Why do you put so many seasonings in cooking to make it delicious?

When to put seasonings in cooking, what seasonings should be put in, not only to maintain the color and flavor of the dishes after cooking, but also to keep the nutrients in the dishes from being destroyed to the greatest extent, which is beneficial to human health. This is indeed a university question - when to put oil in the stir-fry when the oil temperature is as high as 200 or more, it will produce a harmful gas called "acrolein". It is the main component of oil smoke and also causes oil to produce a large number of peroxides that are highly carcinogenic.

Therefore, it is better to use eighty percent hot oil for stir-frying.

When to put soy sauce, soy sauce in a pan at high temperature for a long time will destroy its nutrients and lose its umami taste. Therefore, soy sauce should be placed just before cooking.

When to put salt to cook with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should generally be added after stir-frying; Peanut oil is used for cooking, because peanut oil is very easy to be contaminated with Aspergillus flavus, so it should be put in a salt fryer first, which can greatly reduce aflatoxin; When cooking with meat oil, you can put half of the salt first to remove the residue of organochlorine pesticides in the meat oil, and then add the other half of the salt; When making meat dishes, it is best to add salt when the meat is ripe in order to make the meat tender.

Special note: According to the standard recommended by the World Health Organization, it is advisable to eat 5 grams of salt per person per day, not more than 6 grams. In addition, salt intake should be minimized in patients using antihypertensive drugs, diuretics, adrenocorticosteroids, and patients with cardiac impairment in rheumatism.

If you add a little vinegar after the vegetables are cooked, it can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, and improve the nutritional value of dishes and the absorption and utilization rate of the human body.

Special tip: vinegar should not be taken with sulfonamides, because sulfonamides are easy to form crystals in an acidic environment and damage the kidneys; When taking alkaline drugs such as sodium bicarbonate and magnesium oxide, vinegar will weaken the effect of the medicine.

When you put wine to cook meats such as fish and sheep, put some cooking wine to remove the fishy smell by evaporating the cooking wine. Therefore, the best time to add cooking wine should be when the temperature in the pot is highest during cooking. In addition, stir-fried shredded pork should be stir-fried with wine after shredded meat; Roasted fish should be fried with wine after it is fried; Stir-fried shrimp is best done with wine after they are cooked; Soups are generally stewed over low heat after boiling, and wine is added when simmering.

When to put monosodium glutamate When heated to more than 120, monosodium glutamate will become caramelized monosodium glutamate, which not only has no umami, but also is toxic. Therefore, it is best to add MSG when it is well stir-fried.

Special tip: Excessive intake of MSG will inhibit various nerve functions in the human body, resulting in adverse reactions such as dizziness, headache, and muscle cramps. In addition, the elderly, infants, lactating women, patients with high blood pressure and kidney disease should abstain from eating or eat less MSG.

When to put sugar When making sweet and sour carp and other dishes, you should first add sugar and then add salt, otherwise the "dehydration" effect of salt will promote protein coagulation and it is difficult to eat the sugar taste thoroughly, resulting in sweet outside and light inside, affecting its taste.

The function of the lungs is on the high side, and eating too much spicy food will make the lung qi more vigorous, which in turn will also hurt the liver qi. Therefore, it is recommended to pay attention to the amount of seasonings when cooking, and it is appropriate to do it in moderation and not to put too many condiments.

No, this is because if there are too many seasonings, it will affect people's sense of taste, and it may also affect the kidneys, and then it will also have serious effects on the liver.

Don't eat too many condiments and condiments for cooking, because there are many dishes, you have to put these seasonings, and if you put too much, the original flavor of the dish will be removed, and the taste will be worse and worse.

No, eating too many of these spices will affect your blood pressure, and it will also affect your blood lipids, which will cause a great burden on your cardiovascular and cerebrovascular vessels.

Don't eat too much. Because condiments are high in salt, they may cause the body to take too much salt.

Personally, I think it is better to put less seasoning to maximize the taste of the food itself. The main thing is that the living conditions are good, as long as you have money, you can buy anything, in the past, there was a shortage of difficult living materials, and the meat also used tickets. Now it's different, every day is the past festival dishes, so you have to add more ingredients to taste, now there is no taste to eat, indicating that people's taste is high, need to use more strips to mediate the needs of different people for taste, food is to need more seasonings to complete the needs of different people, I believe that with the improvement of the level of Chinese's words, there will be better and more food strips to live in hundreds of families, so that the seasoning makes more fragrant and beautiful ingredients!

