Stir-fry meat dishes, and put salt when they are almost cooked. Adding order: sugar, wine, vinegar, salt and soy sauce. After frying meat, sugar and wine, vinegar must be added, otherwise the sugar will not dissolve easily and the fragrance of wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to avoid the destruction of rich amino acids by high temperature.
Extended data:
Seasoning skills:
1, when seasoning, make sure whether the cooked food has a single taste (such as sour, sweet, salty, etc.). ) or complex flavors (such as sweet and sour, sweet and salty, etc. ), and the feeding amount is accurate, strictly control the feeding time and put them in order, so as to make delicious things.
2. Seasoning is qualitative when heating. Seasoning can determine the flavor of dishes. Surgery should be given priority. Seasoning after heating is an auxiliary seasoning, which can supplement the basics. Insufficient qualitative seasoning.
3, eating mutton and angelica dahurica can increase freshness; Cinnamon for sausage is delicious; The pepper used in vegetarian dishes is full of fragrance; Smoked chicken with bacon and cloves, with endless aftertaste.
4. When cooking in an iron pan, use high-temperature hot oil to dissolve the essential oil in the oil, so that the dish will be fragrant.
Although the content of essential oil is high and the aroma is rich, the essential oil is very volatile. Therefore, in order to retain its aroma, add coriander before eating.
6. Add a small amount of cooking wine, vinegar, sugar, onion, ginger, garlic, etc. In the cooking process, odor can be removed, especially red dates and radishes, which has a good odor removal effect.
7. When stewing meat, you can mix various spices or condiments such as aniseed, pepper, wormwood and cumin according to a certain proportion, then put them into gauze bags and stew them with meat, which can not only remove the odor, but also make them penetrate into the dishes.
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