Cooking is the order of adding spices
Each kitchen has salt, soy sauce, vinegar, sugar, cooking wine and other basic seasonings. When cooking, which one should be put first and which is to be put, which kind of time should be the best? In fact, when making different dishes, the kinds and order of the sauces are different. Only by grasping well can we make dishes that are full of color, flavor and taste. Here are some delicious flavoring formulas that will definitely not fail. Fried meat, just cooked before putting salt Addition order: sugar, wine, vinegar, salt, soy sauce. For fried meat dishes, vinegar must be added after the sugar and wine, otherwise the sugar will not dissolve and the scent of the wine will be difficult to evaporate. Salt must be added when the meat is ripe, otherwise it will make the meat old. Soy sauce must be added at the end so that the rich amino acids are not destroyed by high temperatures. Such as celery pork, first boil hot, add oil, burn until the Liuliucheng hot, add pork, stir fry until white, a little vinegar, stir into the celery, add salt when cooked, Add some soy sauce to pan. Optional seasonings: sugar, wine, vinegar. When frying meat dishes, marinate them with sugar and a small amount of cooking wine to remove odor and make the meat more tender. The sugar must be placed before the salt, or the dehydration of the salt will make the meat old, and the sweetness cannot infiltrate into the raw material, resulting in extra sweet and salty. Avoid: MSG. The meat originally contains glutamic acid, and when it meets with the salt in the dish, it will naturally produce sodium glutamate, the main ingredient of MSG. If MSG is added to fried meat dishes, it will destroy the natural flavor. Fried vegetables, stir fry a few times and put salt Addition order: sugar, vinegar, salt, monosodium glutamate. The fried vegetables are different from the fried meat dishes. The fried vegetables should be salted first. This allows the vegetables to ripen faster and therefore retain more nutrients. Heat the pan first, add it to the oil and heat it until it becomes hot and cold. (At this time, put the scent of the onion ginger and other flavors according to your preference), put a few stir-fried vegetables, stir in the salt, continue to fry, and the color becomes green. That is cooked, such as vegetarian fried spinach, fried oil and wheat dishes. Optional seasoning: sugar, vinegar. Those who do not need sugar limit can add some sugar to increase the umami taste of vegetarian dishes. After putting sugar, there is no need to put MSG. When frying cabbage, potato silk and other vegetables, adding a little vinegar can make the taste crisp and preserve more vitamins. However, when vinegar is fried, vinegar cannot be added. Adding vinegar will destroy most of the chlorophyll, and the color will quickly turn yellow. Not only is it ugly, but also the nutritional value is greatly reduced. Avoid: soy sauce. The rich taste of soy sauce, added when frying vegetables, not only affects the fresh color of the vegetables, the rich sauce flavor will also cover the fragrance of vegetables. Stew and cook, first discharge wine Addition order: cooking wine, soy sauce, sugar, vinegar, salt. Cooking tends to highlight the scent of cooking wine and use it to cover the enamel, so the wine should be placed at the highest temperature in the pot. Braised soy sauce is mainly for coloring, so soy sauce must be added first. Also remember that sugar must be added before the salt, otherwise the burned meat will grow old. Take stewed pork as an example, first cut the pork belly with oil, and then another pot, the oil till the Liucheng hot, add the octagonal, green onion ginger block to produce aroma, cook into cooking wine, add soy sauce, sugar boil , Add soup (or water), the fire boil froth, switch to a small fire until eight mature salt. The cooking method of the stew is basically the same as that of burning, but the soup is more. Optional seasoning: vinegar. When making vinegar-rich foods such as sweet and sour fish, put vinegar before putting wine. Because such dishes must not only have a sour taste, but also have a vinegar smell that evaporates out to cover the smell of raw materials. Therefore, the temperature in the pan should be highest. When you burn other meat dishes, you can add some vinegar after adding sugar. This will not only make the dishes more fragrant, but it will also stew worse. Cold dishes, finally put together Join the order: all the final release. To make cold dishes, it is usually to mix all the seasonings into a sauce, pour them in a dish, and mix well. Seasoning must be placed at the end of the season. Mix it up now. If the vegetables are soaked in sauce for a long time, the taste of the dish will be too salty and nutrition will be lost. For example, cold lettuce, cold belly, etc., cut the raw material or clinker into silk, slices, pieces, etc., and add seasoning and mix well. Avoid: MSG. Monosodium glutamate can fully exert the effect of freshening at a temperature of 80°C to 100°C. The cold temperature of the dish is too low, MSG is difficult to play a role, and even directly attached to the raw materials, tasteless and disappointing. If you want to use MSG when making cold dishes, you should dissolve the monosodium glutamate with a small amount of hot water and mix it in cold dishes. 