Why do traditional cooking need a pot cover?

Just don't cover the pot when cooking. The reason for this is the following：

1, when cooking, if the pot is covered, it is not easy to master the heat, if the heating time is short, the food will be uncooked, and if the heating time is too long, the food will be too soft and rotten, so it is difficult to grasp the requirements of crispness and discontinuity.

Besides, most vegetables contain substances called organic acids. Different kinds of vegetables contain different kinds of organic acids. Common organic acids include oxalic acid, acetic acid and amino acids. Some of these acids are beneficial to human body, while others are harmful to human body. Harmful organic acids must be removed when cooking. One of the methods used is to open the pot cover and stir fry properly when cooking, so that the organic acid can easily volatilize with it.

3. Most vegetables are fried by fire, which can retain the nutrition in vegetables to the greatest extent. However, some dishes need to be cooked for a long time. With heating and seasoning, there must be water and water-soluble nutrients in vegetables. there is a

A good way is to absorb the nutrients dissolved in water again, that is, when the dishes are close to maturity, pour a small amount of sauce. With the gelatinization of starch, the separated water and nutrients will reattach to the surface of vegetables.

So as to reduce the loss of nutrients and solve the problem of soup leakage of dishes.