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cover of episode vol.246 我的做饭秘诀就是趁着黄瓜活着切了它

vol.246 我的做饭秘诀就是趁着黄瓜活着切了它

2024/11/27
logo of podcast 一言不合

一言不合

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小黑
潘越
纪玥竹
Topics
潘越: 我认为做饭的水平体现在对做出的饭菜的评价上,一个男人会不会做饭,取决于他做完饭后如何评价这顿饭。我常用的聚餐食谱是椰子鸡和寿喜烧,因为它们做法简单。在选择鸡肉时,我建议选择最便宜的冷冻鸡肉,因为肉质嫩滑。 我吃饭前喜欢闻一下食物的香味,也会检验食物是否变质。如果不认真吃饭,吃不出味道。我吃饭时喜欢沉浸其中,不喜欢边吃饭边聊天。我小时候觉得肯德基不是正经饭,现在觉得做菜出锅前放盐和糖比中间放更好吃。我做菜不放葱,因为吃不出区别。做辣的菜要加糖,可以中和辣味并提鲜。我小时候吃不出虾的鲜味,长大后才吃得出来。猪肉有时会有腥味,这可能与做法有关。食物是否难闻,取决于个人的认知。我对羊肉的认知改变了,现在觉得它很香。我吃不出香菜味,小时候不喜欢茼蒿,现在可以接受了。我不喜欢吃荠菜。我觉得香菜和芹菜味道不一样,但都比较冲。我吃不了海鲜,因为受不了腥味。我吃馄饨时,会特意备注不要放虾米。 我听说过一个万能做菜公式,但我认为过油很重要,可以激发食材本味。我认为麻婆豆腐需要勾芡。我喜欢吃卤水豆腐。 浩楠: 我做饭的经验是,做椰子鸡只需要二十分钟,几乎没有难度,只需要用椰子水煮。我做菜时,会根据食材的特性调整做法,比如用最便宜的冷冻鸡肉做椰子鸡,因为肉质嫩滑。 我做饭时,会根据实际情况调整做法,比如因为要带给朋友吃,所以直接把调料加进椰子鸡里,而不是单独蘸着吃。 纪玥竹: 我做菜是天赋型选手,喜欢随意搭配食材。我擅长做大菜,因为大菜做法简单,原理就是把食材煮烂,不必追求精细,炖烂即可。 我煮面条时,用煎好的荷包蛋代替高汤,汤会变白且咸。我水煮菜不放油,只靠调料调味。封城期间,我每天吃蔬菜包做的菜,会煮各种蔬菜和火锅食材。我会用虾头油炒虾,用虾头熬油煎虾,味道很好。我会用小鱼干、辣条、肉干等提鲜,也会用鸭脖做汤底,用猪肉油炒菜。我认为做菜出锅前放盐和糖比中间放更好吃。 我做饭时,会根据实际情况调整做法,比如用煎好的荷包蛋做汤,用小鱼干、辣条、肉干等提鲜。 小黑: 我完全不会做饭,属于水煮一切派,做饭方法简单粗暴。我不会切肉,所以只买不用切的肉。我觉得东北男人做饭的概率很高。水煮肉片做法简单,但步骤多。我的做饭理念是水煮一切,主要靠蘸料。我知道有人用微波炉做饭,但我觉得电磁炉做饭不如明火做饭好吃,因为温度不够高。颠勺时有时会把火颠到锅里,但没有实际作用,只是为了酷炫。颠勺时着火了,我会故作镇定。我小时候曾经用锅盖盖灭过厨房着火。热油起火是因为温度过高。我炒菜时,看到油冒烟就关火,因为图省事图安全。倒油是为了激发香料的香味。水煮肉片最后一步倒油,才能使味道浓厚。 我不太会挑选食材,通常在网上买菜。我做饭时,经常炒到一半才发现有些菜没开始备。我最怕的就是火候,因为什么大火小火这个东西我搞不清楚。我做饭时,经常会因为各种原因导致备菜不合理。

Deep Dive

Key Insights

What is the dish that Haonan prepared for the podcast?

Haonan prepared a dish called 'Coconut Chicken,' which is made by boiling chicken with coconut water. He also added soy sauce to the dish to enhance the flavor.

Why did Haonan add soy sauce to the Coconut Chicken?

Haonan added soy sauce to the Coconut Chicken because he had to prepare it at home and bring it to the podcast. He couldn't bring the traditional dipping sauce ingredients like sand ginger and small oranges, so he added soy sauce to compensate for the flavor.

What is the key to making a good Coconut Chicken dish?

The key to making a good Coconut Chicken dish lies in the quality of the ingredients, particularly the chicken. Haonan mentioned that using cheaper, frozen chicken can result in a more tender and flavorful dish compared to using high-quality chicken, which can be tough and chewy.

What are the two main dishes in Haonan's Beijing gathering menu?

The two main dishes in Haonan's Beijing gathering menu are Coconut Chicken and Sukiyaki. Both dishes are categorized as hot pot dishes, which are easy to prepare and serve.

What is the significance of adding sugar to spicy dishes?

Adding sugar to spicy dishes helps to balance the heat and enhance the overall flavor. It can also bring out the umami in the dish, making it more complex and enjoyable.

What is the traditional method of making Mapo Tofu?

The traditional method of making Mapo Tofu involves adding water starch (a thickening agent) towards the end of the cooking process. This step is crucial for achieving the dish's signature thick and sticky texture.

What is the best time to eat crabs according to the podcast?

The best time to eat crabs is from mid-October to mid-November. During this period, the crab roe is at its best, making it the ideal time to enjoy crabs.

What is the unique flavor addition to Vietnamese pho that impressed the speakers?

The unique flavor addition to Vietnamese pho that impressed the speakers is the use of fresh basil (specifically, Thai basil or '九层塔'). The fresh basil adds a fragrant and aromatic element to the dish, which is different from the more common garnishes like cilantro.

Chapters
本期节目四位嘉宾围绕做饭展开讨论,从嘉宾们的声音来猜测谁会做饭,引出浩南带来的椰子鸡,以及对椰子鸡的品鉴和讨论。
  • 通过声音判断谁会做饭,引出做饭话题。
  • 浩南带来椰子鸡,引发对菜品和做饭技巧的讨论。
  • 对椰子鸡的评价褒贬不一,有人觉得好吃,有人觉得吃不出椰子味。

Shownotes Transcript

本期主播 潘越@潘越没问题 浩楠@宅天帝是浩楠吧 纪玥竹小黑做饭,是大多数人生活中重要的一部分。很多人即使不做饭,也多多少少动过“我要自己做饭”的念头,本期四位不同级别的“做饭人”就一块儿聊了聊关于做饭的一些小事儿。欢迎收听,尽情嘲笑!注:本期无专业人士分享经验,如出现错误知识点,还请大家指正!浩楠做的含蘸料版椰子鸡 制作:小黑剪辑:张赫楠平台运营:寿司