The master has a saying about food, taste makes it out, and tasteless makes it in. Cooking with natural ingredients is the way to health. The more seasonings you put in each dish, the more delicious it is, and the lamb stew I make puts some large saucers, yellow soybeans, and red peppers.

The main thing is to eat the fresh fragrance of the ingredients, put too much seasoning, can't eat the fresh fragrance of the ingredients, always eat the flavor of the seasoning, everyone thinks that the current dishes are not as fragrant as the mother's cooking, that's the reason!

Seasoning is seasoning, no one can make a good dish without seasoning! It is said that it is not good to eat too much seasoning, I don't think so! Because the seasoning is not the main ingredient, it is all the right amount to adjust it!

When you get to the point, you'll find that many ingredients don't need so many spices. In particular, the fresher the ingredients, the more seasoning you don't need at all, and what you eat is the taste of the ingredients themselves.

When I went home for the New Year, someone at home gave me my own local pork from the countryside. When cooking the ribs, put a little salt. After cooking, it is really delicious, much better than usually made in the hotel.

However, if this is a home cooking, try to pick your own fresh ingredients. Spice less. After all, a lot of spices are still not particularly good for the human body.

But if you are working outside as a chef, you still need to use the seasoning. If you make more oil and more seasoning, it will definitely have a better effect. The more seasoning recipes show that people nowadays are more willing to eat heavy things rather than light things, because there are many seasonings, so the texture and taste are better, so people like to eat.

Because the current socio-economic level has risen, people's enjoyment of material life has increased, and their requirements have increased, so there are more and more seasonings in stir-frying.

It's because people's tastes are getting heavier and heavier, and people can't eat lighter meals at all, so more and more seasonings are put in.

Because people's tastes are getting heavier and heavier, and there are more and more varieties of seasonings now, more and more are put in.

Because people's lives are getting better and better, people are getting richer and richer, and there are more and more types of seasonings, and a dish needs to be more delicious with many different seasonings.

The growth and selection of ingredients will change due to the environment, and the taste of seemingly the same thing will be slightly different due to the different growth time and environment! Meat ingredients may have different flavors and colors due to different feeds and the length of the growing period, and plant ingredients will change their quality due to the soil environment and fertilizer use! The taste of the stir-fry will be different!

A millimeter of miss, a thousand miles of error! The knife work, heat, seasoning order and timing of stir-frying will all affect the texture and taste of the dish! It may be a few seconds away from the heat is not enough or too much, the seasoning is added early or late, and the stir-fried dishes will taste different even if a chef operates them!

The temperature is different, the solubility and concentration of the condiment solution are different, so the ingredients and seasonings are the same, and the taste is also different. In addition, with the change of temperature, the ingredients and seasonings will change physically, or chemically. There is a reason why chefs cook mostly by word of mouth, and the proportion of ingredients and seasonings is rarely quantified, and most of them are replaced with a little.

The ingredients are fresh and cold, chilled, dry and so on, resulting in long phenology, different textures and different flavors. There is no such thing as an absolutely identical taste, and even if the taste of the same dish made by the same chef can only be suspected of being the same, and strive for similar tastes, it is impossible to destroy the exact quantification of the same cherry blossoms. A dish with full color and flavor not only pays attention to mastering the proportions (knife requirements for ingredients) on the stove in the early stage, but also grasps the heat (cooking requirements for ingredients) on the stove in the later stage, and tacitly cooperates with each other.

The first thing to introduce to you is the lemon duck, lemon duck is a special delicacy in Guangxi, at the beginning of the order of this dish, I was a little hesitant, because the lemon duck has lemons in it, so will it be sour to lose teeth, will this dish be for people with heavy tastes? The store still has to make money, all the taste of this dish is normal, and your worries are unnecessary. The inside of the lemon duck has a special dish of empty potato sauce, which is the characteristic sour food of Nanning, and the ginger and chili peppers in it will also be made sour.

In addition, you can pickle this citric acid at home, the longer the citric acid is pickled, the better, and there will be no problem if you put it for more than ten years, it will only become more and more fragrant and flavorful. This unique ingredient is an indispensable ingredient for making lemon duck, and no ingredient will taste more authentic than citric acid. The taste of lemon duck is sour and spicy, with a fresh lemon aroma and a fragrant but not greasy taste.

