Usually we cook at home, whether it is vegetarian dishes or meat dishes, always do not do the taste of the restaurant, in fact, it is not that we can not cook, but we do not know the addition of seasonings also have to pay attention to, not that the seasonings into the dish, you can restore 100% of the flavor of the seasonings.
Many people cooking at home to add seasoning, there is a bad habit, is to think of what seasoning to put what, see what seasoning to add what seasoning, completely disregard the "seasoning feelings", so cooking to be delicious, the most important thing is to understand the order of adding seasoning.
So today we'll talk to you about the importance of cooking seasoning, keeping in mind the six-word phrase "3 first, 4 later".
When doing dishes, the first 3 kinds of seasonings put
Usually, vinegar is seldom used in most dishes at home, except for those who love vinegar or make some dishes with sweet and sour taste.
But what many people don't know is that vinegar can be used in more than just sweet and sour dishes, because edible vinegar has many roles in cooking.
Vinegar is volatile, so when we cook meat ingredients, we can also put vinegar, and to put first, you can put vinegar before stir-frying meat ingredients, or adding water, so that vinegar will volatilize a lot of acidity when it meets high temperature, and at the same time, vinegar will volatilize the smell, but also will bring out the fishy smell and odor of meat ingredients.
So vinegar is a good seasoning to remove odor in cooking, which is the same reason we use high level of white wine at home.
Vinegar is not necessarily to increase the acidity yo, but also to add fragrance to the dishes, so the key point is to try to use the temperature of the pot when cooking the dishes to maximize the edible vinegar to evaporate the acidity, so what remains in the dishes is the fragrance of vinegar.
So in this case, edible vinegar is the best to be added when the temperature in the pot is higher, to give the simplest example, we usually cook hanging noodles, after simply putting the pot with oil and green onion, after dripping a small amount of edible vinegar from the side of the pot, the acidity of vinegar will basically evaporate away, then we add water, at this time the soup in the pot will get the pure vinegar flavor.
Like when stewing meat, when we season the soup, the sooner vinegar is added the better, because the meat in acidic conditions, the meat fibers will be softened, so the stewed meat will be more easily soft and rotten.
In addition, vinegar can reduce the loss of vitamin c in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, improve the nutritional value of dishes and the utilization rate of human absorption, so vinegar is best to put first.
Many people are not clear about the three kinds of seasonings: soy sauce, soy sauce and soy sauce, and they think they are one kind of seasoning. Soy sauce is between soy sauce and soy sauce, it is not as fresh as soy sauce and not as good as soy sauce in terms of coloring effect.
All three have different shades of color in terms of appearance, which is mainly due to the different amount of caramel color they contain, with raw soy sauce being the lightest, soy sauce being moderate, and Sriracha being the darkest.
And in terms of state, raw soy sauce has the lowest viscosity, soy sauce is moderate, and old soy sauce has the highest viscosity.
So if you color the meat at home, then the Sriracha must be put first, because the Sriracha is made for coloring, the earlier it is put, the better the coloring effect of the ingredients.
The role of sugar in cooking can be simply summarized into two points: one is to adjust the sweetness, and the other is to increase the freshness.
So why put sugar first? The reason is that the taste of sugar is easily neutralized with other seasoning flavors.
Like we usually most commonly used to a method is: if the dish in the salt put too much, you can add some sugar to reduce the saltiness of the dish. By the same token, vinegar can also be added to reduce the acidity of vinegar.
So between this role of sugar, we need to think of sugar as "the foundation of the house", the foundation of the house as long as laid, the superstructure is fixed, in this foundation can be added to the number of floors are standard.
And seasonings like salt and vinegar are the equivalent of floors on a foundation.
This will prevent us from adding too much salt and too much vinegar.
When doing dishes, after putting 4 kinds of materials
When grilling dishes, adding salt is the main role of adjusting the salty taste of dishes, but many people do not know one thing is that salt added too early, will lead to a high concentration of dishes within the soup, according to the principle of osmotic pressure, the water in the low concentration of liquid will flow to the high concentration of liquid.
So this will cause us to stew meat, the moisture in the meat flows into the soup, and the meat because of the loss of moisture will become old and Chai, which is also a lot of people stew meat fried meat, the taste is not soft and tender an important reason.
The same is true for stir-fried greens. If salt is added too early, the greens will lose too much water, wilt in appearance, darken in color, and age in taste.
So when roasting vegetables, salt is best put last, before the dish is about to come out of the pan, and then stir-fry evenly.
MSG is mainly used to bring freshness to dishes, the source of its freshness is mainly monosodium glutamate, and monosodium glutamate will change to pyroglutamate when it encounters high temperature, and pyroglutamate not only does not provide freshness, but also no benefit when eaten in excess.
So MSG is best put last, off the heat and into the dish just before serving.
As we mentioned above, the main purpose of the soy sauce is to increase the freshness of the dish, and the source of freshness in the soy sauce is actually MSG, monosodium glutamate.
So it's best to put it at the end as well, so that it can take advantage of the raw sauce.
And raw soy sauce is generally used more in cold dishes, while there is another kind of soy sauce in the supermarket: steamed fish soy sauce
Steamed fish soya sauce is, to put it bluntly, fresh
This is a very high-flavored soy sauce, which is similar in flavor to the commercially available flavored soy sauce, so it is also close in usage.
Seasoning four: chicken powder, oyster sauce, chicken essence
Also as a freshness of the three seasonings, and MSG is different is that MSG can only provide freshness, while chicken essence, chicken powder, oyster sauce, these three seasonings, in addition to providing freshness, but also can give the dish a unique flavor.
It can make the dishes richer in flavor and more layered, while chicken powder, chicken essence, oyster sauce they can provide the flavor are volatile, especially in high temperature conditions, it is easy to volatilize, or long cooking will destroy the ingredients of these seasonings.
And in the fresh taste and is containing monosodium glutamate ingredients, so such seasonings should also be put after, to avoid high temperature and long cooking.
In addition, there are many people online, put the oyster sauce dishes do not need to put MSG, chicken seasoning, in fact, this statement is not correct, because although they are fresh seasoning, but different seasonings have different freshness, and like chicken, chicken powder and other seasonings also have different flavors, aromas, so you can better enrich the taste of dishes.
Do not believe that you can ask, those who have done catering snacks, which one is not by the use of a variety of fresh seasoning compound superimposed out of the good taste.
It is not necessary to mention these ordinary seasonings for home use, even high-frequency MSG, 3a powder, meat treasure king, fresh flavor king and other additives are all mixed together with the use of various.
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