How to accurately grasp the amount of salt used when making stews

This one is difficult because everyone's tastes are different. This is the case with the so-called difficult to reconcile. According to the weight of everyone's daily taste.

I can only try to adjust it myself. But there are a few suggestions:1

It's a good idea to buy a small measuring spoon that you often use. 2.When making stews, scoop salt according to your daily habits and remember how much to measure!

3.Stews usually produce a lot of soup. Once boiling, scoop out a scoop with a soup spoon and add a few grains of chicken bouillon.

Mix thoroughly. Take a small sip and taste the saltiness of the taste. 4.

If it feels a little lighter to your taste, then you don't need to add more salt, because the soup of the stew will continue to be dry! Over time, even if you don't use a measuring spoon, it will be accurate! o( o The above is my personal experience, I hope it will be helpful to you!

See if the following solves your questions: How is braised vegetables made? I understand that it's about the same as a stew, right? (1) Master the dosage of spices Kilograms of new brine, use 600 -..

Then put it in a pot of cold water with an appropriate amount of salt and slowly bring to a boil over medium heat ,..It's not the same as a stew. .

How to stew beef in a pressure cooker: zlzpoi How to stew beef Boiled beef, in order to make the beef stew quickly and rottenly, add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook it together, and the meat will quickly rot and taste fresh. When boiling beef and other tough and hard meats, as well as game poultry, add a little vinegar to soften it.

Some people think "beef stew, good." Detailed] Can anyone tell me a few simple ways to make pork chops, thank you: wj369 Pork ribs recipe Daquan- -Lao Gan Ma Spicy Pork Ribs Raw Materials:

Small rib chops, half a catty of green garlic sprouts, a bottle of Lao Gan Ma's spicy sauce (available in supermarkets), a little spice, peppercorns, and salt Method: 1When buying pork ribs, try to chop the ribs into relatively small pieces (stir-fry. Detailed].

The kind of small spoon that comes with salt and sugar jar, 2 spoons is just right.

It is best to put salt and other condiments in stewed meat at the end of the juice, so that the eggs are white and the calcium is easier to dissolve.

1-When the dish is almost cooked (sometimes it depends on what you cook, different dishes may put salt at different times) put a little less salt first, at least according to your experience, the first salt can only be less, not more;

2- Through mixing or automatic penetration of food, judge that the food tastes evenly (at least the surface is stained with flavor), and then try a bite;

3- Add an appropriate amount of salt according to the results of the second step and repeat the second step until the taste matches your desired saltiness.

This process is influenced by the following factors:

1-In the second step, if the salt is not uniform, it is likely to cause you to judge the effect of the first salt release, which will affect the judgment of the amount of salt added later;

2- If the dish has a lot of juice when adding salt, consider the factors that will increase the saltiness after the juice is collected. That is, when there is too much juice, the saltiness is not enough, but after the juice is reduced, it may reach the saltiness you want; In the same way, when there is a lot of juice, the saltiness meets your requirements, and if the juice is collected on the plate, it may be too salty.

3- Everyone's preference for saltiness.

4- Physical causes such as colds affect the chef's sense of taste.

Skill comes from practice. Use a small spoon, do not change the brand of salt, no more than 6 grams of salt a day to be healthy.

The texture and texture of the dish are different, so the amount of salt required is also different! The best and most effective way to do this is to put it in small quantities and then taste the taste and then add more!!

First put a little less, then add little by little, and taste as you go until it fits. Remember to use this as the standard every time you cook with salt.

Control the amount of salt in general, I think if you have experienced the kitchen, it is easy to control the amount of salt, so the most effective way is to cook more, try a few more times, with a certain amount of experience you will be very good at controlling the amount of salt, like my mother every time I put salt directly sprinkled, this is the feeling of cooking more.

When we eat, the saltiness only comes from the sodium ions that come into contact with the channels, and the sodium on the surface of the food has more chance to meet these channels. Therefore, if there is as much salt in the dish, there will be more salt on the surface of the food without "flavor", and it may taste a little "saltier". When you put salt in the early stage of stir-frying, when the dish is cooked, the saltiness of the salt will be lost, if the saltiness is the same, the amount of salt in the later dish should be less than that in the first place, so the later can achieve the effect of less salt.