The second dish about duck is a delicacy, which I think should be a household name, and that is Peking duck. The duck meat of Peking duck needs to be selected and grilled with charcoal, of course, now that technology is developed, it can be grilled very delicious and clean without charcoal. Peking duck is reddish in color and tastes delicious, fat but not greasy.

In addition, Peking duck is also eaten in a way, one is to eat the crispy and fragrant duck skin dipped in sugar; One is to add green onion strips with sweet sauce, and then serve with some shredded cucumbers and shredded radish, put them on top of the lotus leaf cake, add some roast duck slices, and then roll it like sushi, you can taste it carefully; The last species is to use garlic paste with sweet noodle sauce, which can also be served with some additional side dishes and eaten with lotus leaf cakes, which will have some spicy taste; However, I like to eat it directly with chili noodles, which also has a unique flavor.

The cooking sequence of cooking is related to the control of the heat.

The order of putting vegetables is different, and the amount of food is controlled.

The size of the heat and the order of the seasoning.

And the mood of cooking at that time is the key to affecting the taste.

The amount of materials used, the order of heat, is very important.

The amount of each ingredient is also crucial.

There are also different cooking techniques, such as the heat and the order in which the ingredients are cooked.

Ginger: This is the most commonly used ingredient in the home, and there are many places where ginger can be used. And ginger has a lot of benefits.

Garlic cloves: As one of the usual seasonings at home, garlic is a must in all kinds of meat dishes, which can enhance the fragrance, and the garlic itself has a strong flavor and can also reduce the odor. The various garlic dishes in the restaurant are very delicious.

Green onions: According to personal preference, because there are many people who do not eat green onions, the green onions themselves have a very obvious fragrance, fried rice, or roasted fish, roasted meat and soup, and finally can be sprinkled with a handful of green onions, which is not only delicious but also beautiful!

Star anise: Great for meat, especially pork that is eaten in large quantities. There are many people who don't eat pork, and a large part of it is because of the peculiar smell of pork, which can be removed and can also increase the flavor. When cooking soups such as pork ribs, star anise is most commonly used, and the dosage is generally 1-2 pieces!

Tangerine peel: It can enhance the flavor of various meat ingredients, neutralize the peculiar smell of various spices, and can speed up the stewing of meat. The dosage can generally be slightly more!

Bayberry: Greatly increase the aroma of ingredients, have a strong ability to remove odors, and use a large amount.

Cooking wine: As a common item at home, it can generally be used when cooking meat dishes with peculiar smells, especially fish and shrimp with fishy smell, which is very effective in removing fish.

As for oil, salt, sauce and vinegar, it is naturally a must-have, and these seasonings are basically basically commonly used and must be used at home. How do I put the seasoning when cooking? Master these 7 common ingredients to get you one step closer to being a chef!

How to put seasonings in cooking, this should be based on the order of choosing seasonings for the dishes you make, for example, if you are cooking vegetables, you can first stir-fry ginger, onions and garlic until fragrant, and then add all kinds of meat later, too tired. I stir-fry the other seasonings and then simmer in the water. However, if you stir-fry, you can stir-fry the ginger, shallots and garlic first, and then put the other condiments when they are in the pot.

Oil, salt, sauce, and vinegar are all essential seasonings, and the amount and order of use should be chosen according to different dishes. Generally, stir-fried vegetables should be put in an appropriate amount of salt before the vegetables come out of the pot, so that the vitamins in the vegetables are not easy to be destroyed. For stir-fried sweet and sour dishes, you need to mix the sweet and sour salt according to a certain ratio and put them in the pot before the dishes come out of the pot.

Stir-fried Sichuan cuisine should be added to Pixian bean paste and other spicy seasonings before the dishes are put into the pot, and fried in the oil pan in advance until fragrant, and then put in other dishes.

The order of adding seasonings to stir-fry dishes is to put sugar first, then salt, because if you put salt first, the flavor of sugar will not be integrated into the dish.

And put salt first, so that the sugar does not dissolve. The second is cooking wine, which is generally put in when the temperature is high, so that the aroma of cooking wine can be better volatilized, and then vinegar can be put in, and vinegar can be put in the general dish until it is 7 minutes cooked.

Wait until the dish is 8 minutes cooked, then put some salt, so that the salt flavor can be well integrated into the dish, and wait until the end, put some soy sauce and some MSG. It is best to put MSG in the last step, so as to better maintain the umami of MSG.