Salt, sugar and white vinegar are the seasonings we often use in cooking. But many people think they only serve as seasoning, but they don't know that there are many other functions and wonderful uses besides seasoning The role of salt

1. sterilization and disinfection Wash fruits and vegetables, put salt in water (2% - 3% concentration), can remove residual pesticides, kill parasite eggs, small insects and so on, and have certain bactericidal effect

2. it can increase flavor and taste

When salting vegetables, it can make it taste and flavor prominent. For example, when salting cucumber, radish and other rhizome foods, the crispness is increased by dehydration of salt, and the flavor (such as snow vegetables) is increased by infiltration when pickled vegetable food

3. fresh keeping effect

Salt has a large permeability, can inhibit the growth and reproduction of microbial bacteria, and can play a short-term role in preservation, such as: pickled fish, ham, etc

4. fresh extraction effect

Most fish, meat and fungi are mainly amino acids, which can make the acid disappear and the fresh taste prominent after neutralizing with salt. If you cook fish and sheep fresh, you don't need to add MSG, but pay attention to putting it before you mature out of the pot. Early release will make the protein solidify and the fresh taste is not easy to dissolve

5. it can eliminate the smell and smell

When cleaning the animal viscera with large odor such as pig belly and pig intestine, add appropriate salt to rub repeatedly, which can not only clean but also remove the peculiar smell; Tofu dried contains bean smell, which is soaked in saltwater, which can remove flavor and make it white; The live fish were put into the salt water with a concentration of 10% to raise 1-mdash; 2 days, can remove the smell of mud

6. anti oxidation, crushing and solidification action

Salt in potatoes can prevent oxidation and discoloration, keep fresh, and make fruit crisp and sweet; The tofu with tender white is soaked in the dilute salt water for half an hour, and it is not easy to break when cooking; After the lotus root is cut, it is marinated in brine, and then washed with water. The lotus root will not change color; When slaughtering poultry, let the blood flow into the water containing a small amount of salt, can make the blood of birds solidify quickly, and the soup is not easy to break

7. the upper strength is smooth and tender

When making animal raw materials, add appropriate amount of salt, stir in one direction, and put it for 2 hours, which will make the raw materials strong and play a smooth and tender role, such as pork, fish fillet, etc. When making fish balls, fish meat is made into a Rong, and salt is put in. Add water (proportion: 250g for fish and water, 6 g of salt) to stir in one direction. The fish balls made by this method are fresh, smooth and delicious

8. water absorption

When pulp beef, add a proper amount of salt, can absorb a lot of water, to achieve a more tender effect< br /> 9. remove bitterness and humidity, increase sweetness

The pineapple is peeled and sliced, and then soaked in dilute salt water before eating. It can not only reduce and avoid the easy to eat; Allergy &; The bromelain can remove the bitter taste of pineapple, making it more sweet and delicious. Bitter melon, radish and other vegetables with bitter and astringent taste, after cutting, add salt, filter out the juice to cook fry, can reduce the bitter taste

10. enhancement effect

Add a little salt to the cooking of sweet and sour ribs, neutralize with sugar and vinegar, which can make the taste of the dish more mellow and sweeter; Add a little salt to make the wine balls, which makes the dessert more prominent

11. reduce the water loss of vegetables

When boiling water blanches vegetables, adding appropriate amount of salt can make the vegetable soften faster and the loss of water-soluble nutrients will also be reduced

The best use of salt

1. shorten the time of cooking food

Salt + boiled water is over 100 degrees Celsius, which makes the dish easier to ripen than boiled water

2. sediment removal debris

Mushroom or black fungus, put in the light salt water first add a little soak, then clean with water, easy to wash away sediment; After the fresh peach is soaked in salt water for 1 minute, the peach hair will fall off quickly after gently rubbing with your hand< br /> 3. accelerate the thawing of food materials

Frozen fish, frozen chicken and frozen meat taken from the freezer room are thawed in brine, which is not only fast but also kept fresh and tender

4. make pasta

When the noodles are made, if a little salt water is mixed, the fermentation time can be shortened, and the strength and elasticity of the noodles can be increased, and the taste is better. When making noodles or dumpling skins, 2% of flour was added in the water of the noodles; 3% fine salt can not only make the skin elastic and viscosity increase, but also delicious. When cooking noodles, put some salt, which will make noodles not adhere to each other, and the surface is smooth and smooth

5. wipe off oil

Add some salt to the water, stir and dissolve, put the cloth in the brine for a few minutes, take out a screw, just like the new one

