Ask for common sense about stir frying!

First, peanut oil and animal oil should not be used to add salt after stir-frying.

It is not advisable to add salt after stir-frying with peanut oil, because peanuts are easily contaminated with Aspergillus flavus, and if the conditions are right, the mold will produce a toxin called aflatoxin. Although peanut oil has been processed, there are still trace amounts of toxins remaining. When stir-frying.

After the oil is hot, add salt first, and then put condiments and vegetables after half a minute to a minute, and you can use the iodide in the salt to remove aflatoxin.

Second, it is also advisable to add salt before stir-frying with animal oil.

This reduces the amount of organochlorine residues in animal oils, which is beneficial to human health.

Third, the oil pan should not be too hot when stir-frying.

When cooking, the oil pan should not be burned too much. Because the oil will be destroyed at high temperatures and form carcinogens that are more harmful to the human body. Regular consumption of this kind of fried vegetables is harmful to the human body, prone to low-acid gastritis or gastric ulcer disease, and may even cause cancer.

Fourth, the oil used for stir-frying should not be excessive.

Stir-fry with an appropriate amount of oil stains, not too much. Because the dish uses too much oil during cooking, the condiments are not easy to penetrate into the food, which will directly affect the taste of the dish. At the same time, if you use too much oil, the outside of the food will be surrounded by a layer of oil, and the digestive juices of the stomach and intestines cannot be completely in contact with the food after eating, which is not conducive to the absorption of nutrients by the human body.

Stir-fry techniques. Cook it deliciously

Precautions] I worked hard to find it, I hope it will help you!! Divide and ......Pick me!!

When stir-frying, it is best to put the seasoning things last, so that the color of the dish will be maintained, and the pan should be heated with cold oil before stir-frying, and the ginger and garlic should be fried immediately after the oil is hot, and the vegetables will be fried immediately after the stir-fry is fragrant.

I work in a restaurant, I haven't seen the salt must be put in the back, sometimes the salt has to be put twice to taste, it doesn't matter when to put MSG, if you have light soy sauce, you must put it before the pot so that it is better to taste, and the effect of dark soy sauce is just to mix color, and you can put it whenever you want. If you want to put ginger, onion and garlic in the pot, put it together, but if the dish you want to fry has a fishy smell, you should put the ginger and fry it for a long time to remove the odor. The umami of monosodium glutamate is a little unnatural, but if you put it with chicken essence, the umami will be more natural.

There are probably the following types of spices in the kitchen. Salt. Monosodium glutamate.

Sugar. Essence of chicken. Light soy sauce. Dark soy sauce.

Fuel. Red oil.

Bean paste. Tempeh.

Wine. Sesame oil.

Sichuan pepper powder. Pepper.

The above are the must-have seasonings in every large kitchen.

You go and look at the recipes, the current recipes all have the order of stir-frying. It's better to print it in color, it looks clearer.

I only have salt, monosodium glutamate, soy sauce, and vinegar in my seasoning box, but the dishes taste good. If you want vegetables, pour them into the oil pan and fry them for a while, so you need to put salt, otherwise they won't taste good (those harmful substances should be chronic poisons, and after eating them for so many years, they are fine). Vegetables are not easy to make, and they are much more difficult to cook than meat.

It is better to put less monosodium glutamate, and it is better to use more chicken essence. But personally, I feel that the taste of chicken essence in vegetables is very strange, and I don't like it very much. MSG is put out of the pot, soy sauce depends on the specific situation.

I found myself in my spice box with only salt, peppercorn powder, MSG, and of course, vinegar and soy sauce. I always feel that there are so many spices in other people? For various reasons, the food I cook is not very delicious.

Can anyone tell me this common sense! Do not peppercorns. To pepper.

Try not to use soy sauce as much as possible. Braised soy sauce.

I'm a chef, look at you so much? I want to help you.

But I can't really help you,,, everyone has their own taste. What I like is light. Healthy.

What do you like, it's delicious. Just put your mind to it.