Canned food is not the main ingredient that everyone chooses. Many times they are not as good as fresh foods, especially fruits and vegetables; despite this, there are still many canned foods worth reconsidering and even using them frequently.
Food Republic, the food cooking website, visited several experienced chefs, food writers and nutritionists. Here are the reasons they think are underrated canned food and like to use.
{9 Nutritionist Celines Martinez said cans of evaporated milk are suitable for making cream sauce, soup and curry; food writer Lisa A. Lotts also said that most people do not use evaporated milk, but she found it very useful for making thick and savory sauces. 花花Rott said that she often has several cans of 花花花花, which are very delicious. She will also add rice or cucumbers, add some cold vegetables and fresh herbs to make a quick and healthy dinner. She noted that the underestimated fish can is something people only think of making salads, but it is much more useful than that and is nutritious and relatively cheap.
BeansMartiniz said that beans containing high fiber and resistant powders can help with blood sugar control, kidney health and weight management. She said many people don't know that they are "super foods" that are very suitable for dishes and salads, and can even be taken out and eaten directly. Chef Fanila N Roshan said she likes ginger peas the most, and they are widely used and rich in protein is the ultimate meat substitute.
Sardineis one of the foods that most people either love or hate. Rosaen said it is rich in omega-3 fatty acids, but may be "discussed" because of its strong taste. However, as long as it is properly cooked, it can increase the level of the dish. For example, mixing salads or crushing them with herbs and lemons to make bread and sauce are excellent choices. Expert chef Kevin Ashton said he likes to use them to quickly make a pasta with garlic, lemon and bread crumbs.
Coconut milkis similar to unsweetened milk, but is sweeter. Rosaen said that coconut milk is one of the ingredients commonly found in her kitchen. It is like a "unknown hero". It can add a creamy and delicate texture to curry, soup, and even desserts without making a fuss. In addition to curry and vegetables, coconut milk marinated pork willow, coconut milk glutinous rice, coconut milk sausage, etc. are good choices, and it is also the key to making dairy-free pumpkin pie and other vegetarian dessert dishes.
Mexican green peppersAlthough not everyone likes green peppers, they are popular in Spanish cuisine and the West and Southwest of the United States. Aireton said it adds gentle spiciness and depth to garlic, spicy stewed buns or scrambled eggs; it also tastes very good in toasted cheese sandwiches and creamy noodles sauce, making it a great supporting role.
PumpkinCanned pumpkin puree is the favorite of autumn and festivals, and Ehrenton says it is not only suitable for baking but also works well in soups, sauces and even smoothies. Martiniz said that she uses it in various vegetables all year round, rich in vitamin A, and not only limited to sweets, but can be used in soups, spicy dishes, noodles sauce, and even sautés, which can add rich texture and flavor to the vegetables.
PeachGeorgia executive chef Greg Garrison likes to cook with canned peaches during the non-productive season. He says it is the best way to keep the vegetables consistent in flavor, and he uses peaches as a dip in chicken tail sauce. In addition, they can also be used to make delicious pancakes, and even chicken tails, such as Bellini.
TomatoThe reason why some people like tomato cans is that they don't have to burn or peel them first, they can be used anytime, without getting damaged and super cheap. Martiniz said that they are very wide-ranging and can be used as sauces, soups, stews, etc., or a delicious base for pizza sauce, noodles, soups, and even sandwiches.
Responsible editor: Gu Zihuan