How to correctly control the time of seasoning in cooking?
If you want to eat the most delicious and nutritious dishes, you need to master the time to put seasonings reasonably first. So when is the best time to put seasonings in cooking? What condiments should be put first or later? By mastering...
Edible oil: The first step of cooking must be to drain oil, but when the oil temperature reaches 200 ℃ or above, it will produce a harmful gas called "acrolein". It is the main component of lampblack, and also makes oil produce a large number of peroxides that are very easy to cause cancer. Therefore, it is better to fry vegetables with 80% hot oil.
Soy sauce: Soy sauce will destroy its nutrients and lose its flavor if it is cooked in a high temperature for a long time. Therefore, soy sauce should be put into the cooking before it is ready to be cooked.
Salt: Soybean oil and rapeseed oil are used for cooking. In order to reduce the loss of vitamins in vegetables, salt should be added after frying. Use peanut oil for cooking. Because peanut oil is easily polluted by Aspergillus flavus, salt frying pan should be put first, which can greatly reduce aflatoxin; When cooking with meat oil, you can put half of the salt first to remove the residue of organochlorine pesticides in the meat oil, and then add the other half of the salt; When making meat dishes, it is best to add salt when the meat is eight ripe to make it tender.
Wine: When cooking meat dishes such as fish and sheep, add some cooking wine to remove the fishy smell by evaporation of cooking wine. Therefore, the best time to add cooking wine should be when the temperature in the pot is the highest during cooking. In addition, stir fry shredded pork with wine after stir frying; The braised fish should be fried with wine; The best way to stir fry shrimp is to add wine after it is cooked; Generally, soup is simmered on low heat after boiling, and wine is put in when simmering.
Vinegar: When cooking, if you add a little vinegar to the vegetables after cooking, it can reduce the loss of vitamin C in the vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, and improve the nutritional value of the dishes and the absorption and utilization rate of the human body.
Sugar: When making sweet and sour carp and other dishes, sugar should be added first and then salt should be added. Otherwise, the "dehydration" effect of salt will promote protein solidification and make it difficult to "eat" the sugar taste thoroughly, resulting in sweet outside and light inside, affecting its taste.
MSG: When heated to more than 120 ℃, MSG will turn into coking sodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add MSG when the food is ready to stir fry.