How to use the seasoning for cooking correctly? How to use ginger? First, use shredded ginger as ingredients.
Ginger commonly used in cooking includes new ginger, yellow ginger, old ginger and watered ginger. It can be divided into red claw ginger and cucumber ginger by color. Ginger spice can be used as both seasoning and ingredient in dishes. The new ginger skin is thin and tender, and the taste is weak; Turmeric is spicy, its smell turns from light to strong, and its meat turns from soft to hard. It is the top grade of ginger. Ginger, commonly known as ginger mother, is a kind of ginger, with thick skin and strong meat, spicy taste, but its aroma is not as good as turmeric; Pour ginger with ginger buds, which can be used as a side dish or dipped in sauce. It's delicious.
Ginger, as an ingredient, is usually shredded, such as? Ginger? Just take fresh ginger and green pepper, shred them and fry them with shredded pork, which is spicy and delicious and unique. ? Three-silk fish roll? It is made by cutting mandarin fish into large pieces, wrapping shredded bamboo shoots, shredded ham and shredded chicken breast into a tube, adding shredded ginger juice pickled with shredded ginger, shredded onion and shredded red pepper, and adding soy sauce, sugar and vinegar. It tastes sweet and sour, tender outside and fresh inside. Processing fresh ginger or turmeric into silk can also be used as an ingredient of cold dishes, which not only enhances freshness, but also has the function of sterilization and disinfection. Such as Huaiyang traditional cold salad? Mixed dried silk? Its production method is to cut each large piece of dried bean curd into about 20 pieces, then finely cut it into dried shreds thinner than matchsticks, scald it with boiling water for 3 times, squeeze out the water, put it in a plate, sprinkle with shredded ginger and pour with seasoning. Dried silk is soft and light, and shredded ginger is tender and spicy.
Second, ginger pieces (slices) go into the dish to remove the fishy smell.
Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling, roasting and other cooking methods, and can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. For example:? Stewed chicken, stewed chicken with eggs and boiled sea cucumber? Coral stewed chicken? What is the name of the one decorated with tremella balls? The wind blows peony? , supplemented by pig intestines? The prince and the dancer? Chicken stuffed with fish and shrimp? A hundred birds fly at the phoenix? Wait a minute. In the production, you must use ginger slices to flavor, otherwise there will be no crispy chicken, delicate ingredients and mellow soup.
Ginger is not only used for seasoning in cooking, but also for dipping and seasoning before cooking, such as? Oil chicken? 、? Braised fish? 、? Fried pork chop? When cooking, it is not convenient to heat ginger and raw materials at the same time, but the odor of these raw materials is difficult to get rid of, so it is necessary to soak ginger slices for a long time before heating to eliminate their odor. When dipping, add a proper amount of cooking wine and onion at the same time, and the effect will be better.
How to use salt 1 correctly in cooking seasoning? Adding salt before cooking means adding salt before heating the raw materials, in order to make the raw materials have a basic salty taste and shrink. When cooking methods such as frying, frying, sliding distillation and frying are used, sizing, hanging paste and adding some salt can be combined. Because the main ingredients of this cooking method are covered with a layer of paste, it is not delicious, so you must add salt before cooking. In addition, some dishes can't be salted in the cooking process, such as steamed meat with lotus leaf powder, which must also be salted before steaming. When cooking fish, in order to keep the fish from breaking, you should also wipe it with salt or soy sauce first. However, this method of adding salt requires less salt and short cooking time.
2. Add salt when cooking. This is the most important method of adding salt. When cooking with frying, burning, boiling, stewing, simmering, sliding and other techniques, add salt when cooking. Then add salt when the dish is about to mature, which can reduce the osmotic pressure of salt on the dish, keep the dish tender and smooth, and keep the nutrients from losing.
3. Add salt after cooking, that is, add salt after heating. The dishes that are mainly fried are like this. After frying, sprinkle with spices such as pepper and salt.
How to use wine 1 correctly as cooking seasoning? The most reasonable time for cooking wine should be when the temperature in the pot is the highest during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying; Another example is fried shrimp. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, cooking, cooking, as soon as wine is injected, noise immediately breaks out, and then a steam comes out. This usage is correct.
2. Use wine when pasting. But don't use too much wine, or it will evaporate.
3. avoid overflowing with wine and avoid too much. Some people always put wine in their dishes with meat. So what? Shredded pork soup with mustard tuber? Wine is also put in dishes like this, and the faint taste is destroyed by the smell of wine, because the wine in the soup has no time to evaporate. So chefs usually do this when they use wine? First, avoid overflow, and second, avoid more? .
