Cooking knows how to cook salt and learn salt
1. Salt dishes before cooking
When steaming a piece of meat, the object is thick and the seasoning cannot be placed in the process of steaming. Therefore, the salt and seasoning should be put in at once before steaming.
When cooking the whole fish and fried fish, use a proper amount of salt to marinate and cook it before cooking to help the salty taste penetrate into the body.
Some fried, fried, and fried dishes are topped with salt in the raw materials before the paste is sizing. This can make the paste sticky to the raw material and not cause the appearance of a robe.
2. Cooking will put salt
Prepare sirloin slices, twice-cooked pork, stir-fried cabbage, fried garlic sprouts, and fried celery. When the hot and hot oils are warm, the dishes will be cooked and the dishes will have a “buzzing†sound. All are fried. Salt is put in proper amount, and the fried dishes are tender and old, with less loss of nutrients.
3. Salt dishes before eating
Cold salad such as cold lettuce and cucumber, excessive salt, will make its overflow, loss of crispness, such as salt can be eaten before the moment, slightly pickled drain water, add spices, food is more crisp and delicious.
4. Salted vegetables after cooking
Soups such as broth, bone soup, leg claw soup, chicken soup, duck soup, etc. are seasoned with salt after being roasted, so that the protein and fat in the meat are more fully dissolved in the soup, making the soup more delicious. When stewing tofu, when cooked, put salt, the same as soup.
5. Put salt when you just cooked
When it comes to braised pork and braised fish, after the meat is cooked and the fish is fried, salt and seasonings should be added, and then it should be boiled and boiled over low heat.
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