Do you add salt or cooking ingredients to the oil first?

Do you add salt or cooking ingredients to the oil first?

A is as follows:1Depending on the ingredients you're cooking, decide whether to put salt or vegetables first.

2.Depending on how you use the cooking method, decide whether to put salt or vegetables first.

3.Depending on how long you cook the ingredients, decide whether to add salt or vegetables first.

4 If you are talking about the cooking method (roasting), you should add salt to the cooking method of boiling, because the cooking time is long, and the soup is rich

The salt should be put before the pot, and the salt is easy to make soup if it is put early.

Salt is added when it is almost out of the pan to ensure that iodine is not lost to the greatest extent.

It is to put the cooking ingredients first and then the salt.

In this way, the iodine in the salt will not be destroyed.

The elders said to put salt first, so that the oil is not easy to splash out, I tried it, and if the oil is hot, it is indeed not easy to splash out, and by the way, it is better not to put the oil too hot.

Add salt when it is almost cooked.

Put oil first, stir-fry fragrant, put it in the food, and then put the salt, don't put the salt in the oil!

There are pros and cons.

If you put the cooking ingredients first, the dish will be crispy.

If you put salt first, the dish is soft.

Pour oil into a hot pan, add spices such as green onions, ginger and garlic when the oil is hot, then put the vegetables, and then add salt. In this way, the potassium iodide in table salt does not decompose, ensuring maximum nutrition. And the taste is good, too.

I can accept only oil and salt and no other condiments, because the food made with only these two ingredients is very light and does not mask the flavor of the food itself!

"Only oil and salt do not mean casual, nor does it mean that all dishes are the same way to stir-fry, on the contrary, when only oil and salt are used in stir-frying, more attention is paid to the freshness of the ingredients, cooking methods and heat. For example, fried vegetables, if you want to be crispy, tender and delicious, you must fry them over high heat, and sprinkle some salt when you get out of the pot. ”

I can't accept this way of cooking, I don't think it's palatable at all.

It is not recommended to put salt in the oil when stir-frying.

It is recommended to add salt at the end of the stir-fry.

The reasons are as follows:1Salt contains iodine, and iodine is volatile at high temperatures, so it's best not to put salt in high-temperature oil.

2.When frying leafy vegetables, if you put salt first, the umami and vitamins of the vegetables will be lost, and the color of the vegetables is not good.

3.In order to avoid unflavored taste, it is good to add salt when the root and meat dishes are cooked.

Iodine is volatile and refers to elemental iodine. However, iodized salt is not added to elemental iodine, but iodine compounds, if the temperature is too high or the temperature is too long, it will decompose into another toxic compound, which is harmful to the body. Nothing else, if it's iodized salt, try to put it later.

To borrow a little bit of the above: salt is added in most cases. It is better to put salt when the stir-fry is about to come out of the pot, and put it before eating cold dishes.

Salt should be added when the stew is cooked, and the meat should not be old. This needs to look at the salt in the dish, because some dishes can be salted first, but some dishes cannot: 1. The dishes with salt first are steamed to make thick pieces of meat and no condiments can be put in the steaming process; When cooking crispy chicken and duck, it is advisable to wipe the rind and inner cavity evenly with an appropriate amount of salt on the washed chicken and duck, so that the steamed chicken and duck are crispy and flavorful; When cooking whole fish and fried fish pieces, marinate them with an appropriate amount of salt before cooking them to help the salty taste penetrate in. To cook fish balls, meat balls, etc., first put an appropriate amount of salt and Epsom powder in the minced meat, stir evenly and then draught, so that you can eat enough water, and the cooked fish balls and meat balls are also fresh and tender; For some stir-fried and fried dishes, add salt to the raw materials and mix well before hanging the batter and starching, which can make the paste and the raw materials sticky and not cause the phenomenon of peeling off.

2. When the salt is just cooked to make braised pork and braised fish, the meat should be fried after the fish is fried, then salt and condiments should be added, and then boiled over high heat and simmered over low heat. 3. When cooking will be finished with salt to cook fried meat slices, back to the pot meat, fried cabbage, fried garlic, fried celery, when the oil temperature in the hot pot is high, the vegetables will be put into the pot, and the dishes will have a "crackling" sound as well, and the appropriate amount of salt will be put when all the stir-fry thoroughly, and the fried dishes will be tender and not old, and the nutrient loss will be less. 4. Put salt in the vegetable broth, bone broth, hoof soup and other meat soups after cooking, and put salt to taste after cooking, so that the protein and fat in the meat are more fully dissolved in the soup to make the soup more delicious.

5. Put salt before eating, such as cold lettuce and cucumber, too much salt will make its juice overflow and lose its crispness. Supplement: If you put salt early, it is best to put non-iodized salt.

