Can you still put chicken essence when stir frying with chicken juice to taste?

When stir-frying, if the chicken juice has been put to taste, whether it is still necessary to put the chicken essence is a controversial issue.

From the perspective of ingredients, if you have already put chicken juice to taste, you may not need to add chicken essence. Because both chicken juice and chicken essence are used to enhance the umami flavor of food, and both contain a certain amount of salt and sodium, which may make the taste too salty if added at the same time.

In terms of production steps, if you have already put chicken juice to taste, you can consider not adding chicken essence again. Because chicken juice is a concentrated chicken extract, its umami flavor is usually stronger than that of chicken essence. The addition of chicken bouillon may make the umami taste too strong and affect the overall taste of the food.

However, whether or not to put chicken bouillon depends on personal taste and cooking needs. If you prefer a richer umami flavor or need to balance the light taste of other ingredients, then adding the right amount of chicken essence after adding chicken juice to taste may be a good choice. However, it is important to note that try to avoid excessively salty tastes.

In general, whether to add chicken essence after adding chicken juice to the stir-fry needs to be judged according to personal taste and cooking needs.

If you put chicken juice to flavor when stir-frying, you don't need to put chicken essence, if you add chicken essence, it will affect the taste of the dish, and it will not be able to produce the original flavor of chicken juice!

When stir-frying, the chicken juice is seasoned, which is already very delicious, and the addition of chicken essence is fresh and fresh, and the umami will be very strong, but this also needs to be reconciled according to personal taste.

You can put it, but the flavor is a little stronger.

Replace it with the others, and the taste can be very delicious.

The first type: stewed soup to improve freshness.

In fact, there are many ways to improve the freshness of stewed soup, such as putting one of kelp, mushrooms, and bamboo shoots in the soup, which can increase the umami of the soup by 3-5 times. Because kelp, mushrooms, and bamboo shoots are rich in free glutamate, which makes the stewed soup fresher. The reason why many people think that the soup with a little kelp, mushrooms, and bamboo shoots is fresher when they stew soup at home is because there is a large amount of monosodium glutamate in these substances.

The second type: vegetable freshness method.

If you want vegetables to eat fresh, we have to say lard.

Lard is a seasoning that everyone loves to eat since ancient times, no matter what you do, put 1 spoonful of lard, this dish will definitely be delicious and delicious. Because lard is rich in monosodium glutamate, and lard can also reduce the loss of moisture from ingredients, so that the dish tastes more delicious.

The third type: braised vegetable extraction method.

Why do many people think braised fish, Xinjiang ** chicken.

Potatoes and brisket are more delicious and fragrant, so let's start with the ingredients of these dishes. Because braised fish will use bean paste.

The bean paste is made by natural fermentation of peas, and in the process of fermentation, peas will produce a large amount of monosodium glutamate, so when cooking, put a little bean paste to make the dish eat fresh. According to research, potatoes are very rich in monosodium glutamate and nucleotides.

Both of these substances have the effect of increasing freshness, so when we make braised dishes, we can put a little potato to enhance the freshness.

Fourth: fried vegetable extraction method.

If you want to make fried vegetables fresh, white sugar is indispensable.

Because white sugar will react with the ingredients Maillard.

That is, the reducing sugars and amino acids in white sugar.

Under the condition of heating, a series of chemical reactions occur, resulting in the production of melanin or melanoidin, which has the effect of freshness.

Fifth: steamed vegetable freshness method.

If you want to eat steamed vegetables fresh, in addition to the ingredients should be fresh, fish sauce.

It's also indispensable. Fish sauce is made by naturally fermenting various small fish and shrimp, and the fish sauce contains a large amount of monosodium glutamate, which can give the ingredients umami.

Sixth: porridge extraction method.

There are many ways to improve the freshness of porridge, for example, when southerners cook porridge, they will put a preserved egg, because the yolk of the preserved egg is rich in monosodium glutamate, so that the porridge is fresher. In coastal places, some seafood will be put in, because most of the seafood is rich in glutamate and nucleotides, which have a very good flavor effect.

The seventh: the method of extracting fresh vegetables.

There are many ways to enhance the flavor of braised vegetables, such as boiling soup with chicken bones and pork bones and a little salt, which can make the soup contain a lot of monosodium glutamate. You can also add an appropriate amount of sugar, fish sauce, and kelp to the braised vegetables, all of which have the effect of increasing freshness.

Of course, you can, don't put the chicken essence, because the chicken essence is not a stir-fry, a necessity. It's just not safe to use. Because the more seasoning, the more flavors will be obscured.

Of course, you can stir-fry without chicken essence!

Chicken essence can be done without chicken essence when stir-frying, chicken essence has a certain harm to the human body, especially in the case of excessive consumption of chicken essence, it is easy to have acute poisoning of chicken essence, which will make people have adverse symptoms such as facial congestion and ** burning, and the heartbeat will also be accelerated, and sometimes there will be headache, dizziness and muscle contraction and other adverse symptoms. Those with chronic asthma or cough and insomnia can make the condition worse.

Chicken essence and monosodium glutamate are all condiments, put some chicken essence before the dish comes out of the pot, the taste of the dish is much more delicious, and it has no effect on the body. Of course, you can do without chicken essence in stir-frying, and you can put an appropriate amount of sugar to bring out the umami. However, now it is also recommended to eat less sugar, do not put chicken essence in the dish, just get used to it!

In the past, MSG, chicken essence, and the original taste of natural dishes were not used in stir-fried dishes at home, which was also very good.

