How do you usually season your dishes? Can Chef share some tips?

Every slurping, powdering, frying large or unflavored raw material is all marinated in advance, with a small amount of salt or light soy sauce, and left for more than 15 minutes, which is called the basic taste! Salted chicken, bacon, idle fish, pickled products, etc. purchased in advance must be washed with water to remove excessive salt taste or soaked in water for four hours! It's called removing the salt!

Large raw materials, such as hooves, pig's trotters, sauce stick bones, etc., must be added in advance, condiments must be added in advance, wide water is added to boil over high heat, and simmer to taste! This method of flavoring must be slowly boiled over a long simmer! The raw materials are small, and the materials are crisp and crisp, such as pork kidneys, beef liver, chicken treasures, etc., which should be quickly stir-fried into the flavor, and the time is short, and it will be done in one go!

Seasoning is one of the more critical new technologies in Chinese cooking, and the life characteristic of Chinese restaurant dishes is delicious taste, especially Sichuan cuisine.

How to adjust the taste, this situation is big and big, deep and deep and shallow, Chinese restaurants pay attention to the core concept of five flavors blending, is the law that has not changed from ancient times to the present, Chinese food culture and cooking skills have a long history, the ancient people summarized the basic elements of ingredients and seasonings is to have a taste to make it out, no smell to make it in, which is also a seasoning standard for different food cooking. The "taste" refers to the fact that after the ingredients enter the mouth, they give people a comprehensive feeling that people's experience of the taste of the ingredients is very complex, but due to the different types of ingredients, different ingredients, and different seasonings, the experience is different, so it presents "refreshing" or "not refreshing". This kind of "refreshing" and "unrefreshing" is not only harmful to visual effects, taste, auditory system, touch and taste buds, but also by everyone's living habits, hobbies, hunger, emotions, physical condition and climate, natural environment and other factors.

As a chef, you should adjust the taste, first familiarize yourself with the characteristics and flavors of various seasonings and operation methods, master the characteristics of various spices and Chinese herbal medicines, and understand the basic taste of the main ingredients of food. Attention should be paid to the following problems in clinical operation. Shape and adjust your own taste, so that the taste you like is consistent with the taste you like, if you don't like it, you are unlikely to do well, and if you like it very much, it is useless to make it.

Agree with it from the bottom of your heart. For each seasoning, you need to taste it yourself, make sure you know it in your heart, and you also need to taste it often when cooking, and grasp the changing trend of the flavor before and after the dish is cooked.

Just pay attention to dipping some sauce, don't eat enough to taste it, and cause your taste buds to become insensitive. Usually a chef won't be full. The first thousand flavors are salt, no matter what you mix sour, sweet, bitter, spicy, fragrant, strange, you can't do without the blending of salt, the taste on the tip of the human tongue, the tongue is to explore the sweet taste, the top and bottom are sour and salty, and the back of the tongue is to explore the bitter and astringent taste, the general situation is like this, but the dexterous response level of the sensory nervous system of the respective taste buds and the mechanical energy of the central nervous system of the brain is different, so the taste you adjust cannot be integrated into everyone's needs, but when cooking, you must try to blend the various tastes of people.

When cooking, salt, chicken essence, monosodium glutamate, oyster sauce, and sugar are generally used to flavor the dishes, which will increase the aroma and umami of the dishes.

In general, a variety of condiments are selected for seasoning, and they can be seasoned by thickening.

You need to add vinegar, add sugar, add bean paste, you can add some fish sauce, the taste is very good, you can buy semi-finished materials to make.

Maybe everyone wants to be their own chef, and novice Xiaobai wants to learn the necessary seasonings for cooking, salt, soy sauce, vinegar, and sugar.

It must be essential.

In fact, looking at the major dishes, it is really almost impossible to make any dishes or soups without edible salt.

Even if many people choose to use some sauces for dishes or stews, no matter what the sauce is, it will also contain a certain percentage of table salt. Without such an important seasoning as edible salt, any dish will be tasteless. According to the "demand" and "intake" of edible salt, we can divide the diners into three categories: "heavy mouth", "light mouth" and "moderate", so Xiaobai should figure out the amount of salt before learning to cook, which can be determined by more people who eat, or according to their own taste.

Soy sauce actually contains a certain amount of salt, but even so, the main function of soy sauce is not only to improve the saltiness of the dish, but also to improve the color of the dish, making it look more appetizing. At the same time, soy sauce is also a wonderful use, that is, its unique freshness effect, which is more vividly demonstrated in many brands that focus on "seafood soy sauce". Chefs can add it appropriately according to their preferences, especially when making soup, soy sauce should be added to it, although the soy sauce looks black and not very attractive, but the soy sauce in the dish plays an important role in increasing the appearance of the dish.

Vinegar may be used in greater quantities in the north, especially in the northeast.

Many dishes are sweet and sour, and I have to say that vinegar can really be called an indispensable and important seasoning in the local area. There are two main types of vinegar on the market: rice vinegar and white vinegar, one is black, which has a more mellow taste, and can be used to add to dishes that have been cooked, or used to mix some seasonal vegetables. White vinegar, on the other hand, is more used to process some ingredients similar to "big fish and big meat", and appropriate additions can be used to remove fishiness, fat, and other odors.

