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烹制将毕时放盐的菜烹制爆肉片、回锅肉、炒白菜、炒蒜薹、炒芹菜时,在旺火、热锅油温高时将菜下锅,并以菜下锅就有“啪”的响声为好,全部煸炒透时适量放盐,炒出来的菜嫩而不老,养分损失较少。烹调前先放盐的菜蒸制块肉时,因物体厚大,且蒸的过程中不能再放调味品,故蒸前要将盐、调味品一次放足。烧整条鱼、炸鱼块时,在烹制前先用适量的盐稍微腌渍再烹制,有助于咸味渗入肉体。
Cook the salt dishes cooked cooked meatballs, twice-cooked pork, fried cabbage, fried garlic sprouts, fried celery, the flourishing, hot oil temperature will be the dish under the pot, and the dish under the pan there “ Pop ”sound as well, all the appropriate amount of salt when frying thoroughly, stir-fried vegetables tender but not old, less nutrient loss. Salted vegetables before cooking steaming block meat, because the object is thick, and the process of steaming can not put the condiment, it is necessary to steam salt, condiments put foot. Burn the whole fish, fried fish block, before cooking with a small amount of salt pickled and then cooked, help salty into the body.