Of course, you can not put chicken essence in stir-frying, chicken essence will add freshness to the dish, chicken essence contains freshness enhancers, and eating too much is not good for your health. The food itself has umami, and you can usually put some sugar to increase the freshness. Or put shrimp skin powder in the food, and shiitake mushroom powder can increase freshness.

Of course, you can not put chicken essence in stir-frying, and the main reason for putting chicken essence is to make the dish more delicious, of course, everyone's taste, everyone's like, etc. are different, it also depends on the specific situation.

You can eat the original flavor of the dish without chicken essence, which is very healthy and very green.

You can do without chicken essence when stir-frying, you only need to put oil. Chopped green onions, shredded ginger, and mindarin salt are fine, and as long as the heat is mastered, the dish will be very delicious.

Absolutely. The effect of chicken essence is to increase umami, I never put MSG chicken essence in my stir-frying, I like it, I am used to it, I am not used to eating when I go out to eat.

Can you stir-fry without chicken bouillon?Absolutely. According to your own taste, you can put it if you want, and if you don't put it, you can't put it, I think you should put as few condiments as possible for chicken essence!Eating too much is not good for the body.

Of course you can, chicken essence is just a condiment, it's okay to add it or not, it may be more flavorful if you add it, and there is nothing if you don't add it, I rarely use it for cooking, and I can't buy it once a year.

Of course. MSG is only a fresh food conditioning, is a dispensable seasoning in cooking, if not put on the taste of the food is not very important, and MSG has substitutes in food, such as bone broth, meat, mushrooms and shrimp skin powder can replace MSG to adjust freshness. Therefore, it is possible to cook without MSG.

Of course, you can do without chicken essence in stir-frying, except for some dishes that must be seasoned with chicken essence to be more delicious, in fact, most home-cooked dishes do not need to put chicken essence.

Of course, you can stir-fry without chicken essence. Stir-frying with a variety of spices is based on personal preferences and habits. There is no fixed pattern.

Of course, you can stir-fry without chicken essence, and the taste of the stir-fried dishes without chicken essence is also good, you can try it without chicken essence.

Yes, stir-frying, as long as the oil, salt, sauce and vinegar are put in, the chicken essence is also very delicious, the people in the past, what chicken essence, light soy sauce, isn't the cooking still delicious, our family has not eaten chicken essence and monosodium glutamate in the past few years.

Stir-fry can be done without chicken essence, chicken essence can increase flavor, but it is not advisable in terms of nutritional matching, and it is not good to eat too much.

If you want to eat the original vegetables, you can do without chicken essence when stir-frying, chicken essence is just a seasoning, and you can put it according to your own taste.

Of course, you can stir-fry, you can not put this chicken essence, I never put MSG and chicken essence in my stir-frying.

Of course, you can decide what seasoning to put according to your taste. There are many spices that can be substituted for essence of chicken, such as monosodium glutamate. Extremely fresh soy sauce can play a role in improving freshness.

Absolutely, it depends on personal taste. I also just put a little bit in the soup. I usually don't put chicken essence in cooking.

Stir-fry can be done without chicken essence, chicken essence is used for seasoning, and there is little difference between using it and not.

Stir-frying vegetables with chicken juice can play a role in enhancing freshness. If it's scrambled eggs or scrambled shrimp, don't put it because the ingredients themselves are delicious.

Let's take a look at the recipe for a dish first:

How to fry meatballs with fungus and put chicken juice.

First of all, let's make meatballs, let's take a look at the steps:

Ingredients: 1 small bowl of minced meat, 1 piece of old tofu, peanut sprouts.

1 plate of bean curd 1 small plate of black fungus 1 small handful of eggs 1 green garlic.

2 stalks minced ginger 1 teaspoon starch 1 teaspoon soy sauce 1 tablespoon cooking wine.

2 tablespoons oil salt.

Production: 1Prepare raw materials;

2.Add 1 small piece of old tofu to the minced meat, add an appropriate amount of salt, starch, cooking wine and 1 egg and other seasonings;

3.Wear disposable gloves, crush the tofu and mix well;

4.Dough the tofu meat into meatballs and put them in the frying basket of the air fryer;

5.Press the function button on the air fryer, set the time for 20 minutes, and the "tofu meatballs" will be fried;

6.Blanch the soaked yuba and fungus in advance, add salt when blanching, and remove them for later use after blanching until they are nine ripe;

7.Heat a pan with a little oil, add the meatballs and stir-fry;

8.Add the peanut sprouts to the pan and continue to stir-fry a few times;

9.When the peanut sprouts are fried, when they are ripe, put the blanched side dishes into the pot and continue to stir-fry;

10.When stir-frying, add a little soy sauce and stir-fry evenly;

11.Continue to stir-fry twice and add a pinch of salt and pepper.

Flavouring; 12.Finally, add the green garlic into the pot and stir-fry to change color;

13.Put a little chicken juice in a small dry saucepan before serving.

Tips:1To make tofu balls, old tofu is used, and the ratio of tofu to meat filling can be 1:

1. Add salt and other seasonings to mix the meat filling; 2.Fry meatballs without a drop of oil; 3.After soaking the yuba and black fungus in advance, they are blanched and pretreated until they are nine mature; 4.

Stir-fry the meatballs first, then add peanut sprouts, yuba and fungus in turn, stir-fry with seasoning sauce, and finally add salt, green garlic and other seasonings.

I feel that most stir-fries don't need chicken broth in any dish. If you fry vegetables, you can put some chicken broth in an appropriate amount to enhance the freshness. If you fry the meat, the chicken broth will have little effect.