What seasonings can you use to enhance the freshness of your dishes? Is there any need to pay attent

There are many seasonings to enhance freshness, such as sugar, oyster sauce, chicken essence, monosodium glutamate, etc. In general, seasonings are added during the cooking process.

If you want to make money for the dish, you can put in the seasonings such as edible salt, dark soy sauce, light soy sauce, oyster sauce, balsamic vinegar, white sugar, cooking wine; You need to pay attention to the order in which you put it, and you can do it in the order I put it in.

You can add sugar, chicken essence, oyster sauce, and light soy sauce to enhance the freshness; It is also necessary to pay attention to the order of putting in, to the chicken essence sugar, and finally, like oyster sauce chicken juice, these can be put in advance.

You can use some chicken essence sesame oil and light soy sauce. There is no need to pay attention to it, in fact, it is almost the same as putting it in and stirring it.

Under normal circumstances, the order of adding seasonings for ordinary stir-fried dishes is: edible oil, wet spices (green onion, ginger, garlic) dry spices (Sichuan pepper, dried chili, star anise) sauce (bean paste, sweet noodle sauce, soybean paste), vegetables, salt, soy sauce, fresh ingredients (chicken essence, chicken powder, monosodium glutamate).

Of course, there are many dishes that are not in this order, such as braised fish, which requires salt to be put in the oil first to avoid sticking to the pan. For example, garlic greens need to be put in a minute or two before they come out of the pot, so that they have a more garlic flavor. ChinaThere are thousands of dishes, and the order and method of putting the seasoning are also exquisiteIf you want the food to be made with all the color, flavor and flavor, the order of seasoning needs to be determined according to your own cooking experience and the characteristics of each food.

1. The order of garlic in different dishes

Let's take the simplest roasted vegetables as an example, if you make roasted vegetables with garlic flavor, many people are used to putting garlic foam in oil to stir fragrant first and then put green vegetables, which is the fragrance of cooked garlic, and this fragrance is not too strong, basically there is no unique characteristics of garlic vegetables.

The best way is to heat the oil first and then put in the dried chili pepper segment, as well as a small half of the garlic foam, stir-fry the garlic to turn yellow and then put in the greens, the aroma of the dried chili peppers and cooked garlic into the greens, at this time the greens are basically broken, and then put salt, because the salt will come out too much water if it is put early. Then add the remaining minced raw garlic and stir-fry until the raw garlic is slightly broken, then put the chicken essence fresh out of the pot. The garlic vegetables produced in this way not only have the aroma of cooked garlic but also the aroma of semi-raw garlic, and careful people will find that these two garlic aromas are completely different.

Second, the order of salt in different dishes

Let's talk about braised pork and stewed broth, in fact, everyone knows that no matter what kind of broth is stewed, this kind of nutritious soup needs to be put salt at the end, because it is easy to lose the nutrients of the meat if it is put early, and it is not easy to grasp the saltiness with the evaporation of the soup.

The same is boiled meat, braised meat or braised pork needs to be salted first, because these dishes do not have high nutritional requirements for soup, and the main thing to eat is a taste, so there is no problem with putting salt first, and if you don't put salt first and then cook meat, it will not be able to taste.

Speaking of salt, let's go back to roasted fish, in addition to steamed fish and stewed fish, most of the roasted fish methods need to be fried first and then stewed, but the meat of the fish is delicate, and the skin contains more gelatinous skin and is easy to stick to the bottom of the pot, so it must be put salt earlier, that is, salt is put after pouring oil, so that there is a certain gap between the fish and the bottom of the pot, so that it will not stick to the pan. <>

3. Put vinegar in order

In addition, the more special is the order of vinegar, vinegar is a volatile seasoning, if you put it too early, there is often a part of the sour taste will volatilize with heating, which may be due to the fact that the acetic acid component is easy to turn into gas. Therefore, stir-fried hot dishes, especially like vinegar shredded potatoes and mung bean sprouts, it is best to put vinegar in the last minute or two. Unless you don't need a dish that is too vinegary, such as sweet and sour fish, the vinegar sour taste is not very important, so you can put it in advance.

