Should you put salt or soy sauce first when stir frying pork?

Is it salt or soy sauce to fry pork first? Mistaken in order, no wonder the meat became very chai.

I think you should put salt first, because it will taste first. If you put soy sauce first, it will not taste good if you put salt in it. So I still recommend putting salt first, then soy sauce.

When stir-frying pork, soy sauce should be added first. Stir-fry the meat in soy sauce and add water, then salt. Go to steam.

Put the soy sauce first, then the salt. Because soy sauce contains salt, salt is added later to taste.

Usually at home, we will also make braised pork to eat, the method of making braised pork is relatively simple, we first have to choose some fat and thin pork belly, and then clean it and cut it into large pieces, then heat the oil, put in the green onions, ginger and garlic, and then put the pork belly into the stir-fry, after the pork belly is stir-fried, then put in some cooking wine, so that you can remove the fishy, and then put on some dark soy sauce, which can make the pork belly more colorful.

1. Put soy sauce during the stir-frying of the pork belly, and the color of the pork belly is better.

Usually, when we make pork belly, we put soy sauce on the pork belly after stir-frying, and then put an appropriate amount of water to stew there, so that the stewed pork belly is more beautiful in color.

2. You can put a light soy sauce when it comes out of the pot.

When we make pork belly, we also need to put some dark soy sauce and light soy sauce, so when it comes out of the pot, we can put some light soy sauce, and the braised pork that comes out of this way is more delicious.

3. When making braised pork, you should also put an appropriate amount of sugar.

When we make braised pork, we can also put an appropriate amount of sugar, and the braised pork that comes out of this way is also bright red and good-looking, and it tastes very good.

So everyone's method of making pork belly is also different, some people put soy sauce when the pork belly is seven or eight times cooked, in fact, this is also for everyone, the method of making pork belly by themselves, so if you want to make braised pork in life, you can also use this method to do it, because the pork belly made by this method is relatively delicious.

When we make braised pork, the first thing is to stir-fry its meat first, because in this way, the fat in the fat will not be so greasy to eat, so friends who usually want to make pork belly at home can learn to do it, which is relatively simple, and the taste is also better.

When stewing meat, soy sauce should be put when the dish is almost ready, because the stew will take a long time to cook, and if you put soy sauce too early, the color of the dish will be darker and unsightly.

Personally, I think it's best to put it in at the beginning, because it will give the meat a better color.

I think it's better to put it before adding water, because it will make the meat fully flavored and more delicious.

Condiments should be used for stewed meat, and the time of condiments is very particular, and it is different to put them first and then enlarge them. Generally speaking, green onions, ginger slices, as well as ingredients and peppercorns can be put into the broth after the fire is turned to a slight heat, but soy sauce and salt should not be put early, because salt and soy sauce can accelerate the coagulation of proteins in the meat, so that the meat is not easy to cook. Moreover, the protein dissolved in the soup is easy to precipitate, which affects the taste of the soup.

Therefore, soy sauce is best put in when Meat 7 is ripe, and salt when Meat 9 is ripe. The soy sauce is added to the soup earlier than the salt, and its function is to make the color of the meat uniform inside and out, and the taste of soy sauce is not born when you eat it, so that the mellow flavor of soy sauce dissolves in the broth.

In the same way, it is not advisable to put salt in the soup stock early. Because salt is an electrolyte, it has a higher osmotic pressure. Adding salt too early can easily make the salt penetrate into the raw materials, so that the water in the raw materials is eliminated, the protein is coagulated prematurely, and the nutrients inside the raw materials cannot overflow into the soup in large quantities, so the soup is not so delicious, and it cannot form a very thick milk soup, which affects the color of the soup.

So don't put salt in the soup stock as well.

It is best to put soy sauce about 30 minutes before turning off the heat, at this time it can help the meat to better color and make the meat taste more delicious.

When stewing meat, it is best to add soy sauce when the juice is about to be reduced, so that it can not only color but also better absorb the flavor.

It is best to add soy sauce when it is about to come out of the pan, so that it can be better colored.

There are many types of stewed meat, including chicken, duck, beef, lamb, pork, etc. The spices we choose are also different. First of all, let's talk about the most common pork, all meat has a fishy smell, so our first step is to remove the fishy, we usually cut the meat you need, and then put it in clean water.

Add a certain amount of spices, ginger and a pinch of pepper to the water. <>

Then start cooking, the purpose of the first step is to remove the fishy smell of the meat, so that it will not affect the subsequent seasoning. This process takes about 20 minutes. After this step, we will remove the pieces of meat, and we can dry the pieces of meat with a kitchen paper towel and set aside.