We are familiar with lemon phoenix feet.

Most of them also have to be soaked in white vinegar, otherwise it is really difficult to absorb the flavor.

Although white sugar is very common, few people think of it when it comes to cooking seasonings, but this does not mean that white sugar has a low status among many seasonings, after all, the "sweetness" represented by white sugar is not something that other seasonings can play. Some people may say that they don't like to eat sugar and sweets, so even if they use it for cooking, they can use it without sugar at all, but this is not the case. White sugar can also offset the peculiar smell in the ingredients to some extent, and can be unnoticed by diners, and the addition of white sugar in dishes can also increase the taste of food, so as not to make the original ordinary dishes more monotonous.

That's basically the essential seasoning that chefs need to prepare before entering the kitchen, and if you want to pursue further perfection, you need to prepare sesame oil and pepper.

Chili noodles and so on, only when the seasoning is complete, can we make more delicious dishes in the world.

1. Seasoning: salt, sugar, monosodium glutamate, chicken essence, mushroom essence, sparse freshness, soy sauce, light soy sauce, dark soy sauce, Kikkoman, oil consumption, extremely fresh, pepper and salt, curry powder, five-spice powder;

2. Spices: star anise, cumin, bay leaves, Sichuan pepper, cinnamon, black pepper, white pepper, beautiful pepper, nutmeg, ginger, angelica, cumin, ginseng;

3. Oil: sesame oil, chili oil, olive oil, sunflower oil, grape seed oil, soybean oil, rapeseed oil, salad oil.

Salted salt, shallots, garlic, monosodium glutamate, chicken essence, vinegar, soy sauce, dark soy sauce are all seasonings that need to be added when stir-frying.

Salt, soy sauce, dried ginger, monosodium glutamate, vinegar, soy sauce, light soy sauce, dark soy sauce, these are all seasonings that must be put in stir-fry.

For example, light soy sauce, extremely fresh taste, steamed fish soy sauce, etc., this kind of soy sauce is light in color, slightly sweet in taste, it is best used for stir-frying, steaming, dipping or cold dressing, there are many friends who like to "boil the pot" first, pay attention to the heat and time do not paste the pot, you can also pour it from the side of the pot when stir-frying, use the high temperature of the side of the pot to stimulate the fragrance of soy sauce, and finally it is used to dip and cold dressing, you should choose "soy sauce", try not to use "cooking soy sauce", to prevent diarrhea. The ingredient of monosodium glutamate and chicken essence is sodium glutamate, which is characterized by freshness and high temperature resistance, the best temperature to use is between 80 and 100 degrees, which can maximize the umami, and after exceeding 120 degrees, a part of the "sodium pyroglutamate" without umami will be produced, so that the freshness effect is reduced, I think it is difficult to exceed 100 degrees in addition to frying when cooking, everyone can rest assured that it is good, but do not add monosodium glutamate in advance, it is best to add it before the dish comes out of the pot.

When using seasonings, you need to add them according to the taste of the dish, and if the flavor of the dish is just right, then there is no need to add them. It is necessary to observe the color of the dish, the taste of the dish, and the judgment according to the condition of the dish.

<><11 cooking seasoning tipsFamily essential seasoning, universal cooking seasoning formula!

1. Red and silver roasted flavor: dark soy sauce coloring + light soy sauce seasoning + sugar.

2. Zheng Lu Slow Palace Explosive Flavor: Light soy sauce + water starch + dried chili pepper + sugar + vinegar + green onion white.

3. Fish flavor: Pixian bean paste + sugar + green onion, ginger and garlic + vinegar + mirin (can also be added).

4. Sweet and sour flavor: tomato sauce + sugar + vinegar + light soy sauce + dark soy sauce + water starch thickening.

5. Teriyaki sauce: honey + Japanese soy sauce.

6. Oden soup base: Japanese soy sauce + apple + kelp + radish stew for 4 hours.

7. Lao Gan Ma spicy flavor: Lao Gan Ma tempeh can be directly used as a seasoning, such as egg fried rice, back to the pot meat, etc.

8. Thickening: starch + all kinds of liquid preheating and solidifying.

9. Korean flavor: Korean miso + Korean hot sauce. Shouting mold.

10. Blanched taste: oyster sauce + sugar + salt + green onion and garlic.

11. Hot pot dipping sauce.

Sauce: peanut butter + sesame paste + salt, light soy sauce + sugar + soup and water to make a paste.

Oil: seafood sauce + soy sauce + oyster sauce + vinegar + sugar + sesame oil.

Household condiments: salt, white vinegar, aged vinegar, light soy sauce, dark soy sauce, sugar, cooking wine, chicken essence, pepper, thirteen spices, Sichuan pepper, green onion, ginger, garlic, chili powder, dried chili, sesame oil, sesame oil, oyster sauce, bean paste, tempeh, star anise, spices, starch, starch, starch, ......