4. Some dishes need to be mixed with wine, such as sauce chicken wings. 10 fried chicken wings, add tomato sauce, sugar and salt to stew until crisp, then add red wine, cook and box. This dish is characterized by its mellow wine flavor. In this case, it is reasonable to put the wine in front of the pot to reduce volatilization.
5. Drunk food with wine often needs no heating, so the wine will be more intense.
How to use cooking seasoning correctly? How to use monosodium glutamate 1? For dishes cooked in stock, monosodium glutamate is not needed. Because the broth itself is fresh, fragrant and clear, monosodium glutamate has only one flavor, and its flavor cannot be equal to broth. If you use monosodium glutamate, it will cover up the original flavor and make the food taste nondescript.
2. Used for acidic dishes, such as sweet and sour, vinegar baked, pickled peppers, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility and the worse the umami effect.
3. When mixing cold dishes with crystal monosodium glutamate, it should be melted with a small amount of hot water first, and then poured on the cold dishes, which has a good effect (because monosodium glutamate can only play a role at 45℃). If you mix cold dishes directly with crystals, it is not easy to mix them evenly, which will affect the refreshing effect of monosodium glutamate.
4. Add monosodium glutamate when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami taste, but also produces slight toxins, which is harmful to human body.
5. When using monosodium glutamate, you should master the dosage, not the more the better. Its water dilution is 3000 times, and people's taste for monosodium glutamate is 0.033%. When used, it is appropriate to use 1500 times. Too much food will produce a strange smell that seems to be wrong, astringent and have the opposite effect. The World Health Organization recommends that monosodium glutamate should not be used in baby food for the time being; Adults should not consume more than 6 grams of monosodium glutamate per person per day.
6. monosodium glutamate is not easy to dissolve at room temperature, and it is best dissolved at 70℃~ 90℃ and has the best flavor. When it exceeds 100C, monosodium glutamate will be volatilized by water vapor, and when it exceeds 130C, it will deteriorate into sodium pyroglutamate, which is not only tasteless, but also toxic. For stewed, roasted, boiled, boiled and steamed dishes, monosodium glutamate should not be put in too early, and then put in when it is out of the pot.
7. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate and produce ammonia odor.
The correct way to eat monosodium glutamate and chicken essence has heard the saying that monosodium glutamate and chicken essence cause cancer? When monosodium glutamate is heated above 120℃, it will produce sodium pyroglutamate, which can cause cancer. But in fact, sodium pyroglutamate does not cause cancer, but monosodium glutamate will have no umami flavor when heated to this extent ~
Monosodium glutamate, chicken essence and salt are all sodium salts, and a high sodium diet will bring obesity and high blood pressure. Although the sodium content of monosodium glutamate is much lower than that of salt, it is healthy to put less salt, monosodium glutamate and chicken essence in cooking because our sodium intake is generally over the standard today.
Pay attention to the use of monosodium glutamate
1, don't add it to the boiling pot, but add it when the dish is about to go out. Because when the temperature is higher than 120℃, sodium glutamate will become the focus and has no umami flavor.
2. It is not advisable to add monosodium glutamate to acidic foods, such as sweet and sour fish and sweet and sour tenderloin. Monosodium glutamate is alkaline, and when added to acidic food, it will cause chemical reaction and make dishes taste bad.
3. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate, which will produce ammonia odor, reduce umami taste and even lose umami taste.
Pay attention to the use of chicken essence
1, the salt content of chicken essence is about 10%, so the food should be properly salted before adding chicken essence.
2. Chicken essence contains nucleotides, and its metabolite is uric acid, so gout patients should reduce their intake appropriately.
3. The solubility of chicken essence is worse than that of monosodium glutamate. If it is used in soup, it should be dissolved before use. Only in this way can it be better perceived by taste cells.
Teach you how to make your own seasoning 1 and mushroom seasoning.
Buy a proper amount of mushrooms, wet or dry, dice them, bake them in microwave oven or wok, put them in a cooking machine, and then put them in a glass bottle for later use. Add it according to the taste every time you stir-fry, which can enhance the flavor of the dishes ~
2, homemade shrimp skin seasoning
Buy a proper amount of shrimp skin, bake it in a wok or microwave oven, cut it into fine powder and put it in a glass bottle for later use. Add the right amount when cooking. Can make the dish have a faint seafood flavor. But be sure to pay attention to the freshness when choosing shrimp skin ~
3. Homemade soy sauce
Because soybeans have a beany smell, frying soybeans in a pot can remove the beany smell. After cooling, it is ground into powder by a blender, which can be used to replace monosodium glutamate cook the meat.
4, homemade scallop seasoning