When will the seasoning be ready
Time：
2019-03-22
When cooking, if you want to make it more delicious, the time to put seasoning is also very important. Next, the small preparation of seasoning wholesaler Lvxiangyuan Seasoning Food will introduc...
Soy sauce - before cooking
Soy sauce will destroy its nutrients and lose its flavor if it is boiled in a high temperature for a long time. Therefore, soy sauce should not be put until it is ready for cooking.
Wine - when the temperature in the pot is very high
When cooking meat dishes such as fish and sheep, put some cooking wine to remove the smell by evaporation of cooking wine. Therefore, the best time to add cooking wine should be when the temperature in the pot is very high during cooking. In addition, stir fry shredded pork with wine after stir frying; The braised fish should be fried with wine; Add wine to the fried shrimps as much as possible after they are cooked; Generally, soup is simmered on low heat after boiling, and wine is put in when simmering.
When will the seasoning be ready
Sugar - put sugar before salt
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 fully taste the sugar, resulting in sweet outside and weak inside, affecting its taste.
Salt - successively
Soy bean oil and rapeseed oil are used for cooking. In order to reduce the loss of vitamins in vegetables, salt should be added after frying; When peanut oil is used for cooking, because peanut oil ji is easy to be 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 residual amount of organochlorine pesticides in the meat oil, and then add the other half of the salt; When making meat dishes, in order to make the meat tender, it is better to add salt when it is eight ripe.
Vinegar - early is better
When cooking, if you add a little vinegar after vegetables are cooked, it can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, and improve the nutritional value of dishes and the absorption and utilization rate of the human body.
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