When cooking, which seasonings are fresh, which are fishy, and which are fragrant?

Many spices have more than two functions. The most common seasonings with pure fragrance are chicken essence and monosodium glutamate. Common deodorant seasonings include cooking wine, white wine, beer, red wine and the like. Flavoring seasonings include sesame oil, various sauces, etc.

When cooking, light soy sauce, chicken essence, monosodium glutamate, sugar, oyster sauce and other seasonings are used to enhance umami. The seasonings that compete for fragrance include vinegar, soy sauce, dark soy sauce, sesame oil, chicken essence, chicken powder, and red oil bean paste. Seasonings to remove the smell include cooking wine, pepper, and so on.

When we cook, salt, light soy sauce, vinegar, chopped green onions, coriander, etc. are fresh. Wine, green onions, and ginger are fishy. Pepper, star anise, shallots, etc. are flavorful.

Cooking wineThe reason why you can remove the fishy is mainly due to the sugars, organic acids, and alcohol compounds in cooking wineAmino acidsand other substances have a direct relationship. These substances and the substances that produce fishy odors in the food during the cooking process are complicatedChemical reactionsand physical reaction, so as to achieve the effect of removing fish, increasing flavor and relieving greasy

Organic acids in cooking wine. Acidic and alkaline substances will be neutralized under the action of a certain temperature and oxygen, which is the acid-base neutralization reaction. There will be a certain amount of trimethylamine oxide and trimethylamine oxide in the body of various freshwater organisms and marine organisms, and the fishy smell of these substances is very strong, and when the aquatic organisms die, the content of trimethylamine is higher and the fishy smell is heavier.

A sufficient amount of cooking wine is involved in the cooking process to produce salt-producing compounds and water, and the fishy smell disappears.

Sugars in cooking wine. The sugar compounds in cooking wine are very complex, and some of the sugar will be hydrolyzed with acid during high-temperature cooking, forming better tasting glucose.

and fructose to enhance the taste of the dish, but this effect is minimal.

Alcohol and lipids in cooking wine. The basic ingredient in cooking wine is ethanol.

and other alcohol compounds. During the cooking process, the alcohols and the acids in the cooking wine will be esterified.

This results in the formation of lipid compounds, which volatilize under the action of high temperatures, thus increasing the aroma of the dish. White vinegar and cooking wine need to be used together during cooking.

Amino acids in cooking wine. The changes in amino acids during cooking are the most complex. There are also a large amount of protein and a small amount of amino acids in meat food, and the amino acids and proteins in cooking wine will undergo carbonamide reaction under the action of high temperature, producing various compounds with unique flavors.

Moreover, amino acids will also combine with sodium ions to produce the amino acid sodium, which is monosodium glutamate.

One of the main ingredients.

Choose a good cooking wine. In order to improve the effect of cooking wine to remove the smell and increase the flavor, you must choose cooking wine with high rice wine content. The alcohol content of cooking wine.

It must be between 10 and 15 degrees Celsius best. Be sure to choose brewed cooking wine, which will make better dishes.

Friends who like to cook know that cooking wine is a very good seasoning, and it is also extremely common in our daily life. This seasoning is mainly used to help the ingredients get rid of the fishy smell. So why can cooking wine get rid of the fishy smell? After reading it, you will understand. <>

Why does cooking wine remove fishiness?

The effect of cooking wine to remove the fishy smell is very good, mainly because it contains ethyl acetate, which has a good flavor enhancement effect, which can cover up the fishy smell of the ingredients to a certain extent, in addition, the amino acid content in the cooking wine is also very high, and in the cooking process, it can achieve the effect of freshness for the dishes. Usually, when cooking meat, you can add some cooking wine in moderation, so that the meat can become softer and more elastic. <>

Cooking wine can add flavor to food, effectively remove fishy taste, and can be added to some cooking wine during the cooking of fish, lamb, pork or shrimp. When heated, the alcohol components volatilize, thus removing the fishy odor.

Nutritional value of cooking wine

Cooking wine is a good condiment, with eight kinds of amino acids, containing alcohol, alcohols, dextrin, organic acids and other components, of which the alcohol concentration is relatively low, about 15% or less, and the ester content is relatively high, so the taste is mellow, with a strong fragrance. In the process of heating, cooking wine can produce rich floral and fruity aromas, and also has a toasty taste, which can produce brain neurotransmitters, help the body to synthesize fatty acids, improve sleep, and also have many benefits for children's physical development. <>

Cooking wine is mainly used as a seasoning when cooking meat, and if it is cooking vegetables, then there is no need to put cooking wine. Cooking wine is a seasoning that has a history of thousands of years in China. People can replenish amino acids to the body after eating cooking wine, but cooking wine is not directly consumed because it contains more salt.

