool, ventilated place indoors.
This method can ensure that ginger, even when stored outdoors, will not sprout, dry out, or get moldy, and it can be preserved for at least a month.
Ginger Juice Flower Tea