What seasonings can be used to fry the vegetables beautifully and eat

Chili peppers and green onions are very good, the key depends on what you fry.

The color matching combines the practicality of the current dishes, and the local raw materials, seasonings and applicable tastes and flavors can be mixed separately from the décor and monochrome of the dishes. It is manifested in four types: 1. Composition of a single color state, that is, the color of the constituent dish is composed of a pure color of the dish; 2. The composition of the close color state, that is, the color of the constituent dish is composed of the same color and the same color that are close to each other than the light industry; 3. Composition of contrasting color states, that is, the colors that make up the dishes are composed of different colors that are in sharp contrast with each other; 4. Coordinate the color composition, that is, the color of the composition of the dish is composed of the color of a variety of different hues, of which one color is the main, and multiple colors are attached, and the overall harmony is made.

The cooking and seasoning process is the key process to fully realize the attributes and quality of the dishes, and for the color surface of the dishes, it is to improve the characteristics of the color seasoning process of the combination process, and the regulation and control mainly ensure the realization of the color target state from three aspects: 1. The use of the control method of maintaining the primary color or natural transformation of the hue without adding colored condiments to prepare and season, such as hibiscus duck slices, white jade shrimp balls, stewed phoenix wings, crab roe lion head, stewed vegetable core, stir-fried tenderloin shreds, two-color bean paste, etc. 2. Prepare seasonings by using color condiments to lightly adjust the color to make the color change, such as red oil mixed with shredded chicken, fried coarse slices (red fried), palace fried chicken, cream cabbage, West Lake vinegar fish, boiled dried shreds, almond arrowroot powder buns, etc.

3. Prepare seasoning by adding toned condiments to readjust the color significantly, such as roast suckling pig, fork roast duck, etc.

1. In fact, the most basic seasonings are green onions, ginger, garlic, soy sauce, vinegar, wine, and sugar. When stir-frying, adjust the heat, and the seasoning will be fragrant.

2. Soy sauce. Soy sauce can destroy its nutrients and lose its flavor when it is at high temperatures, so it should be added before it comes out of the pan to make it taste good.

3. Salt. When stir-frying vegetables with soybean oil, salt is generally added after stir-frying, which is to reduce the loss of vitamins in the vegetables. Stir-frying vegetables with peanut oil and putting salt in the fryer can reduce aflatoxins.

When stir-frying vegetables in meat oil, add half of the salt first to degrade the pesticide residue, and then add the other half of the salt.

4. Vinegar. In order not to lose vitamin C in vegetables, you can add a little vinegar after stir-frying to promote the dissolution of mineral components and improve the nutritional value of the dish.

5. Wine. When making meat dishes, such as: fish, duck, sheep, etc., you can put some seasoning wine to remove the fishy smell, and the best time to add seasoning is during the cooking process, and the best time is when the temperature in the pot is the highest.

6. Monosodium glutamate. After stir-frying, adding monosodium glutamate can effectively prevent monosodium glutamate from becoming a harmful substance when heated. MSG is best added before stir-frying.

7. Sugar. There are some dishes that need to be sugared, such as: sweet and sour carp, sweet and sour loin, etc., when making this dish, you should put sugar and then salt, otherwise it will be the opposite, resulting in sweet outside and light inside, affecting the taste.

<>Here are a few seasonings that are particularly useful for stir-frying, as well as some tips.

1.Soy sauce: It is one of the basic seasonings commonly used in cooking. Not only can it be flavored, but it also adds color to the dish and is nutritious. Especially when cooking seafood, meat, and vegetables, soy sauce is essential.

2.Salt: An indispensable base for seasoning. The sea salt or rock salt used in the stir-fry process is much better than white sugar.

3.Dark soy sauce: It is a black soy sauce that adds color and flavor to dishes. It is mainly used for seasoning ingredients such as meat, eggs, tofu and seafood.

4.Vinegar: It can remove the greasy feeling, increase the taste, and is a good condiment, especially in spicy dishes, it can neutralize the spiciness, increase the taste, and increase the appetite at the same time.

5.Chili oil: For those who like to eat spicy in the middle to medium, chili oil is indispensable. It can increase appetite, improve blood circulation, enhance the body's resistance, and can be used for stir-frying, mixed noodles and hot pot, etc.

6.Green onions, ginger and garlic: These are the three major ingredients for stir-frying, they can increase the flavor of dishes, remove greasy taste, and regulate the flavor of sauce. And green onions also have the effect of increasing the color of dishes.

Stir-fry tips:

1.Add a small amount of cornstarch: it can make the meat more tender and the greens greener.

2.Stir-fry the meat first and then stir-fry: When stir-frying, you should first stir-fry the meat to make the meat more tender, and then add vegetables to make the dish better absorb the taste and nutrients of the meat.

