When should I add seasonings when stir frying?

There is a difference in the order of putting ingredients for different dishes, and it depends on the amount of air volume of the dishes! Some dishes are more difficult to taste to be seasoned first, just add some when cooking, and generally after seasoning when frying vegetables, it is easy to lose water if you adjust it first, resulting in dishes that are not good-looking and not delicious. . . This is a very deep knowledge, and there is still a lot to learn.

Put the seasoning in the stew first and add the seasoning after the stir-fry.

1.Be sure to dry the pan with oil, otherwise the oil will splash during the heating process and burn people. 2。

When stir-frying, ginger and garlic should be put in half a minute after putting oil or putting it into the pot after putting oil, so that the fragrance of ginger and garlic will be fully stir-fried and will not be mushy. 3。If you put salt too early, the iodine in iodized salt will easily volatilize with the fumes and will not play the role of iodine.

4。Pay attention to when putting spices, you should focus on highlighting which fragrance, which spices should be put a little later, of course, if it is lumpy, it should be put early, otherwise it is not easy to taste. 5。

Flavoring agents such as monosodium glutamate and chicken essence should be put in when the dish is ready to be put out of the pot and mixed evenly.

Ingredients: 250 grams of lean beef, 250 grams of fresh mushrooms.

Seasoning: 3 grams of garlic puree, 3 grams of ginger slices, 5 grams of refined salt, 40 grams of soybean oil, 65 grams of seasoning juice (or hot water), 12 grams of corn flour, 250 ml of cold water, a little chopped green onion.

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The taste is fragrant, the beef is tender, and the mushrooms are fragrant.

Method: 1. Wash the lean beef, cut it into thin slices, add the garlic puree, minced ginger and refined salt, and grasp well.

2. Wash the fresh mushrooms with sediment, remove the stems, cut into large pieces, and set aside.

3. Heat the wok, put in the soybean oil, heat it for 70%, put in the beef, fry it with a strong fire, fry until the meat turns white, then put in the mushroom pieces, stir-fry a few times, pour in the seasoning sauce, change to low heat, cover the pot, and simmer for 2 minutes.

4. Stir the corn flour with cold water, put it in the fried shredded beef pot, stir constantly until it thickens, and finally mix the beef and corn syrup well, remove from the pot, put it on a plate, and sprinkle it with a little green onion.

100 grams of straw mushrooms and 120 grams of beef.

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Excipients: ginger, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sugar, 4 slices of garlic.

Steps: 1.Wash the straw mushrooms, use a knife to make a cross on the head, season the beef and set aside, and prepare the ginger and garlic.

2.Put the mushrooms in boiling water for about 1 minute.

3.Stir-fry the ginger and garlic until fragrant, add the beef and stir-fry, then add the straw mushrooms and stir-fry over high heat, add salt and stir-fry for 4 minutes.

Sauce good beef tenderloin 2Mushrooms, peppers, carrots, wash and slice.

3.Stir-fry the beef tenderloin in a hot pan with cold oil.

4.Then stir-fry the mushrooms, peppers, and carrots.

5.Pour in the beef tenderloin and oyster sauce with light soy sauce, a pinch of salt, and simmer for a while. Sprinkle with pepper and serve.

1. Wash the lean beef, cut it into thin slices, add the garlic puree, ginger and refined salt, and grasp well.

2. Wash the fresh mushrooms with sediment, remove the stems, cut into large pieces, and set aside.

3. Heat the wok, put in the soybean oil, heat it for 70%, put in the beef, fry it with a strong fire, fry until the meat turns white, then put in the mushroom pieces, stir-fry a few times, pour in the seasoning sauce, change to low heat, cover the pot, and simmer for 2 minutes.

4. Stir the corn flour with cold water, put it in the fried shredded beef pot, stir constantly until it thickens, and finally mix the beef and corn syrup well, remove from the pot, put it on a plate, and sprinkle it with a little green onion.

