When to put salt in stir frying? When is the right time to put salt in stir frying?

In order to reduce the loss of vitamins in vegetables, salt should generally be added after cooking with soybean oil and rapeseed oil.

Cooking with peanut oil, because peanut oil is very easy to be contaminated by Aspergillus flavus, which contains a certain amount of aspergillus toxin, so it should be put in a salt fryer first. This can greatly reduce aflatoxin.

When cooking with meat oil, you can first put half of the salt to remove the residue of organochlorine pesticides in the meat oil, and then add the other half of the salt in the middle of the cooking to minimize the destruction of nutrients by salt.

When stir-frying meat dishes, in order to make the meat tender, it is best to add salt when it is eight ripe.

If you are not making soup or making more complicated dishes, it is most scientific to put salt when the dish is almost cooked. If you need to add sugar, you should put sugar first and then salt, because salt will cause the food to reduce moisture and shrinkage, and it will not absorb any other flavors.

When stir-frying, you should put salt when it is almost cooked, if you need some water in the dish, you can put a little salt first, and then put appropriate salt, but the chicken essence and monosodium glutamate must be put after turning off the heat.

When it is cooked, it is just right to put salt, that is, put salt a little before it comes out of the pan.

Generally, it is put before the pot is finally put out.

Add salt when you want to get out of the pan, stir-fry a few times and then put it on a plate.

Put salt in the stir-fry process, and put the salt in the dish.

Put a little less chopped green onion when you just put it, so that it can be more flavorful, and put a lot of it when it is fast ripe according to everyone's taste.

You can put it when you want.

When it comes out of the pot, it also depends on what kind of dishes are also put in advance to enhance the flavor.

Different foods have different ways of stir-frying, some are good to put salt before stir-frying, some are good for the body to put salt in the process of stir-frying, and some dishes are better to fry salt before cooking, so when we cook, we should decide when to put salt according to the dishes, rather than generalizing.

1. Add salt before stir-frying.

If you fry vegetables with lard, chicken fat, peanut oil that does not reach the selected peanuts, etc., you should add a small amount of salt to the oil before stir-frying.

Reason: Because adding a small amount of salt before stir-frying is conducive to eliminating the residue of organochlorine pesticides in animal oil, the iodide in salt can also remove the very small amount of aflatoxins present in peanut oil that does not reach the complete selection of peanuts. When stir-frying with these oils, put a small amount of salt first, which is beneficial to the health of the human body.

2. Add salt during the stir-frying process.

When making meat dishes, including fish, meat, shrimp, etc., you can add a small amount of salt while stir-frying, but at this time it is mainly used to flavor and increase freshness.

Reason: Because salt can form sodium salt of amino acids with amino acids, that is, the component of monosodium glutamate, which can make the taste delicious. But you must remember that the amount of people released at this time must be small, and it can play the role of the finishing touch, otherwise too much salt will make the meat quality poor.

The remaining salt is left in the pan before it is released, and the dish has both a finished taste and a fresh taste.

3. Put salt in the pot for stir-frying.

Generally speaking, if the dishes we make in our daily life are not lard, chicken fat, peanut oil and other oils that do not reach the selected peanuts, but other vegetable oils, and they are not meat dishes, we should add salt before the dishes are out of the pot.

Reason: Because putting salt before stir-frying can reduce the loss of vitamins and other nutrients in vegetables during cooking, and the dishes made are also more delicious.

When is the best time to put salt in stir-frying.

Depending on the cuisine, the time to put salt is different. The details are as follows:

1. Because the iodine in salt is easy to volatilize when heated, most dishes are put salt when they are about to come out of the pot to increase the taste of the dish.

2. Steaming thick and large pieces of meat food, such as steamed pork, steamed fish and other dishes, due to the fat meat, salt should not penetrate, and it is not appropriate to add salt in the pot during the steaming process, so salt should be put in this kind of dish first.

3. For stir-fried, stir-fried and fried dishes, salt should be added to the raw materials before wrapping the fried pulp and mixed evenly, so that the fried pulp and the raw materials can be sticky and tight, and it is not easy to fall off.

4. When cooking whole chickens, ducks and fish, it is advisable to wipe the rind and inner cavity evenly with an appropriate amount of salt to keep the taste uniform.

Salt in stir-fries is essential. So, what is the best time to put salt?

Turn on step-by-step reading mode. How it works:

Generally speaking, salt is added after stir-frying, except for dishes that must be salted first, such as barbecue and fried foods.

