Correct seasoning sequence-fried meat dishes

Step one, step two, step three, step four and step five.

Sugar and wine vinegar soy sauce

When frying meat dishes, vinegar must be added to sugar and wine, 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.

For example, fried celery with shredded pork. Heat the pan first, put the oil in, and when it is 50% to 60% hot, add the shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and add some soy sauce to the pan.

Recommended seasoning

Sugar, wine, vinegar

When frying meat dishes, it is suggested to marinate with sugar and a small amount of cooking wine to remove the fishy smell and make the meat more tender.

Sugar can be fresh, but it must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness outside and salty inside.

Vinegar can remove odor and increase aroma. Adding vinegar when frying kidney flowers can reduce the fishy smell; Adding vinegar when cooking mutton helps to remove the smell of mutton.

Avoid release

monosodium glutamate

Meat already contains glutamic acid. When it meets the salt in dishes and is heated, it will naturally produce the main component of monosodium glutamate-sodium glutamate.

Adding monosodium glutamate to fried meat dishes will destroy the natural flavor.