Cooking wine should be kept out of the reach of children.

I think the main reason is that cooking wine is a kind of flavored wine that adds some spices and seasonings on the basis of rice wine, and uses alcohol volatilization to change some fishy smell without changing the taste of the dish

Using the principle of heat alcohol volatilization, the protein and ammonia in meat food volatilize with the evaporation of alcohol, which can play a role in removing the fishy smell.

The principle of evaporation of alcohol by heating is used to volatilize the protein and ammonia in food with the evaporation of alcohol.

1. Coriander. Coriander is a very common spice that can be cooked both as a vegetable on its own and as a spice to enhance flavor. The coriander has a unique aroma and the rhizome is crisp on the mouth. For daily consumption, it can be chopped and sprinkled on top of dishes, which can be used for decoration and flavoring.

2. Minced garlic. Garlic is one of the common cooking spices, which can be divided into white skin and purple skin in terms of color, and can be divided into single clove garlic and multi-clove garlic in terms of form. Compared to multi-clove garlic, single-clove garlic usually has a stronger flavor.

Eating raw garlic cloves is spicy and appetizing, while adding some to the steamed fish or seafood can greatly enrich the taste of the dish by adding some to the spicy and delicious garlic after cooking.

Therefore, whether it is a light or sour and spicy dish, you can add garlic to taste, and the taste feels like it has risen to a higher level.

3. Pepper. Common peppers are white pepper and black pepper, which are usually made into minced pepper or pepper. In terms of taste, black pepper is more spicy and is mostly used for deodorization and seasoning; White pepper, on the other hand, has a milder taste and eating effect, and is generally used in soups.

In daily cooking of fish and meat dishes, by adding pepper, it can not only play a good role in removing fish, but also improve freshness and enrich the taste.

In the cooking process, chicken essence and monosodium glutamate are generally added, which can play a role in improving freshness, but there is a more traditional way, that is, in the cooking process, you can consider adding a little seafood, such as scallops, which can also play a role in advance.

Mushrooms are very fresh in themselves, and adding some to the soup can have the effect of improving freshness and seasoning. Like matsutake mushrooms, the king of fungi.

Add some to the chicken broth, and it will be very delicious and smooth. However, because fresh matsutake mushrooms age rapidly after 48 hours of ripening, it is not easy to store, and the taste deteriorates, so I have prepared a Pringnay light salt matsutake condiment at home. This condiment is made from matsutake mushroom, agaricus mushroom, porcini mushroom, shiitake mushroom, tea tree mushroom, morel mushroom.

White mushrooms are made from 7 kinds of mushrooms and 5 kinds of vegetables as raw materials, no additives, and the ingredients are pure and healthier. The shelf life is up to 18 months, and a little can be added to replace MSG when cooking soup.

Easy to fresh, nutritious and delicious.

Another ingredient that can play a role in improving freshness is seaweed, because of the free gluten amino acids in seaweed.

The content is very high, so it can immediately release the umami of food, and has a very good freshness effect, such as kelp soup, seaweed egg drop soup, etc., which we often make at home.

When making soup, we often use a freshness ingredient is shrimp skin, generally speaking, seafood itself is umami, and adding some when making soup can also achieve a delicious effect. Another way to make shrimp skin is to grind it into powder at home instead of monosodium glutamate, which will also have a very good freshness effect and is very convenient to preserve.

Seaweed: Fresh food with the highest free glutaline content among all ingredients; Kombu: a must-have ingredient for Japanese cuisine; Fish sauce:

Using small fish and shrimp as raw materials, it is a very delicious juice obtained after pickling, fermentation and refining; Oyster sauce: a seasoning made from oysters, a traditional umami seasoning commonly used in Guangdong; Boito flakes: Dried bonito shaved into thin slices and is often used in Japanese cuisine to cook soup or sprinkle on top of vegetables, and add to rice to make the rice more delicious and delicious.

In addition to adding fresh-enhancing seasonings, such as sugar, monosodium glutamate, chicken essence, etc., adding some ingredients can also play an obvious role in freshness, such as chicken soup, shiitake mushrooms, lion's mane mushrooms, matsutake mushrooms, etc., which can play a good role in freshness.