The third step is to start coloring the meat. Put an appropriate amount of oil in a pan and add sugar. The function of white sugar is to enrich the taste of the meat and make its skin turn yellow.

The aroma of sugar and meat blends. This is also the reason why many people gain weight, but they can't control their appetite. When the sugar melts and changes color, we can put the pieces of meat in the pan.

Stir-fry while putting it on, so that the meat pieces are easier to color and avoid uneven combination with sugar. Then the taste will become uneven. <>

Then it comes to the crucial step, which is to pour the soy sauce. The purpose of soy sauce is to make our dishes. The appearance is more beautiful, and then the taste is richer, and soy sauce is also a seasoning that increases the aroma of the real thing.

At this time, we will choose a small amount of light soy sauce, and then pour some dark soy sauce, the light soy sauce is mainly responsible for seasoning, and the dark soy sauce is mainly responsible for coloring. In the process of soy sauce, it is not a particularly delicate step, and it depends on the amount of food you need to decide how much soy sauce to put in it. But don't put too much of it, if you put too much, the color of the meat will become very dark.

After putting the soy sauce, let's put some spices like green onion and ginger to increase its aroma. Then it's the last step, we pour the meat into the pressure cooker, add the right amount of water, this water must cover all the pieces of meat, and then start simmering. Note that we want to bring the heat to a boil at first, and then turn off the low heat and simmer over low heat.

The length of time to stew the meat depends on the size of the meat and the pot, and when we smell the meat, we can turn off the heat. <>

Absolutely. Soy sauce is salty, but it is not a substitute for salt.

1.The order of stir-frying is to put oil first, put the oil in the hot food, fry the vegetables until they are half-cooked, and then put salt and seasonings. The soy sauce is salty, but you still need to put a little salt in it so that it tastes good.

If you don't put salt, it will taste very light and not tasty. Although there are dishes that do not require salt, most dishes require salt, and salt is the basis of stir-frying.

2.As can be seen from the question, the subject does not cook often. If you cook a lot, you won't ask this kind of question.

When stir-frying, salt is added first and then an appropriate amount of soy sauce is added, rather than soy sauce and then salt, which is not easy to control. If the subject just knows how to stir-fry, you can ask someone around you who can cook, or look up how to cook on the Internet. Take a look at the ** of stir-frying, it will be stir-fried after a long time.

In fact, stir-frying is very simple, that is, stir-fry the vegetables, and then put the appropriate amount of ingredients, and the taste is suitable for you. Of course, if you feel that you can't grasp the taste, you can taste the taste during the stir-frying process and you will know what the dish is still missing.

In short, when stir-frying, you still need to put salt when you put soy sauce, because salt is a must-have thing to put in stir-frying, of course, some dishes do not need to put salt, such as sausage steamed eggs. However, most dishes require salt and seasoning. The subject can taste the taste first.

If the taste is suitable, you can also do without adding salt, but in general, salt is required. If the subject doesn't know much about cooking, you can ask the people around you who know how to cook or read more cooking tutorials.

This problem depends on different dishes, if it is a fresh vegetable or other kind of salt, so that it tastes more delicious, if you put light soy sauce for eggs and meat, you don't need to put salt, but also add other condiments, it will be salty enough, but it also depends on personal taste.

Precautions for stir-frying:

1. Stir-fry vegetables in boiling water.

When stir-frying green vegetables, order with boiling water, the fried vegetables are tender and colorful, if you use cold water, it will affect the crispness.

2. Stir-fry lotus root in water and white. When frying lotus root, it tends to turn black, if you can add some water while frying, you can keep the finished product white.

3. Wash the vegetables with salt. When cleaning vegetables, sprinkle a handful of salt in the water to remove the insects from the vegetables.

4. After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown. When sautéing the eggplant, put some vinegar in the pan so that the color of the fried eggplant will not turn black.

5. No matter what sweet and sour dishes you make, as long as you mix them according to the ratio of 2 parts sugar and 1 part vinegar, you can achieve moderate sweetness and sourness. Stir-fried sweet and sour fish, sweet and sour vegetables, etc., should be put sugar first, and then salt, otherwise the "dehydration" effect of salt will promote the coagulation of protein in the dish and "eat" without sugar, resulting in sweet on the outside and light on the inside.

6. Beer flavoring. When making various cold dishes in summer, add an appropriate amount of beer to mix and mix, which can enhance the flavor and fragrance.

7. Wash and cut vegetables to prevent nutrient loss. Vegetables such as spinach and cabbage should be washed first and then cut, not chopped and then washed. Otherwise, too much nutrients will be lost.

