When stir frying, add oil, put salt immediately after the dish, or wait until the dish is almost rip

Best time to put salt: Root vegetables have a tight texture, so you need to put salt early to absorb the flavor. Melons, fruits, and leafy vegetables should be put salt later, because the salt is put early, and the moisture in the raw materials overflows a lot, which not only affects the taste and shape of the dish, but also the dish rots slowly, so it is best to wait for the dish to be ripe before putting salt.

The most important thing in every life in this society is to take food as the sky, that is, we can not meet other needs, but three meals a day must be satisfied, otherwise there will be no nutrients and motivation to survive. Three meals a day means stir-frying in the kitchen. Cooking is simple, but to make a delicious dish, it requires not only talent, but also serious study.

So, when do you start to put salt when stir-frying, do you put salt in the pot as soon as the dish is cooked, or then put salt after it is cooked? Only by learning the tricks can you make delicious meals. For the answer to this question, I think it's better to divide the dishes and take a look together.

First of all, there are several dishes that can be salted before the ingredients are put into the pan. This method of salt is often found in some pickling processes or fried dishes. For example, we like to eat fried hairtail, crispy pork, vinegared pork, and some fish dishes are being made.

These dishes usually have a pickling process, in which we choose to add salt, five-spice powder and various seasonings to facilitate the flavor of the ingredients and facilitate the subsequent cooking process.

Secondly, salt is added to most meat dishes during the stir-frying process, especially stewed with a variety of meat products. For example, in stew, during the stir-frying process, we first add a certain amount of salt, which is conducive to the flavor of the dish, and can also remove the fishy smell to a certain extent and stimulate the umami of the dish. During the whole cooking process, if you find that the taste is insufficient, you can also add a little salt as appropriate, so that the cooked meat will not only have the original aroma, but also maintain the umami.

The normal time is to add salt about 10 minutes before cooking. If it is too early, the meat is not easy to rot, which is not conducive to the taste.

Thirdly, basically all vegetables need to be fried before putting salt out of the pot. Because vegetables have a lot of water content, if you put salt too early, it will easily cause the water in it to run, which may take away the nutrients in the vegetables; But for some "hard" vegetables, such as carrots, potatoes, etc., you can wait for them to soften in the pan before adding salt, so that they can be cooked for another two minutes and can be out of the pan. In addition, for some soups, salt is usually added at the end to ensure the deliciousness of the soup.

Personally, I like to put salt first when stir-frying, because adding salt first will help the salty taste penetrate into the dish and make it more delicious.

Generally, salt should be added after frying, because the current salt is iodized salt, and after encountering high temperatures, the iodine contained in it will volatilize, so it should be fried before putting it.

In fact, you can do it according to your own preferences, because people are essential things that we have to ingest every day.

Some people say that salt should be added first and then vegetables when stir-frying, while another opinion is that salt should be added after just vegetables. There is actually a lot of knowledge about the timing of salt. Whether to put vegetables or salt first depends on the specific situation, that is, the specific situation is analyzed.

The first thing to do depends on what kind of oil you're using. If you are stir-frying vegetables with peanut oil, then salt should be added before putting the vegetables, because peanut oil may contain Aspergillus flavus, and the iodide in the salt can remove this harmful substance. If you fry vegetables in animal oil, add salt before putting them in order to reduce the amount of organochlorine residue in animal oil.

However, in order to make the fried front fiber vegetables more delicious, you can put a small amount of salt in the hall and season it when it is cooked.

If you are stir-frying vegetables with vegetable oil, then you should put the vegetables first and then add salt, which can reduce the loss of nutrients in the vegetables. Moreover, it can make the fried dishes more tender and more delicious.

Nowadays, people's lives are the healthiest, especially when it comes to diet. Stir-frying with salt is very skillful. Now let's talk about the best time to stir-fry with salt.

1.Salt has a strong dehydrating effect. When sautéing vegetables, put the salt too early.

When salt and vegetables are stir-fried together, the osmotic pressure of the vegetables in the pan increases. The vegetables are crispy and delicious. Adding salt too early to a salad can cause it to overflow and lose its crispness.

