1, Onion: Onion is an essential ingredient in the kitchen, and almost all dishes are inseparable from it. The main utilization part of onion is scallion. The longer this part is, the higher the utilization rate is. At present, Shandong scallion is the best in China. In winter in the north, there is no supply of fresh green onions for several months, so we should reserve them before winter. Green onions are easy to store, just put them in a dry environment, and the temperature should not be too high. Another feature of green onions is that they are not afraid of freezing, and they can be placed outdoors in winter.
Usage of onion: when cooking, put enough onions to improve the taste. Generally, families put less onions, while professional chefs put about one inch of onions (cut into pieces) on average for each dish.
2, ginger: ginger and onion are used together, and both ingredients are put into the general dish at the same time. Ginger can be kept in the refrigerator for a long time. Wash the soil of the bought ginger, cut it into pieces about 2-3cm long, put it into food bags and store it in the freezer. Before use, take it out of the refrigerator, rinse it with water, leave it for a while and then cut it.
Usage of ginger: similar to the usage of onion, put enough to improve the taste. Professional chefs put about 1.5-2cm ginger (cut into pieces) in each dish on average.
3. Garlic: Some families in the north also use garlic as the main material, which should not be used with onions and ginger. Garlic has a unique taste, except for some dishes, such as frying some vegetables and cooking some fish with strong smell. Garlic dishes should not be stuffy for a long time. For example, some families use pressure cookers to stew meat. If garlic is added, it will taste a bit strange. In short, garlic should be used in moderation, not in excess.
4. Soy sauce: There are many kinds of soy sauce, and the one brewed with grain is the best. Because it is an industrial product and food that is often imported, everyone must pay attention to the brand when choosing, choose high-quality products produced by famous brand enterprises and use first-class products.
Special reminder: the soy sauce in the north is salty, so it should be diluted when cooking. There are two purposes of dilution: one is to avoid being too salty, the other is to make soy sauce evenly distributed in the dish, and the third is not to affect the color of the dish. Some friends don't know this method, and often change the color of the dish because of the use of soy sauce, which makes the final product ugly.
The dilution ratio of soy sauce: 1 serving of soy sauce and1serving of clear water are enough (the rats used the first-class soy sauce produced by Shijiazhuang Zhen Ji Brewery). When cooking cold dishes, you should also add water to dilute them, and the ratio can be about 1: 5.
5, vinegar: vinegar is similar to soy sauce, but also used to choose food brewing. We should also pay attention to choosing high-quality products produced by famous brand enterprises and using first-class products.
When cooking some sweet and sour dishes, you can use vinegar as the main ingredient alone. Usually used, it should be diluted like soy sauce. Generally, vinegar and soy sauce are added together and then diluted. Vinegar and soy sauce can ease each other's taste and make it less strong, so it tastes better.
6, sugar: sugar is also used more. When making sweet and sour dishes, it can be used as the main seasoning; It is also used when braised vegetables are fried with sugar. Usually, when making ordinary dishes, you should also put in the right amount of sugar. Just like the relationship between soy sauce and vinegar, sugar and salt complement each other and can harmonize each other's tastes. Generally, you have to put some sugar in the dish to make it feel less sweet (but it will feel salty without sugar).
7. Salt: Needless to say, you must put salt in cooking, and be careful not to overdo it. Special reminder: put the salt later, usually in 3/4~4/5 of the whole cooking time. Especially when stewing meat. Putting salt too early will affect the maturity of meat.
8, wine: cooked meat, fish can be put, mainly to play a role in convergence. According to the specific cooking method, the type and dosage of wine should be decided.
9, sesame oil: Many friends think that sesame oil is only used to adjust cold dishes or soup. In fact, sesame oil can also be used as clear oil. Friends who often read recipes will see in books that vegetables often need oiling before cooking. The so-called bright oil is the cooking oil poured on the vegetable surface after cooking. With the improvement of the quality of life, people are no longer short of oil, but afraid of eating too much oil. Therefore, it is more appropriate to use sesame oil (vegetable oil) as Ming oil.
10, monosodium glutamate, chicken essence: Common condiments can increase the freshness of dishes. Pay attention to two points when using: first, don't put it too early, put it before the dish is about to go out of the pot, and second, put it in moderation. Too little will not get the proper taste, too much will make the taste worse.