The order of addition is that in advance, you can put green onions, ginger, and stir-fry in the pot, and then pour in light soy sauce, dark soy sauce, chicken essence, edible salt, and white sugar.

The order of adding seasonings is to put oil first, then add dark soy sauce and oyster sauce after putting the dish in, add chicken essence and other condiments after stir-frying, and add salt when it is about to come out of the pot.

Heat the oil in the pot and put in some auxiliary ingredients, after the stir-fry is fragrant, then add the vegetables and stir-fry almost, then add soy sauce, oyster sauce, light soy sauce, dark soy sauce and other things, and continue to stir-fry for about 10 minutes.

The order in which the dishes are added should be based on how they are prepared, and the order in which they are added is different for each dish.

When stir-frying, it should be noted that there are many people who do not pay attention to this process in the process of stir-frying, which leads to the fact that the dishes they fry have no taste, and many people do not like to eat them. So you should pay extra attention to it, it's a very good thing. I hope everyone can be very careful, so that the stir-fried dishes can be more delicious.

There is a difference in the order in which the seasonings are placed in the process of stir-frying. For fried vegetables, salt should be added at the end, so that the vegetables can be fresh and verdant, not black or yellow; For meat dishes, you should put seasonings first, marinate them, and cook them after the seasonings are flavorful, which can not only remove the fishiness, but also make the taste more tender.

First of all, you should boil oil in a pot, then put in green onions, ginger and garlic, then put in vegetables, and then add some chicken essence, edible salt, soy sauce, vinegar, oyster sauce, bean sprouts to stir-fry different dishes, and the seasoning data is also different.

There is a difference, and the seasoning must also pay attention to the order, only in the right way to cook, the taste will be better.

In the process of stir-frying, some should first put oil, then add green onions, ginger, garlic, etc. to stir-fry, and then add the stir-fried vegetables and then season when they are almost cooked.

Of course there is a difference. For example, if you put the food in the food first and then put all these various spices in the end, it will not taste good.

In the process, of course, the dried chili peppers are first stir-fried, and then the vegetables are stir-fried until fragrant, and then the salt chicken essence is added when the pot is raised, so that it will be more delicious.

There is a difference, because the earlier the condiment is placed, the more flavorful the food will be, and the later it is placed, the more bland the taste will be, so there is a difference.

Of course, there is a difference in this, well, in fact, if you put those raw materials to weave, you have to come in order, you see what you put first, and then what is the next dish, so that the dish is a fresh and delicious dish!

Yes, in the process of stir-frying, put seasonings in the middle, so that the stir-fried dishes have a taste.

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;

Paste two pictures from the book "The Secret of Umami", and note that the second picture has a description of the ingredients:

1. Umami in the sea.

Seaweed and kelp, used in soup, out of juice.

Seaweed is the raw ingredient with the highest free glutaline content of all ingredients, up to 30%. Kombu needs no introduction, it is a must-have ingredient in Japanese cuisine. There are many different grades of kombu, and if you understand it simply, this grade also comes from the level of freshness, and the most delicious and expensive is Hokkaido kombu.

fresh fish and crustaceans, such as crabs, scallops, shrimp, etc.; As well as sun-dried dried small fish, dried shrimp skin, and so on.

How to use it? It is very fresh when eaten directly (just nonsense), and there is also a way to use it at home, which is to fry the shrimp head into shrimp oil, or grind the shrimp skin into powder, which is natural monosodium glutamate.

Fish sauce talk, fish paste, etc.

Southeast Asian cuisine and Chaoshan cuisine are more fond of using fish sauce, which is the fermented fermented products of small fish and large fish offal and soybeans, which can be directly used as a dipping sauce for some dishes (such as fried oysters), or can be used in dishes, such as Thai fried minced meat.

Oyster Sauce Shirt. This needs no more explanation.

bonito flakes. A common ingredient in Japanese cuisine that often appears with kelp.