Spice usage and home cooking 15

There are many types of seasonings (soy sauce, vinegar, umami, seasonings, salads, spices, sauces, etc.), and you have the example of spices. Spices are not necessary for cooking, but they are essential for delicious dishes.

There are many types of spices, such as: Sichuan pepper, star anise, cinnamon, cardamom, sand kernels, tangerine peel, cumin, cumin, cloves, bay leaves, nine-story tower, thyme, pepper, rosemary, as well as commonly used green onions, ginger, garlic, peppers, etc. We usually use blended spices such as:

Five-spice powder, thirteen spices, curry powder, or Western sauces or cooking wine (including spices).

Usually make meat: suitable for using star anise, cumin, cinnamon, bay leaves (used to remove the smell and increase the fragrance) to make fish: suitable for using onions, garlic, rosemary, and ginger (used to remove the fish, ward off the cold, and increase the fragrance) for taste and color.

1. Sweetness: licorice, cumin, tangerine peel, cloves, cinnamon, etc.

2. Spicy: star anise, cumin, rosemary, coriander seeds, ginger, garlic, etc.

3. Hemp flavor: Sichuan pepper.

4. Spicy: chili pepper.

5. Yellow: turmeric powder, curry powder.

6. Red: chili pepper.

Commonly used dishes: sauerkraut fish (Sichuan pepper), braised pork (star anise, fennel, cooking wine), black pepper steak (black pepper), thirteen spiced lobster (thirteen spices). In fact, spices are used in many dishes.

Sichuan pepper, spices, cinnamon, generally used in stewed meat, thirteen spice powder is mostly used to flavor dumpling filling.

These spices are generally not used at home, and these spices can only be used when making large meat.

If you don't use these seasonings well, the taste of the dish will be unpalatable!

The following seasonings are essential for home cooking:

1. Salt for Mu You: Salt must be put late when stir-frying. To achieve the same saltiness, the amount of salt used in the late salt is less than that used in the early salt.

2. Soy sauce: There are generally two kinds of soy sauce, dark soy sauce and light soy sauce. The dark soy sauce plays the role of coloring and freshness, mainly for braised dishes or stewed and marinated; Light soy sauce is used for seasoning, suitable for cold dishes, the color is not heavy, and it is relatively refreshing.

3. Vinegar: Fermented and matured aged vinegar has a longer aftertaste, and white vinegar has a more sour taste. Solution:

When cooking fish, you can add a little vinegar to destroy the fishy fish; Dispelling the body: adding a small amount of vinegar when roasting the mutton can relieve the mutton gas; Fragrance: Adding a little vinegar when cooking dishes can make dishes less greasy and increase flavor; Ripening:

Add a little vinegar to stew meat and boil beef, kelp, and potatoes to make it easy to cook and rot.

4. Cooking wine: Cooking wine can be added when marinating or making meat, and a little cooking wine can be added to the egg liquid when scrambling eggs to remove the smell and fragrance.

5. Bean paste: It is prepared with broad beans as the main raw material, mainly salty and umami. It is a commonly used seasoning for home-style Sichuan cuisine, such as back pot meat, mapo tofu, boiled fish, spicy hot pot, etc.

6. Sugar: The use of rock sugar in the production of braised dishes will make the color of the dish more red and bright, in addition, the use of rock sugar to brew tea or make desserts, has the effect of replenishing the middle and invigorating qi, moistening the lungs of the stomach, relieving cough and reducing phlegm. White sugar will be more convenient to use.

7. Sichuan pepper & sesame pepper: When Sichuan pepper is stir-fried, you can put it into the oil to prevent the oil from boiling and increase the fragrance of the dish. The taste of hemp pepper is heavier than that of Sichuan pepper, and it is particularly numb.

8. Star anise (big material) is also called anise, so it can be used no matter marinated, sauced, burned, or stewed, to remove the smell and add fragrance. Whether it is stir-frying, stew, or pickled, star anise should be put in advance.

Salt, light soy sauce, dark soy sauce, vinegar, cooking wine, white wine, sweet noodle sauce, bean paste, tempeh, tomato sauce & tomato sauce, sesame paste, salad dressing, sugar, rock sugar, brown sugar, chili, sesame pepper, Sichuan pepper, star anise, bay leaf, cinnamon, black pepper & white pepper, cumin, cumin, five-spice powder, curry, tofu milk, chopped pepper, pickled pepper, starch, monosodium glutamate, chicken essence, oyster sauce, etc.

1 Acetic sourness is not like salty and sweet tastes that can constitute a delicacy alone, and sourness is not suitable for alone, but the biggest feature of sourness is that it can blend and combine with various flavors. Vinegar has a sour and mellow taste, liquid aroma and softness, and is an indispensable condiment in cooking.

2 soy sauce. Soy sauce is a kind of color, aroma, taste and nutritious seasoning, when stir-frying, frying, steaming, boiling or cold dressing, add an appropriate amount of soy sauce as needed, it will make the dish attractive in color, fragrant and delicious. This is because soy sauce contains as many as 7 amino acids, and in addition, it also contains a variety of B vitamins and a safe and non-toxic brown-red pigment.

3. Sugar sugar can not only enhance flavor in cooking, but also have the effects of removing fishiness, relieving greasy and improving freshness. In contrast to the salty taste, the sweetness presents a feminine and graceful beauty. Sweetness in the seasoning of dishes is a mysterious role, and if it is properly blended and placed in moderation, it will enrich the flavor profile.

4 Salt saltiness is the most basic taste of the seven flavors and eight flavors, salt is known as the "king of all flavors", giving people a kind of masculinity, adding salt to the dish, not only has the effect of increasing freshness and relieving greasy, but also has the effect of sterilization and antiseptic.

5 Cooking wine. Cooking wine is made from rice wine, and then added to a variety of spices such as pepper, spices, cinnamon, cloves, sand kernels, ginger and so on. Cooking wine can increase the flavor of food, remove fishiness and greasyness, and also contain 8 kinds of amino acids necessary for the human body.

I think home-cooked dishes with spices.

Oil, salt, soy sauce, vinegar, cooking wine, sesame oil, chicken essence, peppercorn noodles, sugar, flavor, oil consumption, pepper, pepper, cinnamon, green onion, ginger, garlic, cumin, pepper, sesame oil, sesame seeds, tomato paste, five-spice powder.

MSG, salt, soy sauce, peppercorn powder, pepper, green onion, ginger, garlic.

Savory seasonings include: soy sauce, salt, and sweet sauces.

Sweet seasonings include: honey, sugar, caramel sugar.

Sour seasonings include: vinegar, tomato paste.

Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

Umami seasonings include: fish sauce, monosodium glutamate, oyster sauce.

Of course, there are some according to your own taste, such as cumin, pepper, cooking wine, rice wine, sesame sauce and many other things that can be used directly, and can also be used as seasonings.

Seasoning packets, monosodium glutamate, chicken essence, soy sauce, light soy sauce, depending on what you cook.