The taste of salt mainly refers to the salty taste, and it is also the king of all tastes. Cooking without salty taste is like a band without a lead singer, with accompaniment and no soul. In addition to the sweets we usually eat, any kind of dishes are inseparable from salt, and even other common condiments such as soy sauce, soy sauce and chicken essence are accompanied by salt. Salt can not only flavor and refresh, but also highlight the sweet and sour taste. 1 A bowl of chicken soup is fresh, but it will have a stronger fragrance without salt. Even sweet and sour vegetables need less salt. Without salt, it will be sour and sweet, but it tastes terrible. Below I will share with you the application skills of six kinds of salt, which will be handy when we cook all kinds of delicious food in the kitchen in the future.

First, use salt when curing.

The raw materials need to be cured, and the curing time and the amount of salt should be well grasped. When eating fresh meat such as chicken, duck, fish and fresh vegetables, the time should be short, and the salt should be put as little as possible to avoid the salty taste affecting the umami taste of the ingredients. For quick-frozen meat, it is not so fresh. The curing time can be appropriately extended, and the amount of salt can be slightly increased, which can remove the heavy taste in the stale ingredients and help the ingredients to taste and refresh well.

Second, use salt when cooking.

When we cook, we always add 1 spoon of salt or 1 handle of salt. It is difficult to judge whether the amount of salt is just right. If all the salt is added at the beginning, the ingredients of the meat will become very hard and the taste will be very dull. If salt is added too early, vegetables will soon lose their crispness and nutrition. Now you can put the salt in the pot. After the ingredients are put into the pot, you can put the salt of 1 first. When the dish is almost cooked, put the remaining 2/3 into the pot, so that the above situation can be avoided.

Third, use salt when stewing soup.

Stewed soup is mainly light, and soup is mainly eaten. Generally, stews use relatively fresh ingredients as raw materials. Fresh ingredients are delicious. When cooking stews, it is necessary to appropriately reduce the amount of salt to avoid the salty taste affecting the umami taste of the ingredients themselves. After a long period of stewing, there is a lot of glutamic acid in the soup, which is the main source of umami. Adding the right amount of salt can make the umami flavor of glutamic acid appear to the greatest extent. It is no exaggeration to say that the combination of salt and glutamic acid is fresher than our common monosodium glutamate.

Fourth, use salt when frying.

Before making fried food, it is generally necessary to marinate it first, which is convenient to improve the taste, but when marinating, it is necessary to put less salt, which is a bit salty to eat. In the process of frying food, the lumps will shrink and become smaller, which will increase the density inside the food and increase the concentration of salt. If we add our usual amount of edible salt, the fried food will definitely be salty, so we must grasp the amount of salt when pickling.

Fifth, use salt when making brine.

Marinated vegetables and pickled ingredients use salt in the opposite way, so put more salt. Because the salt will be dissolved in water after being put into the soup, part of the salty taste will be diluted by the soup, and the effect of suitable salinity will not be achieved. When cooking pot-stewed soup, you may wish to add salt several times to avoid making pot-stewed soup too salty or too light to achieve the best taste after cooking.

Sixth, choose oil with salt.

There are many kinds of oil in common use. If you stir-fry with animal oil such as lard and sheep oil, put a little salt before adding the ingredients to remove the residual pesticides in the vegetables, and then add salt when the vegetables are fried to maturity. When cooking with soybean oil and vegetable oil, vegetables should be added first, and then salt should be added, which can reduce the loss of nutrients in vegetables. When cooking with peanut oil, you can add a small amount of salt to remove the mold in peanut oil, and finally add salt.