Salt is the lord of the five tastes and the king of all tastes. As the old saying goes, "eat all the flavors and order salt, wear all the Aya Luo is not as good as cotton", no matter how good the dish is less salt, the participation of salt will be eclipsed, just as the so-called good master a handful of salt, learning to use salt is the most basic skill of a chef.
Salt in cooking is widely used and complex, for example, when making "slippery stir-fried meat slices", you need to use salt to taste the meat first, the old saying is "slippery vegetables should be tender", the penetration of salt water makes the meat slices fuller and more tender, and the fried meat is tender and delicious. When making some non-salt dishes, salt also plays a subtle role, such as fish fragrant mouth, sweet and sour mouth, sour and spicy mouth, with salt as the "bottom taste", the compound taste made is more mellow and fragrant, and the aftertaste is endless.
In the cooking process of home cooking, even if it is the same dish, the taste made by different people is also very different, in addition to the difference in cooking skills, the use of salt and the timing of addition also play a decisive role in the taste of the dish, the timing of the salt is not right, not only the nutrition will be lost the taste will also be greatly reduced, but the salt can be put right to do more with less, learn the use of salt can greatly increase the cooking skills, and the taste of the dishes made is better.
< h1 class= "pgc-h-arrow-right" > several key times to put salt</h1>
1. Put salt before cooking
1, in the steaming, fried meat, fish dishes, we will be salted with salt before starting to cook, such as fried with fish, small crispy meat, steamed plum vegetables buckle meat, put salt in advance to help into the taste, fried when the hanging pulp will be more firm and not easy to fall off.
2, in the cooking of some slippery stir-fry, slippery stir-fry dishes, such as fish fragrant meat shreds, stir-fried waist flowers, etc., will also put salt in advance to pickle ingredients, the addition of salt can not only increase the hydration ability of protein, so that the ingredients become viscous and absorbent, and the dishes made are more tender and smooth.
Second, put salt when the ingredients are in the pan
1, usually when we cook noodles and dumplings, we can also add some salt to the pot in advance and then cook, which can make the noodles more powerful and chewy, and when the vegetables are blanched, we can also add some salt to keep the green vegetables green.
2, in addition, in the cooking, braised, brine and other meat dishes, the ingredients under the pot at the same time to put in the bottom salt, so that the salty taste can be completely infiltrated into the ingredients, and salt can also speed up the stew of meat, stewed meat is softer and rotten.
Third, put salt during cooking
1, some dishes in the process of making the need to add salt, like stir-fried meat, adding salt can not only flavor but also make the meat more tender, and when doing some boiling, grilling, frying and other ingredients, such as braised lamb, kebabs, fried eggs, etc., in the cooking process also need to put salt.
2, some of the more difficult to taste the ingredients, such as potatoes, radish, tofu and other ingredients, if you add salt before the pot, the dish is difficult to taste, after doing a good job is dull and tasteless, it is also necessary to add salt in the cooking process.
Fourth, put salt before coming out of the pot
1, in the frying of various types of vegetables, we need to add salt before the pot, most of the vegetables will come out of the water after salt, if the salt is added early, the nutrition in the vegetables will also be lost with the water, so generally put salt before the pot.
2, in the soup, salt put too early will make the protein solidify, the soup is not perfect, such as in the chicken soup, bone soup, crucian carp soup, generally before the pot to put salt.
5. Put salt after cooking or when eating
1, generally speaking, the dishes of the cold mix are salted when eating, such as cold cucumbers, cold mixed bamboo shoots, etc., if the salt is put too early, it will make the water loss of vegetables, affecting the original crisp taste, so this type of dish needs to eat when salt.
2, in addition, there are some fried dishes, such as fried peanut rice, fried oyster mushrooms, etc., these dishes can not put salt before and during the frying process, so it is generally added salt after the pan to season.
<h1 class= "pgc-h-arrow-right" > — said The Old Well</h1>
Salt not only has the effect of reconciling the five tastes, the sodium contained in it is also an indispensable and important element in our body, but for normal people, the daily intake is best not to exceed 6g, and too much salt intake will affect physical health, causing a series of problems, and it is necessary to reasonably control the daily intake of salt.
In a dish full of color and flavor, the role of salt is huge, the so-called field has no fertilizer and no grain, the dish has no salt and no taste, and it is familiar with the use of salt to make a good dish.
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