How to use condiments correctly and what are the common condiments? How to use it correctly?

In general, one of the main reasons for the popularity of Chinese dishes is the abundance of condiments. The so-called condiments are also called seasonings or condiments. It has the functions of removing fish, removing fat, relieving greasy, improving taste, increasing color, and improving flavor.

Generally, commonly used condiments can be roughly divided into seven categories according to different tastes: umami, such as salt, soy sauce, etc.; sweeteners, such as sugar, saccharin, etc.; sour, such as vinegar, acetate, etc.; trout, such as monosodium glutamate; spicy flavors, such as chili, pepper, mustard, curry powder, etc.; peculiar flavors, such as cooking wine, Sichuan pepper, spices, cinnamon, etc.; Bitters, such as cinnamon, cardamom, tangerine peel, etc. In order to be able to use condiments correctly and make condiments play a better role in seasoning, the following principles should be mastered when using:

1) Seasoning is done according to the nature of the ingredients. If you cook ingredients with a strong fishy smell, you should use more condiments that can relieve fishy greasyness. When cooking tender chicken, duck, fish, meat and vegetables, the original fresh taste should be guaranteed, and the condiments should not be too heavy, so as not to overwhelm the original umami.

2) Condiments should be accurately put according to the different cooking methods. If the stewed dishes are different from the braised dishes, condiments should be put according to different requirements. (3) Seasoning should be done according to the taste of the diner.

If some people like vinegar and some people like spicy, they should use condiments accurately and reasonably according to the taste of the diners to satisfy the diners. (4) Seasoning should be carried out according to seasonal changes; Generally speaking, the taste in winter is heavier, and the taste in summer is lighter, so the cooking should adapt to the changes of the seasons to meet people's taste requirements. Further reading: It is not advisable to stir-fry vegetables over low heat, and the saying that the oil is fragrant is not scientific, why the raw materials should be put into the pot with cold water when making soup.

The correct way to use kitchen condiments.

Common condiments are monosodium glutamate, soy sauce, vinegar, cooking wine, etc., if you want to use it correctly, we must figure out which dishes are suitable for putting and which dishes are not suitable for putting them, and at the same time we must grasp the time of placement. Chinese cuisine is vast and profound, with dozens of spices alone. For Chinese, seasoning is the soul of food, and if it is missing, you can't make delicious dishes.

MSG and chicken essence can play a role in improving freshness, but we need to pay attention to the fact that these two seasonings are not resistant to high temperatures, so they must be put in the last step of cooking, otherwise sodium glutamate may be produced due to too long high temperature heating time, which will eventually affect the taste of the dish. If the dish itself is very delicious, there is no need to put MSG and chicken essence, otherwise it will only play a noisy role. Soy sauce is arguably one of the most common seasonings in daily life, and there are many types of soy sauce, such as light soy sauce, dark soy sauce, steamed fish soy sauce, ordinary soy sauce, and so on.

Many people don't understand the difference, let alone how to use it. We need to pay attention to the fact that light soy sauce and extremely fresh flavor are more delicious because of their taste, so they are suitable for cold dishes, or play a role in improving freshness in stir-frying. Dark soy sauce and ordinary imitation soy sauce are more suitable for adding color to dishes due to their darker color, such as when making limb and fiber for braised vegetables and braised pork.

As the name suggests, steamed fish soy sauce goes well with steamed fish. Generally, soy sauce and then salt need to be added during the cooking process, so as to better control the saltiness.

There are also various types of vinegar, such as white vinegar, balsamic vinegar, aged vinegar, etc., which are playing different roles in food. For example, rice vinegar and balsamic vinegar are more suitable for making ryoyou, mixing vegetables and stir-frying. Because white vinegar is colorless and flavorless, it can better maintain the original color of the ingredients, for example, putting a few drops in the stew can better break down the nutrients of the ingredients.

Cooking wine is definitely a deodorizing artifact in the kitchen, and when stir-frying, you should wait until the temperature in the pot is the highest before putting it in, which can not only leave the aroma of cooking wine, but also take away the fishy smell of the ingredients.

Common condiments include green onion, ginger, garlic, Kaisun oyster sauce, light soy sauce, dark soy sauce, salt, chicken essence, monosodium glutamate, sweet and sour pepper, spices, Sichuan pepper, chili pepper, etc.; I think that if you want to use these seasonings reasonably, you should learn from the recipe and put in the appropriate seasonings, otherwise the dishes will be very unpalatable.