Through many practices, I have summarized the following rules for the amount of salt. For stir-fried dishes without water, the amount of salt = the total weight of the ingredients. For braised dishes that add water to collect the juice, taking into account most of the water that will be steamed off during the process of collecting the juice over high heat, the final amount of juice is about 30ml.

In addition, considering that this type of dish will have a strong salt flavor and a strong taste, the amount of salt = (total weight of ingredients + 30ml of juice) x (1 In the case of stewed soup, 10% of the water evaporates during the stewing process, so the amount of salt = the amount of water at the beginning. The main thing is to drink soup, so the saltiness of the soup is appropriate. If you want to eat the ingredients in the soup, you can eat it with dipping sauce.

Many people can't reduce salt because it is suddenly reduced and it is difficult to adhere to it, in fact, salt reduction needs to be gradual and a little less every day. Over time, you are pleasantly surprised to find that the taste really fades! You can buy a measuring spoon, learn to quantify, gradually decrease, you can go to a certain treasure to buy a measuring spoon, which is specially used for baking, there are various measurements.

When adding other salt-containing seasonings or foods such as soy sauce and tofu, you can check the nutrition label on the package, which says the amount of salt per 100g of this product, and calculate how much salt you have eaten. In addition, some people also go to the other extreme, not touching any salt, which is also not good, and will affect the body's electrolyte balance.

In fact, you can prepare several measuring spoons at home, 1 large spoon 15ml, 1 small spoon 5ml, 1 2 small spoons and so on. With these measuring spoons, cooking is as easy as doing a chemistry experiment. Generally speaking, 1 teaspoon of salt = about 5g.

There are also many recipes that say a little salt, what is the usual amount? A little salt is a little bit of salt to grasp with two fingers.

There is such a saying, "It's good to eat salt all over the world, and it's good to go all over the world", which shows that the first of all kinds of flavors is salt. A dish without salt is bound to be delicious. How to grasp the amount of salt to put in determines the success or failure of a dish to a large extent.

I had been puzzled for a long time about how much salt to put in a dish, but one day I accidentally looked through a book by a culinary scientist in a bookstore and found the answer. According to the book, the water content of the human body is salt, so the human tongue can taste the salt concentration that is appropriate. With this theorem, we can make dishes that are just as salty as the amount of salt is about the weight of the overall ingredients.

For example, if a family of three does not consume more than 18g of salt per day, a bag of 400g of salt can be used for 23 days. In this way, you can also roughly estimate the salt consumption at home, and gradually reduce the amount in this way, you will unconsciously reduce the taste, and it is easy to implement. It is worth mentioning that many people like to add sugar after putting the salty dish in the dish, although it can indeed neutralize the salty taste, but the intake of salt and sugar has gradually risen.

The recommended practice is to dilute it with water, or add some ingredients to absorb the flavor, such as potatoes, dried tofu, and dried vegetables.

How do you put salt in cooking? How much salt is appropriate? I often have friends ask me this, it seems simple but it is difficult to give it simply.

Salt is the mother of all kinds of flavors, and it is also an indispensable substance for people's life and physiology, but excessive intake will be detrimental to the body, which may increase blood pressure, harm the heart, cause edema, etc. Adults can meet the body's sodium needs with a daily intake of 6 grams of table salt, which is about the size of a mineral water bottle cap.

How do you put salt in cooking? Then you have to decide on the ingredients and cooking methods, and make a rough classification for reference:

1. Stir-fry the greens by sprinkling salt directly on top of the washed greens, and put the salt and greens in the pot together;

2. When frying meat, the meat is cut off, and after the side dishes are put into the pot, salt can be added;

3. When cooking fish, salt is generally added after the soup (except for pickled fish), and salt is added after the soup is boiled turbid;

4. All kinds of soup are basically boiled, and then salt is added after the soup is cooked;

5. Braised dishes are generally salted before cooking;

6. Tofu and some ingredients that are not good to taste should be salted as early as possible to absorb the flavor;

When scrambling eggs, salt is put in the eggs and stirred together (side dishes are added when stir-frying).

