Stir-fry put salt diminish health _ cook the skill

Stir-fry put salt diminish health _ cook the skill
Some people like and stir-fry put salt is scientific like this in fact, have a bad impact on perhaps the health. Cook different dish, it puts opportunities of salt to be different in fact, let little to group into, recommend in detail for you now:

1,Cook and put Bi Shi the salt: While cooking and quick-frying the meat slices, Sichuan-style pork, frying the Chinese cabbage, frying the garlic stems, frying celeries, cook the dish when very hot oven, hot pot of oil are warm and high, and cook ldquo with the dish; rdquo pa; Noise fine,it is no salt will be put while frying completely in right amount not to suitable for, tender but getting older when lasting cooked food that be come out, the nutrient is lost less.
2,The cooked food putting the salt first before cooking: While steaming a meat, because the object is thick and big, and can't put flavoring agent in the course steamed any more, so put once salt, flavoring agent the foot before steaming.
Cook the intersection of fish and round, Taiwanese meatballs,etc., put right amount of salt and starch in fine and soft meat first, absorb water after stiring evenly, can make it eat moisture of foot.
Some explosion, cooked food fried, fried, mix with the salt thoroughly energetically in raw materials first before hanging and pasting over the thick liquid, can make paste and raw materials glue densely and tightly, it is not apt to separate.
3,Just put the dish of the salt before the food: Dish cold and dressed with sauce such as lettuce, cucumber cold and dressed with sauce, it is excessive to put the salt, will make its juice overflow, lost the fragile sense, if can the salt was put for a moment before eating, pickled and drained the moisture slightly, put flavoring agent, food is more crisp and more refreshing and more delicious.
4,The salt put while just cooking: Make pork braised in brown sauce, stewed fish with brown sauce when the piece, the meat is stir-fried before stewing, should put salt and flavoring agent into after frying by fish, then very hot oven boil, the small fire is cooked over a slow fire and stewed.
5,The dish that cooks rottenly, puts the salt: Broth, the intersection of bone and soup, the intersection of leg and the intersection of claw and the intersection of soup, chicken soup, duck soup,etc. and the intersection of meat or fish and soup set the salt free flavour when being familiar and rotten, can make in the meat protein, fat more fully dissolve in the soup, makes the soup more delicious. Put the salt, and the meat or fish soup same when being familiar too at the stewed bean curd.
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