Including soy sauce, Binghe Xun sugar, tomato paste, sesame oil, shrimp oil, cinnamon, Sichuan pepper, cooking wine, these are all condiments that will be used in life, and they are the condiments that Chuanhui Pai is missing. Use according to the proportion of condiments, as well as the taste of condiments, and pay attention to quality problems.

There are chicken essence soy sauce, oyster sauce soy sauce, and old godmother garlic paste. You can stir them together well and drizzle them on top of any food, and they will be very delicious.

1. Season with mint.

Peppermint can remove the fishy smell in meat, and an appropriate amount of mint can be added when cooking meat dishes to enhance the flavor. But peppermint will make the oil volatilize, so add it late in cooking.

2. Vegetarian meat tastes good.

The most common way to cook vegetarian dishes such as vegetables is to put some broad or meat or bone boiled broth, so that the dishes will have the fresh aroma of meat, but will not have the greasy feeling of meat dishes. For example, when boiling cabbage, you can add chicken broth, so that an ordinary cabbage soup becomes particularly delicious.

3. The use of tomato sauce is a simple technique.

Tomato sauce has a sweet and sour flavor and is used in many dishes, but it is overly flavorful. Before use, stir-fry it with oil to remove the astringent taste of tomatoes, make the taste moderately sweet and sour, and make the dish easier to color and more ruddy and translucent in color.

1. You can't put ginger early when frying fish: put some fresh ginger when frying fish, which can get rid of the fishy smell of fish, which is well known, but people often put ginger and fish in the pot together, however, ginger and fish in the pot together can not play a role in removing the fish. The right thing to do is:

Heat the fish for a while and wait for the protein, then add ginger to achieve the desired effect.

2. It is not appropriate to add vinegar to cooking green leafy vegetables: Some people are used to adding some vinegar when cooking green leafy vegetables, which is inappropriate. Green leafy vegetables are rich in chlorophyll, which is extremely unstable once heated under acidic conditions, so that the nutritional value of green leafy vegetables is greatly reduced.

3. Vinegar should not be used to stir-fried carrots: Some people are accustomed to vinegar as a necessary condiment, no matter what food is cooked, they will put some vinegar, and the same is true when frying carrots. However, the main nutrient in carrots is carotene, which is beneficial to human health, if vinegar is added when frying carrots, the carotene will be completely destroyed, thus losing its nutritional value.

4. Salt cannot be detoxified: Some people believe that when poisonous food sees salt, the toxicity will disappear or weaken. Therefore, even though you know that some fish or meat has been contaminated with poisonous substances, you still have to put more salt to cook and eat them, thinking that this will detoxify them.

As everyone knows, the consequences of this can lead to poisoning in mild cases and death in severe cases. Table salt has no detoxification effect, only a certain bactericidal effect. If you salt the sick or poisoned pigs and chickens, and eat them after a period of time, the toxicity will be eliminated.

It's a dangerous practice. Sleepy gear.

5. Star anise, Sichuan pepper and other condiments should not be abused: Some people think that cinnamon, star anise, Sichuan pepper, fennel and other condiments are natural and will not be harmful to the human body, but in fact, these natural condiments also have certain mutagenesis and toxicity. Cinnamon bark may contain frameshift mutagenesis and alkaline opposing model mutagens, and Zanthoxylum bungeanum pepper, star anise and fennel are the main mutagenages containing frameshift mutations.

These transmutables can change the DNA code in abnormal tissue cells, cause mutations in genetic functions, thereby inducing cell aberrations, forming cancers, etc., thereby endangering human health. Therefore, the above condiments should be used with caution.

1.When simmering food, seasoning is added only after the hard food has become soft.

2.When stir-frying, you should season quickly, sprinkle sugar and salt on the ingredients, and drizzle soy sauce and wine from the side of the pot.

3.The seasoning must be mixed with a liquid (stock, water) to make the ingredients evenly flavored.

4.In order to prevent the fishy smell or sweetness of the fish from dissolving, it is necessary to boil the seasoning solution before adding it.

5.Beef and pork are usually seasoned with soy sauce, sake, and ginger juice.

6.Light-tasting chicken, shrimp, squid, etc., are seasoned with salt, wine, and ginger juice.

7.Once seasoned, coat with egg whites or tenderizer to prevent the meat from hardening, or add a small amount of oil so that the slices don't stick together when stir-frying.

8.For vinegared food or immersion, stir in the seasoning liquid before eating, if you add the seasoning liquid too early, the food will come out of the water.