How much salt is appropriate?

First of all, there is no standard answer to this question, and it must be decided according to the region, audience, dishes and ingredients characteristics.

1. Generally speaking, the dishes in the north of China are saltier than those in the south;

2. For those with high blood pressure and cardiovascular diseases, try to put less salt when cooking;

3. Those who are unwell should also eat lightly;

4. Eat umami dishes, it is not advisable to put more salt, and for fragrant dishes, you can put more salt in an appropriate amount;

5. Put less salt in the soup (you can add less many times if you feel that it is light);

If you want to avoid accidentally putting too much salt in cooking, it is recommended to use a salt limiting spoon, preferably 2 grams of standard, which is sold in many supermarkets. 1 tablespoon of salt per person per meal, no more than 3 tablespoons of salt throughout the day. Before cooking, look at the number of people at the restaurant, calculate how much salt can be used in total, and make overall arrangements.

I should only put the salt, it should be better to put the liquid at the end, so it is better.

The salt used in the stir-fry is usually put before it is finally taken out of the pan. Don't put salt on it ahead of time, as this will lose the organic ingredients.

How do you put salt in cooking? Cook with salt according to your taste. The variety of salt is different, and the saltiness of eating is also different. But you can't eat too much salt, and eating too much is not good for your health.

When cooking, you should wait until the dish is cooked before putting salt, so that it is better to avoid sending it back.

Under normal circumstances, when we cook, it is better to put salt when washing the pot.

If salt is added at the beginning of the stir-fry or during cooking, the salt will seep out the moisture with the length of time of the stir-fry, so that the dish not only cooks slowly, but also carries a lot of soup, and the stir-fried dish not only does not have a fresh and tender taste, but also loses its original flavor. Salt should also be added last when simmering the soup so that the soup is delicious.

When stir-frying cabbage, stir-frying garlic sprouts, stir-frying celery and other vegetables, put the vegetables in the pot when the fire is hot, hot pan, and high oil temperature, and put an appropriate amount of salt when the ingredients are stir-fried thoroughly, which can make the fried dishes tender and not old, and the nutrient loss is less.

If the cooking oil used for cooking is soybean oil, rapeseed oil, etc., in order to reduce the loss of vitamins and other nutrients in the vegetables in cooking, it is generally necessary to wait for the vegetables to be stir-fried before adding salt. If you use peanut oil to fry vegetables, because peanuts are easy to be aflatoxin B1, when squeezing peanut oil, although it has been treated by various methods to remove this toxin, there will still be a very small amount of aflatoxin residue. Therefore, when using peanut oil mussels, it is best to put salt first, and then vegetables, so that the iodide in the salt can remove the toxicity of aflatoxin, which is conducive to protecting health.

If you use animal oil such as lard and chicken fat to fry vegetables, adding salt first and then vegetables is also conducive to reducing the amount of organochlorine pesticide residues in lard and chicken fat.

Hello dear, learn the skills of cooking with salt: keep in mind that the salt in the stir-fry should be kept in mind, and the fish should be marinated in advance. Don't put meat stews early, and it's time to ripen at seven.

The green leafy vegetables taste good, and it is not too late to put them out of the pot when the shirt is cooked. Stirring meatballs and fish balls needs to put salt in advance, because salt can make meatballs and fish balls draught, make fish balls and meatballs more tender, and the balls made are particularly round and not easy to collapse (the meat is given salt first, and an appropriate amount of water is put in the meat, and then stirred). 2.

When stir-frying shrimp and fish, you need to put an appropriate amount of salt in advance, because salt can react with the amino acids in shrimp meat to produce amino acid salt, which can make shrimp meat more tender to eat, but the amount of salt should not be too much, otherwise the meat will be very old. 3.When boiling noodles or dumplings, adding a little salt to the water can make the noodles taste stronger, and the dumpling skin is not sticky or broken, which is very suitable for putting in an appropriate amount of salt in advance.

4.Cold vegetables can not be put salt in advance when making cold vegetables, when you need to eat, because putting in advance will cause more water out of the vegetables, and the taste will be very poor, such dishes include cold cucumbers, cold lettuce, etc.