The order and timing of putting seasonings in a stir-fry

The practice of each dish is different, the order is often different. Generally are the first oil, and then onion, ginger and garlic chili pot (optional, different dishes with different: green vegetables is generally onion, garlic greens generally put garlic (the last out of the pan before sprinkling garlic, taste better), fish and meat generally put onion and ginger), followed by soy sauce, (sweet and sour flavors of the vinegar), and finally put the salt, monosodium glutamate (MSG) off the heat and then put in.

1, sugar

With sugar you can give dishes color, add freshness, strengthen the taste. Sweetness can inhibit acidity and spiciness, sweetness can increase the taste of food "happiness". If you need to stir-fry "caramel color" then you should put it in the oil when it is heated, stir gently, let the sugar paste, appear purple-red, and then put in the ingredients to be colored on the good. There is no other order required ......

2, cooking wine

Mainly used to remove fish, meat fishy, increase the aroma. Fishy substances are dissolved by the ethanol in the wine, followed by volatilization at high temperatures, the wine needs to be put in the pot at higher temperatures, in the meat stir-fry breaks after adding can be. The wine can be used to marinate the fish in advance, adding more flavor and deodorizing effect.

3, vinegar

Vinegar can be deodorized, unctuous, increase the aroma, there is a "vinegar put two heads" said. Fried vegetables can be less vinegar, both to protect the vitamins, but also to promote the softening of fiber. For the production of meat dishes, the beginning of the vinegar can be deodorized, the pro out of the pot with vinegar can be flavored to increase the aroma.

4, soy sauce

Soy sauce can make dishes bright color to increase appetite, but also can add more full flavor, and soy sauce is very nutritious, rich in a variety of amino acids. It is recommended that you add it to your dishes when they are ready to be cooked and after the heat has been turned off to preserve the nutrients. If you need to increase the color of the dish, you can use the old soy sauce before.

5, monosodium glutamate

Monosodium glutamate can enhance people's appetite, plant-based food to increase the "fresh taste". But at 120 ℃ above the main role of sodium glutamate will be destroyed, so MSG should be added after the fire. Cold dishes should not be put MSG, because MSG to about 80 ℃ in order to fully fresh.

By the way, chicken essence, chicken essence contains salt, and hygroscopicity, also not suitable for gout people. Improperly stored chicken essence is prone to microbial growth and needs to be sealed and stored in a cool place.

6, salt

Salt is one of the most important substances for human survival, but also the history of consumption is also the longest, most commonly used in cooking seasoning.

"Salt is a gentleman" its salty flavor is the basis of all food, if a dish is tasted out of the salt flavor, then the dish will fail. Chinese medicine has long been recorded: "taste too salty, the big bone gas injury, heart gas inhibition", diet should be controlled low salt.