This is a process of perfection. If we can cook a delicious table for our family in our own kitchen. If you cook more, you can gradually master the law. What we are most concerned about is how to pickle shredded green pepper, whether to fry green pepper or shredded pork first. Do you want minced garlic or Jiang Mo for cooking? Do you need water?
I never knew how to cook until I found out that cooking in the family kitchen was basically a method. No matter what kind of vegetable it is, it is suitable. Learning braised pork is equivalent to learning braised pork ribs, braised fish and other braised dishes. Learn to simmer soup, only to know that simmering soup is the simplest. When we are still focusing on ingredients, at least it shows that we are still novices in cooking.
After cooking for several years and cooking in the kitchen for several years, we have mastered more than a dozen special dishes. We will carefully study the details, such as when to put salt, how appropriate the oil temperature is, whether to put warm water or cold water, and whether it is better to blanch or not.
When we began to pay attention to the specific details of cooking, we began to touch the threshold of cooking. It is no exaggeration to say that my mother has cooked for our brothers and sisters for decades. I can say for sure that my mother is really a novice in cooking in the kitchen. She doesn't care about many details at all, and all the ingredients can be fried with the same taste.
Cooking in the kitchen, or cooking, is a very detailed thing. If nothing else, let's start with salt. Who can't put salt yet? Only chefs who really master it know that "the opportunity to put salt" and "the motivation to put salt" are very important. Say it simply. We can understand it this way. We can master nine skills of putting salt in cooking. Even beginners can cook with ease. Don't believe it.
Will it really put salt? According to different ingredients, can you find the best time to put salt and use it flexibly?
Of course, we are all housewives, and we have no inspiration to be chefs, but we must know the importance of salt. When cooking in the kitchen, the only function of salt is to amplify the taste. In addition to the taste of ingredients, there are other seasonings.
Simply put, it is necessary to flexibly use salt according to the different characteristics of meat ingredients, various vegetables, bean products, dumpling stuffing and other actual conditions. This can ensure the taste and taste of the ingredients. For example, if we mix dumpling stuffing, pork stuffing and Chinese cabbage stuffing together and put salt early, the Chinese cabbage will come out and the pork stuffing will be soaked in the juice, even if we make the dumpling stuffing taste delicious because the water comes out.
For example, braised pork, the density of pork belly is relatively high, and the time to put salt must be earlier than when we fry Shanghai green, because it can help pork belly to taste, but not too early. When the pork belly is in soup, because the salt is put too early, the juice in the pork belly will be excessively lost and the taste will be firewood;
The importance of salt, I wonder if I have made it clear. Everyone can understand for themselves. The time and motivation of salt release are very important. We have to think about it seriously and need to pay more attention to it.
The principle of putting salt must be known. I would rather put less than more. If I put less, I can add more. If I put too much sugar, it will feel salty even if I add sugar. So I need to put a small amount of salt many times.
Meat ingredients are slow to taste and can be pickled in advance. Besides deodorizing, you can also taste it in advance. For example, when we fry shredded green peppers, we will give them a taste in advance, which will not only make the shredded pork tender, but also give it a bottom taste.
The cooking process is actually divided into three stages. The ingredients have just entered the pot, and the high temperature can gradually change the ingredients from raw to cooked. It is difficult to master the salt in this process, so you can put it well or less.
When the ingredients are half cooked in the pot, the standards of ingredients are gradually released. This time is the best time to put salt. If you put salt in the pot, it may make us feel that this dish is similar.
For example, when frying leafy vegetables such as Hongshan Caitai, Shanghai Green and Spinach, putting salt in advance will lead to a lot of water coming out of the vegetables, and the vegetables are not nutritious, so put salt before frying;
For example, green beans, long beans, cauliflower, lotus root and so on. In the process of frying, you can put a small amount of salt in advance to let the ingredients taste in advance, and make a little supplement before cooking, which is the small amount of time mentioned above;
For example, in winter, all kinds of vegetables are often fried with bacon, such as fried flowers with bacon and fried garlic seedlings with bacon. These bacon ingredients are salty, so when we stir-fry, we need to put salt at the end, but in this case, we can taste them in advance, and maybe we don't need to put salt;
Don't be embarrassed, don't be embarrassed to taste the food, and you will know if you need to add salt after tasting it!
Soy sauce can be divided into soy sauce and soy sauce. Nowadays, soy sauce can not only increase umami taste but also have salty taste, and soy sauce can be used for color matching. Of course, it can also increase freshness and bring appropriate salty taste. For some marinated vegetables with thick oil and red sauce, you can put soy sauce and soy sauce first, and then decide the amount of salt after seasoning and color matching. If we put salt first, it will be salty.
Many recipes will teach us to marinate the fish in advance when cooking steamed fish, which can not only remove the fishy smell, but also taste delicious. But what we don't know is that pickled fish will be less tender and less delicious. We can mix a sauce, such as steamed fish with soy sauce and a little salt, and other seasonings. When the fish is steamed, it will be poured directly on the fish, and the steamed fish is just as delicious. You can try if you don't believe me.
Putting salt in advance when burning mutton and beef brisket will make the meat in the pot difficult to stew and soft, because salt will cause problems with protein in the meat, which will eventually lead to bad taste and may be difficult to eat;
You can't put salt in the soup in advance, it's too early, just like stewed beef. Protein in meat ingredients will cause problems, which will make the ribs in the soup not delicious. The best time to put salt is ten minutes before the ribs soup is ready. The sparerib soup made in this way is more delicious and nutritious.
Nowadays, most of the salt we can buy contains iodine. If we put it in advance, the iodine in the salt will volatilize when heated, so we can put a small amount of salt in advance and fry the dishes several times when stewing. Generally we put salt before cooking;
At the end of my writing, I want to say a few words. Although my topic is: 9 tips for cooking with salt, cooking will be handy even at the beginning, but this is only theoretical knowledge, focusing on practice, and continuous practice can accumulate experience, which is the most precious;
In addition, the cooking is profound, and these nine tips for putting salt in time are just a little superficial. I am also constantly learning, hoping to bring help to everyone in my daily life;