1. In fact, the most basic seasonings are onions, ginger, garlic, soy sauce, vinegar, wine, and sugar. When cooking, adjust the heat and seasonings will be fragrant.

2. Soy sauce. Soy sauce will destroy its nutrients and lose its delicious taste under high temperature conditions. Soy sauce should be added before serving to ensure the flavor.

3. Salt. When cooking with soybean oil, salt is usually added after cooking to reduce the loss of vitamins in the vegetables. Using peanut oil for cooking can reduce aflatoxin by adding salt to the frying pan. When cooking with meat oil, add half of the salt first to degrade pesticide residues, and then add the other half of the salt.

4. Vinegar. In order to prevent the loss of vitamin C in vegetables, you can add a little vinegar after cooking to promote the dissolution of mineral components and increase the nutritional value of the dishes.

5. Wine. When cooking meat dishes, such as fish, duck, sheep, etc., you can put some seasoning wine to remove the fishy smell. The best time to add seasonings is during the cooking process, when the temperature in the pot is the highest.

6. MSG. Adding MSG after stir-frying can effectively prevent MSG from turning into harmful substances when heated. It is best to add MSG before frying.

7. Sugar. Some dishes require sugar, such as sweet and sour carp, sweet and sour pork, etc. When making these dishes, sugar must be added first and then salt, otherwise it will be the opposite, resulting in sweetness on the outside and bland on the inside. taste.