一、炒素菜

1. 放盐时机

- 一般情况下先放盐,可以使蔬菜熟得更快,从而保留更多营养。例如炒白菜、土豆丝等,先放盐能让口感更好,像素炒土豆丝,先放盐可以让土豆丝更快入味并且保持脆爽的口感。但对于绿叶菜,有的做法是后放盐,因为过早放盐会使绿叶菜中的水分渗出,影响口感和营养,比如炒菠菜、油麦菜等,可以先将锅烧热,放入油烧至五六成热时,放入青菜煸炒几下,再下入盐继续翻炒,颜色变翠绿即熟。

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2. 放糖时机

- 如果要放糖,通常在放盐之后放。糖在素菜中可起到提鲜的作用,对于不限制糖摄入的人来说,在炒一些素菜如炒豆角等时,放一点糖能增加鲜味。若以糖着色,等油锅热后放糖,待炒至紫红色时再放入主料;如果只是以糖为调料,在炒菜过程中放入即可。

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3. 放醋时机

- 炒白菜和土豆丝等蔬菜时,加入一点醋能让口感脆爽,并保存更多的维生素。但炒青菜(绿叶菜)的时候不能放醋,加入醋会将大部分叶绿素破坏,颜色迅速发黄,不但难看,而且营养价值大大降低。如果要放醋,一般是在放盐和糖之后,不过不是所有素菜都需要放醋。

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4. 放味精时机

- 通常在放完盐和糖之后,如果放糖之后觉得鲜味足够,就没必要放味精了。因为放了糖之后素菜本身的鲜味可能已经被提升起来了,再放味精可能会导致味道过鲜,影响素菜原本的风味。

二、炒肉菜

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1. 腌制时放调料顺序(可选)

- 先用糖和少量料酒腌制肉,可以去除腥味,还能让肉吃起来更嫩。糖一定要在盐之前放,否则盐的脱水作用会让肉变老,甜味不能渗进原料,造成外甜里咸的口感。

2. 炒制过程中放调料顺序

- 首先放糖提鲜,然后放料酒去腥增香,接着放醋(醋的添加根据菜品需求和个人口味,有的肉菜需要醋来提味或者软化肉质等),在肉快熟的时候(七八成熟)放盐,最后放酱油(因为酱油中含有丰富的氨基酸,要是长期处于高温的环境下,容易被破坏),炒肉菜时一般不需要放味精,因为肉类本身含有谷氨酸,和盐加热后会产生味精的主要成分谷氨酸钠,加味精反而会破坏自然的鲜味。

三、炖烧菜

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1. 放料酒

- 炖烧菜往往要突出料酒的香味,并借用酒味来遮盖腥膻,因此酒应该在锅内温度最高的时候放,一般是先放料酒。

2. 放酱油

- 红烧时放酱油主要是为了上色,所以酱油要在早期加入,通常是在放料酒之后。

3. 放糖

- 糖要在盐之前加,否则烧出来的肉就发柴发老,在酱油之后放糖。

4. 放醋

- 做糖醋类的炖烧菜,如糖醋鱼等醋味很浓的菜时,要在放酒之前放醋,这样菜肴中不仅要有酸味,还要有挥发出来的醋香味,来遮盖原料的腥膻味,因此要在锅内的温度最高时放入。而烧其他肉菜时,可在加糖之后加点醋,这样不但能使菜肴更香,还能炖得更烂。最后放盐。

四、凉拌菜

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1. 调料混合顺序

- 做凉拌菜一般是把所有的调料混在一起调成味汁,再浇在菜里,拌匀。调料一定要在最后放,现拌现吃,否则菜长期泡在调味汁中,会使菜的味道过咸,营养也会损失,比如凉拌莴笋、凉拌肚丝等,把生料或熟料切成丝、片、块等,再加上调味料拌匀。https://www.zhihu.com/question/390722002/answer/2059690567383127643
https://www.zhihu.com/question/23493366/answer/2059690993662923938
https://www.zhihu.com/question/2057783658514216924/answer/2059691520224186811
https://www.zhihu.com/question/448724136/answer/2059695103896297643
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https://www.zhihu.com/question/35869846/answer/2059694748747749016
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https://www.zhihu.com/question/305803857/answer/2059689667449172683
https://www.zhihu.com/question/654042158/answer/2059690663810273608
https://www.zhihu.com/question/645794407/answer/2059691828148958013
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https://www.zhihu.com/question/656369919/answer/2059702891246572355
https://www.zhihu.com/question/2000521396053370824/answer/2059704342446453427
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https://www.zhihu.com/question/320060954/answer/2059705773710636244
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https://www.zhihu.com/question/324735485/answer/2059704900125201563
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https://www.zhihu.com/question/656490472/answer/2059700815867164621
https://www.zhihu.com/question/2058879448737394940/answer/2059700169000728252
https://www.zhihu.com/question/2041476315858130148/answer/2059699737813684850
https://www.zhihu.com/question/2058208501734827019/answer/2059699130923013690
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https://www.zhihu.com/question/1925060942615540057/answer/2059705355052045232
https://www.zhihu.com/question/384711804/answer/2059705921517966632
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https://www.zhihu.com/question/2012279020297930149/answer/2059696728178218749
https://www.zhihu.com/question/333398563/answer/2059707782354432067
https://www.zhihu.com/question/659394430/answer/2059707705007271937
https://www.zhihu.com/question/55389029/answer/2059707339133949809
https://blog.csdn.net/xiangdifeng/article/details/162816581
https://blog.csdn.net/2601_94981772/article/details/162816548
https://blog.csdn.net/xiangdifeng/article/details/162816596
https://blog.csdn.net/xiangdifeng/article/details/162816602
https://blog.csdn.net/panming009237/article/details/162816687
https://blog.csdn.net/panming009237/article/details/162816699
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https://blog.csdn.net/2601_94981635/article/details/162816766
https://blog.csdn.net/2601_94981635/article/details/162816772

五、汆丸子

1. 调料顺序

- 调料先放肉里,顺序是先放料酒去腥,再放盐调味。

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六、通用技巧

1. 热锅凉油

- 热锅凉油是炒菜的一个诀窍。先把锅烧热,不要等油冒烟了才放菜,八成熟时就将菜入锅煸炒。这样做可以避免油温过高产生有害物质,还能使菜的口感和营养更好。此外,有时也可以不烧热锅,直接将冷油和食物同时炒,如油炸花生米,这样炸出来的花生米更松脆、香酥,避免外焦内生。

2. 注意酱油使用

- 酱油中含有丰富的氨基酸,高温久煮会破坏酱油的营养成分,并失去鲜味。因此,应在即将出锅前放酱油,或者炒肉片时为了使肉鲜嫩,可将肉片先用淀粉和酱油拌一下再炒,这样不仅不损失蛋白质,炒出来的肉也更嫩滑。

3. 醋的特殊用法

- 醋不仅可以祛膻、除腥、解腻、增香,还能保存维生素,促进钙、磷、铁等溶解,提高菜肴的营养价值。做菜时放醋的最佳时间在两头,即原料入锅后马上加醋或菜肴临出锅前加醋。