Delicious dishes are inseparable from various seasonings. As we all know, it is best to add salt later, but when should sugar, vinegar, cooking wine and other seasonings be added in order to achieve both deliciousness and nutrition. Sugar Adding sugar during cooking can increase the sweetness of dishes, suppress the sourness, and moderate the spiciness. If sugar is used for coloring, add sugar and stir-fry until purple-red when the oil pan is hot. Add the main ingredients and stir-fry together; if only sugar is used as seasoning, add it during the cooking process; while cooking sweet and sour carp, sweet and sour carp, sweet and sour carp, etc. When preparing lotus root slices and other dishes, sugar should be added first and then salt. Cooking wine is mainly used to remove the fishy smell of fish and meat and increase the aroma of dishes. Cooking wine should be added when the temperature in the pot is the highest during the entire cooking process. The fishy substances can be dissolved by ethanol and evaporate together. Fish and meat with poor freshness should be soaked in cooking wine before cooking to allow the ethanol to dissolve. Soak it into the fibrous tissue of fish and meat to remove odor. Vinegar can not only remove odor, remove fishy smell, relieve greasiness, increase flavor, soften vegetable fiber, but also prevent high temperature from damaging the vitamins in raw materials. The best time to add vinegar when cooking is at the "ends". For some dishes, such as fried bean sprouts, vinegar is added immediately after the raw materials are put into the pot. This can not only protect the vitamins in the raw materials, but also soften the fiber in the vegetables; and some dishes, such as stir-fried bean sprouts, add vinegar immediately after the raw materials are put into the pot. For sweet and sour pork ribs and mutton stir-fried with green onions, vinegar is added once after the raw materials are put into the pot. Its function is to remove the smell and smell. Add vinegar once before the dishes are taken out of the pot to relieve greasiness, increase aroma, and season. Soy sauce Soy sauce can increase the flavor and color of food, thereby increasing appetite.