When is the best time to put salt in stir frying?

I usually put salt in the dish when it's almost ready.

Everyone's stir-frying skills are different, so the taste of the fried dishes is not the same, so the time to put the seasoning is definitely not the same, I stir-fry the vegetables in general, so when I stir-fry, I usually put salt when it is almost cooked, but sometimes I fry different dishes, and the time I put salt is also different, for example, my fried vegetables are easy to put in salt, and then I will choose to put salt when the dish is almost ripe, if it is difficult to put salt in this dish, then I will be in, when the dish is just fried, I will put salt in it, Otherwise, there will be no taste when the dish is cooked.

So I'm not sure when to put salt when stir-frying, when you stir-fry to see the general appearance of the dish, as long as you put salt, you can make the dish have salt in it, I rarely stir-fry, but I often watch my husband stir-fry, my husband stir-fry is generally, put all the seasonings in the birth, and then wait for the dishes to be fried about the same, and then pour all the seasonings into it.

Or boil all the seasonings into juice before, and then wait for the dishes to be ready and then I hand them in, I feel that I can put it whenever I want, the main thing is that the vegetables are delicious when they are cooked, and they have a taste like our rural fried rice, and they are not like their chefs.

Unlike their senior chefs, when cooking rice, you must also grasp the time and the amount of seasoning, otherwise it will not be delicious, how can there be so many rules in our countryside, so you can put it when you want, when you can put it, as long as you try to grasp the salt and taste in the dish, don't burn it out without taste.

Although I am not a professional chef, I often watched my mother's stir-frying and learned a lot. My mother often taught me to do all kinds of household chores, and she said that it doesn't hurt to be a girl who knows how much she can do. The so-called, Yiduo is not pressing.

I heard my mother say that the best time to put salt in the dish is when it is about to come out of the pan. It's best to add salt when the dish is about to be cooked. At that time, the vegetables were already on the plate, and the salt could be heated by using the residual heat. When you eat it, you won't eat lumps of salt.

The most important thing is that putting salt when the dish is about to come out of the pot can effectively reduce the harm of salt to our human body. Salt is poisonous, there are two sides to everything, and eating too much is not good for our body. In particular, when salt is added when stir-frying over high heat, the harmful substances in the salt are easily released into the dish.

And when we eat the vegetables, they are easily absorbed by our human body and cause us a lot of damage. <>

Therefore, it is crucial to choose when to put salt when stir-frying. Putting it early is not conducive to our health, and putting it late is not easy to melt the salt, which is not conducive to the taste of the dish. Stir-frying is a technique and a science, and if we want to live in a healthy society, we must write more and do more.

Add the appropriate salt when the dish is about to come out of the pan, and then stir-fry, the salt can be fried evenly, and will not be seriously absorbed. It is crucial to put salt at the right time. That's why we don't advocate eating leftovers that have been left overnight, leftovers that have been heated over and over again.

Because the salt in leftovers can be completely absorbed by the vegetables, we eat the leftovers equally eat too much salt. The harmful elements in salt are all absorbed by us, can it be good for the body? So, for the sake of our health, put salt at the right time and try not to eat leftovers.

Eat plenty of fresh vegetables.

Salt in stir-fry depends on what kind of dish it is, and the time of salt in different ingredients will of course be different. So here we need to talk about what stir-fry is, in addition to rice, things that are fried or boiled in a pot with fire, we all call it stir-frying, and it will also be called boiling, which means a word.

So if you are stir-frying vegetables, if it is green vegetables, add salt after the vegetables are medium cooked, at this time adding salt will make the taste of the vegetables more even, if you add salt too early, it will cause some vegetables to wrap the salt, some are very salty and some have no taste. If the salt is added too early, it will cause the salt in the pot to burn, which will affect the taste and the appearance of the dish. You can also add salt when you don't put the vegetables at the beginning, put the salt in the oil, let the salt melt first, and then there will be no uneven taste when stir-frying, but putting salt in this way will cause the salt to disappear, so it is recommended to add it to medium cooked.

If you fry meat, you can add salt when it is almost cooked, but because it is fried meat, the water is relatively small and dry, and the salt may not dissolve, so you can add a little water and add salt. It can also be salted before stir-frying. Then it is not recommended to do this, the meat fried in this way has a heavier taste and is more salty, and many people will add too much salt, so it is recommended to put it when stir-frying.

If it's a dish with soup, it doesn't matter, you can put salt whenever you want, as long as you don't add too much, it's no big problem.