8. Freeze "dried radish", put the cut radish in the refrigerator for a period of time, and then take it out and dry it in the sun, it becomes a dried radish that can be stored for a long time and has a unique flavor.

9. Salt can make the yellow leaves of vegetables green. If some of the leaves of spinach and other green vegetables turn yellow (mildly), add a little salt when blanching, and the color can turn from yellow to green.

10. Stir-fry vegetables with salt. If you use animal oil to stir-fry, it is best to add salt before putting the vegetables, which can reduce the residual amount of organochlorine in the animal oil, which is beneficial to the human body.

If you fry vegetables with peanut oil, you must also add salt before putting the vegetables, because peanut oil may contain Aspergillus flavus, and the iodide in the salt can remove this harmful substance. In order to make the stir-fry delicious, you can add less salt at first, and then season the dish when it is cooked. If soybean oil, tea oil or vegetable oil is used, the vegetables should be put first, and then the salt should be added, which can reduce the loss of nutrients in the vegetables.

When stir-frying, you still need to put some salt in the soy sauce, because the salt of the soy sauce is not enough to support the salt required in the dish, you can put less in the appropriate amount, or you can adjust it according to your taste.

To put salt. The function of soy sauce and salt is different: the function of soy sauce is to season, and the function of salt is to adjust the saltiness of the dish. If you only put soy sauce, in general, the saltiness of the dish may not be enough.

If you put soy sauce in the stir-fry, if the taste is not enough, you can put salt, how to know that the taste is not enough, you can take chopsticks and order the dish to see if there is any taste.

When stir-frying, soy sauce is put in, of course, salt is still needed, soy sauce only plays a role in improving freshness and color, and cannot replace salt to season.

Dear, this depends on the saltiness of the soy sauce, in general, the saltiness of the soy sauce is relatively high, then you don't need to put salt, you can also taste it, if it feels light, you can put some, but usually if the taste is not very heavy, you don't need it.

If you put soy sauce in the stir-fry, you don't need to put salt anymore, otherwise the dish will be salty It is better to stir-fry the vegetables a little lighter.

Of course, you have to put it, the role of salt is not something that soy sauce can replace.

Soy sauce only has a simple seasoning effect, and it is not as effective as salt.

Do you need to put salt when you put soy sauce in stir-frying? This depends on your personal taste, if you feel that the soy sauce is not salty after putting it, you can also put a little less salt.

Whether you want to put salt or not depends on how much soy sauce you put in and how much you dish? If it's a large amount of food, then you can't put a little soy sauce to achieve it, it has a taste, you have to put a little salt.

Stir-fry pork, put oil first, or put salt first, how to cook it to taste good, I am pork washed and cut, the ingredients are ready green chili, the pot is hot, add some oil, cook the meat over low heat, stir-fry over high heat and put a little salt, soy sauce toning Add some green chili, I like to use kidney willow or eyebrow meat as ingredients for stir-fried pork. The loin willow was brittle after cutting, and I gave up after trying many times. There is a little fat in the eyebrow meat, and the shreds and slices are very complete, so I chose to make it with it.

First of all, put the oil first, the pan should not be too hot, and immediately put in the diced meat or meat slices and stir-fry after putting the oil. Because the oil is too hot or the oil is smoking, it is easy to stick to the bottom of the pan. Put in the pork at low oil temperature and stir-fry a few times, and after the pork is all covered with oil, the method of stir-frying pork; Here's how I do it, pork is divided into pork belly and tenderloin, here I say how to fry tenderloin, 1 wash the meat, shred it and put it on a plate, add some egg white, and grasp it evenly with your hands.

2. Chop three dried chili peppers, chop three garlic heads, and cut the dried green onions into sections.

For example, stir-fry back to the pot meat. Generally, fat meat does not need to be oiled, it can stir out a lot of oil by itself, if you put oil again, the oil in the dish will be too much, and it will be too greasy to eat, but it is not delicious. If the pork belly is too lean, if you put the salt before putting the oil, the first is that the iodine contained in the salt will volatilize after high temperature.

The second is that the salt will stick to the bottom of the pan, and a layer of charred pan will appear. The color and taste are greatly reduced.

Generally, fried pork is hot pan and then put oil, hot oil and then put meat to fry, salt to be put behind, the dish is not cooked to put salt will fry the water in the dish, which will affect the taste, especially green vegetables, put salt early, the water will be more, affecting the taste of eating. The stew soup and stir-fry are all the same, put water in the pot first, put the pork belly in the water, just put a few slices of ginger, put a little salt, ** cook until the meat can be inserted with chopsticks, and then cut the pork belly into slices, not too thick or thin, two millimeters difference.