Salt, sugar, white vinegar is often used in our cooking seasonings, but many people think that they only flavor the role, but do not know that in addition to flavoring, they have many other roles and wonderful. Today, I will tell you about their other uses.

The role of salt and wonderful

1. The role of salt

(1) sterilization
Cleaning fruits and vegetables and so on, put salt in the water (2% -3% concentration), you can remove the residual pesticides, kill parasitic eggs, worms and so on, there is a certain sterilization effect.

2）It can increase the flavor and taste

Salt in pickled vegetables, can make it highlight the flavor and texture. Such as cucumber, radish and other root food in pickling salt, through the salt dehydration effect to increase the crispness, in pickling vegetable food, through the penetration effect to increase the flavor (such as snow peas).

3) Freshness preservation
Salt has a large permeability, can inhibit the growth and reproduction of microbial bacteria, can play a short-term preservation of freshness, such as: pickled fish, ham and so on.

4）Freshness enhancement
Most of the fish, meat, fungi, the freshness of the material is mainly amino acids, and salt and neutralization, can make the disappearance of acidity, freshness and prominence. Such as in the cooking of fish and sheep fresh this dish, there is no need to add monosodium glutamate (MSG), but pay attention to the maturity of the pot before the release, early release will make the protein will solidify, the fresh flavor is not easy to dissolve.

(5) can remove fishy and foreign flavor

Cleaning pork belly, pig intestines and other large odor of animal offal, add the right amount of salt and rub repeatedly, not only can clean, but also remove the odor; dried tofu contains soybean fishy flavor, with salt water bleaching dip, both in addition to the taste, but also make its color white; live fish into the concentration of 10% of the brine in the raise 1-2 days, can be removed from the mud fishy taste.

6）Anti-oxidation, anti-fragmentation, coagulation effect
Put salt in the potatoes, can prevent oxidation discoloration and freshness, but also can make the fruit crisp and sweet; white tofu first soaked in lightly salted water for half an hour, cooking is not easy to break; lotus root cut into salt water after pickling, and then rinse with water, fried out of the lotus root will not be discoloration; slaughtering poultry, let the blood of poultry into the water containing a small amount of salt, can make the blood of poultry to speed up the coagulation of blood, blood with this blood soup is not easy to break up.

7）Strength and smoothness
In the preparation of animal raw materials, add the right amount of salt, stir in one direction, and then put 2 hours after the raw materials will make the strength, play a tender role, such as: pork, fish, etc.. When making fish rounds, the fish made into a paste, put salt, add water (ratio: fish paste, water 250 grams each, 6 grams of salt) in one direction, stirring vigorously, so that out of the fish rounds of tender and smooth, good taste.

(8) water-absorbing effect
Beef pulp, add an appropriate amount of salt, can absorb a lot of water, to achieve a more tender effect.

9) Remove bitter dampness and increase sweetness
Pineapple peeled and cut into slices, soaked in lightly salted water before eating, not only can reduce and avoid eating easy to make people “allergic” to pineapple protease, but also remove the bitter and astringent pineapple flavor, making it more sweet and delicious. Bitter melon, radish and other vegetables with bitter and astringent flavor, cut and salted, filtered juice cooking, can reduce the bitter and astringent taste.

10) Enhancement

Add a little salt when cooking sweet and sour pork, and sugar, vinegar and neutralization, can make the flavor of the dish more mellow, more sweet; add a little salt when making wine round son, can make the dessert more prominent.

11) Reduce water loss of vegetables

Boiling water blanching greens, add the right amount of salt, can make the vegetables soften faster, the loss of water-soluble nutrients will also be reduced.

2. Wonderful Uses of Salt

1) Shorten the time of cooking food

Salt + boiling water is over 100 degrees Celsius, which will make the vegetables easier to cook than boiling water.

2) Remove sediment and debris

Mushrooms or black fungus, first put into lightly salted water slightly soaked, and then washed with water, easy to wash away sediment; fresh peaches into the salt water soaked for 1 minute, gently rubbed with your hands, peach hairs will soon fall off.

3) Accelerate the thawing of ingredients

Frozen fish, frozen chicken, frozen meat from the refrigerator freezer, put in salt water to thaw, not only fast, but also can keep fresh and tender.

4）Making pasta

When fermenting noodles, if you put a little bit of salt water to mix, it can shorten the fermentation time and increase the gluten and elasticity of the noodles for a better flavor. When making noodles or dumpling skins, adding 2%-3% of fine salt to the flour in the water used for mixing the noodles will not only increase the elasticity and viscosity of the skin, but also make it tasty. Putting a little salt when cooking noodles will make the noodles not stick to each other and the surface smooth.

5) Wiping to remove oil

Add some salt in water, stir to dissolve, put the rag into the salt water to soak for a few minutes, take it out and wring it out, it’s as good as new.

