The proper seasoning not only decides the flavor but also greatly affects the nutritional value and health of the dish.However, many people do not pay attention to the order of use or the most appropriate time.This leads to a decrease in flavor and nutrition, even creating harmful substances.
Here are 4 familiar spices but are most likely to season the wrong time when cooking:
1. Salt salt
Salt is an indispensable spice in any dish, but more wrong time not only reduces the flavor but also adversely affects health.When stir -fried vegetables, add salt too early will make vegetables dehydrated, soft, no more natural crispy and loss of vitamins, especially vitamin C.Meating hard and dry, while reducing nutrition absorption.
Should season with salt when the dish is almost cooked, at the brown temperature is not too high (Artwork)
In addition, early salt seasoning at too high temperatures can create a compound to harm health, such as increasing the risk of high blood pressure if used excessive.The ideal time to add salt is when the dish is almost cooked or before turning off the heat to retain the natural and nutritious flavor.
2.
Sugar is a spice to create a natural sweetness and beautiful color, but when used in the wrong order, it can be harmful.If the sugar is added when the cooking oil is hot, the sugar will easily burn, produces acrylamide - a compound capable of causing cancer.
In addition, giving sugar too early at high temperatures also loses the natural sweetness, and affects the overall taste of the dish.For stock or rim, you should add sugar from the temperature is not too high, simmer to dissolve the sugar without burning.With stir -fried dishes, sugar should be added after the ingredients have been stirred evenly to spread the sweetness and the dish is not harsh.
3. Vinegar vinegar
Vinegar helps to deodorize fishy smell and create a slight sour taste, but if the seasoning is wrong, vinegar may lose its effect and even harm.When stir -fry, if the vinegar is added too early or leave at high temperatures for too long, the acetic acid in vinegar can evaporate, reducing the ability to deodorize fishy and lose the characteristic aroma.In stewed or cooked for a long time, if the vinegar is added from the beginning, not only the sour taste is lost but also reduces the softness of the ingredients, making the dish not as delicious as desired.
In particular, cooking vinegar at high temperatures for a long time can create chemicals that are not good for the stomach.To ensure health and keep the flavor, add vinegar to the stew when the dish is nearly complete.
4. MSG and chicken reinforcement
MSG and chicken is a spice to increase freshness, but if added too early, not only reduces efficiency but also produces harmful substances for health.When monosodium glutamate and chicken are boiled for a long time at high temperatures, they can decompose, producing toxic substances for the body, affecting the nervous system and digestion.
The time of seasoning not only decides the flavor of the dish but also affects nutrition and health (Artwork)
Not to mention, the abuse of monosodium glutamate or chicken also loses the natural flavor of the dish, causing a sense of thirst and discomfort after eating.The ideal time to add these spices is right before turning off the heat.Just a small amount is enough to highlight the taste but also good for health.
Source and photo: Aboluowang, Daily Mail