Experts reveal: 8 principles of Daily SPACEING to avoid turning food into TOXIC DRUGS

1. Salt and spices

It is not wrong to say that salt and spices are the most basic spices of many dishes. Depending on each dish, we have different ways to taste salt and spices. Rather, seasoning salt and spices at the wrong time can make the dish salty and stiffer.

Hey, with the soup, you should not add salt or spices at the beginning, but cook for a while to get the sweetness from the meat, the fish secreted and then tasted. Maybe the new food is not overly intense.

With the stock, fried . you should marinate spices, salt into food before cooking to not reduce the sweetness of meat and fish.

When boiling vegetables, meat - when the water just boils, add some salt before adding vegetables and meat to make sure the vegetables will be green, but the meat will not darken.

2. Road

Sugar has a sweet taste, so it will help the dish become soft, much easier to eat. However, you also need to remember due to physicochemical properties that sugar is very flammable when exposed to high temperatures. Therefore, you should not season the sugar when the food is nearly cooked because the sugar will dissolve, affecting the food.

With stock, you should marinate sugar in the food before giving it, if necessary, add it during cooking.

With soup, stir-fry - you should season the sugar after salt, when the food is about to ripen to keep the sweetness of the food.

When giving sugar to fried, baked dishes - the dish will be very flammable. So, you should put some sugar in the marinade. If you want a sweeter dish, make your own sauce and cover the surface when baking.

3. MSG (main noodles)

This is said to be one of the spices that you need to pay attention to if you don't want to turn the dish into a "poison".

Many studies have shown that, when heated at high temperatures, main noodles can change substances and cause harm to users.

For that reason, you should not impregnate food with main noodles, and should not put in food when the fire is high. Ideally, you should use the main seasoning (sweet flour) when the stove is turned off and the food has cooled down.

4. Fish sauce

Fish sauce has a specific flavor but is easy to change the taste during the cooking process. So remember:

With soup, soup, and porridge, you should season the fish sauce when the dish is cooked and turn off the stove immediately afterwards. Otherwise, the dish will lose nutrients, good amino acids in fish sauce are decomposed and accompanied by a sour taste.

Besides, you should only marinate fish sauce with food before processing about 30 minutes. If marinated for too long, it will also cause a loss of appetite.

5. Vinegar

Vinegar is the best spice for dishes. It can not only remove fishy, ​​reduce fat, increase aroma but also avoid mixing of vitamins of materials when meeting high temperature and softening cellulose in vegetables. The best time for the vinegar to be eaten is to start processing or when cooking is finished.

For example, when frying potatoes, stir fry, add vinegar from the beginning to protect vitamins and soften cellulose. As for sweet and sour ribs, add vinegar when the food is ripe, more fragrant, and reduce the taste.

7. Pepper

If you put pepper on food before cooking, pepper is easy to turn into a cancer-causing poison. Therefore, it is best to sprinkle pepper when the food is cooked.

8. White wine

Some dishes, people often give wine to deodorize fishy and create a special fragrance. When cooking, alcohol should not be used in a dish, only half of it should be left, and the rest will continue when the food is nearly cooked.