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Anonymous users2024-02-13I got it. 1 If you fry something, you add it before it comes out of the pot, and you generally add salt to flavor it in the later stage of heating, which is a general rule.
2 And, iodized salt.
In the middle of the heating process, the iodine element is added.
It will run away quickly, so it will not be able to replenish iodine.
Hope it helps
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Anonymous users2024-02-12When sautéing chicken, salt should be added to taste at a later stage of heating. The specific steps are as follows:
1.Prepare the chicken, cut it and set aside;
2.In a bowl, mix the chopped chicken with salt, soy sauce, monosodium glutamate, pepper and other seasonings, add an appropriate amount of water and stir well;
3.Cut the green and red peppers into small pieces and set aside;
4.Add oil to the pot, add minced garlic, Sichuan pepper, ginger slices, and bean paste in turn, and stir-fry until fragrant;
5.Pour in the marinated chicken and stir-fry for 2 minutes to allow the chicken to fully absorb the flavor;
6.Add an appropriate amount of salt and stir-fry the chicken evenly;
7.Remove from the pot and serve on a plate, sprinkle with green onions.
When stir-frying chicken, there are a few things to pay attention to:
1.The chicken should be marinated with salt, soy sauce and other seasonings for a period of time, which can make the chicken more flavorful;
2.When marinating the chicken, add an appropriate amount of water, which can maintain the tender taste of the chicken;
3.When stir-frying chicken, you should first fry garlic, peppercorns, ginger slices, bean paste and other spices to bring out the fragrance, which can increase the flavor of the chicken;
4.When stir-frying chicken, pay attention to the heat, do not fry or overcook;
5.Add salt to taste before cooking, which can avoid too much salt affecting the taste of the chicken;
6.Adding the right amount of green and red chili peppers can make the fried chicken even more delicious.
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Anonymous users2024-02-11It is best to marinate it with other ingredients.
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Anonymous users2024-02-10Remedy for stir-frying chicken with too much salt:
1. Add water. This is the easiest way.
2. Add sugar. With the addition of sugar, the dish will not be as salty as it is.
3Add the potatoes. If you put too much salt, at this time, quickly peel a potato, and then cut it into pieces and put it in the pot, and the saltiness in the pot will be absorbed by the potatoes.
4Add a little vinegar. The taste of vinegar will make the saltiness much lower, and the cooked dish will have a faint sour taste.
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Anonymous users2024-02-09Sugar, umami agents (monosodium glutamate, chicken essence, MSG, etc.) can make the salty taste less obvious... That's why we eat KFC or something, it's not salty, but it's a high-salt food...
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Anonymous users2024-02-08Add some chicken and garnish and stir-fry and mix well.
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Anonymous users2024-02-071. Prepare a slaughtered clean three-yellow chicken and chop it into even small pieces.
2. The chicken gizzard is relatively thick, we draw a few knives on it to facilitate the flavor, and the chicken toes should also be removed.
3. After all the chopping is done, put it in a basin, pour in an appropriate amount of cooking wine, add a spoonful of salt, and repeatedly grab and knead the blood inside.
4. Wash it several times with water, soak it for 10 minutes after washing, and fully remove the blood in the mouth, so that the chicken pieces do not need to be blanched when they are fried, and they will be more fragrant.
5. Cut the garlic in half, cut the green onion into horseshoe slices, cut the ginger into slices and put them together, and then grab a small handful of dried chilies. Prepare a few shallots and cut them into sections. Then take out the soaked chicken pieces, control the water and prepare for stir-frying.
6. After heating the oil in the pot and sliding the pan thoroughly, pour out the hot oil and add the cold oil, pour the chicken pieces into the pot and stir-fry for about 3 minutes to fry the water in the chicken pieces.
7. After the chicken pieces are fried until fragrant and discolored, pour in the green onions, ginger, garlic and dried chili peppers and continue to stir-fry, stir-fry the ingredients until fragrant, and fully fry the oil, so that it will taste more fragrant.
8. Pour in a little dark soy sauce to color, fry the color evenly, pour in a little cooking wine to remove the smell, add an appropriate amount of water along the edge of the pot to cover the chicken pieces, add 3 grams of salt, a little sugar to enhance the freshness, boil the water over high heat to remove the foam in the pot, and then turn to low heat and simmer for 15 minutes.
After a few minutes, put the chicken liver into the pot and simmer for another 5 minutes, add 10 grams of oyster sauce to increase the freshness of the chicken liver after it is cooked, turn to high heat to reduce the juice.
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Anonymous users2024-02-061. Ingredients: chai chicken, vermicelli, cabbage, light soy sauce, salt, dark soy sauce, Sichuan pepper, star anise, bay leaves, cinnamon, pepper, dried chili, green onion and ginger, cooking wine.
2. Method: Prepare a chai chicken, chop it into small pieces with a machete, soak it in clean water for 20-30 minutes, then clean it, control the water and remove it for later use.
3. Add a large amount of water to the pot, put the chicken pieces in cold water and scatter the beam pot, add cooking wine, green onion and ginger slices to blanch the water to remove the fishy, boil the water and skim off the foam, control the water and remove it.
4. Heat the oil, the amount of oil is slightly larger, add a large amount of dried peppercorns and green onion and ginger slices and stir-fry until fragrant.
5. Then fry the chicken pieces over high heat, the oil and water mixture is relatively turbid at first, and the heat can be turned off when the oil is clear.
6. Put the chicken pieces into the pressure cooker together with the remaining grease, add enough boiling water, season: light soy sauce, dark soy sauce, green onion ginger slices, cooking wine, pepper, and at the same time, put the dried peppercorns, star anise, bay leaves, and cinnamon into the large material box and put them together. Cover the pot and steam for 12 minutes.
7. Then naturally relieve the pressure, put the chicken pieces and chicken soup into the wok, add an appropriate amount of salt, and the powder skin soaked in advance, cover the pot and simmer again for seven or eight minutes.
8. After that, tear the cabbage into large pieces by hand and put it in the pot, turn it over a few times over high heat to collect the juice, drip a few drops of rice vinegar before coming out of the pot, and a large pot of invincible and delicious fried chicken will be out of the pot.
When stir-frying tomatoes, it is better to add salt before removing them from the pan. The water content of tomatoes is relatively high, and there will be a lot of soup in the morning when the salt is put in; The commonly used salt at home is iodized salt, which will lose the effect of iodine supplementation if heated for too long; In addition, salt can be distributed on the surface of the vegetables, and the saltiness is more obvious, so you can put less salt to reduce salt intake. Generally, you can add salt after stir-frying vegetables.
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