Adding the right ingredients can enhance the freshness, such as some peanut oil and ginger, some of which are very good.

Don't talk about the spirit of the horse, we all know this, in addition to monosodium glutamate, what other special ingredients do you like to add to add the umami of the food?

Personally, I really like to squeeze in fresh lemon juice and roast it with onions, which absorb oil very well and remove the greasy when grilling, and squeeze in fresh lemon juice to perfectly reflect the taste of the meat.

When making porridge, my mother always likes to throw in the crab legs that she has dried herself, and the thick taste of the sea is perfectly integrated with the white rice porridge, which is very delicious.

Coriander is also our commonly used fresh ingredients, whether it is a dry pot dish with oil, or a congealed porridge, put a small pinch of coriander to decorate, not only good-looking, but also delicious, the unique taste of coriander, slowly integrated into the mouth, endless aftertaste.

In addition to adding fresh seasonings, such as sugar, monosodium glutamate, chicken essence, etc., adding some ingredients can also play a significant role in improving freshness, such as chicken soup, broth, seafood products, shiitake mushrooms, lion's mane mushrooms, matsutake mushrooms, etc., which can play a good role in improving freshness, which is of great help to promote people's appetite.

There are many ingredients that can play a role in improving freshness in cooking, such as mushrooms, mushroom foods are a very good freshness, moist mushrooms smell a unique fragrance, in addition to fresh mushrooms, dried mushrooms taste more fragrant, this is because the same substance he contains is an umami agent, and the umami is many times that of monosodium glutamate; Chicken soup is not only nutritious, but also can quickly improve the freshness of chicken after it has been stewed for a long time, so many people will add a small spoon of chicken broth when cooking; You can also add some minced ginger or garlic when cooking, although these two things are more spicy to eat, but they have a good freshness effect.

Adding some ingredients to cooking can play a role in freshness. In cooking, adding salt, sugar, chicken essence, and monosodium glutamate can all play a role in improving freshness.

Adding sugar, onions, and chili peppers to cooking can play a role in enhancing freshness;

When cooking, adding sugar, soy sauce, and monosodium glutamate can have the effect of improving freshness, and are widely used in major cuisines.

The more common ones we are salt, cooking wine, vinegar, oyster sauce, Sichuan pepper, pepper, chili, watercress thirteen spices, ginger, tangerine peel, hawthorn and so on.

In fact, many raw materials themselves have umami, as long as they meet the requirements of umami, they can be completely without adding a drop of chicken essence monosodium glutamate The most common seasoning to enhance umami should be chicken essence and monosodium glutamate. Light soy sauce All kinds of soy sauce, spicy fresh sauce, Maggi fresh, hoisin sauce, juhou sauce and other sauces, sesame oil, bean curd, tomato paste, tangerine peel, hawthorn and other seasonings.

Our common ones are: salt, cooking wine, vinegar, oyster sauce, Sichuan pepper, pepper, chili, watercress, thirteen spices, ginger, green onions, garlic. The common seasonings that enhance freshness and flavor include light soy sauce, spicy fresh sauce, Maggi fresh, hoisin sauce, Zhuhou sauce and other sauces, sesame oil, fermented bean curd, tomato paste, tangerine peel, hawthorn and other seasonings.

In cooking, some ingredients can play a role in improving freshness, mainly including:

1.Ginger: Ginger contains substances such as volatile oils and gingerol, which can enhance the aroma and taste of dishes.

2.Green onions: Green onions are rich in volatile oils and sulfides, which can add flavor and taste to dishes.

3.Garlic: Garlic contains a lot of sulfides, which can add flavor and taste to dishes.

4.Coriander: Coriander contains volatile oils and aromatic substances that add to the aroma and taste of dishes.

5.Soy sauce: Soy sauce is rich in amino acids and umami substances, which can enhance the umami and texture of dishes.

6.Chicken essence, monosodium glutamate and other condiments: These condiments are rich in substances such as monosodium glutamate, which can increase the umami and taste of dishes.

7.Alcohol: An appropriate amount of cooking wine, rice wine and other alcoholic beverages can increase the aroma and taste of the dish.

In short, the above ingredients can play a role in improving the freshness of cooking, but pay attention to the appropriate use, so as not to over-increase the taste and affect the texture of the dish.