3.Heat the oil thoroughly before scrambling eggs: this will prevent the eggs from sticking to the pot, and the eggs will be easier to scramble.

4.Adding a small amount of soy sauce to stir-fry can add color and flavor: but adding too much will affect the texture of the dish.

5.Stir-frying over high heat can keep the ingredients tender and nutritious: but pay attention to the heat and avoid overcooking and blackening.

6.Adding a little water after stir-frying can make the dish more tender: be careful not to add too much, otherwise it will affect the texture of the dish.

Hopefully, the above seasonings and tips will help you better master your cooking skills and cook delicious dishes.

There are many spices and tips that are particularly useful for stir-frying, some of which are as follows:

Seasoning: 1Light soy sauce: A soy sauce that adds texture and saltiness, and is often used in stir-fries and stews.

2.Cooking wine: Cooking wine can be added to stir-fry dishes to make the taste of the dish more tender, and at the same time, it can also remove the fishy flavor and remove the greasy feeling of most dishes.

3.Essence of Chicken and MSG: A delicious condiment that can enhance the flavor of a dish when used in moderation.

4.Salt and pepper: A seasoning must-have to enhance the taste of your dish.

Xiao Zebi Technique:

1.Stir-fry the dish in a hot oil pan quickly: When stir-frying, heat the pan, then add Sun Lu to add oil, let the oil heat before adding the ingredients, and stir-fry quickly, so that the dish can maintain its shape and umami, and at the same time, it can also be cooked quickly.

2.Blanching in hot water: Blanching vegetables in boiling water will remove excess odors from the vegetables.

3.Sauce: Adding a sauce (light soy sauce, cooking wine, vinegar, dark soy sauce, sugar, salt, etc.) or pairing with specific condiments during the stir-fry process can make the dish more delicious and delicious.

4.Add some vinegar: Adding a small amount of vinegar in the last few minutes of stir-frying will remove the greasy feeling of most dishes and make them more refreshing.

<>Here are a few spices that are particularly useful:

1.Light soy sauce: Light soy sauce is a very commonly used seasoning that can add flavor to dishes and enhance their deliciousness. Suitable for meat, vegetables, seafood boiled or stir-fried.

2.Vinegar: Vinegar is a sour seasoning that can help improve the mouthfeel of dishes and reduce the fishy smell of dishes. It is suitable for cooking meats, vegetables, seafood and preparing salads.

3.Chili sauce: Chili sauce can add a spicy flavor to a dish. Ideal for cooking ingredients such as meat, vegetables and seafood.

4.Dark soy sauce: Dark soy sauce is also a type of soy sauce that has a darker color and a more delicious taste than light soy sauce. It is suitable for cooking meat, seafood and preparing noodle soups.

5.Tahini: Adding tahini to cooking can add texture and flavor to a dish. It is suitable for cold dishes, food salads and barbecue seasonings.

6.Cumin powder: Adding cumin powder can add aroma to the dish and make it more flavorful. It is suitable for cooking lamb, skewers and cold dishes.

Here are some tips that are particularly useful when stir-frying:1Heat the pan first. Heat the pan to the right temperature before you start cooking, so that the dish will be easier to absorb when stir-frying, and the nutrients will be better preserved.

2.Cut evenly. Cutting ingredients into even sizes can add flavor to the dish and make the cooking time more consistent, avoiding a situation where one side is cooked and the other is raw.

3.Control the heat. When cooking, it is necessary to master the appropriate heat according to different ingredients to avoid burning or overcooking, which will affect the taste and color of the dish.

4.Stir-fry by firmness. When stir-frying vegetables for the first canopy, you should first fry hard ingredients (such as carrots, potatoes, etc.), and then add tender ingredients (such as vegetables, meat, etc.) to avoid bad taste of ingredients due to different stir-fry times. Grip.

5.Add salt. When stir-frying, wait until it is almost out of the pan before adding salt, which can prevent the dish from coming out of the water and the taste from deteriorating.

6.Thicken. In order to add flavor to the dish, starch water can be used to thicken the soup, which can make the soup thicker and more delicious.

The seasonings and tips mentioned above are very practical and can greatly enhance the deliciousness of the dish. Of course, there are many other spices and methods that can be used during the cooking process, and hopefully these tips will provide you with some reference when cooking.

<> when it comes to spices and tips, there are actually a lot of options to choose from, and these can be chosen and adjusted according to different personal tastes and preferences. Here are some of the more common seasonings and cooking tips for your reference:

1.Light soy sauce: Light soy sauce is one of the indispensable seasonings in Chinese kitchens. It enhances the flavor of food, improves the medium-high color, and also helps the ingredients stay moist and tender.

2.Salt: Salt is one of the most basic and important seasonings in cooking. It can enhance the taste of ingredients, break down the proteins in ingredients, promote the ripening of ingredients, and also inhibit the growth of bacteria.

