Delicious dishes can not do without a variety of spices, it is well known that salt is best to put late, but sugar, vinegar, cooking wine and other spices should be put into when you can achieve both delicious and nutritious it? Sugar. Adding sugar to the cooking can increase the sweetness of the dish, suppress the sourness, and relieve the spicy taste. If sugar is used for coloring, put it in frying until it is hot, then fry until it is purple, put it in the main ingredient and stir fry; if you just use sugar as a seasoning, put it in the cooking process; while cooking sweet and sour squid, sweet and sour When simmering and other dishes, you should put sugar first and then add salt. Cooking wine. The cooking wine is mainly used to remove the smell of fish and meat and increase the aroma of dishes. The cooking wine should be added during the entire cooking process when the temperature in the pot is highest. The odor substances can be dissolved by ethanol and evaporate together. The fish and meat with poor freshness should be immersed in the wine before cooking. Immerse in fish, meat fiber tissue to remove odors. vinegar. Vinegar can not only deflate, remove phlegm, greasy, flavor, soften vegetable fiber, but also avoid the destruction of vitamins in raw materials by high temperature. The best time to put vinegar in the dish is “two endsâ€. For some dishes, such as fried bean sprouts, vinegar is added immediately after the ingredients are added to the pan, which can protect the vitamins in the raw materials and at the same time soften the fibers in the vegetables; while some dishes, such as Sweet and sour pork ribs, scallion mutton, raw materials, add a vinegar after the pot, its role is to simmer, in addition to simmering, the dishes are added once before the pan, to solve tired, flavoring, seasoning. soy sauce. Soy sauce can increase the aroma of food, and make it more beautiful color, thereby increasing appetite. It is recommended to put soy sauce after cooking so that the amino acids and nutrients in soy sauce can be effectively preserved. Monosodium glutamate. Monosodium glutamate can impart umami taste to vegetable foods and aroma to meat products. When heated to above 120°C, MSG will turn into coking sodium glutamate, which is not only odorless but also toxic. Monosodium glutamate has the best effect when used at 70°C-90°C, so it must be put after the dish is cooked. It should be noted that some foods with umami taste do not need MSG, such as eggs, mushrooms, and seafood. disposable gloves Disposable Gloves,Protective Gloves Disposable,Catering Disposable Gloves,Breathable Disposable Gloves Shandong Haoyue Medical Technology Co., Ltd , https://www.haoyueyiliao.com