How to add seasonings during cooking

Seasoning is a must-have for daily cooking. Using it can bring out the flavor in food. So do you know how to put the best seasoning? The following is a small guide to understanding the situation. The editor has compiled for you how to add seasonings to stir-fry dishes. I hope it can help you.

How to add soy sauce to stir-fry? Before serving

Boiling soy sauce at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, soy sauce should be added just before serving.

Salt? Pay attention to the sequence.

Use soybean oil and rapeseed oil for cooking. In order to reduce the loss of vitamins in vegetables, you should generally stir-fry the vegetables before adding salt; use peanut oil for cooking. , since peanut oil is easily contaminated by Aspergillus aflatoxin, salt should be put in the frying pan first, which can greatly reduce aflatoxin; when cooking with meat oil, half of the salt can be put in first to remove the residues of organochlorine pesticides in the meat oil. amount, and then add the other half of the salt; when making meat dishes, in order to make the meat tender, it is best to add salt when it is cooked until it is eighty-cooked.

Vinegar? It is better to add it early

When cooking, if you add a little vinegar after the vegetables are cooked, it can reduce the loss of vitamin C in the vegetables and promote calcium, phosphorus, iron, etc. The dissolution of mineral components improves the nutritional value of dishes and the absorption and utilization rate of the human body.

Wine? When the temperature in the pot is the highest

When cooking fish, lamb and other meat dishes, add some cooking wine to remove the fishy smell through the evaporation of the cooking wine. Therefore, the best time to add cooking wine should be when the temperature in the pot is the highest during the cooking process. In addition, for fried shredded pork, wine should be added after the shredded meat is stir-fried; for roasted fish, wine should be added after frying; for stir-fried shrimp, it is best to add wine after stir-frying; soups should generally be simmered over low heat after boiling. Put the wine on.

MSG? Add before cooking

When heated above 120°C, MSG will turn into coked sodium glutamate, which not only has no umami flavor, but is also toxic. Therefore, it is best to add MSG before frying.

Sugar? Add sugar first and then salt

When making dishes such as sweet and sour carp, sugar should be added first and then salt. Otherwise, the dehydration effect of salt will promote protein coagulation. It is difficult to fully appreciate the sugar flavor, resulting in a sweet exterior and bland interior, affecting its delicious taste.

The skill of seasoning stir-fry depends on the seasoning

Fresh chicken, fish, shrimp and vegetables have special umami flavor, so they should not be seasoned excessively to avoid covering up the flavor. Incorporating the natural and delicious taste of chicken, fish, shrimp and vegetables. For raw materials with a strong smell of fishy smell, such as fish, shrimp, beef, mutton and their offal, when seasoning, you should consider adding more condiments that can remove the fishy smell and relieve greasiness, such as cooking wine, vinegar, sugar, Onions, ginger, garlic, etc., in order to reduce or remove their bad smell and peculiar smell and increase their delicious taste.

Raw materials that have no specific taste themselves, such as sea cucumbers, shark fins, etc., in addition to adding fresh soup, should also be added with corresponding condiments according to the specific requirements of the dishes.

Seasoning according to the dish

Each dish has its own specific taste, which is finalized through different cooking methods. Therefore, when placing the types and quantities of condiments, do not be haphazard. Especially for dishes with multiple flavors, it is necessary to clearly distinguish the priorities of flavors in order to use the main and auxiliary seasonings appropriately. Some dishes are mainly sweet and sour, some are mainly fresh and fragrant, and some dishes are sweet at the beginning and salty at the end; or salty at the beginning and sweet at the end. The secret of this variety of flavors and variations in one dish all lies in the skill of seasoning.

Seasonally seasoned

People's tastes often vary with the seasons, which is also related to the body's metabolic status. For example, in winter, due to the cold climate, people like to eat rich and rich dishes; in hot summer, they like light and refreshing food.

Seasoning according to people

When cooking dishes, on the premise of maintaining the flavor characteristics of local dishes, we should also pay attention to the different tastes of diners and tailor the dishes to each person. The so-called "food has no fixed taste, and those who taste it will appreciate it" is an appropriate summary of making dishes based on people's taste.

Seasoning due to flavor

Good seasoning with high-quality ingredients but poor seasoning or improper seasoning will affect the flavor of the dish.

High-quality seasonings have a meaning, which means that the famous seasonings of that place should be used when cooking dishes from that place, so that the dishes can be full of flavor. For example, the boiled beef in Sichuan cuisine uses bean paste from Pixian County, Sichuan and Sichuan peppercorns from Han Yuan. The salt and MSG used in Sichuan cuisine are also unique to Sichuan cuisine. The taste of the dishes produced in this way is very authentic. Of course, if conditions are limited, there is no need to make things difficult for yourself. Satisfying your cravings should come first.

The role of lemon in cooking and seasoning with lemon juice

A light diet is good for your health, especially for people with high blood pressure and kidney disease. However, it is difficult to arouse appetite with dishes that are too light. It is better to add a few drops of lemon juice to the stir-fry dishes to make them delicious and healthy in an instant.

Slice the lemon and set aside. Add 2-3 drops when the dish is about to come out of the pot, which can have a good seasoning effect. Be sure not to drip too much, otherwise you will know the consequences. When cooking or grilling meat, you can also add some lemon juice to the cooked meat to make the meat more tender and more flavorful.

Lemon juice for coloring

Why do you need soy sauce for coloring? A little lemon juice when frying can make the dishes more bright and shiny. Lemon juice can be used in cold dishes to make the dishes look brighter and whet your appetite in summer!

Lemon juice to remove the smell

Lemon juice can remove the fishy smell. We often The meat, seafood, eggs, etc. that you eat will inevitably have a fishy smell. Just add a few drops of lemon juice and you no longer have to worry about the smell. For ingredients with a pungent smell, such as onions, you can also add some lemon juice when cooking to reduce the smell of the onions themselves.

Cooking rice with lemon juice

When cooking rice, add a few drops of lemon juice to the water to make the cooked rice more sweet and delicious, with crystal-clear grains.

Lemon juice absolute

Sometimes the oil left after frying fish in the kitchen will have a fishy smell. It would be too wasteful to pour it out directly. It is better to drip it in the oil. Adding lemon juice can effectively remove the odor, and then you can fry the next wave immediately.

Lemon juice prevents oxidation

The sun is scorching hot in summer, and many families like to cook mung bean soup to relieve the heat. However, mung bean soup is easily oxidized and turns red, which affects the effect of relieving heat. In fact, when cooking mung bean soup, you can add a few drops of lemon juice to the water to prevent discoloration. No matter how long you leave it, it will not change color.