6. clean the white porcelain plate

White porcelain plate has stains, can be used to moderate salt and vinegar into a mixture of the solution for scrubbing

7. eggshells are easier to peel
When boiling white water eggs, add 2 spoons of salt in the water, the boiled egg shell is easier to peel

8. prevent sticking pot Before frying fish, add a little salt to the cooking oil so that the skin will not stick to the bottom of the pot

9. remove mucus

Use salt to smear fish body, then rub wash, can remove the fish body mucus

10. reduce slip

When cutting fish, dip a little salt in the palm of your hand, which can reduce the difficulty of sticking and sliding< br /> 11. lengthen the storage time

It is difficult to preserve tofu in summer, but it can be preserved longer by dissolving salt in water and boiling. After cooling, it can be saved longer by soaking tofu in salt water

The effect of sugar

It has the function of relieving acid taste:

When making sour dishes, adding a small amount of sugar can alleviate the sour taste and make the taste harmonious. For example: vinegar fried Lai dishes, sour and spicy dishes, add a small amount of white sugar, the finished product is particularly delicious, otherwise the finished dishes will be less sour and not delicious

Make raw materials brighten:

Add some caramel to the cooked dishes, which can make the dishes sweet and brighten

It has the function of color matching:

Sugar color is widely used to make the color of the brine and the braised dishes

It has the function of antisepsis:

When the sugar solution reaches the saturated concentration, it has a high osmotic pressure, which can make the microorganism dehydrate to produce the phenomenon of separation of the quality wall, thus inhibiting the growth of microorganism in the products. The more sugar is added, the longer the product storage period is

It has adhesive effect:

When sugar is added to water or oil until the silk drawing state, stir the fried raw materials and food. After leaving the pot, use various mold shapes to make the food bond. Such as: Sakima, rice flower sugar, etc

It has the function of coking and embrittlement:

Before baking, the product is sprinkled with a layer of sugar powder on its surface. The surface of the baked surface is golden yellow, and the color is beautiful and attractive, with a scorched smell and crisp surface

The best use of sugar
1. fat pork can be preserved for a long time without deterioration by adding a large amount of white sugar; Osmanthus, chrysanthemum, rose, etc., add a large amount of sugar mixed, can also keep a long time not to deteriorate; Add a small amount of sugar to milk to boil, can prolong the milk storage time

2. before cooking chestnut, soak it overnight with sugar water, and it is easy to remove the endothelium of chestnut after cooking

3. when refining lard, if it is to set immediately, add 50g sugar to every 750 g lard while it is hot, put it in a porcelain jar, and then it can be set immediately in a cold water basin, and it will not change flavor for a long time

4. the fried sugar is put into the paper bag and can be used as moisture absorption and odor absorbing agent

5. add 25 g Sugar in 1000 g warm water, cut the cleaned mushroom into it, soak for 12 hours, and make the mushroom eat quickly

The excellent use of white vinegar

The clothes are stained with color or fruit juice stains. Rub them with a few drops of white vinegar and remove them

Add white vinegar to cook chicken duck in hot boiled water, take it out after a few minutes, and it is easy to stretch hair

Steam steamed bread with a certain proportion of vinegar, especially white

Add some white vinegar to make fish and mutton dishes, which can remove the smell

Add some vinegar when cooking noodles, which can make the noodles white and remove the alkali flavor of noodles

Add vinegar to cook beef, kelp, potatoes, etc., which is easy to boil

If there is more alkali in the dough fermentation, white vinegar can be added to neutralize with alkali

The anvil board which has been treated with meat is easy to breed bacteria, and can be cleaned and sterilized with vinegar

The old hen is killed after vinegar is poured. The meat is easy to rot when cooked

When cooking aquatic products such as crab and jellyfish, soak it with 1% vinegar for one hour, which can prevent food poisoning caused by halophilic bacteria

Add ginger and vinegar to mix the pine blossom egg to remove the smell of the egg

If rice is stored for a long time, only add some vinegar when cooking rice, the steamed rice will be white, sticky and fragrant

When removing vegetables, only add a little vinegar to the water to wash vegetables, and then the insects attached to the leaves can be removed

When cooking vegetables, add some vinegar properly, which can reduce the loss of vitamin C

Add some vinegar when you fry eggplant, and eggplant will not turn black easily

The new iron pot is hot, pour into several vinegar brush pan and wash it clean. After cooking, there will be no smell of black and rust.