Zanthoxylum bungeanum is essential when cooking spicy food. Generally, it should be fried with onion, ginger and garlic. Cook the meat cuisine must be served with cooking wine. Generally, if it is fried, the dishes should be marinated with cooking wine, soy sauce and salt for a period of time. If it is a stew, you can fry the dish in oil for a while before putting the cooking wine. Vinegar and pepper are put in front of the last pot, because they are easy to volatilize and will not taste good after overheating. The time to put salt is also different. Soups (such as chicken soup and broth) cannot be salted first, nor can stews be salted. It's not easy for meat to rot first. Generally, you can put salt in cooking first, but if it is green leafy vegetables, it is best to put salt last, because the leaves will soon become soft and rotten and the taste will be discounted.

Putting oil "hot pot to cool oil" is a trick to cook. When cooking, first heat the pan, then pour in the oil, and then stir-fry the main ingredients and auxiliary materials, so that the fried dishes are not only delicious and refreshing, but also not easy to stick to the pan and burn.

Add salt and stir-fry until it is 80% cooked, so that the salty taste is easy to soak in the dish, and it can also avoid too much soup in the dish, which is not easy to cook quickly and the dish is old.

Generally, cooking with monosodium glutamate should be added when the dish is almost cooked or just cooked, because the temperature of the dish is about 70 ~ 90℃, which is the best temperature for the dissolution of monosodium glutamate and has the strongest umami flavor; On the contrary, when it is added at high temperature, when the temperature exceeds 120℃, the sodium glutamine in monosodium glutamate will become sodium pyroglutamine, which is neither delicious nor toxic.

When burning sweet and sour fish and sweet and sour vegetables with sugar, sugar should be put first, and then salt should be put, otherwise the "dehydration" effect of salt will promote the solidification of protein in dishes without sugar, resulting in sweetness on the outside and light on the inside.

Add cooking wine to the wok at the highest temperature to evaporate the wine and remove the fishy smell of food.

The seasoning of dishes can generally be divided into three stages: before heating, during cooking and after heating.

Seasoning before heating, also known as basic seasoning, means that some dishes are marinated with condiments before cooking and fed for a period of time to make the taste penetrate into the muscles and initially remove some peculiar smells in the raw materials.

Seasoning in cooking: it is the decisive seasoning stage that determines the formal taste of a dish. Its practice is: however, after the dish is put into the pot or spoon, according to the taste requirements of the dish, at the right time, if all kinds of seasonings are suitable, the taste will penetrate into the raw materials. The seasoning of most dishes needs to go through this stage.

Seasoning after heating is an auxiliary seasoning and the last stage of seasoning, that is, when the dish is about to mature, it is necessary to taste whether it is palatable, find out the taste and refresh it once to make up for the lack of seasoning. Some dishes need seasoning after heating, such as fried vegetables, that's all.