Each dish is cooked in a different way and the order of ordering is often different. Generally, put the oil first, then put the onion, ginger and garlic in the wok (optional, the collocation of different dishes is different: green vegetables usually put the onion, garlic vegetables usually put the garlic (sprinkle some garlic before cooking, which tastes better), fish and meat usually put the onion and ginger), then put the soy sauce (sweet and sour vinegar), and finally put the salt and monosodium glutamate after turning off the fire.

1, sugar

Sugar can color dishes, increase umami flavor and improve taste. Sweetness can inhibit sour taste and spicy taste, and sweetness can increase the "happiness" of tasting food. If you want to fry "caramel color", you should heat the oil, put it in, stir it gently, make the sugar gelatinized and purple, and then add ingredients to color it. Other requirements in no particular order. ...

Step 2 cook wine

Mainly used to remove the fishy smell of fish and meat and increase the flavor. The fishy smell substance is dissolved by ethanol in cooking wine and volatilized at high temperature. Cooking wine needs to be put into the pot when the temperature is high, and then added after the meat is fried. You can marinate fish in advance with cooking wine to increase the effect of enhancing fragrance and removing fishy smell.

3. vinegar

Vinegar can remove fishy smell, relieve boredom and increase fragrance. There is a saying that "vinegar goes both ways". When cooking, you can put less vinegar, which can not only protect vitamins, but also promote fiber softening. To cook meat dishes, vinegar can be used to remove the fishy smell first, and vinegar can be added to the pot to flavor and enhance the fragrance.

4. Soy sauce

Soy sauce can make dishes bright and colorful to increase appetite, and it can also add a fuller taste. Moreover, soy sauce is very nutritious and rich in various amino acids. It is recommended to add it after turning off the fire, which can preserve nutrition. If you need to increase the dishes, you can use soy sauce in the early stage.

5, monosodium glutamate

Monosodium glutamate can stimulate people's appetite and add "umami" to plant food. The main agent sodium glutamate will be destroyed above 120℃, so monosodium glutamate should be added after turning off the fire. It is not advisable to put monosodium glutamate in cold dishes, because monosodium glutamate can only be fully preserved at about 80℃.

By the way, chicken essence is salty and hygroscopic, which is not suitable for gout people. Improper storage of chicken essence is easy to breed microorganisms, so it needs to be sealed and stored in a cool place.

6. salt

Salt is one of the most important substances for human survival, and it is also the seasoning with the longest edible history and the most commonly used in cooking.

Salt is a gentleman. Its salty taste is the basis of all delicious food. If a dish tastes salty, it fails. Chinese medicine has long recorded that "the taste is too salty, which hurts muscles and bones and inhibits the heart", and the diet should be controlled at low salt.