As we all know, when cooking dishes, no matter what dishes are cooked, the heat determines the taste of the dishes, and the seasonings determine the taste of the dishes.

1. Salt Salt is known as the first of all flavors, every dish is inseparable from edible salt, if there is no edible salt to taste, the dish will become light and tasteless, and the taste is not good.

The time of putting salt should be different according to the different dishes cooked, the time is also different, the soup (such as chicken soup, pork rib soup) can not be put salt first, and the stew can not be salted first, otherwise the meat is not easy to rot. When stir-frying, try to put the salt as late as possible. Especially when frying green leafy vegetables, because green leafy vegetables are easier to get out of the water, it is best to put salt at the end, put it when the vegetables are ripe, put salt too early, the water-soluble vitamins in green leafy vegetables are very easy to dissolve, and the salt is put first, the vegetable leaves will quickly become soft and rotten, and there is no taste to eat, and the taste is greatly reduced.

2. Oyster sauce Oyster sauce is a seasoning made of oysters (oysters) as raw materials, the production process of oyster sauce is to cook and concentrate oysters to form oyster juice, and then add auxiliary materials to refine, such as salt, sugar, starch, etc., generally add monosodium glutamate, mixed to make condiments.

Oyster sauce is used in stir-fry and stew, in order to better taste the umami of oyster sauce, it is best to put oyster sauce before it comes out of the pot, especially when stewing dishes, it is advisable to use medium and low heat. This prevents the oyster sauce from being heated for too long or overheating, which can cause the oyster sauce to lose its umami and nutrients.

3. Sugar. Sugar can improve the sweetness of dishes, inhibit sourness, and moderate spiciness, so sugar should be added first, and salt should be added later. When making sugar dishes, you should first put sugar and then add salt, put in white sugar, you can season and improve freshness, and you can also color the dishes, if you put sugar after putting salt, otherwise the salt will make the protein coagulate, and the taste of sugar is difficult to penetrate into the ingredients, resulting in sweet outside and light inside, in addition, if you put it too late when frying vegetables, then it is difficult to play the effect of coloring the ingredients, affecting the color and beauty of the dish.

Hello! The steps of stir-frying and putting seasonings are different from meat dishes and vegetarian dishes.

Meat dishes are added in order: sugar, wine, vinegar, salt, soy sauce.

For stir-frying meat dishes, vinegar must be added after sugar and wine, otherwise the sugar is not easy to dissolve, and the aroma of the wine is difficult to volatilize. And the salt should be added blindly when the meat is ripe, otherwise it will make the meat old. The soy sauce should be added at the end to prevent the rich amino acids in it from being destroyed by the high temperature.

For example, celery fried shredded pork, first heat the pot, put in oil, burn until five or six percent hot, put in shredded meat and stir-fry until white, a little vinegar, pour in celery and stir-fry, add salt when it is almost cooked, and then put some soy sauce to get out of the pot.

Choice of seasonings: sugar, wine, vinegar. When stir-frying meat dishes, marinate them with sugar and a small amount of cooking wine to remove the fishy smell and make the meat more tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweet on the outside and salty on the inside.

Do not release: monosodium glutamate. Glutamate is naturally found in meat, and when it is heated with salt in dishes, monosodium glutamate, the main component of MSG, ——— naturally formed. If you add MSG to stir-fried meat dishes, it will destroy the natural umami.

Vegetarian dishes are added in order: sugar, vinegar, salt, monosodium glutamate. Stir-fried vegetables are different from stir-fried meat dishes, and salt should be added to stir-fried vegetarian dishes.

This way the vegetables cook faster and therefore retain more nutrients. Heat the pot first, put in the oil to boil until five or six percent of the heat, then you can put the green onion and ginger according to your preference to burst out the fragrance, put in the green vegetables and stir-fry a few times, add salt and continue to stir-fry, the color becomes green and cooked, such as vegetarian fried spinach, stir-fried oil and wheat vegetables, etc.

