Delicious dishes are inseparable from various seasonings. The seasonings used for seasoning usually refer to natural plant spices. They are the general term for plant spices such as star anise, prickly ash, cinnamon and tangerine peel. Compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept. Zhengzhou condiments include soy sauce, oyster sauce, monosodium glutamate, chicken essence, as well as seasonings. As we all know, the salt should be put later, but when should the sugar, vinegar, cooking wine and other seasonings be put in to achieve both deliciousness and nutrition? The editor of Seasoning Wholesale takes everyone to understand.

Sugar

Adding sugar to cooking can improve the sweetness of dishes, suppress sourness, and alleviate the spiciness.

If it is colored with sugar, add the main ingredients and stir fry together when the frying pan is hot and add the sugar to the purple-red; if you only use sugar as the seasoning, add it during the cooking process; while cooking sweet and sour carp, sweet and sour When lotus root slices and other dishes, you should put sugar first, then salt.

Cooking wine

Cooking wine is mainly used to remove the fishy smell of fish and meat and increase the aroma of dishes.

Cooking wine should be added when the temperature in the pot is high during the whole cooking process, and the fishy substances can be dissolved by ethanol and volatilized together; while fish and meat with poor freshness should be soaked in cooking wine before cooking. Fish and meat fiber tissues to remove peculiar smell.

Vinegar

Vinegar can not only remove mutton, remove fishy, ​​relieve greasy, increase aroma, soften vegetable fibers, but also avoid damage to vitamins in raw materials due to high temperature.

The time to put vinegar in cooking is at "two ends". Some dishes, such as fried bean sprouts, add vinegar immediately after the raw materials are put into the pot, which can protect the vitamins in the raw materials and soften the fibers in the vegetables at the same time; and some dishes, such as Sweet and sour pork ribs, scallion fried lamb, add vinegar once the raw materials are put into the pot, the effect of which is to remove mutton and fishy, ​​add another time before the dishes are out of the pot to relieve greasiness, increase aroma and seasoning.

Soy sauce

Soy sauce can increase the fragrance of food and make its color brighter, thereby increasing appetite. It is recommended to put soy sauce after cooking, so that the amino acids and nutrients in the soy sauce can be effectively retained.

MSG

Monosodium glutamate can give umami taste to plant foods and flavor to meat foods. When heated to above 120°C, MSG will become coked sodium glutamate, which not only has no umami taste, but is also harmful to health.

MSG is more effective when used at 70°C — 90°C, so it must be put after cooking. It should be noted that there is no need to add MSG to some umami-flavored foods, such as eggs, mushrooms, and seafood.