When to put seasoning when cooking is good, what seasoning should be put? How to maintain the color and flavor of the dishes after cooking, but also to maintain the maximum number of nutrients in the dish is not destroyed, this is indeed a great learning -- Soy Sauce -- before the pan Soy sauce in the pan at high temperatures for a long time will destroy its nutrients and lose the fresh taste. Therefore, soy sauce should be put in just before the pot is about to be cooked. Salt - successive have to pay attention to soybean oil, canola oil for cooking, in order to reduce the loss of vitamins in vegetables, generally should be fried vegetables and then put salt; with peanut oil for cooking, because peanut oil is very susceptible to aflatoxin contamination, it should be put on the first salt fryer, so you can greatly reduce the aflatoxin; with meat oil for cooking, you can first put half of the salt to remove the meat oil in the Organochlorine pesticide residues in meat oil, and then add the other half of the salt; when doing meat dishes, in order to make the meat fried tender, fried to eight mature when the best salt. Vinegar - add early for good If you add a little bit of vinegar after the vegetables in the pot, you can reduce the loss of vitamin C in vegetables, promote calcium, phosphorus, iron and other mineral components of the dissolution, improve the nutritional value of the dishes and the body's absorption and utilization rate. Wine - the highest temperature in the pot Burning fish, sheep and other meat dishes, put some wine can borrow the evaporation of wine to remove the fishy. Therefore, the best time to add wine should be the highest temperature in the pot during the cooking process. In addition, fried shredded meat should be stir-fried shredded meat after adding wine; broiled fish should be fried after adding wine; fried shrimp is best to add wine after frying; soups are generally in the opening of the pot after changing to a small fire stew, simmering when the wine. Monosodium glutamate - added before the pot When heated to more than 120 ℃, monosodium glutamate will become coked monosodium glutamate, not only no fresh taste, there is toxicity. Therefore, it is best to add monosodium glutamate before stir-frying. Sugar -- first put sugar and then salt in the production of sweet and sour carp and other dishes, you should first put sugar and then add salt, otherwise the salt "dehydration" effect will promote the protein coagulation and difficult to eat through the sugar flavor, resulting in the outside of sweet and light, affecting its flavor.