The steps of seasoning meat dishes and vegetarian dishes are different in cooking.

Adding order of meat and vegetables: 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.

For example, celery fried 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.

Optional seasoning: sugar, wine, vinegar. When frying meat dishes, pickling with sugar and a small amount of cooking wine can remove the fishy smell and make the meat tender. Sugar 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 on the outside and saltiness on the inside.

Bogey: 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. If monosodium glutamate is added to fried meat dishes, it will destroy the natural flavor.

Adding order of vegetarian dishes: sugar, vinegar, salt and monosodium glutamate. Stir-fried dishes are different from fried meat dishes. Add salt to stir-fry vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients. First, heat the pan. When the oil is heated to 50% to 60%, you can add onions and ginger to make them give off their favorite fragrance. Stir-fry the vegetables a few times, and add salt to continue to stir-fry until the color turns green, such as vegetarian fried spinach and stir-fried oil wheat dishes.

Optional seasoning: sugar, vinegar. People who don't need to limit sugar can add some sugar to enhance the flavor of vegetarian dishes. After adding sugar, you don't need to put monosodium glutamate. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crisp and keep more vitamins. But you can't put vinegar when frying vegetables. Adding vinegar will destroy most chlorophyll and turn yellow soon, which is not only ugly, but also greatly reduces its nutritional value.

Avoid: soy sauce. Soy sauce has a strong taste. Adding it when frying vegetables will not only affect the bright color of vegetables, but also cover up the fragrance of vegetables.