In fact, the problem of adding salt is whether the salt can be dissolved, whether it can make the taste of the dish even, and as for the loss of nutrients, isn't salt seasoning? I think so. In short, you will know how to put salt when you fry a few more times, and the timing and amount are experience.

The amount of time you need to add salt in cooking depends on the situation, but in general, you can add salt to the chain in the following steps:

1.Boil water: If you need to boil water when cooking pasta, vegetables, meat, etc., you can add an appropriate amount of salt before boiling the water to make the ingredients taste better after cooking.

2.Stir-frying vegetables and meat: When you start stir-frying vegetables, meat, and other ingredients, you can add salt in moderation to make the ingredients taste faster and help maintain the freshness of the dish.

3.Cooking sauces: When cooking sauces or soups, you can also add the right amount of salt to enhance the taste of the ingredients.

It is worth noting that the amount of salt should be added gradually according to the specific situation, with the principle of low heat and less salt, so as not to affect the taste of too salty. During the cooking process, the dish can be tasted constantly to determine if the amount of salt is appropriate.

The best time to add salt to a stir-fry is after stir-frying once or twice, and then add salt when the ingredients start to change color and are slightly burnt. This ensures that the salt penetrates into the ingredients more evenly, increasing the flavor of the dish, enriching the taste of different ingredients, and reducing the occurrence of water and shrinkage of ingredients due to premature exposure to salt. It should be noted that the heating time and heat adjustment should be adjusted according to the characteristics of different dishes to ensure that the ingredients are cooked hot and taste good.

In addition, if you need to maintain the original color and nutritional content of the ingredients, you can use some low-sodium eco-friendly salt or other natural condiments to replace traditional table salt.

There are a few principles that best put salt in stir-frying:

1.It is best to add salt when the dish is almost cooked. If salt is put too early in advance, it will lead to dehydration, nutrient loss, and an older taste.

If it is left too late, the pumping and taste effect of salt will not have time to play, and the flavor will not be delicious enough. Therefore, salt is usually best when the dish is fried for 7-8 years.

2.Add a pinch of salt first, which can be added when the dish is almost fully cooked. This is because if you put too much salt at the beginning, it will be more difficult to remedy. Add a little salt to taste first, and then add salt or continue to stir-fry according to personal taste before cooking.

3.The timing and amount of salt in different dishes are particular. Green vegetables such as water spinach and beans can be salted earlier than meat dishes. The amount should also be smaller, so as not to be too salty. Meat dishes are more moisturizing, so you can put a little more salt.

4.After putting the salt, stir well in time to let the salt dissolve quickly and distribute evenly. If the salt particles are too large, continue to stir-fry over low heat until the salt is completely dissolved and mixed well.

5.You can add a small amount of salt first, taste it and then add it as needed. Especially when cooking at home, you can let other family members also taste it, different people's tastes and salt preferences will be different, and the method of adding less and more can satisfy more people.

To sum up, the golden point of putting salt in stir-frying is to put a small amount of salt when the dish is almost cooked, and then add it appropriately according to personal taste. The amount of salt to put in and the difference in the dish should also be considered. After adding salt, stir-fry evenly in time is also very important.

The above points can help us to stir-fry dishes with excellent aromas.

The time spent adding salt to the stir-fry is very important because it can affect the texture of the dish and the distribution of the juice. So when is the best time to put salt?

First of all, it's best to add the right amount of salt in the early stages of cooking. This can help flavor and ensure that the inside of the dish absorbs the flavor of the salt more evenly. In addition, when salt is added, salt can also speed up the cooking of ingredients and achieve a better taste.

Secondly, another key to burying where to add salt when stir-frying is to understand how each ingredient reacts to salt. For example, vegetables have more moisture and require more salt to taste, while meats require less salt. Therefore, the right amount of salt can be selected according to different dishes.

Finally, add a little salt to the last minute or two of cooking, which will give the dish a more delicate taste and avoid being too salty.

In short, the right time to add salt can make the dish taste better and more delicious.

When to put salt in a stir-fry depends on the specific dish. Stir-fry vegetarian dishes with salt first, so that the vegetables will cook faster, so they can retain more nutrients. When stir-frying meat dishes, you can add a small amount of salt to improve the freshness while stir-frying, and then put the remaining salt before leaving the pot, so that the dish has both the taste of the dish and the taste of freshness.

