The introduction and function of various seasonings Who will introduce it

There are too many kinds of seasonings, and the most commonly used ones are salt, soy sauce, and chicken essence, and these three are the most commonly used by me, because there are small babies and others are rarely used.

A wide variety of condiments efficacy and main uses:

Light soy sauce: It can make the dish taste and enhance the color of the ingredients. Suitable for stewing and making braised vegetables.

Sesame oil: Sesame oil itself is very salty, which can slightly neutralize the saltiness of sugar.

Salad Oil: A common cooking oil, it can also be used to cook dim sum.

Salad oil (sesame oil): Drizzle the dish before it is served to increase the aroma. When marinating ingredients, they can also be added to increase the aroma.

Liquor: When cooking fish and meat products, add a small amount of wine to remove the fishy smell.

Hot sauce: A sauce made of small chili peppers, which is blood-red and sticky, also known as chili sauce. It adds sweetness and enhances the color of the dish.

Soybean paste: salty on its own. Stir-fry with cooking oil over a simmer to get the strange taste of the sauce. You can also dilute the tap water and add a small amount of sugar seasoning for better taste.

Spicy Pixian bean paste: A dish with Pixian bean paste seasoning, without adding too much light soy sauce to prevent the finished product from being too salty. The color and taste are good when you blow it with oil.

Peanut butter: drier on its own. Can be diluted with cold water or cold bone broth.

Tomato sauce: It is commonly used in dishes such as ketchup and sugar cool, and can enhance the color of dishes.

Vinegar: Black vinegar is not suitable for long-term cooking, so add it before it comes out of the pot to prevent the aroma from dissipating. White rice vinegar is slightly boiled to make the strange taste lighter.

Oyster paste: It is made of pure natural oyster essence extraction, suitable for: frying, boiling, stir-frying, frying, marinating ......These.

XO sauce: Most of them are mainly extracted from the essence of many seafoods, and are suitable for all kinds of seafood delicacies.

Seasoning classification:

In terms of taste, it is divided into sour, sweet, bitter, spicy, salty, fresh and numb.

1. Salt, sugar, monosodium glutamate, chicken essence, cooking wine, light soy sauce, dark soy sauce, aged vinegar, white vinegar, soy sauce, rice wine, rice wine, red sprinkle, beer, lemon juice, etc.

2. Green onion, ginger, garlic, onion, green onion, chili, leek, coriander, parsley, chives, horseradish, wasabi, white truffle mushroom.

3. Pepper, Sichuan pepper, star anise, cumin, cloves, wood, cinnamon leaf (bay leaf), cinnamon, cinnamon, cinnamon, tangerine peel, lemon leaves, mint leaves, vanilla, grass fruit, angelica, ginkgo seeds, sand seeds, purple cole, cardamom, tea, mustard.

Cumin, sesame, sesame oil, tahini, xingqu, lemongrass, dogwood, thyme, nine-story tower, rosemary, lavender, sage, poppy, pomegranate, tamarind, saffron, rose perfume.

4. Five-spice powder, seven-flavor powder, thirteen spices, fourteen flavors, curry powder.

5. Tomato paste, chili sauce, bean paste, peanut butter, shrimp paste, fish sauce, tofu milk, stinky tofu, light tempeh, soy sauce, southern milk, miso, rapid sauce, brine, oyster sauce, XO sauce, HP sauce.

(1) Remove the fishy smell and decompose the strong smell: Beef, mutton and seafood and other materials often have a great fishy smell, while pork meat has a strong smell. These fishy smells are often unpalatable and need to be eliminated.

Of course, heating can remove some of them, but not all of them, so it is necessary to mix some kind of condiment or mix some ingredients to achieve a delicious purpose. The onions, ginger, garlic, Shaoxing wine, vinegar, salt, sugar, spices, etc. in the condiments all have the effect of removing the fishy smell and strong taste.

Taking Shaoxing wine as an example, Shaoxing wine has very little alcohol, very mellow fragrance, and a lot of fatty acids and amino acids, so when cooking, adding an appropriate amount of Shaoxing wine will dissolve the ammonia, aminophenol, hydrogen tetranitride and other chemicals contained in the mucus on the surface of meat, offal and fish, so that all of them can be vaporized, so the fishy smell can be removed.