Cooking can usually be seasoned with oil, salt, sauce, vinegar. Usually there are peppercorns, monosodium glutamate, plantains, and oil consumption to flavor them.

List of condimentsThe seasonings used in cooking are: salt, wine, sugar, vinegar, soy sauce, MSG, chili, pepper, pepper, pepper, cumin, anise, cinnamon, cinnamon, tangerine peel, green onion, ginger, garlic, tomato paste, five-spice powder, star anise, lemon, fish sauce, shrimp paste, mint, tempeh, tempeh, southern milk, fermented bean curd, oyster sauce, sesame oil, sesame paste, xo sauce, cloves, bay leaves, rosemary, vanilla, cardamom, nine-story tower (basil), sage, thyme, lavender, tea, etc.

Summary. 3.Examples of powdered dressings:

Salt, sugar, monosodium glutamate, five-spice powder, chili powder, pepper and other preservation methods: solid seasonings with high frequency and fast consumption, take an appropriate amount and put them in the seasoning box after opening, place them in a dry and cool place, and seal and store the rest. It is recommended to seal the seasoning after each use, and it is better to store it in a dry and cool place or refrigeration.

Powdered seasoning is recommended to be purchased in small quantities or in small packages, and can be used as you go.

1.Examples of fresh seasonings: ginger, garlic, shallots, coriander, chili peppers, etc

It's best to buy and eat now. If you buy too much, the ginger can be wrapped in plastic wrap and stored in the refrigerator; Onions and garlic can be hung in a cool and ventilated place with a net. Rotten and moldy onions, ginger, and eggplant are withered and garlic, and remember to throw them away in time.

2.Examples of liquid seasonings: soy sauce, edible oil, cooking wine, vinegar, etc

Seasonings such as dark soy sauce, light soy sauce, vinegar, etc., which are frequently consumed, only need to tighten the lid after use and store in a ventilated and dark place. Steamed fish soy sauce is not used for a period of time after opening, in order to prevent fermentation and oxidation, it can be put into the refrigerator and refrigerated. After opening, pour the bag into a clean and dry glass bottle as much as possible, and screw the lid tightly to store.

3.Examples of powdered seasonings: salt, sugar, monosodium glutamate, five-spice powder, chili pepper, pepper and other preservation methods:

Shen Feng, a solid seasoning with high frequency and fast consumption, take an appropriate amount and put it in the seasoning box after opening, place it in a dry and cool place, and seal and store the rest. It is recommended to seal the seasoning after each use, and it is better to store it in a dry and cool place or refrigeration. Powdered seasoning is recommended to be purchased in small quantities or in small packages, and wide land is ready to use.

The above belongs to the condiment placement method and storage method.

Hello, for you. Salty. The original taste of salt is salty, and it is the basis of flavor.

No matter what the taste, the addition of salt will produce umami, so it is also called salt as the foundation of the stool reputation. The main functions of salt are: to produce umami, remove peculiar smells, and keep food fresh.

Salt is generally put later, which can make the dish more fresh and tender, and the dish is easy to get old if it is put early. Sweet. Sugar is one of the main condiments, which is the main jujube wheel of sweetness, and can be seasoned with other seasonings such as salt and vinegar to create a delicious compound taste.

The main functions of sugar are: to increase the taste; Color, so that the color of the food is bright red, bright but not dark; It replenishes qi, has a sweet sugar taste, and has the effect of replenishing qi and strengthening the spleen. Salt should be added first, then sugar, and finally vinegar.

The sugar should not be left too early to avoid scorching the pan. Sour. Vinegar is the main spice for sourness.

The functions of vinegar are: to remove the fishy smell, so vinegar is often used when cooking fish dishes; It emits a mellow flavor and increases the coloring and aroma of dishes; Degreasing. Vinegar should be put after the dish is heated, so as not to lose the aroma of vinegar, only sour but no fragrance.

If you hook a little thick before the pot, you can use the tung spike to increase the flavor and prevent the loss of aroma. Hot. Spicy flavors such as onions, ginger and garlic are also important flavoring agents in traditional cooking in China, and the following points should be paid attention to when cooking:

1. Green onions and garlic should be fried a little, and the half-cooked aroma is strong. 2. Ginger should be put in and heated together with the raw materials at the same time to effectively remove the fishy smell and smell. 3. Pepper is the best soup and delicious, but the soup must be cooked before putting it so as not to lose its aroma.

4. Chili peppers can make bitterness, so stir-fried bitter gourd with chili peppers can reduce the bitter taste.