Adding salt at the beginning of the stir-fry will lose the saltiness of the salt. If you are frying leafy vegetables, putting salt first will not only lose the umami and vitamins of the vegetables, but also the color of the vegetables will not be good.

In addition, the period of salt should also be selected, such as leafy vegetables should be put before turning off the fire, and roots and meats should be put salt when they are cooked.

When to put salt, and what kind of dishes to be distributed.

1. When making meat ingredients such as stir-frying, frying, grilling, and stewing, salt and other condiments are generally added during the cooking process, and the high temperature is used to let the flavor penetrate into the ingredients faster.

2. When frying all kinds of green leafy vegetables, green leafy vegetables are easy to cook, and they will become dehydrated and dry when they touch salt, and nutrients will be lost with juice, so put salt before cooking, and stir-fry evenly and immediately out of the pot.

1. There are iodine-containing compounds in salt, if salt is put in the stir-fry first, it is likely to cause them to volatilize, long-term iodine deficiency, and easy to get big neck disease;

2. Putting salt first hinders the full expansion of raw material cells and affects the crispness and tenderness of the dish, which is due to osmotic pressure;

3. It is also advisable to put salt before putting vegetables in animal oil, which can reduce the residual amount of organochlorine in animal oil.

It is best to put it before removing from the pan to reduce your intake.

Generally, sprinkle some before taking it out of the pan, and then stir-fry a few times.

1. It is better to put salt at the same time when putting oil.

2. After the dish is cooked, add salt and it can be taken out of the pot.

1. Stir-fry vegetarian dishes with salt firstWhen stir-frying ingredients, you need to add salt, then sugar, vinegar, salt, and monosodium glutamate. There is a big difference between stir-fried vegetarian dishes and stir-fried meat dishes, when stir-frying vegetarian dishes, salt can be added first to promote the speed of cooking faster, avoid the loss of nutrients in the ingredients, and the color of the vegetarian dishes will be maintained very well.

2. Stir-fry the meat and vegetables to be almost cooked and put saltThere is a lot of energy in meat dishes, but when stir-frying meat dishes, you must put salt in the meat dishes when they are almost cooked. Then add sugar, wine, vinegar, salt and soy sauce. When stir-frying the meat, the vinegar should be added after the sugar, because the sugar is difficult to dissolve, and the salt will accelerate the ripening of the meat, which will cause the meat to become old, and the soy sauce should be put last.

Tips for adding salt to stir-fryingWhen stir-frying, always add 1 spoonful of salt or 1 small handful of salt, so it is difficult to judge whether the amount of salt is just right, if you put all the salt at the beginning, the meat ingredients will become hard, the taste will be firewood, and the vegetables will be salted too early, and they will soon lose their crispness and tenderness, and lose their nutrients. At this time, you can put the salt into the pot in stages, and when the ingredients are in the pot, you can put 1/3 of the amount of salt first, and when the dish is about to become cooked, put the remaining 2/3 into the pot, so that the salt can be put in batches to avoid the above situation.

1. Add salt before cooking.

If we want to fry meat or fish pieces, we should marinate these fish pieces or meat pieces in advance, so that the meat or fish pieces can be more flavorful after marinating, and it can also achieve salt water saturation. Moreover, when the pulp is cured with salt first, it is relatively firm and not easy to fall off. If you want to make some stir-fried food, salting it in advance can also enhance the hydration ability of the protein, making it more viscous and absorbent, and the dish will become more tender.

2. Put salt in the pot.

When we make some dairy products or stewed meat, we should put salt and ingredients in the pot together, which can not only better absorb the flavor, but also make the ingredients softer, such as when making braised beef or braised duck, and when we cook dumplings or noodles, we can also put some salt into it, which can increase the gluten feeling of pasta.

3. Add salt during cooking.

When stir-frying some vegetables that are difficult to taste, such as potatoes and carrots, etc., which are difficult to absorb due to their hard texture, we can add salt during cooking.

4. Put salt before cooking.

When stir-frying some green leafy vegetables, or some vegetables that are particularly easy to get out of the water, you need to put salt before the pot, so as to prevent the vegetables from becoming dehydrated, and it is best to put salt before making soup.

5. Put salt when eating or after cooking.

When we eat some cold vegetables, such as cold cucumbers, cold enoki mushrooms, etc., we put salt when eating, which will make the cold vegetables more crispy and delicious, and when eating some fried snacks, such as fried mushrooms, fried peanuts, etc., you can put salt when eating.