Cooking always requires various seasonings. Not only do they enhance the flavor, but some also have health benefits. But do you know the best time to add them?
MSG
Add it after the dish is done cooking. The main function of MSG is to add umami to plant-based foods and enhance the aroma of meat. However, when the food temperature exceeds 120°C, MSG turns into pyroglutamic acid sodium, which is not only flavorless but also toxic. Therefore, MSG works best when used at 70°C—90°C, and is generally added immediately after the dish is done cooking.
Sugar
Add it during the stir-frying process. Sugar can add sweetness to dishes, suppress sourness, and mellow spiciness. After the wok is hot, add sugar and stir-fry it until it turns purplish-red, then add the main ingredients and stir-fry together to also add color to the dish. Sugar should not be added too early; it is best to add it during the stir-frying process.
Vinegar
Add it "at both ends." Vinegar not only removes gaminess, eliminates fishiness, cuts grease, and enhances aroma, but it also softens vegetable fibers and prevents the destruction of vitamins in ingredients from high heat. The best time to add vinegar is "at both ends." For some dishes, like stir-fried bean sprouts, add vinegar immediately after the ingredients are put in the wok. This can protect the vitamins in the ingredients and also soften the vegetable fibers. However, for other dishes, like sweet and sour spare ribs or scallion lamb, add vinegar once after the ingredients are in the wok to remove gaminess and fishiness, and then add it again just before the dish is done to cut grease, enhance aroma, and season the dish.
Soy Sauce
Add it before serving. Soy sauce can not only color the food but also enhance its aroma, thereby stimulating the appetite. When cooking, soy sauce should be added last so that the amino acids and nutrients in it can be effectively preserved.
Cooking Wine
Add it when the wok is at its highest temperature. Cooking wine's main function is to remove gaminess and fishiness, thereby enhancing the aroma of the dish. Unlike MSG, it is generally added when the wok is at its highest temperature because the substances causing the fishy taste can be dissolved by ethanol and evaporate together. However, it is also often used for marinating before cooking, allowing the ethanol to penetrate the fiber of fish and meat to remove any off-flavors.