Of course, there are many dishes that are not in this order. For example, braised fish needs to put salt in the oil first to avoid sticking to the pot. For example, garlic dishes need to be put in one or two minutes before cooking, which makes them more garlic-flavored. There are thousands of dishes in China, and the order and methods of seasoning are also different. This is definitely not a unified and fixed process. If you want food to be delicious, the order of seasoning needs to be decided according to your own cooking experience and the characteristics of each food.
First of all, the order of garlic in different dishes
Let's take the simplest roasted vegetables as an example. If you cook roasted vegetables with garlic flavor, many people are used to frying garlic foam with oil before putting the vegetables, which produces the fragrance of cooked garlic, and this fragrance is not too strong, which basically has no unique characteristics of garlic vegetables.
The best way is to heat the oil first, then add the dried pepper segments and half garlic foam. After the fried garlic turns yellow, add the green vegetables. After the aroma of dried peppers and cooked garlic is mixed into the vegetables, the vegetables will basically be broken at this time. Add salt at this time, because too much water will come out if the salt is put early. Then add the remaining raw garlic, stir-fry until the raw garlic is slightly broken, and then put the chicken essence out of the pot. The garlic dishes made in this way not only have the flavor of cooked garlic, but also have the flavor of semi-cooked garlic. Careful people will find that these two kind of garlic are completely different.
Second, the salt order of different dishes.
Let's start with braised pork, braised pork and stewed broth. In fact, we all know that no matter what broth is stewed, this nutritious soup needs to be salted at the end, because it is easy to lose the nutrients of meat if it is put early, and it is not easy to grasp the salty taste as the soup evaporates.
Also, when you are in cook the meat, you need to add salt to braised pork or braised pork, because these dishes have low nutritional requirements for soup, and the main thing is to have a taste. It is no problem to put salt first. If you don't put salt first, cook the meat will have no taste.
Speaking of salt, let's talk about boiled fish. Except steamed fish and stewed fish, most cooking methods need to be fried before stewing. However, the meat of the fish is tender, and the gum on the fish skin is easy to stick to the bottom of the pot. Therefore, put the salt early, that is, put the salt after pouring the oil, so that there is a certain gap between the fish and the bottom of the pot to avoid sticking to the pot.
Third, the sequence of vinegar.
In addition, what is more special is the order of vinegar. Vinegar is a volatile condiment. If it is put too early, some sour taste will often evaporate with heating, which may be because acetic acid is easy to turn into gas. Therefore, stir-fried hot dishes are especially like shredded potatoes in vinegar and mung bean sprouts. It's best to put vinegar in the last minute or two. Unless you don't need too much vinegar, such as sweet and sour fish, the taste of vinegar is not very important, so you can put it in advance.