Can you accept that you don t put any other condiments in the stir fry except oil and salt?

Acceptable. After all, clean and light food is not only healthier, but also able to **; Like green vegetables, generally my stir-fried vegetables only put oil and salt, and the fried vegetables can better reflect their original taste.

In fact, I can accept it, because in addition to oil and salt, other ingredients are also very healthy when stir-frying, and it is not greasy, which is also good for our body.

Personally, I am more acceptable because the food that makes it is more nutritious and protein-rich.

The order of salt in the stir-fry will affect the taste of the dish, there is water in the cells, if the salt is added too early, the water in the cells will flow out prematurely, affecting the meat quality or the taste of the vegetables. However, there are some dishes that will make the salt unflavorful if you don't put salt first. Therefore, whether to put salt first or salt later depends on the dish.

Iodine will volatilize when heated, so that in the process of cooking, the oil heat will continue to rise, and the salt will continue to volatilize, but the residual salt still exists, and the taste in people's mouths is always light, so they will always add salt, and it is not helpful for the accumulated salt to enter the human body.

If you put salt first, the water in the dish will not be enough, which will affect the taste of the dish, and the nutrients will be lost a lot; Now it is iodized salt, and generally stir-fried vegetables are put back to prevent iodine volatilization; For meat dishes, you can put a little salt first, so that it tastes good.

Depending on the type of stir-fry, the order in which salt is added is also different. To make meat dishes, such as fish and meat, they should be marinated in advance, so they should be put in early to absorb the flavor, and the green vegetables should be put out of the pot as soon as possible to maintain the original color and fragrance of the dish.

There is a difference. 1. Add salt to fried food before cooking. 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. Add salt to the heating of chicken, duck, fish and hard vegetables. Meat dishes such as chicken, duck and fish are generally cooked, stewed, and boiled, 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 the saltiness will be stronger. 3. Stir-fry hard vegetables, such as carrots, cauliflower, beans, etc., because they are not easy to cook and not easy to fry water, you need to add an appropriate amount of salt early during the frying process, which can make the ingredients taste in advance, and reduce the amount of salt.

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.

My opinion is that there is a difference between putting salt first and putting salt later. Because the order of salt can change the taste of the whole dish, and at the same time, adding salt at the right time can also make the dish more flavorful. My opinion is that you can choose to put salt first or salt later, depending on the ingredients, or you can choose according to your personal preference.

There is a difference. If you put salt first, the water in the dish will not be enough, which will affect the taste of the dish, and the nutrients will be lost a lot;

Now it is iodized salt, and generally stir-fried vegetables are put back to prevent iodine volatilization;

If it is a meat dish, you can put a little salt first so that it tastes good;

If you are boiling noodles or dumplings, you can put salt in the water first, so that it is not easy to stick to the pan.

There are also some differences, so when stir-frying, you should first stir-fry, and then put salt, so that you can better absorb, not easy to cause harm to the body, and the taste will be particularly delicious, which can have the effect of seasoning, and if you put salt first, you will lose the original effect.

There is a difference between putting salt and pasting salt, our body must be nutritious, generally we need 6 10 grams of salt per person per day to maintain the balance of acid and alkali in the human body, and salt is the carrier of saltiness, which is the most used in condiments, known as "the ancestor (king) of all flavors".

If you put salt in the stir-fry first, it will make the dish more flavorful, and the taste will be better, if you put salt later, there may be some stiffness, the taste is not very good, and the nutritional value will not necessarily be high.

If you put salt first, the dish will be more flavorful, the taste will be more even, and it will feel much more fragrant; If you add salt until the dish is almost stir-fried, the salt may be unevenly distributed and the salt may feel floating on the surface.

There should be a difference. Because if it is a green vegetable, putting salt early will produce more moisture, and it will not be so crispy when fried.

Personally, I think that the salt first and then the salt are different.

For example, there are some dishes that are more difficult to taste, such as balls or chicken, duck, fish, meat, etc., I personally think this is more difficult to taste, and if the taste is relatively light, it will not be delicious. So usually when I cook these dishes, I put some salt in advance.

