做菜做饭,按图索骥是大忌,必须具体菜肴具体处理。做不同的菜,要达到不同的效果,那么放作料的先后顺序、温度凉热、量大量小、和谁搭配则完全不同。比如下面提到的这些。放盐时间根据具体菜定结束时放盐:烹制爆肉片、回锅肉、炒白菜、蒜苔、芹菜时,全部炒透后适量放盐,炒出来的菜肴嫩而不老,营养丰富。烹调前放盐:烧整条鱼、炸鱼块时,在烹制前先 Cooking cooking, according to what you want is to taboo, must be specific dishes specific treatment. Do different dishes, to achieve different results, then put the order of the material, the temperature is cool, a large number of small, and who is completely different with. Such as the ones mentioned below. Salt time according to the specific end of the scheduled salt: cooking pork slices, twice-cooked pork, fried cabbage, garlic, celery, all the amount of salt after frying, stir-fried dishes tender and not old, nutritious. Pre-salt cooking: burn the whole fish, fried fish, before cooking