With the concept of health deeply rooted in the hearts of the people, more and more people choose to cook their own rice at home, which is not only more hygienic, but also more affordable. However, in order to cook delicious food, in addition to fresh ingredients, the use of spices is also very important. Otherwise, making "dark dishes" will not only make people lose their appetite, but also lose the meaning of cooking at home. When cooking, many friends always think that the more seasoning, the better, and they often just sway it at will. In fact, the correct seasoning plays a crucial role in the taste of the dish, especially the order in which the seasoning is used, and getting it wrong can greatly affect the taste of the dish. Today, I'm going to talk to you about the most common "4" seasonings in stir-fried dishes in the wrong order, and see if you have also been tricked.

First: Salt eating.

Salt is the first of all flavors, and almost every dish is inseparable from it. However, different people have different habits when it comes to adding salt to stir-frying. Some friends like to fry the salt before the dish is put into the pot, and some friends add it halfway or when the dish is about to start. Which of these methods is better? In fact, adding salt to stir-frying, it is best to put it when the dish is about to come out of the pot. If you put salt first or stir-fry a few times, the salt will kill the moisture in the dish, making the vegetables immediately soft and collapsed, losing their original crispness. In the case of meat, adding salt too early will cause the protein in it to solidify prematurely, which will affect the tenderness of the meat. We add salt when the dishes are fried and almost out of the pan, which not only ensures the saltiness, but also preserves the taste and nutrition of the ingredients to the greatest extent. Therefore, when stir-frying, we remember to wait for the dish to be fried and almost out of the pan, and then add salt to taste, so that the taste of the dish will be better.

Second: vinegar.

Vinegar is also a commonly used spice in our cooking, its main function is to add flavor to dishes, and also has the effect of removing fish. Regarding adding vinegar when stir-frying, in fact, it is also particular, otherwise it will not play the role of removing the smell and adding flavor. However, the addition of vinegar varies from one dish to another. For example, when stir-frying vegetables, we can pour vinegar along the edge of the pot during the stage of stir-frying the ingredients after they are put into the pot, so that the vinegar can quickly volatilize, take away the fishy smell of the ingredients, and leave the aroma of vinegar at the same time. However, if you are simmering slowly for a long time, it is best to add vinegar when it is almost ready to simmer, so that the acidity of the vinegar can better integrate into the ingredients and increase the flavor of the dish.

Third: light soy sauce, dark soy sauce.

Light soy sauce and dark soy sauce are familiar to everyone, the color of light soy sauce is relatively light, the texture is clear and translucent, and the saltiness is moderate, its main role is not to affect the appearance of the dish, but also play a good role in improving freshness. Like our usual cold dishes, stir-fried vegetables, marinated meats, etc., it can add flavor to the dishes. Dark soy sauce is different, it has a dark brown color, a thicker texture, and a certain caramel sweetness and a richer sauce aroma in addition to salty and fresh. It is more suitable for braised pork, braised pork, stewed dishes and other dishes that need to deepen the color and increase the gloss.

When many friends use these two types of soy sauce, they often put them when they want to add them. But in fact, leaving it indiscriminately may lead to insufficient freshness of raw soy sauce and bitter taste of dark soy sauce. If you want to add light soy sauce when stir-frying, then it is recommended to add it early, so that the light soy sauce can better add umami to the dishes. However, if you want to add dark soy sauce to color, it is recommended to add it when the dish is almost cooked, so that the color of the dish will be more red and attractive, and avoid the bitter taste caused by long-term cooking.

Fourth: monosodium glutamate, chicken essence.

The main role of monosodium glutamate and chicken essence is to improve the freshness, many friends may have encountered it, obviously they have added a lot of chicken essence or monosodium glutamate to the dishes, but the dishes still seem to be insufficient umami. In fact, this is closely related to the timing of the addition of chicken bouillon/monosodium glutamate. If they are added too early, in a long-term high temperature environment, it will not only cause them to produce harmful substances, but also produce bitter taste, which will affect the taste of vegetable wontons, and it will not play a role in improving freshness. Therefore, the correct time to add chicken essence/monosodium glutamate should be when the dish is about to come out of the pot, so as to maximize the freshness. In addition, monosodium glutamate and chicken essence are both seasonings that enhance the freshness of dishes, and it is enough to add one of them to a dish wonton, and it is not appropriate to put too much. Otherwise, if the dish is too fresh, we will not be able to taste the original taste of the dish, and if we eat too much chicken essence or monosodium glutamate, we will always feel thirsty.