Chef's secret recipe for cooking seasoning 1, hot sauce
Formula milk powder (prepare 20 dishes)
30g of sea pepper with red oil (or100g of red oil), 20g of pepper powder, 30g of red soy sauce (which needs to be diluted with water), 30g of refined salt, 20g of monosodium glutamate (ground), 30g of sugar, 50g of cooking wine, 20g of Jiang Mo, 750g of sesame oil and other seasonings are mixed with boiled water (or fresh soup).
Preparation instructions
This formula has a heavy taste, spicy, salty and slightly sweet, belonging to Sichuan flavor. It can be made into flavored sauce to pour cold dishes, or it can be directly mixed with shredded belly and braised beef. This red oil with pepper powder (or pepper oil) has a strong taste.
2. Red oil flavored juice
Formula milk powder (prepare 20 dishes)
Red oil100g, soy sauce 50g, monosodium glutamate 20g, sugar 30g, cooking wine 75g, garlic paste 50g, refined salt 20g, Jiang Mo 20g, five-spice powder15g and boiled water (or fresh soup) 750g.
Preparation instructions
This formula belongs to Sichuan flavor, mainly salty, fresh and spicy, with heavy red oil and slightly sweet taste. It can be made into sauce to pour cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.
3. Spiced juice
Formula milk powder (prepare 30 dishes)
Star anise 10g, cinnamon 5g, clove 2g, Amomum tsaoko 2g, licorice 2g, fragrant leaves 2g, Amomum villosum 2g, Kaempferia Kaempferia 2g, fennel 3g, salt 20g, cooking wine 50g, soy sauce 50g, sugar 10g, monosodium glutamate 10g, Jiang Mo.
prepare
Add1200g of water or fresh soup to the above seasoning, simmer for 5 minutes with low fire, then add seasoning and pour it into a container, and soak it in sesame oil for 15 minutes before use.
Preparation instructions
This formula is mainly spiced, salty and delicious. It can be directly poured into the cut cold dish, or the spice residue can be removed, and the juice can be directly mixed into the marinated dish, and an appropriate amount of red oil can be added. Usually suitable for mixed meat and halogen products.
4. Juice with excellent taste
Formula (15 dishes)
50g sesame sauce, soy sauce 100g, 50g white vinegar, 20g refined salt, 30g red oil, 5g chopped green onion, 20g monosodium glutamate 15g, 20g sesame oil, pepper oil 10g and sugar 10g.
prepare
Mix the above seasonings into a dish and serve. If the taste is too strong, add water appropriately. Stir and pour in cold dishes or stir in shredded belly and chicken.
Preparation instructions
The taste of the stick is similar to the strange taste, and it is characterized by a slightly thick sesame sauce, which can be mixed with shredded chicken, shredded belly and white meat, and has a spicy and sweet taste.
5. Garlic juice
Formula milk powder (prepare 30 dishes)
250g of mashed garlic, 50g of refined salt, 50g of monosodium glutamate, 30g of sugar, 50g of cooking wine, 20g of white pepper, 50g of salad oil 100 and 50g of sesame oil.
prepare
Add 750g clear soup or cold boiled water to the above seasoning and mix well, then add salad oil and sesame oil and mix well.
Preparation instructions
This formula juice can be directly poured into cold dishes such as shredded chicken, shredded belly and mixed white meat, or mixed with raw materials and put on a plate. Garlic sauce is generally used to cook cold dishes, so soy sauce is not used. Its taste is characterized by strong garlic flavor and heavy salty taste.
Chef's cooking skills: stir-fry meat dishes and add salt when they are almost cooked.
Adding order: sugar, wine, vinegar, salt and soy sauce. After frying meat, sugar and wine, vinegar must be added, otherwise the sugar will not dissolve easily and the fragrance of wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to avoid the destruction of rich amino acids by high temperature. For example, celery fried shredded pork. Heat the pan first, put the oil in, and when it is 50% to 60% hot, add the shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and add some soy sauce.
Optional seasoning: sugar, wine, vinegar. When frying meat dishes, pickling with sugar and a small amount of cooking wine can remove the fishy smell and make the meat tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness on the outside and saltiness on the inside.
Bogey: monosodium glutamate. Glutamate originally exists in meat. When it meets the salt in the dish and is heated, it will naturally produce the main component of monosodium glutamate? Sodium glutamate. If monosodium glutamate is added to fried meat dishes, it will destroy the natural flavor.
Stir-fry vegetarian dishes and add salt after a few times.
Adding sequence: sugar, vinegar, salt and monosodium glutamate. Stir-fried dishes are different from fried meat dishes. Add salt to stir-fry vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients. First, heat the pan until the oil is 50% to 60%. (At this time, you can put onion and ginger to saute according to your own preference.) Stir-fry the vegetables a few times, add salt and continue to stir-fry until the color turns green, such as vegetarian fried spinach and oil wheat vegetables.
