What role do various flavorings play in a dish?

Titian, fresh, and fishy. Seasoning,

The role and significance of seasonings in cooking:

Condiments refer to supplementary foods that can increase the color and flavor of dishes, promote appetite, and benefit human health. Condiments are not only used in food cooking, but also in food processing, and some of them have nutritional value and health care functions.

Classification and characteristics of commonly used seasonings:

Condiments are divided into sour, sweet, bitter, spicy, salty, umami, and hemp in terms of taste.

In terms of aroma, it is divided into spicy, sweet, mint and eggplant, fruity and so on.

From the perspective of technology, there are natural seasonings with a long history such as salt, sugar, star anise, Sichuan pepper, cinnamon, bay leaves, etc., as well as artificial compound condiments such as monosodium glutamate, chicken essence, chicken powder, etc.

The role and significance of seasonings in cooking:

Celebration condiment refers to auxiliary food that can increase the color and flavor of dishes, promote appetite, and benefit human health. Condiments are not only used in food cooking, but also in food processing, and some of them have nutritional value and health care functions.

Classification and characteristics of commonly used seasonings:

Condiments are divided into sour, sweet, bitter, spicy, salty, umami, and hemp in terms of taste.

In terms of aroma, it is divided into spicy, sweet, mint, fruity, etc.

From the point of view of technology, there are natural seasonings with a long history such as salt, sugar, star anise, Sichuan pepper, cinnamon, fragrant spike and leaves, etc., as well as artificial compound condiments such as monosodium glutamate, chicken essence, chicken powder, etc.

Soy sauce: It can make dishes taste and increase the color of food. It is suitable for braised and lo-mei.

Oyster sauce: Oyster sauce itself is salty, which can be slightly neutralized by sugar.

Salad oil: A common cooking oil, which can also be used to cook pastries.

Sesame oil (sesame oil): Drizzle the dish before it is cooked to increase the flavor. When marinating food, it can also be added to add flavor.

Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.

Chili sauce: A sauce made of ground red peppers, which is red and sticky, also known as hot sauce. It adds spiciness and adds color to the dish.

Sweet noodle sauce: salty in nature. Stir-fry in oil over low heat to remove the sour taste of the sauce. It can also be diluted with water and seasoned with a little sugar for better flavor.

Spicy bean paste: Dishes seasoned with bean paste do not need to add too much soy sauce to avoid the finished product being too salty. The color and taste are better than those of the shirt when fried with oil.

Tahini before collapse: Dry on its own. It can be diluted with cold water or cold stock.

Tomato sauce: It is often used in dishes such as ketchup, sweet and sour, and can increase the color of dishes.

Vinegar: black vinegar should not be boiled for a long time, add it before the pot, so as not to dissipate the fragrance, and the white vinegar can be slightly boiled to make the sour taste lighter.

Abalone sauce: It is made of natural abalone concentrate, suitable for: frying, boiling, stir-frying, frying, and marinating.

XO Sauce: Most of the sauce is mainly made from a concentration of many seafood essences, which is suitable for various seafood dishes.

The most homely seasonings: salt, monosodium glutamate, chicken essence, soy sauce, rice wine, balsamic vinegar, sugar.

Salt: to increase the saltiness of raw materials; Cooking is essential;

Monosodium glutamate: freshness (should be added before the dish is out of the pot, should not be put more);

Essence of chicken: freshness (can be used instead of monosodium glutamate);

Soy sauce: generally used in meat dishes, braised dishes, etc.;

Dear, you key to destroy the hole well, let you wait for a long time, happy to answer for you, hello! In cooking, seasoning is done to add flavor and texture to a dish and make it more delicious. Seasonings include salt, sugar, soy sauce, vinegar, cooking wine, ginger, garlic, Sichuan pepper, coriander, and more.

These flavors can be divided into different flavors such as salty, sweet, sour, and spicy. There are many ways to flavor it, which can be added gradually during cooking or at the end. When using seasonings, you need to pay attention to the appropriate amount to avoid being too salty or too light.

In addition, the seasoning required for different dishes will be different. In addition to the common seasonings, there are also some special condiments, such as monosodium glutamate, chicken essence, abalone paste, etc. These condiments can enhance the flavor of the dish, but they need to be used in moderation to avoid adverse health effects.

In conclusion, in cooking, proper seasoning can make dishes more delicious and can also be adjusted to individual tastes. Hope you find this information helpful!

Seasonings are auxiliary products that people use to prepare food and other products. 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.

1.Soy sauce, salt, soy sauce sweet seasoning:Savory seasoning, salty has been listed as one of the five flavors since ancient times.

In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable.

2.Honey, sugar, caramel sugar:Sweet seasoning, sweet in ancient times, is one of the five flavors.

Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect.

3.Vinegar, ketchup:Sour seasoning, sour is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone.

Acid has the effect of astringency and astringency, which can help gastrointestinal digestion; It can also remove fishy, relieve greasy, enhance flavor and freshness, make fragrant and color, appetizing and refreshing, enhance appetite, especially suitable for spring consumption.

4.Sichuan pepper, chili, ginger, green onion, garlic:Spicy seasoning, spicy is actually a pain to the touch rather than a taste. But because of the habit, I also treat it as a blindness. Its function is to promote food tension and increase appetite.

5.Fish sauce, monosodium glutamate, oyster sauce:Umami seasoning, umami is a delicacy that people strive to pursue in their diet, which can make people feel comfortable and pleasant.

Umami mainly comes from amino acids, nucleotides and succinic acid, and is mostly found in meat and livestock, fresh fish, poultry eggs and other main ingredients. Foods such as monosodium glutamate, shrimp roe, fish sauce, oyster sauce, and fresh bamboo shoots can also be freshened.

Umami can not exist alone, only with other flavors, can be baked clouds and the moon to shine together, so there is a saying of "no salty and not fresh, no sweet and not fresh".

There are many functions, and the combination of seasonings is also very important, not just a simple talk can be understood! Salt is salty, sugar is sweet, but sugar has the function of enhancing freshness!!

Cooking wine, mainly suitable for meat (chicken, duck, cattle, sheep, fish...) It is a necessary seasoning for marinating meat, cooking wine penetrates into the meat, and when heated, it begins to volatilize evenly so that the meat is heated evenly, and colleagues will also keep the meat tender and delicious.

Soy sauce, the main condiment for stir-frying, light soy sauce is mainly used for pickling and stir-frying; Dark soy sauce is to season the filling, vinegar, I don't think I need to say more.

Other seasonings, star anise, Sichuan pepper, five-spice powder, pepper, cumin, can be added a little according to personal taste. (Of course, cooking should have the main flavor, for example: spicy should be spicy, don't add other flavors, even if it is added, it is a snake to add a snake.)

In general, in addition to the main purpose, the seasoning is adjusted according to personal taste.

The salt and soy sauce are salty and light. Sugar is sweetness and freshness. Vinegar is sour. Oyster sauce is fresh. Pepper is spiced. The chili powder, chili oil, and hot sauce are all spicy. Sesame oil is used to adjust the "hemp" in spicy.