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Chapter 128 When to Put Oil, Salt, Sauce and Vinegar

Many housewives put oil, salt, sauce and vinegar on hand when cooking.In fact, as long as you do a little research on the order in which they are put in, you can not only preserve the color, aroma, and flavor of the food to the greatest extent, but also retain more nutrition.

1. oil

When cooking, the oil temperature should not be too high. Once it exceeds 180°C, the oil will decompose or polymerize, producing highly irritating acrolein and other harmful substances, which will endanger human health.Therefore, "hot pot and cold oil" is a trick for cooking.Heat the pot first and then put the oil in. When the oil is [-]% hot, put the vegetables into the pot and stir-fry. Don't wait for the oil to smoke before putting the vegetables in.In addition, sometimes you can directly fry the cold oil and food at the same time without heating the wok, such as fried peanuts, so that the fried peanuts are more crispy and crispy, and avoid burning outside and growing inside.When using sesame oil or fried vegetable oil for cold dishes, you can add oil after the cold dishes are mixed, which is more fragrant and delicious.

2. Salt

Salt is an electrolyte and has a strong dehydration effect. Therefore, the time to add salt should be determined according to the characteristics and flavor of the dish.When stewing meat and frying vegetables with a lot of water, salt should be added when the vegetables are [-]% cooked. Adding salt too early will cause too much soup in the vegetables, or solidify the protein in the meat, making it difficult to stew.When cooking with different oils, the time to add salt is also different: when cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in the vegetables, salt should be added when the vegetables are about to be cooked; Warm and reduce the aflatoxin in the oil.

3. Soy sauce
When cooking, high-temperature cooking for a long time will destroy the nutrients of soy sauce and lose its umami taste.Therefore, soy sauce should be put out of the pan immediately before.In order to make the meat fresh and tender when frying the meat slices, you can also mix the meat slices with starch and soy sauce before frying, so that not only will the protein not be lost, but the fried meat will be more tender and smooth.

4. Vinegar

Vinegar can not only remove mutton, remove fishy smell, relieve greasiness, and increase aroma, but also preserve vitamins, promote the dissolution of calcium, phosphorus, iron, etc., and improve the nutritional value of dishes.When cooking, the best time to add vinegar is at both ends, that is, add vinegar immediately after the raw materials are put into the pot or before the dishes are out of the pot.It is best to add vinegar to dishes such as fried potatoes and shredded potatoes after the raw materials are put into the pot, which can protect the vitamins in the potatoes and soften the vegetables at the same time; it is best to add vinegar to dishes such as sweet and sour pork ribs and scallion fried lamb twice-adding the raw materials after putting the raw materials into the pot can remove the vinegar. To remove the smell of mutton and fishy smell, add it again before it comes out of the pot to increase the aroma and seasoning.

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Most of the nutrients contained in vegetables cannot withstand high temperatures, and the more nutrients will be lost when they are fried and cooked for a long time, so they should be cooked quickly when cooking.

(End of this chapter)