Do you know when seasoning 10 kinds of seasoning in a dish is reasonable?

Seasoning is not as simple as you think, seasoning will determine if the food is delicious and toxic.

Pepper

For ground pepper, add to the dish after cooking.

For ground pepper, it is best to put pepper in the dish when cooked, if you put it in front of the pepper, it will turn into a poison that is not good for health. Particularly for fresh pepper, you should put it in as soon as you start processing the soup, stew and steam.

Main noodles

MSG or pasta is the kind of spice you need to keep in mind if you don't want to turn it into a "poison" because when it is heated to high temperatures, the main noodles can be harmful to the user. Therefore it is best to season it when the prepared food is almost finished and reduce the heat.

Particularly mixing dishes, mannequin, salads need to have main noodles, you should dissolve them first with fish sauce or filtered water before pouring. Limit marinated foods with monosodium glutamate before processing because it will make the dish taste mild and not good for health.

Vinegar

The most appropriate time to add vinegar to the dish is to start processing or when it has been processed, rather than being processed at the time of processing. You just need to add a little vinegar, if more will affect the taste of food. Particularly, sweet and sour dishes should be added to the vinegar after the food is cooked, so the dish will be much more delicious.

Street

Sugary dishes are easy to burn, so you should use small fire and don't let the dish run out.

For stock items, you should marinate sugar in food for infusion and win sugar with boiling water before stocking. You should remember that sugary foods are easy to burn, so you should heat them low and not let them run out. For soup that needs sugar, it is best to season it when the water just boils and the dish is about to ripen.

Onion

Garlic shall be chopped, put into food during the preparation process when it is minced, but it should not be used too much because it is a strong and hot spice, it will lose the characteristic aroma. of food and bad health effects. For stir-fry dishes, you should add garlic onion when the oil is hot to create the aroma for the dish.

Seasoning seeds

Seasoning seeds have a meat flavor, so it is recommended to season them only when preparing and adding to the dish during processing. You should not add seasoning seeds after the dish has been cooked because the wedge seeds are easy to loosen, dissolve slowly and make the food taste good.

Paprika

Should be chili powder when preparing food.

You should add onion and garlic when hot oil to create attractive colors for dishes or when preparing dishes.

Butter

For dishes fried with butter, you only need to fry all the food and spread the butter when the processed food is still hot, the heat from the food will melt the butter and absorb, blend into the dish , make up the scent attractive dish.

Fish sauce

Fish sauce can be added to soups, soups or porridge but right when the dish is cooked and turned off the kitchen immediately if the dish will lose nutrients, sour taste and loss of appetite. Ideally, marinate food with fish sauce before processing for no more than 30 minutes. Fish sauce should not be marinated with dishes that need to be marinated for as long as baked dishes.

Salt

You can add salt to marinate before cooking.

If you want to have a flavorful meat dish that still does not reduce the sweetness of the meat, you can add salt to marinate before cooking. For stir-fry dishes, you should add salt to the oil, wait about a minute and then stir-fry the food. This will help us eliminate most of the toxins in salt.

For boiled dishes, you should add salt to boiled water right from the beginning so that the vegetables and boiled tubers get attractive green color. For soups, you should season the salt when the soup has just boiled.