In addition to these meats, there are also some dishes such as beans, potatoes, fish heads, etc., which I also put salt in advance.

The chemical composition of salt is sodium chloride, which dissociates into chloride ions and sodium ions in water. There is often water in the food, and "dry" food will also mix with saliva when eaten in the mouth. So, when we eat food, salt is in the form of ions.

When stir-frying the greens, if you put salt too early, the water in the leaves will be released in advance, and the whole greens will appear to have a lot of soup that affects the taste.

Stir-fry or stew, it is best to put salt after it, do not put salt first, it will affect the taste of the dish.

Summary. Hello dear, happy to answer your <>

Yes, but soy sauce itself contains a certain amount of salt, so if you only put soy sauce without salt, the flavor of the stir-fry may be slightly lighter. If you like dishes with strong flavors, you can add some salt in moderation to add flavor.

Is it okay to stir-fry with only soy sauce and no salt?

Hello dear, happy to answer your <>

Yes, but soy sauce itself contains a certain amount of salt, so if you only put soy sauce in the sedan chair and don't put salt, the flavor of the stir-fry may be slightly lighter. If you like a full-flavoured dish, add some salt to add flavor.

Here are some <> related extensions that we hope you will find helpful

In addition to soy sauce and salt, there are other seasonings that can be used for stir-frying, and you can choose the right seasoning according to your personal taste and dish. Here are some commonly used seasonings1Light soy sauce:

It is a commonly used soy sauce that has a salty and umami flavor that adds texture and color to dishes. 2.Dark soy sauce:

It is a darker soy sauce that is used to add color and aroma to dishes. 3.Vinegar:

It can increase the acidity of the dish, improve the taste and freshness. 4.Sugar:

It can balance the saltiness and sourness of the dish and increase the sweetness of the dish. 5.MSG or Essence of Chicken:

It can increase the umami flavor of the dish and enhance the taste. 6.Paprika or chili paste:

It can increase the spiciness of the dish and enhance the taste and flavor. 7.Seasonings such as minced garlic, minced ginger, chopped green onions:

It can add flavor and flavor to dishes. It should be noted that different seasonings have different flavors and characteristics, and should be adjusted appropriately according to the dishes and personal tastes when used, so as not to affect the texture and taste of the dishes.

<> because soy sauce contains salt, it can be used instead of salt, but it is best to use salt, not soy sauce, because soy sauce is a seasoning after pickling, and there may be bad elements in the production process.

In most cases, salt is added later. 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 be salted in the dish, because some dishes can be salted first, but some dishes are not

1. Dishes with salt first.

Thick pieces of meat and no condiments can be placed during 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. Put salt just after cooking.

When making braised pork and braised fish pieces, after the meat is fried and fried, salt and condiments should be added, and then boiled over high heat and simmered over low heat.

3. Put salt when cooking is finished.

When cooking fried pork slices, back to the pot meat, fried cabbage, fried garlic, fried celery, the dish is put into the pot when the oil temperature is high, and the dish has a "crackling" sound as well, all the stir-fry is thoroughly put in the appropriate amount of salt, the fried dishes are tender but not old, and the nutrient loss is less.

4. Put salt in the dish after cooking.

Meat soups such as broth, bone broth, and hoof soup should be seasoned with salt after cooking, so that the protein and fat in the meat should be fully dissolved in the soup to make the soup more delicious.

5. Dishes that are salted before eating.

Cold salad such as cold lettuce, cucumber, too much salt will make its juice overflow, lose the crispness, such as a moment before eating salt, slightly pickled to drain the water, put in condiments, eat more crisp and delicious.

The fire must be big, hear the loud frying sound of oil, quickly enter the dish, stir-fry quickly in the pot, add an appropriate amount of salt to taste, generally two or three minutes can be out of the pot, the color of the dish is green, the taste is very crisp and tender, there is a faint smoke ......

Then it mainly depends on the mastery of the heat!

Of course, the cutting and matching can not be ignored, the collocation of different shapes, the heating time, and the shape and color of the pot are all direct! Affects appetite.