3.Ginger and garlic are sold in Crooked Mountain: Ginger and garlic are one of the classic spices in Asian cooking. They can enhance the taste of food, aid digestion, and have a warming effect on the body.

4.Chili peppers: Chili peppers are one of the commonly used spices in Asian and Latin American cuisines. It can increase the aroma and taste of food, while also improving the nutritional value of the ingredients.

5.Shallots: Shallots are one of the most commonly used spices in Asian cooking. It can increase the taste and aroma of food, while also improving the nutritional value of the ingredients.

6.Heat the pan with cold oil: Heat the oil into the pan before adding the ingredients, and wait until the oil is hot before adding the ingredients. This keeps the original flavor and nutrients of the ingredients from being destroyed.

7.Fast stir-frying, not slow stir-frying: Stir-fry the ingredients quickly at high temperatures, which can keep the freshness and nutrition of the ingredients from being destroyed.

Some spices like messy spices can add flavor and texture to your cooking, and here are some of the seasonings that are especially good for stir-fries:

1.Oyster sauce: Oyster sauce is a common condiment used in cooking to add a delicious flavor to dishes.

2.Bean paste: Bean paste is a common seasoning in Sichuan cuisine, and its slightly spicy flavor can bring a special flavor to dishes.

4.Steamed Fish Soy Sauce: Steamed fish soy sauce is one of the indispensable seasonings in Cantonese cuisine, which can add a layer of white and shiny shine to the meat of cooked vegetables, meat and other ingredients.

In addition, here are some tips that are particularly useful:

1.Stir-fry meat first: If you're cooking meat dishes, it's best to sauté the meat first and then add other vegetables and other ingredients to better ensure that the meat is delicious and cooked enough.

2.Add less water: When stir-frying, try not to add too much water, so as to ensure that the ingredients are not submerged and maintain the original aroma and taste.

3.Prepare in advance: Before cooking, the ingredients are processed, cleaned, and cut into the right size for the oak acre, which can greatly reduce anxiety and mistakes in cooking.

4.Control the heat: For different ingredients, different heat levels need to be cooked, and continuous observation and adjustment of the heat can greatly improve the cooking skills and the taste of the dish.

In short, these seasonings and tips are good helpers that can make your cooking better, I hope it will help you!

1. When stir-frying: heat the pot first, then pour in cooking oil, and then put the vegetables.

2. Boiled beef: In order to make the beef stew quickly and rottenly, add a pinch of tea leaves (about the amount of making a pot of tea, wrapped in gauze) and cook together, the meat will quickly rot and taste delicious.

3. When boiling bone broth: add a teaspoon of vinegar to dissolve the phosphorus and calcium in the bones in the soup, and preserve the vibrin in the soup.

4. When boiling beef and other tough and hard meats and game poultry, add a little vinegar to soften it.

5. When boiling broth or pork rib soup, add a few pieces of fresh orange peel, which is not only delicious, but also reduces the greasy feeling.

6. Cook salted meat: Cook more than a dozen walnuts with many small holes to eliminate the smell.

7. Cook mung beans: Fry mung beans in an iron pot for 10 minutes and then cook them to cook quickly, but be careful not to scorch.

8. Add some vinegar to the water when boiling eggs to prevent the eggshell from cracking, and add a little salt in advance.

9. When boiling kelp, add a few drops of vinegar to make it rotten; You can also put a few sprigs of spinach.

10. Before boiling the ham, apply some sugar to the ham skin, which is easy to cook and tastes more delicious.

11. When boiling dumplings, put a green onion in the water or add a little salt after the chain water is boiled, and then put the dumplings, the dumplings are delicious and non-sticky; When mixing the noodles, add one egg for every 500 grams of flour, and the dumpling skin is scraped and not sticky.

12. Remove the smell of mutton: Put the radish pieces and mutton in the pot together, take out the radish pieces after half an hour, and put a few pieces of orange peel is better. When boiling dumplings, add a little salt to the pot so that the water does not overflow when the pot is boiling.

13. Add a small tablespoon of cooking oil when cooking noodles, the noodles will not stick, and can prevent the noodle soup from foaming and overflowing out of the pot.

14. When cooking noodles, add a little salt to the pot, and the boiled noodles are not easy to rot.

15. Do not put alkali when boiling porridge or beans, otherwise it will destroy the nutrients in rice and beans.

16. Boiling new bamboo shoots in boiling water is easy to cook, and crispy and delicious; To keep the bamboo shoots from shrinking after cooking, add a few mint leaves or salt.

17. Boiled pork belly: After the pork belly is cooked, cut it into long pieces, put it in a bowl and add some fresh soup to steam it for a while, and the pork belly will be doubled.