6）Clean white porcelain plate

White porcelain plate with stains, available in the right amount of salt and vinegar into a mixture for scrubbing.

7) Egg shell easier to peel

Boiled white eggs, add 2 spoons of salt in the water, boiled out of the egg shell easier to peel.

8) Prevent sticking to the pan

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

9) Remove Slime

Apply salt to the fish and then rub it with your hands to remove the slime from the fish.

10) Reduce slipping

When cutting the fish, dip a little salt on the palm of your hand to reduce the difficulty of sticking and slipping hard to cut.

11) Extend the preservation time

Summer tofu is difficult to preserve, but the salt will be dissolved in water after boiling, to be cooled, the tofu immersed in brine can make the tofu preservation time to lengthen.

The role of sugar and wonderful use

1. The role of sugar

(1) has the effect of moderating the sour flavor:

In the production of sour dishes, add a small amount of sugar, can alleviate the sour taste, and make the taste harmony can door. Such as: vinegar and buttery Lei dishes, sour and spicy dishes, add a small amount of sugar, the finished product is extraordinarily flavorful and delicious, otherwise the finished dish is less acidic and unappetizing.

(2) Enhance the light of raw materials:

In the baked dishes on the smear some caramel, can make the dishes sweeten and brighten.

(3) Color adjustment:

Sugar color is widely used in the production of brine, braised dishes coloring.

4) Has an antiseptic effect:

When the sugar solution reaches saturation concentration, it has a high osmotic pressure, which can make microorganisms dehydrated to produce the phenomenon of plasmic wall separation, thereby inhibiting the growth of microorganisms in the product, the more sugar, the longer the storage period of the product.

(5) has a bonding effect:

Sugar will be added to water or oil boiled to the state of plucking, poured into the fried raw materials food stir, out of the pot, with a variety of mold modeling, can make the food bonded together. Such as: saqima, rice flower candy, etc..

(6) has the role of caramelization and crisping:

Products before baking, sprinkle a layer of powdered sugar on its surface, after baking the surface of the pastry golden, beautiful and attractive color, caramelized flavor, crisp surface.

2. The wonderful use of sugar

(1) fat pork with a lot of sugar, can be stored for a long time without deterioration; cinnamon, chrysanthemums, roses, etc., add a large number of sugar mixing, can also be kept for a long time without deterioration; milk with a small amount of sugar boiled, you can extend the milk preservation time.

(2) before cooking chestnuts, first soaked in granulated sugar water overnight, it is easy to remove the inner skin of chestnuts after cooking.

(3) refining lard, if you want it to immediately condense, you can add 50 grams of sugar in every 750 grams of lard while it is still hot, put it into a porcelain jar, immersed in a basin of cold water can be immediately condensed, and keep it for a longer period of time will not change flavor.

(4) fried sugar into a paper bag, can be used as a moisture-absorbing flavor absorber.

(5) Add 25 grams of sugar in 1000 grams of warm water, cut the cleaned mushrooms into it and soak it for 12 hours, which can make the mushrooms eat water fast.

White Vinegar

▲Color or fruit juice stains on work clothes can be removed by rubbing lightly with a few drops of white vinegar for a few times.

▲In hot water, add white vinegar to cook chickens and ducks, take out after a few minutes, it is easy to depilate.

▲Steam steamed buns with a certain proportion of vinegar, especially white.

▲Add some white vinegar to fish and mutton dishes to get rid of fishy and stinky.

▲When cooking noodles, add some white vinegar to make the noodles white and remove the alkali flavor of the noodles.

▲Add vinegar to cook beef, seaweed, potato, etc., it is easy to cook.

▲When fermenting dough, if you put too much alkali, you can add white vinegar to neutralize the alkali.

▲The cutting board of meat is easy to breed bacteria, so you can use vinegar to clean and sterilize it.

The most important thing to remember is that it is not a good idea to use vinegar in the cooking process, but it is a good idea to use vinegar in the cooking process.

▲When cooking aquatic products such as crabs and jellyfish, soak them in 1% vinegar for an hour to prevent food poisoning caused by salinophilic bacteria.

▲Add ginger and vinegar to mix with pine eggs to remove the odor of pine eggs.

▲If the rice is stored for a long time, just add some vinegar when steaming rice, the steamed rice will be white, sticky and fragrant.

▲When removing vegetables, just add a little vinegar to the water used for washing vegetables, then you can remove the small insects attached to the leaves.

▲Adding a little vinegar properly when cooking vegetables can reduce the loss of vitamin C.

▲Add a little vinegar when frying eggplant, eggplant is not easy to turn black.

▲New iron pot burning hot, pour a few two vinegar brush pot after washing, after frying vegetables, there is no black and rusty flavor.