How to use various seasonings

In the kitchen, not only kitchen utensils but also various seasonings are indispensable, because only the proper use of seasonings when cooking can make the dishes taste delicious. But for kitchen novices, they don’t quite understand how to use each seasoning. At the same time, there are many things to pay attention to when using each seasoning. The following article will explain to you how to use the seasoning.

1. Oil

When the oil temperature is as high as 200℃ when cooking, a harmful gas called "***" will be produced. It is the main component of oil smoke and will also cause the oil to produce a large amount of peroxides which are highly carcinogenic. Therefore, it is better to use 80% hot oil for cooking.

2. Soy sauce

Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its flavor, so soy sauce should be added just before the dish is served.

3. Salt

When cooking with soybean oil or rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should generally be added after frying the vegetables; when cooking with peanut oil, since peanut oil is easily contaminated by fungi, salt should be added before frying the pan, which can greatly reduce aflatoxin; when cooking with animal oil, half of the salt can be added first to remove the residual amount of organochlorine pesticides in the animal oil, and then the other half of the salt can be added; when cooking meat dishes, in order to make the meat tender, it is best to add salt when it is 80% cooked.

4. Vinegar

Vinegar can not only remove the smell of mutton, remove fishy smell, relieve greasiness, enhance fragrance, and soften vegetable fiber, but also prevent high temperature from destroying the vitamins in the raw materials. The best time to add vinegar when cooking is at the "end". For some dishes, such as stir-fried bean sprouts, vinegar is added immediately after the ingredients are put into the pot. This can not only protect the vitamins in the ingredients, but also soften the fiber in the vegetables. For some dishes, such as sweet and sour spare ribs and stir-fried lamb with green onions, vinegar is added once after the ingredients are put into the pot. Its function is to remove the smell of mutton and fishy smell. Add it once before the dish is served to remove greasiness, enhance fragrance, and seasoning.

5. Wine

When cooking fish, lamb and other meat dishes, adding some cooking wine can remove the fishy smell through evaporation of the cooking wine. Therefore, the best time to add cooking wine is when the temperature in the pot is highest during the cooking process. In addition, when stir-frying shredded pork, add wine after the pork is stir-fried; when grilling fish, add wine after frying; when stir-frying shrimps, it is best to add wine after they are cooked; soups are generally stewed over low heat after the pot boils, and wine is added while simmering.

6. MSG

When heated to above 120°C, MSG will turn into carbonized sodium glutamate, which not only has no umami taste but is also toxic. Therefore, it is best to add MSG when the dish is cooked.

7. Sugar

When making dishes such as sweet and sour carp, sugar should be added first and then salt. Otherwise, the "dehydration" effect of salt will promote protein coagulation and make it difficult for the sugar flavor to "absorb" the dish, resulting in a sweet outside and a bland inside, affecting its taste.

8. Sichuan pepper

It is advisable to put more peppercorns when roasting meat, especially beef, mutton and dog meat. Sichuan pepper has a warming effect and can also remove toxins.

9. Ginger

Fish has a strong fishy smell and is cold in nature. Eating it improperly can cause vomiting symptoms. Ginger can both alleviate the coldness of fish and remove the fishy smell. Adding more ginger when cooking can help digestion.

10. Scallions

Green onions can not only relieve the coldness of shellfish (such as snails, clams, crabs, etc.), but also resist allergies. Many people will develop allergic coughs, abdominal pain and other symptoms after eating shellfish. When cooking, you should add more green onions to avoid allergic reactions.

11. Garlic

Garlic can enhance the flavor. When cooking chicken, duck, or goose, it is advisable to add more garlic. This will make the meat more fragrant and delicious, and will not cause diarrhea due to indigestion.