Stir fry without soy sauce, put white sugar why the soup is soy sauce colored

Although soy sauce is not used in the stir-fry, it is possible that other ingredients contain soy sauce, such as soy sauce-containing seasonings such as light soy sauce and dark soy sauce, or other ingredients such as marinated meats and dark black bean sauce, which may cause the soup to take on a soy sauce color.

In addition, a wok or a hot pan may be used to cool oil during the stir-frying process, which may also cause the surface of the ingredients to take on the color of soy sauce.

In terms of the preparation steps, if you add white sugar and stir-fry the sugar color first, and then add other ingredients to stir-fry, the soup may take on a soy sauce color. Because white sugar reacts with water at high temperatures, it produces sugar acid, which then reacts with the iron element in the iron pot to form a soy sauce-colored compound, causing the color of the soup to darken.

In short, although soy sauce is not used in the stir-fry, other ingredients or operations may cause the soup to take on a soy sauce color. If you want to avoid this, you can pay attention to the combination of ingredients and the method of using the wok, as well as adjust the preparation steps.

Sugar is fried in a pot until dark yellow, and then added some water to turn it into the color of soy sauce, this method is called caramel color in the kitchen world, maybe you put the sugar down and fry it for a long time to become sugar color, and then put the water to become soy sauce color.

It should be that the white sugar is carbonized by heating, because the sugar is mainly carbohydrates, and it will lose moisture and carbonize after heating, so the color is a little black, like soy sauce.

Dishes with soy sauce do not necessarily have sugar, but also depend on what dish to decide, if it is a roasted meat, put some sugar will improve the taste, more greasy. Hehe.

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.

Vinegar is a sour flavoring agent that produces a residue after various fermentations, and vinegar is added to stir-fry dishes to give the dish a sour taste.

Soy sauce is a condiment with soybeans, salt, and wheat as the main raw materials, and the taste is mainly salty.

When stir-frying Liangyou vegetables, you can put soy sauce or vinegar mainly depends on personal taste, personal taste prefers sour taste to put vinegar, preference for salty taste to put soy sauce; In addition, depending on the dish, the seasoning that needs to be sold in the New Year will also be different.

Mainly according to personal preference, soy sauce will color the cabbage, and if it is not well controlled, it will make the cabbage ugly, so I generally don't add soy sauce, but it doesn't matter if you like it, cooking, it depends on personal taste!

Put, it can enhance the flavor and at the same time make the dish shrink quickly.

Cooking. Stir-frying, a common method of making Chinese cuisine, puts one or several dishes in a special concave pot, uses the heat of the fire to conduct the heat in the iron pot as the carrier, adds oil, condiments and dishes, and then uses a special tool "spatula" to turn the cooking process to fry the vegetables. Stir-frying, a common method of making Chinese cuisine, puts one or several dishes in a special concave pot, uses the heat of the fire to conduct the heat in the iron pot as the carrier, adds oil, condiments and dishes, and then uses a special tool "spatula" to turn the cooking process to fry the vegetables.

Generally, there is no need to put soy sauce in fried vegetables, if you fry fish-flavored shredded pork, kung pao chicken, braised eggplant and other flavors and luster need to be put in soy sauce, generally put a small amount of white sugar after soy sauce, and you can also not put sugar in different personal tastes.

Hello, it is not necessary to put soy sauce in stir-frying, generally do not need to put soy sauce in stir-fried vegetables, if you fry fish-flavored shredded pork, kung pao chicken, stewed eggplant and other flavors and luster need to be put in soy sauce. Different cooking methods for the same dishes, soy sauce tastes mellow and fragrant, can be fishy and fresh, generally used for the cooking of meat dishes, there are also some people who don't like to use soy sauce to fry vegetables, like the boiling cooking method, there is no unified standard for cooking, just make it according to your own cooking preferences.

Questions. Anyway, they all agreed.

Stir-fry with soy sauce is according to the needs of different dishes, usually there is less soy sauce in green vegetables, and soy sauce is used in meat foods, so that you can achieve both color and flavor.

It seems that there is more soy sauce in Shanghai's local dishes, and not soy sauce is not necessary for stir-frying.

Putting soy sauce is mainly to color the dish, and the color of the stir-fried dish is better.

Stir-fry dishes generally do not put soy sauce.

Put it with or without putting it to your own taste needs.