Not only do vegetables lose water and vitamin C, but other water-soluble vitamins, including folic acid, vitamins B1 and B2, are also lost to the soup due to water loss. In cells, they are protected to a certain extent. Fever is slower and loss is smaller.

Once in the soup, they will be directly exposed to high temperatures, losing the protection of other cellular components, and the losses will increase significantly.

2.From a sensory point of view, to achieve the same saltiness, the amount of salt used in the later period is less than that used in the early stage. If you add salt late, the salt does not penetrate into the food, but the tongue can still feel the salty taste, so also reduce the amount of salt when the saltiness is low.

3.In general, fried vegetables should be marinated before they come out of the pan. If the salt is left too early, it will cause the vegetables to produce too much water and lose a lot of nutrients.

But for some harder vegetables, such as potatoes, carrots, white radish, etc., you can wait for these vegetables to be fried until soft before adding salt. Add salt and sauté for 2 minutes before cooking. But for some vegetables that need to be blanched first and then fried, such as broccoli, cauliflower, carrots, white radish, okra, these vegetables are blanched in water, add a little salt to the water, on the one hand, it will speed up the ripeness On the other hand, let the vegetables have a bottom-up taste first, so that the fried vegetables will not be tasteless.

Soup-based dishes must be salted at the end, such as pork rib soup, mutton soup, crucian carp soup, tomato and egg soup, etc. Be sure to add salt to taste before serving.

Coleslaw is generally pickled before eating. This is because adding salt to salad dishes too early can cause the vegetables to lose their moisture and their original crispy texture. Put salt before eating, it has the effect of pickling, it will be more crispy and delicious, and the taste is just right.

Put salt after this, because you have to fry the dish to a certain extent to put salt in order to absorb the flavor, and you can put salt in two parts.

It should be salted first, because it can be fused at this time, and it will not cause the dish to become salty, and if you put salt later, it may cause saltiness.

When stir-frying, be sure to put salt before the dish comes out of the pot, and you can't put salt too early, which will damage the nutrients of salt.

When cooking meat dishes, including fish, meat, shrimp, etc., a small amount of salt can be added when cooking, but it is mainly used for seasoning and is used to enhance freshness. Let me tell you, is it better to put salt first or salt later.

<> put salt first. Putting salt first when cooking will cause the nutrients in the salt to volatilize. Add edible salt when stir-frying, you can fry the ingredients first, and then add an appropriate amount of salt to taste.

The salt added when stir-frying should be appropriate so as not to affect the taste of the dish. The stir-fried dish should be eaten as soon as possible so that the texture and taste will be better. Endless e-stir-fry can be stored in the refrigerator.

After the pot is heated, add oil to five or six into the heat, at this time, you can put the green onion and ginger according to your preference to burst out the fragrance, add vegetables and stir-fry a few times, add salt to continue stir-frying, the color becomes green, such as vegetarian fried spinach, fried wheat vegetables, etc.

Because salt can form sodium amino acids with amino acid components, that is, monosodium glutamate components, it can make the taste delicious. But you must remember that the amount used at this time must be small, and it must play the role of the finishing touch, otherwise too much salt will make the meat quality worse. The remaining salt should be put out of the pan so that the dish has both flavor and umami.

It's almost ready to cook. When cooking, salt is left early to change the composition of salt, and if you want to add salt or monosodium glutamate at the same time during cooking, you need to add salt first and then monosodium glutamate. When cooking, salt is likely to become juicy, so don't start with salt, but it's usually best to put salt first when cooking meat.

Do a detailed explanation of the problem for a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me a lot, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you. That's all for sharing, if you like me, please follow me. If you guys have anything to think.

Salt should be added when the dish is almost cooked, and it will taste better when salt is added at this time, and it is not easy to volatilize, and the resulting meal will be more delicious.

When stir-frying, the salt must be put in before the dish is cooked, if it is put too early, the nutrients of the salt itself will be harmed.

A small amount of salt should be added before stir-frying, so that the pesticide residue in the oil can be eliminated.