做菜什么时候放调料好,放什么调料,既能保持烹调后菜的色香味,又能保持菜中营养素最大限度地不被破坏,对人体健康有益,这是一门学问。酱油在锅里高温久煮会破坏其营养成分并失去鲜味,因此烧菜应在即将出锅之前放酱油。用豆油、菜籽油炒菜时,为减少蔬菜中维生素的损失,一般应在 When to cook to put good seasoning, put what seasoning, both to maintain the color and flavor of cooking dishes, but also to maintain the maximum nutrients in the dish is not damaged, beneficial to human health, it is a knowledge. Soy sauce cooking at high temperatures in the pot will destroy its nutrients and loss of flavor, so cooking should be put on soy sauce before the pan. With soybean oil, rapeseed oil cooking, vegetables in order to reduce the loss of vitamins, should generally be