2) Increase the taste of the material: Some materials are very weak, and some even have no taste at all, if we do not add other flavors, it is difficult to arouse our appetite. So, in order to increase the flavor of these ingredients, add condiments, or cook with other strong ingredients.

For example, tofu, vermicelli, jelly, grapes, etc., are very light in taste, but if you add seasonings such as green onions, ginger, sugar, juice, and soy sauce, or cook them with something strong in flavor, such as fish and meat, it will make the otherwise bland flavor delicious.

3) Determine the final taste of the dish: When cooking, what kind of taste to make depends on the condiments, for example, when making "pork ribs", add sugar and vinegar to form a sweet and sour taste of "sweet and sour pork ribs"; Add salt and peppercorns to make aromatic "salt-and-pepper pork ribs".

In the case of chicken, if cinnamon and fennel are used as seasonings, it becomes "spiced grilled chicken"; If you use curry powder, it becomes "curry chicken". In addition, the use of milk can be made into "snow-coated chicken"; or with tangerine peel as the main condiment, it becomes "tangerine peel chicken"; If you add chili oil, sesame paste, Sichuan pepper powder, sugar, sesame oil, vinegar, soy sauce, etc., you can make a "weird chicken" with mixed flavors. In short, the choice of seasoning will determine the final taste of the dish.

4) Make the color of the dish bright: The condiments added during cooking, in addition to playing a decisive role in the taste, will also increase the brightness of the color, showing the harmony and beauty of the color. For example, red bean curd and tomato juice can turn a dish rosy; Red lees will make the dish red; Curry powder will give dishes a pale yellow color; Oyster sauce will add shine to the dish.

These condiments all help to add color to the dish.

Although cooking and blending have their own independent concepts, they are two sides of the same coin, and they are inseparable. Through "blending", the appropriate combination of ingredients and condiments is carried out; Through "cooking", the ingredients and condiments undergo various physical and chemical changes. Therefore, it is necessary to correctly grasp the cooking and mixing techniques to ensure the quality of the dishes.

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. Explode with oil to improve the color and taste.

Tahini: 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 and the like;

Rice wine: used for the use of meat dishes to remove the fish, so that the meat dishes are more fragrant;

Balsamic vinegar: used in the preparation of dishes that require a sour taste;It is generally used in combination with white sugar, and the proportion is different;

White sugar: For some meat dishes, the neutralizing effect of submerged vegetables with sour taste, and the preparation of desserts, the main and secondary are clear, not desserts to neutralize and enhance the taste.

1.Star anise: pungent and warm, regulating qi and relieving pain, dissipating cold in warmth, it is an indispensable condiment in dishes.

2.Clove: pungent and warm, strong aroma, warm the kidneys and yang, warm and stop vomiting.

3.Shannai: Hard, bitter and warm, warm to dissipate cold, regulate qi and relieve pain, use sparingly.

4.Mountain residue: sexual acid, digestion and accumulation, dispersion and stasis, has a significant reducing effect on hypertension and hyperlipidemia, generally warm boiling is better, when tea also has a good effect.

5.Cumin: pungent and warm, regulating qi and stomach, dispelling cold and relieving pain, is a common seasoning for roasted fish.

6.Woody fragrance: There are two kinds of patchouli incense and cloud wood incense, which relieve pain and smell strong and fragrant, but are rarely used in ingredients.

7.Jatamansi: spicy, sweet, warm, similar to herbs, loss of appetite, depressed and chest tightness, often used as brine water goose.

8.Licorice: Sweet, flat, tonifying and invigorating qi, purging fire and detoxifying, moistening the lungs and removing phlegm, relieving medicinal properties, essential medicine.

9.Dry ginger: divided into southern ginger and northern ginger, pungent, warm, sweating and relieving the surface, warming and stopping vomiting, dissolving phlegm and warming the kidneys and dissipating cold, it is a must-have product for family colds and flu and bad stomach.

10.Angelica dahurica: sweating and relieving the surface, dispelling wind and relieving pain, has antibacterial effect, and is a must-use product for lobster seasoning.