What is the seasoning material, why do you use so much, and what are the consequences of less

Friend, it seems that you are a layman, you see this as too simple, this is a very complex subject. Generally, chefs do it with their own experience, and it is difficult for a senior chef to let him say this.

I don't know what kind of profession you do, if you just eat by yourself, there are spices sold outside, there is no need to complicate it. If you are a beginner chef and have the perseverance to study spices all your life, then you should start by knowing the spices, first familiarize yourself with the properties of various spices, and then mix them yourself and taste them yourself.

I'll tell you how to use some of the most commonly used spices:

Xinwen type: star anise, cinnamon, cumin, pepper, cloves are called five spices, generally suitable for family snacks, melon seeds, sauces, etc., with a wide range of applications, suitable for public taste. In general, the five-spice powder circulating in the market is mainly cumin and crushed cinnamon, and there are very few star anise and cloves, so there is no taste.

Spicy type: On the basis of five spices, add green Sichuan pepper, long pine, pepper, cardamom, dried ginger, grass fruit, good ginger, etc., and in the process of firing, appropriate chili peppers should be put in to achieve a spicy and numb taste. The usage is different, in the pepper and pepper can be fried in hot oil to achieve a fragrant feeling, there are also ground into powder, and there are all thrown into the pot to boil water, that is to say, each chef has his own views and hobbies, can play a certain effect.

Strong flavor type: on the basis of general materials, add fragrant sand, nutmeg, cardamom, Xin Geng, imported bay leaves, to make a unique fragrance, such as sausage, roast chicken, braised chicken and high-grade barbecue.

Strange flavor type: grass fruit, grass cardamom, nutmeg, woody fragrance, Kaempfera, Qingchuan pepper, millennium, five plus peel, eucommia and five spices to boil water, this flavor gives people a fresh feeling.

Nourishing type: such as gastrodia, monk fruit, angelica, angelica, cinnamon as auxiliary materials, accompanied by soft-shelled turtle, hen, dog meat, etc., is a great tonic, can aphrodisiac and tonify the kidney, invigorate qi and nourish the middle, and enhance the body's immunity.

All kinds of spices have their special functions, some seasonings play the role of seasoning, some play the role of flavoring, the proportion can be adjusted according to their own taste, and it is not necessary to strictly abide by it. However, the ratio generally given is verified by the master, which is more reasonable, and there is no need to adjust more.

It takes a lot of experience to taste the proportion of ingredients in the dish, and ordinary people can't do it. If you want to do this, you must do more, taste more, taste more, sum up experience, and you will know when the time comes.

The difference between condiments and spices:1. The definitions are different.

Condiments that are dipped (mixed, etc.) to add flavor when eaten; Whereas, seasoning refers to a food ingredient that is added in small amounts to other foods to improve the taste.

2. Coverage and types are different.

Seasonings include a variety of soy sauce, salt, soy sauce and other single seasonings and chicken essence.

Seasonings and other compound seasonings, and seasonings usually refer to natural plant spices, which are star anise, Sichuan pepper, and cinnamon.

A general term for tangerine peel and other plant spices.

3. The role is different.

Spices can be used to add flavor to food or to ripen dishes earlier. The role of condiments is different, condiments are mainly to change the taste of food, after using condiments, the taste of food may become more delicious, and we will become more fond of eating.

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In the process of using spices, vegetable spices are matched with traditional spices, so that the two get along, so that a dish can play a wonderful fragrance, which is a common means of using spices. In particular, when stir-frying vegetables, you can use large ingredients to make the light and tasteless vegetables reveal the aroma of meat that increases people's appetite. <>

Because there are many seasonings that are relatively heavy, if you eat too much, it will affect your stomach and health, so you can't eat too much.

Mainly because these seasonings may cause some gastrointestinal disorders if consumed in excess.

If you often eat defeat, you may have some damage to your body, and you may get some diseases, so you shouldn't eat a lot of seasonings in your life.

There is no difference, just a difference in the name.

Seasonings, also known as condiments, are food ingredients that are added in small amounts to other foods to improve taste. Some seasonings are used in other cases as a staple food or main ingredient to eat. For example, onions can also be the main vegetable ingredient in French onion soups, etc.

Most of them are directly or indirectly derived from plants, and a few are animal ingredients (e.g., dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (e.g., monosodium glutamate). The flavors added from the seasonings are divided into sour, sweet, bitter, spicy, salty, umami, and numb. The added aroma has sweet, spicy, mint, fruity, etc.

Natural is not thought of as the configuration, is naturally formed, artificial is to add chemicals, not pure green seasoning refers to in order to improve the flavor of food, can give food a special taste (salty, sweet, sour, bitter, fresh, numb, spicy, etc.), so that the food is delicious and appetizing.

It is an auxiliary product that people use to prepare food, etc. It includes a variety of single seasonings such as soy sauce, salt, and soy sauce flavors, as well as compound seasonings such as chicken essence seasoning. There are the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc.

Star anise, cinnamon, bay leaves, cloves, grass cowardice, meat coar, angelica, fennel, Sichuan pepper,

Spices that can increase the fragrance include star anise, cinnamon, bay leaf, clove and other natural plant spices.

Star anise, also known as anise, star anise, big spice and big anise, fruits and seeds can be used as seasoning, with a strong fragrance. Star anise is an indispensable condiment in the production of cold dishes and stewed and stewed dishes, and its effect is unmatched by other spices, and it is also the main raw material for processing five-spice powder.

Cinnamon bark, called "Yin Xiang" by Guangdong folk, is a kind of cinnamon of the Lauraceae family. It is produced in Guangdong, Fujian, Zhejiang, Sichuan and other provinces in China. It is used as an aromatic condiment, and cinnamon oil can also be extracted, which is an important spice in the food industry and is also used in medicine.

Cinnamon bark, also known as cinnamon, cinnamon, or cinnamon, was one of the first spices to be used by humans.

Bay leaves are also known as bay leaves, bay leaves, bay leaves, laurel leaves, and so on. Bay leaf is a commonly used seasoning and meal decoration for Europeans, belonging to Western food seasonings, canned ingredients, much higher than cinnamon leaves and osmanthus leaves, used in soups, meat, vegetables, stews, etc., can be said to be a kind of stomach tonic.

Clove, also known as Baijie, lover, lilac, is the raw material for extracting flavor and preparing high-grade spices.