Personal impressions).

This is simple, and you must not put salt directly in the oil when cooking. Because oil will evaporate the iodine in the salt and disappear, and people who eat salt that lacks iodine can cause big neck disease. So remember to put the vegetables first and then the salt when stir-frying!

No problem at all! When stir-frying vegetables, add salt first to make it easier to even! Especially vegetables that need to be stir-fried!

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.

Stir-fry can be done with only salt and no soy sauce.

Prepare raw materials: 10 grams of oil, 250 grams of greens, 5 grams of salt, 5 grams of garlic 1, pick the greens, wash them, cut the garlic and set aside.

2. Put an appropriate amount of oil in the pot and add some garlic and stir-fry until fragrant.

3. Stir-fry the greens quickly after they are put into the pot so that the greens are stained with oil.

4. Done.

When stir-frying, salt should be put first or salt later, this is determined by the dish, and different dishes will be different.

It's up to your own liking, pay attention to the taste! Put salt first....Pay attention to color! Put the soy sauce first. It is also possible to put it at the same time.

Pour soy sauce first and then put salt, soy sauce color, play a little seasoning role, the main key is to rely on salt, so if you want to salt first, the taste is heavy, and the soy sauce will fail to pour it again, and the taste is light and then pour soy sauce It doesn't taste good.

Put dark soy sauce in the stir-fry, which is what you call soy sauce. Put salt in the pan so that it does not affect the nutrients of the salt.

Supplement: Stir-frying, a common production method of Chinese cuisine, in which one or several dishes are stir-fried in a special concave pot, with the heat of the fire conducted into the iron pot as the carrier, and the oil, condiments and dishes are added and then the cooking process is stir-fried with a special tool "spatula".

Stir-frying, is to change the raw materials into dices, strips, silk, slices and other shapes, some directly fried, some need to be starched, hanging paste, etc., after mourning, boiling, steaming, slipping, frying, frying and other preliminary cooking. A method of stir-frying with a small amount of oil until cooked. Stir-frying is suitable for making dishes with a variety of different ingredients and is one of the most commonly used cooking methods in Chinese cooking.

Stir-frying is mainly divided into raw stir-frying, cooked stir-frying, slippery stir-frying, dry stir-frying, grabbing stir-frying, stir-frying, soft stir-frying, clear stir-frying, and small stir-frying.

Can you be clear? The key is what you want to fry.

Boiled pork slices, fried crispy pork, fried tenderloin, braised pork, braised fish pieces, these dishes need to be salted after they are made, which is conducive to increasing appetite and can also lack the taste of vegetables. Salt needs to be added just after the fried pork is cooked to ensure the flavor of the crispy meat.

Some meat dishes, such as chicken breast, are not cooked until salt is added, and putting salt early will make the meat age and affect the taste; You can fry the greens, just add salt when you make them; After adding salt, the greens can make it easier to get out of the water; The color of the greens is more beautiful.

To make braised pork, put salt when the braised fish is finished; When frying fish, steaming meat, and roasting whole fish, salt should be added when it is just cooked.

Egg custard. Ingredients: eggs, chives.

Flavor: salt, oyster sauce.

Method: 1. Beat the eggs in a bowl with chopsticks, add an appropriate amount of salt, and mix well with chicken essence.

2. In practice.

1) Add water, mix well and sieve (this is the first step).

3. Put it in the steamer and buckle a plate on the egg bowl (this is the second step).

4. After the water boils, immediately change to medium-low heat (this is the third step) and steam for 15 to 20 minutes.

5. Put a little oil in the wok, add oyster sauce, stir-fry slightly, pour it on the egg custard, and then sprinkle with chopped green onions.

Homemade omelet: 300 grams of all-purpose flour, 450 ml of cold water, 1 tbsp of Yohu Meng Dough Flour, a pinch of salt, 2 tbsp salad oil (We use egg batter to make vegetable cakes, here we use batter.) ), 1 egg, a little chopped green onion.

Method: 1. Mix flour, cold water, starch, salt, and salad oil, stir well, and wake up for about 15 minutes. The amount of these materials should be reduced as needed.

When it comes to breakfast, you have to cut back on the portions. This prepared batter can also be adjusted to thickness.

2. Brush the pan with a thin layer of oil, pour in a large spoon of batter after heating, spread it into a dough, beat an egg after the dough solidifies, operate like a pancake, stir the eggs with a spatula, so that the egg liquid is evenly covered on the dough, and roll up the cake when the egg liquid is about to solidify, and be sure to roll it up when the egg liquid is not completely solidified, so that it can be wrapped and formed.

3. After rolling up, fry it again over low heat, wait until the egg roll is colored and golden brown, and then you can take it out, cut it into pieces and put it on a plate to eat.