6 mistakes when using spice in cooking, making the dish lose appetite, carrying the disease into the body

Use many main noodles

For the main spice, you should only add it to the food after it has been processed. Because if you put it in too early, it is easy to make the dish bitter, reduce the taste of the dish. The amount should be sufficient, avoiding many will have bad effects on health.

Add pepper when marinated or cooked

Pepper is a spicy, hot, and spicy spices. The long cooking of this spicy food will evaporate the essential oils in the pepper even though the spicy matter remains. Therefore, the best way is to let the cooked food and the pepper in order to keep the flavor, especially their essential oil.

Salt is always available

You should add salt to the meat before processing to keep it fresh and not lose nutrients, whereas the stew must be salted after it has been spent a while when the soup is sweet. For fried dishes, you should add salt when the oil has just boiled to remove the aflatoxin in the salt.

Cook or fish sauce security for too long

In fish sauce contains the sweet flavor of the axitamin created during the process of salted, decomposing fish used to make fish sauce. Therefore, cooking or preserving fish sauce too well can lose amino acids. In addition, fish sauce can be used to soak the food or put it in before cooking.

Cook sugar at high temperatures

When frying dishes containing sugar only, it should be left on fire at about 170oC - 200oC. At that time, the food has medium brown cockroach wings, creating an attraction for the dish. If heated at a higher temperature, the sugar will become caramelized, making the food dark brown, and even unable to retain its flavor.

Add pepper when marinated or cooked

Pepper contains spicy and essential oils. When boiled for a long time, the spicy matter remains but the essential oil will evaporate. Therefore, women should pay attention to the time when the food is cooked and put the pepper in to keep the flavor.