What is the texture of fresh, and what is the taste of fresh?

This mainly refers to a fish and mutton put together, and then it tastes particularly delicious and delicious.

Salty taste, you can taste fresh fish, and mutton stew is fresh.

If it's fresh, it's very sweet in the mouth, and it's delicious, so it feels like it's usually good.

This is actually a new feeling, and it usually feels very fresh in the mouth now.

It's fresher, for example, you can look at the fish you bought and make it directly, and I think it's a fresher taste.

First of all, I think it's sweet and flavorful.

First of all, the most basic umami agent in the taste, that is, the kind that is very pleasant to eat.

What is the taste of freshness? First of all, it makes us have an endless aftertaste when we eat it, and I think this is the heart.

This kind of taste is only experienced by you, you know that its real taste depends on the description of others, and you will never feel it.

What is the taste of freshness, that is, it feels very delicious and delicious when you eat it.

The ancients attributed the taste of fresh to the taste experience brought to people by fish and sheep; The umami of monosodium glutamate is glutamic acid; From the perspective of ingredients, fresh is the opposite of stale; From the culinary point of view, freshness is to make the ingredients complex and delicious to bring diners a delicious experience; From an artistic point of view, umami is the taste of food when it gives us pleasure.

From the point of view of the composition of the word, Xian is composed of the words fish and sheep, so from the perspective of word making, the ancients attributed the taste of Xian to the taste experience brought by fish and sheep.

From a scientific point of view, a scholar discovered the effect of glutamic acid in the salty salt from the kelp through repeated experiments, and thus produced monosodium glutamate, which gives people a fresh taste.

From the perspective of ingredients, fresh ingredients such as fish and chicken are generally fresh ingredients such as fish and chicken, as well as various other fresh ingredients such as bamboo shoots, so fresh is still the opposite of stale.

From a culinary point of view, what can bring us umami experience is generally that after the ingredients are processed, by adding salty, sour and other flavors, so that the food can bring us a fresh experience with complex deliciousness.

From an artistic point of view, umami can also be understood as a kind of beautiful feeling of food, when food brings us pleasant enjoyment, it is a kind of umami!

"Xian" is a very abstract concept, and it is difficult to describe its taste in concrete language. Usually people use "fresh" to describe a fresh, refreshing, natural, odorless taste and aroma.

Generally speaking, the taste of "umami" is found in natural ingredients in food, such as meat, vegetables, fruits and other fresh raw materials, which have a fresh smell, natural color and original taste. In addition, the taste of "umami" is also related to the freshness of the food and the way it is cooked. If the ingredients are fresh and simple to cook, the taste will be more "fresh".

In addition, the taste of "umami" can also be related to some monosodium glutamate, such as food additives similar to chicken essence and mountain fish essence. These MSGs are added to food during food processing to enhance their taste and aroma.

In general, the taste of "umami" is a natural, fresh, odorless taste and aroma, which mainly comes from the natural composition and cooking method of the food itself, and may also be related to some food additives.

In addition to being nutritious, the taste is tender and delicious, which is also one of the reasons why mushrooms are loved by everyone. So, do you know where the umami flavor of mushrooms comes from?

Mushrooms contain a variety of free amino acids, sugars, folic acid, 5-guanylate and sodium glutamate, etc., and the umami taste of mushrooms is mainly related to 5-guanylate and sodium glutamate.

Take monosodium glutamate, for example, which is the main component of MSG. Monosodium glutamate is a salt formed from sodium ions and glutamate root ions, for example, when we stew chicken soup, if we add some salt, the taste will become more delicious. This is because chicken is rich in glutamic acid, an amino acid, which is produced when it encounters the salt of sodium chloride, which makes the chicken soup more umami.

And mushrooms themselves are rich in monosodium glutamate, so it's no surprise that they taste delicious.

"Umami" is a rather metaphysical concept that can describe both objects and utensils, as well as tastes and feelings. However, in Chinese food culture, there is no umami in "sweet, sour, bitter, spicy and salty", but the five flavors can be paired with fresh, "fresh and salty", "fresh and spicy" and so on, which is very wonderful.