Salt should not be added late when stir-frying crispy and tender vegetables, and salt should not be added early when simmering soft and rotten vegetables. For example, fried cucumbers, fried snow peas, fried crispy shredded cabbage, crispy fried garlic sprouts and other crispy and tender vegetables in home-cooked dishes, it is not advisable to put salt late.

If you usually stir-fry vegetables with such oil as lard or peanut oil, which does not reach the selected peanuts, you should add a small amount of salt to the oil before stir-frying. Because adding a small amount of salt before stir-frying is beneficial to eliminate organochlorine pesticide residues in animal oil, the iodide in salt can also remove very small amounts of aflatoxins present in peanut oil that does not reach the full selection of peanuts. Therefore, when using these edible oils to fry vegetables, you can first put a small amount of salt to help people feel sleepy, which is conducive to the health of people's families.

In addition, if you put too much salt in cold vegetables, such as lettuce and cucumber, it will overflow the juice and lose its crispness. Salt should be added to taste before eating, marinate and drain the water, and then add other seasonings to taste, it will be more crisp and delicious when eaten.

In the stir-fry, some people are accustomed to adding salt when putting the dishes into the pot, and some are accustomed to adding salt when they are about to fry, in fact, cooking salt pays a lot of attention to it, is it good to add salt before stir-frying, it is good to add salt during the stir-frying, or it is better to add salt before stir-frying, which should be chosen according to different situations.

Add salt before stir-frying.

This mainly depends on what kind of cooking oil is used when stir-frying. If you fry vegetables with lard, chicken fat, peanut oil that does not reach the selected peanuts, etc., it is advisable to add a small amount of salt to the oil before stir-frying. Because the addition of a small amount of salt is beneficial to eliminate the residue of organochlorine in animal oil, the iodide in salt can also remove the very small amount of aflatoxin present in peanut oil that does not reach the complete selection of peanuts.

When stir-frying vegetables with these oils, Huiji first puts a small amount of salt, which is beneficial to the health of the human body.

Stir-fry while adding salt.

When making meat dishes, including fish, meat, shrimp, etc., you can add a small amount of salt while stir-frying, but at this time it is mainly used to flavor and increase freshness. Because salt can be combined with amino acid components to form amino acid sodium salt, that is, the component of monosodium glutamate, which can make the taste delicious. But you must remember that the amount of people released at this time must be small, and it can play the role of the finishing touch, otherwise too much salt will make the meat quality poor.

The remaining salt is left in the pan before it is released, and the dish has both a finished taste and a fresh taste.

Add salt before stir-frying.

If the dishes we make in our daily life are not lard, chicken fat, peanut oil that does not reach the selected peanuts, but other vegetable oils, and it is not a meat dish, we should add salt before the dish is out of the pan. This reduces the loss of vitamins and other nutrients in the vegetables during cooking, and makes the dish very tasty.

Salt is the soul of a dish, and for different ingredients and cooking methods, in fact, the order of salt is different, and the taste will be very different.

1. Put salt before cooking: fry food.

For example, when fried chicken, pot-wrapped meat, and tenderloin, it is necessary to apply starch and seasoning to the surface of the meat, so adding salt before applying the seasoning can add more flavor.

2. Put salt in the middle of heating: chicken, duck, fish and hard vegetables.

The general practice of meat dishes such as chicken, duck and fish is to burn, stew and boil, and no matter which method it is, in order to make the meat more rotten, it needs to be boiled for a longer time, so you can add a small amount of salt after frying in oil, add water to simmer, and then simmer slowly, the longer the stew, the more flavorful and salty it will be; In addition, salt can form amino acid sodium salt, which is a component of monosodium glutamate, and can form amino acid sodium salt with the protein in the meat branch, which makes food more delicious.

Stir-fried hard vegetables, such as carrots, cauliflower, beans, etc., are not easy to cook and not easy to fry water, so you need to add an appropriate amount of salt early in the frying process, so that the ingredients can taste in advance, and the second can reduce the amount of salt. 3. Heat late salt: leafy vegetables.

Like greens, cabbage, etc., easy to soften, water, fried in a few minutes, you can fry or fry most of the water after adding salt, and then fry evenly to get out of the pot.

4. Put salt after cooking: steamed fish.

When steaming fish, there is no need to add salt to marinate in advance, so as not to cause the taste of the fish to be untender and have no umami. So you just need to add the right amount of salt to the sauce when the fish is ready to be served with sauce after the fish is steamed.