汆 meatballs, seasoning first put meat Order of addition: cooking wine, salt. When cooking meatballs, simmering meat and other dishes, marinate ingredients with spices. If you chop the meatballs, chop the meat, add the pepper, mix the cooking wine, stir in the egg whites, stir in the egg whites, stir in the salt and stir in the water, then dip into the slightly open water. Cook over low heat and add salt to the soup. The boiled seasoning method is similar to this. When to put oil Cooking oil when the oil temperature is up to 200°C will produce a harmful gas called "acrolein". It is the main component of soot, and it also causes the oil to produce a large number of highly prone to carcinogenic peroxides. Therefore, it is better to use 80% hot oil for cooking. Special Note: Oil can reduce the efficacy of certain antibiotics. Patients with iron-deficiency anaemia, when taking ferrous sulfate, can reduce their efficacy if they consume large amounts of fatty foods. When to put soy sauce Cooking soy sauce for a long time in a pot can destroy its nutrient content and lose its umami taste. Therefore, it is necessary to put soy sauce before cooking. Special Note: Patients taking cardiovascular and gastrointestinal diseases and anti-tuberculosis drugs should not eat soy sauce. When to put salt Use soybean oil, rapeseed oil to cook, in order to reduce the loss of vitamins in vegetables, generally should be fried after the food and salt; peanut oil cooking, because peanut oil can be easily contaminated by Aspergillus flavus, it should first put salt fryers, This can greatly reduce the aflatoxins; use oyster sauce for cooking, you can first put half of the salt to remove the residual amount of organochlorine pesticides in oyster sauce, and then add the other half salt; when making meat dishes, in order to make meat The class is fried tenderly, and it is best to put salt in the fry until it matures. Special Note: According to the standards recommended by the World Health Organization, 5 grams of salt per person per day is appropriate, not more than 6 grams. In addition, the use of antihypertensive drugs, diuretics, corticosteroids, and rheumatism patients with heart damage, should minimize salt intake. When to put vinegar When cooking, add a little vinegar to the vegetables after the pot, can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, improve the nutritional value of the dishes and the body's absorption and utilization. Special tips: vinegar should not be taken with sulfa drugs, because sulfa drugs in the acidic environment is easy to form crystals and damage the kidneys; taking sodium bicarbonate, magnesium oxide and other basic drugs, vinegar will reduce efficacy. When to put alcohol When cooking fish, sheep and other meat dishes, put some cooking wine to remove helium by evaporating the wine. Therefore, the best time to add wine should be the highest temperature in the pot during cooking. In addition, stir-fried pork should be added after the meat is fried; stir-fried fish should be added after the decoction; fried shrimp is best served after frying; wines are usually cooked in small pots after cooking. Let go of alcohol. When to put MSG When heated to above 120°C, MSG will turn into coking sodium glutamate, which is not only odorless but also toxic. Therefore, it is best to add MSG when it is fried. Special Note: Excessive intake of MSG will cause various neurological functions in the body to be inhibited, resulting in adverse reactions such as dizziness, headache, and muscle spasms. In addition, the elderly, infants, lactating women, hypertension, and kidney disease patients should ban or eat less MSG. When to put sugar In the production of sweet and sour squid and other dishes, you should first add sugar and then add salt, or salt "dehydration" role will promote protein coagulation and difficult to eat through the sugar taste, resulting in the outer sweet and light, affecting its delicious. Special Note: Sugar should not be taken at the same time as traditional Chinese medicine decoction, because the protein, tannin and other ingredients in Chinese medicine will react with sugar and reduce the efficacy. Carpet Binding Tape,Carpet Edge Binding Tape,Self Adhesive Carpet Binding Tape,Self Adhesive Carpet Binding Tape Kunshan Jieyudeng Intelligent Technology Co., Ltd. , https://www.jerrytape.com