MSG: Put the dishes away before they are put out of the pot.

The main component is sodium glutamate. When sodium glutamate is heated at a high temperature of 120C, some of it will become sodium pyroglutamate, which has no preservation effect. When the temperature of monosodium glutamate is between 70℃ and 80℃, the preservation effect is the best, and it needs to wait until the fire is turned off.

White sugar: put it before or during cooking.

White sugar can relieve spicy taste and neutralize sour taste. If you need to color food, you need to add sugar when the oil pan is hot, and then add ingredients after the caramel color is fried. If you want to sweeten dishes, don't add sugar too early, but it's best to add sugar when cooking.

Vinegar: put the vegetables in the pot.

In addition to increasing sour taste, vinegar also has the functions of removing fishy smell and relieving boredom, softening ingredients to protect vitamins, and preventing vitamins from being destroyed by high temperature, so vinegar is usually put when the dishes are just cooked.

Soy sauce: put the dish before it is cooked.

Soy sauce is to increase the salty taste, flavor and color of dishes. Soy sauce is fermented from bean products and contains amino acids. It is added at the end of cooking, that is, before the dishes are ready for cooking, so as to retain a lot of nutrients in soy sauce.

Cooking wine: put it when the temperature in the pot is the highest

Cooking wine is used to remove the fishy smell of dishes and increase the flavor of dishes. Cooking wine contains alcohol, which is easy to volatilize at high temperature. Therefore, cooking wine in the highest temperature pot will make fishy substances and alcohol substances evaporate together.

Oyster sauce: put it in front of the pot.

When the vegetables are about to be cooked, put the oil in. In this way, the fried dishes taste better and will not destroy the nutrients and fragrance of the oil. If you put oil in the middle of frying, or when frying, it will affect the nutritional composition of the oil, and even if the frying time is too long, it will make the food black and even deteriorate.

Order of seasonings in fried meat dishes

Sugar > cooking wine > vinegar > salt > soy sauce

When frying meat dishes, vinegar must be added after sugar and cooking wine, otherwise sugar will not dissolve easily and the fragrance of cooking wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to prevent rich amino acids from being destroyed by high temperature. Sugar can be fresh, but it must be put before salt, otherwise the dehydration of salt will make the meat old. Vinegar can remove odor and increase aroma.

Avoid monosodium glutamate: meat already contains glutamic acid. When it meets the salt in the dish and is heated, it will naturally produce sodium glutamate, the main component of monosodium glutamate. Adding monosodium glutamate to fried meat dishes will destroy the natural flavor.

Seasoning sequence of fried vegetarian dishes

Salt > sugar > vinegar > monosodium glutamate > oyster sauce

Stir-fried dishes are different from fried meat dishes. Add salt to stir-fry vegetarian dishes first.

In this way, vegetables can be cooked faster and retain more nutrients. Add some sugar to flavor vegetarian dishes. After adding sugar, you don't need to put monosodium glutamate. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crisp and preserve more vitamins. But vinegar should not be used when frying vegetables. Adding vinegar will destroy most chlorophyll and turn yellow soon, which is not only ugly, but also greatly reduces its nutritional value.

Avoid soy sauce: soy sauce is rich in flavor, which will not only affect the refreshing color of vegetables,

The rich sauce flavor will also mask the flavor of vegetables.

Seasoning sequence stew

Cooking wine > soy sauce > sugar > vinegar > salt

Cooking often highlights the aroma of cooking wine, and uses the aroma to cover up the fishy smell, so cooking wine should be placed at the highest temperature in the pot. When braising, soy sauce is mainly used for coloring, so add soy sauce first.

It should be noted that sugar must be added before salt, otherwise the cooked meat will get old.

When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before wine. Because such dishes should not only have sour taste, but also have volatile vinegar taste to cover up the fishy smell of raw materials, they should be put into the pot at the highest temperature. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only make the dishes more fragrant, but also make the stew worse.

The order of seasonings in cold salad

Seasoning required: salt, white vinegar, sugar, sesame oil, soy sauce and pepper oil.

To make a cold salad, you usually mix all the seasonings together to make a flavor juice, and then pour it into the dish and mix well. The seasoning must be put at the end, otherwise the dish will be soaked in the sauce for a long time, which will make the taste of the dish too salty and the nutrition will be lost.

Avoid putting monosodium glutamate: when the temperature is 80 C ~100 C, monosodium glutamate can give full play to its refreshing effect. However, the cold dish has a low temperature, so it is difficult for monosodium glutamate to play its role, and it will directly adhere to the raw materials, which is not easy to dissolve and has an uneven taste.