The use of various seasonings during cooking

What kind of seasoning is the most nutritious when making cooking? When does the seasoning good and what seasoning should be placed? How to keep the nutrients in the vegetables maximized not to be destroyed, and maintain the color and fragrance of the dishes after cooking. This is indeed a great knowledge- —————

Salt -I am particular about it

Use soybean oil and rapeseed oil to cook. In order to reduce the loss of vitamins in vegetables, it should generally be stir -fried before putting salt; cooking with peanut oil. Because peanut oil is easily contaminated by yellow fungus, salt fried pots should be placed first. This can greatly reduce the toxins of the gem mold; make cooking with ravioli, you can put half of the salt first to remove the residual amount of organic chlorine pesticides in the oily oil, and then add the other half of salt; The class is tender, and it is best to add salt when it is mature to eight.

Vinegar -early plus is better

If the vegetables are burned, you can add a little vinegar after the vegetables are put on the pot, which can reduce the loss of the vitamin C in the vegetables, increase the dissolution of mineral ingredients such as calcium, iron, and phosphorus, and increase the nutritional value of the dishes and the absorption of the human body.

Soy sauce -Before coming out of the pot

Soy sauce in the pan is high -temperature cooked for a long time to destroy its nutritional ingredients and loses umami. So soy sauce should not be placed before the pan.

Sugar -Put sugar first and then put salt

When making sweet and sour carp and other dishes, add sugar before adding salt, otherwise the "dehydration" effect of salt will increase protein solidification and difficult to thoroughly penetrate the sugar smell, which will cause the sweetness and the taste.

Wine -when the temperature in the pot is the highest

When burning fish, sheep and other amaranths, put some cooking wines to evaporate from cooking wine. Therefore, the best time for adding cooking wine should be when the temperature in the pot during cooking is the highest. In addition, stir -fried shredded pork must be added after stir -frying the shredded pork; the roasted fish should be frying after frying; the fried shrimp kernels should be added after cooking; the soup is generally stewed with low heat after the pan is opened. Put the wine.

MSG -Add before the pan

When heated to more than 120 ° C, MSG will become sodium coking glutamate, which not only does not have umami, but also toxicity. Therefore, MSG is best to add before stir -fry.