The quality of cooking depends on the taste, and the taste depends on the seasoning. To make delicious dishes, seasoning is essential. In addition to the dosage, the timing and order of seasoning placement are also a bit particular.
When cooking the same dish, the same main ingredients and condiments, thousands of people can make hundreds of flavors. The time of putting seasonings in fried dishes is very important. Generally, the chance of putting seasonings in fried dishes varies from person to person, but there are also some basic principles:
Salt: Put when the vegetables are ripe
Salt is the king of all flavors and the most common seasoning in cooking. When cooking, salt is suitable to be added later to ensure the freshness of the dish. If salt is added at the beginning of the stir fry, it will increase with the stir fry time, allowing the dish to seep out moisture. This way, the dish not only matures slowly, but also contains a lot of soup, and the stir fry will not have a fresh and tender taste.
Soy sauce: put in the old soy sauce first, then put in the light soy sauce
Soy sauce is divided into light soy sauce and dark soy sauce. When cooking, dark soy sauce is usually chosen, so it is usually added together when adding water to simmer, making it easy to taste and color; Generally, soy sauce is mainly used for stir frying, which can be added just before the dish is ready to be cooked. This can prevent the high temperature in the pot from damaging amino acids, and the sugar in the soy sauce will not turn sour due to coking, which can protect the nutrition of the soy sauce from being damaged.
Vinegar: Put it in both the pot and the pot
When cooking meat dishes, the ingredients should be thickened immediately after being taken out of the pot to remove the fishy smell of the meat. Adding them again before being taken out of the pot can play a role in relieving greasiness, enhancing fragrance, and seasoning; Adding vinegar to stir fry vegetables can soften vegetable fibers and protect the vitamins in the ingredients.
Sugar: Add sugar before adding salt
Add salt first. The dehydration effect of table salt will promote protein coagulation, and when adding sugar again, the taste of the sugar cannot be fully absorbed, resulting in a sweet outside and a light inside, which affects the taste.
Cooking wine: When the temperature inside the pot is the highest
The principle of cooking wine's ability to remove fishy smell is that the fishy substance is dissolved in ethanol and evaporated together with cooking wine, which can eliminate the fishy smell in the ingredients. Therefore, the best time to add cooking wine is when the temperature inside the pot is highest during the cooking process.
Monosodium glutamate and chicken essence: to be added when the pot is out
Chicken essence and monosodium glutamate are mainly used to freshen food. When dishes are about to be cooked, the temperature inside the pot is about 70-90 ℃, which is the best temperature for monosodium glutamate to dissolve and has the strongest flavor. If monosodium glutamate is added during cooking, the sodium glutamate in monosodium glutamate will carbonize and lose its freshness when the temperature exceeds 120 ℃.