Choice of seasonings: sugar, vinegar. For those who don't need to limit sugar, you can add some sugar to increase the umami of vegetarian dishes.

After putting sugar, there is no need to put MSG. When stir-frying vegetables such as cabbage and shredded potatoes, adding a little vinegar will make the taste crisp and preserve more vitamins. However, vinegar can not be put when frying vegetables, adding vinegar will destroy most of the chlorophyll, and the color will quickly turn yellow, which is not only ugly, but also the nutritional value is greatly reduced.

Don't: Soy sauce. The soy sauce has a strong flavor, and adding it when stir-frying vegetables not only affects the refreshing color of the vegetables, but also masks the fragrance of the vegetables.

1. What is the order of stir-frying and seasoning?

The order of seasoning is very important when stir-frying, if you fry meat, vinegar needs to be placed after sugar and wine, because in this way the sugar is not easy to dissolve, and the wine is also better to give full play to the aroma of wine. But generally, we know that when the oil is 50% or 60% hot, then pour in some vinegar, then pour in the vegetables, and finally add salt and add some soy sauce.

2. What are the necessary seasonings for stir-frying?

1.Fuel consumption: Fuel consumption is a very suitable seasoning for cooking, it can be mixed with lettuce, duck and fish, and other things will be very delicious.

2.Pixian Douban: One of the most common bean paste at home is Pixian Douban.

I believe that everyone should have heard of Pixian Douban, Pixian Douban is a kind of Douban made in Pixian County, Sichuan Province, this kind of Douban is very delicious, everyone will use Douban to make all kinds of food, among which the mapo tofu represented by Sichuan Chong nuclear vegetable is inseparable from Pixian Douban.

3.Garlic: Garlic is a kind of seasoning that we can not do without stir-frying, it has a strong garlic fragrance, which can be matched with a variety of delicacies, general greens, water spinach can add some garlic to enhance its fragrance, fish, seafood must also add garlic to remove its fishy smell.

Try to choose the filial piety of the family when the dish is about to come out of the pot, then add salt, then sprinkle in some sesame seeds, and then add chicken essence, salt, oyster sauce, and the flavor of the extremely fresh sedan chair in the process of stir-frying, and then add green onions, ginger, sails and garlic when the oil is boiled, and add Sichuan pepper to burst the fragrance.

We can add seasoning when it comes out of the pot, which can make the stir-fry more delicious, and it will not affect the taste and nutrition of the dish.

1. Many people like to put some sugar when cooking, in fact, don't mistakenly understand that putting sugar in stir-fry is to make the dish "sweet". Stir-frying with a little sugar can play a role in making the dishes fresh and beautiful. In addition, sugar can also suppress the sourness and spiciness, and play a harmonizing role.

2. When stir-frying, you should put sugar first, because if you put salt first, the penetration of salt is very strong, and the taste of sugar will not enter Bipei's food. Moreover, putting salt first will dehydrate the food, promote the coagulation of proteins in the dish, and the sugar will not dissolve easily. 3. The second socks are cooking wine.

Cooking wine can remove the fishy smell from the food and play a softening role. It is best to add it when the temperature is high, so that the wine can be fully served and the aroma of the wine can be brought out well.

After the oil is stir-fried, add green onions, ginger and garlic until fragrant, and then put in the greens, and then you can put some soy sauce or touch the salt to season according to your taste.

You should pay attention to the order of the ingredients, as well as the amount of materials, usually not a lot of seasonings when stir-frying, but there should be some still there.

Pay attention to the oil after it is hot before going to the pot, be careful not to fry the scorch, pay attention to the temperature control, be careful not to burn, and pay attention to turn on the range hood.

You should put some green onions, ginger, garlic, spices, peppercorns, chicken essence salt, monosodium glutamate, and vinegar. Light soy sauce, dark soy sauce. Coriander. It is a very good excipient.