Optional seasoning: sugar, vinegar. People who don't need to limit sugar can add some sugar to enhance the flavor of vegetarian dishes. After adding sugar, you don't need to put monosodium glutamate. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crisp and keep more vitamins. But you can't put vinegar when frying vegetables. Adding vinegar will destroy most chlorophyll and turn yellow soon, which is not only ugly, but also greatly reduces its nutritional value.
Avoid: soy sauce. Soy sauce has a strong taste. Adding it when frying vegetables will not only affect the bright color of vegetables, but also cover up the fragrance of vegetables.
Stew, put the cooking wine first.
Adding order: cooking wine, soy sauce, sugar, vinegar and salt. Cooking often highlights the aroma of cooking wine, and uses the aroma to cover up the fishy smell, so the wine should be placed in the highest temperature place in the pot. When braising, soy sauce is mainly used for coloring, so add soy sauce first. In addition, remember to add sugar before adding salt, otherwise the cooked meat will get old. Take braised pork as an example. First, cut the pork belly with skin, oil it, then take another pot, heat the oil to 60%, add star anise and onion ginger to stir-fry for fragrance, cook cooking wine, add soy sauce and white sugar to boil, add soup (or water), cook over high fire until the foam is removed, and add salt when it is 80% ripe. The cooking method of stewing is basically the same as that of cooking, except that there is more soup.
Optional seasoning: vinegar. When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before wine. Because such dishes should not only have sour taste, but also have volatile vinegar taste to cover up the fishy smell of raw materials, they should be put into the pot at the highest temperature. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only not
It can make the food more fragrant and the stew worse.
Cold, and finally put it together.
Joining order: put all at the end. To make a cold salad, you usually mix all the seasonings together to make a flavor juice, and then pour it into the dish and mix well. Seasoning must be put at the end, mixed and eaten now, otherwise the dish will be soaked in the sauce for a long time, which will make the taste of the dish too salty and the nutrition will be lost. Such as cold lettuce, cold pork belly and so on. Cut raw materials or clinker into wires, sheets, blocks, etc. Add seasoning and mix well.
Bogey: monosodium glutamate. Is monosodium glutamate 80℃? Only at 100℃ can the preservation effect be fully exerted. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly sticks to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes. Stir-fried meatballs, first put the seasoning in the meat.
Adding order: cooking wine, salt. When cooking baked meatballs, white meat and other dishes, you should first marinate the raw materials with seasonings. For example, chop the meat, add pepper and cooking wine, stir well, add egg white, stir well, add salt and stir until it is thick, then simmer with slightly boiling water, cook with low heat, and finally add salt to the soup. The seasoning method of cooking is similar.
There are good ways to cook and season.
Every kitchen has the most basic seasonings such as salt, soy sauce, vinegar, sugar and cooking wine. When cooking, which one should be put first, which one should be put later and which one should be put at the best time? In fact, the types and order of seasonings are different when cooking different dishes. Only by grasping it well can we make dishes with good color, flavor and taste. Here are a few things you can't do at home. Failure? Delicious seasoning formula. Stir-fry meat dishes, and put salt when they are almost cooked.
Adding order: sugar, wine, vinegar, salt and soy sauce. After frying meat, sugar and wine, vinegar must be added, otherwise the sugar will not dissolve easily and the fragrance of wine will not evaporate easily. Add salt when the meat is medium-ripe, otherwise it will make the meat old. Soy sauce should be added last to avoid the destruction of rich amino acids by high temperature. For example, stir-fried shredded pork with celery, first heat the pot, put oil in it, and heat it to 50% to 60%.
Stir-fry shredded pork while it is hot until it turns white, add a little vinegar, stir-fry celery, add salt when it is almost cooked, and add some soy sauce to serve.
Optional seasoning: sugar, wine, vinegar. When frying meat dishes, pickling with sugar and a small amount of cooking wine can remove the fishy smell and make the meat tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness on the outside and saltiness on the inside.
Bogey: monosodium glutamate. Glutamate originally exists in meat. When it meets the salt in the dish and is heated, it will naturally produce the main component of monosodium glutamate? Sodium glutamate. If monosodium glutamate is added to fried meat dishes, it will destroy the natural flavor.
For example, the most used salt: cooking is put out of the pot, to avoid putting too much water in the dish first, and the fried dish is not fragrant and has a great loss of nutrition. Stewed meat in order to make the umami flavor of the meat dissolve into the soup more smoothly, it is best to put it in the middle of the stew, and it will lose its flavor if it is put late. Put cold dishes and stir-fry first, so that the ingredients are delicious. Ginger, garlic: Add the flavored onion first: It is easy to lose flavor and color after heating, and most of it is put behind. But some dishes need to be fried with onions, and the one that smells good should be put first. Sauce: Because sauce is more resistant to low temperature than ginger and garlic, it is usually placed after ginger and garlic. Soy sauce: put it later. Especially marinated vegetables, if put early, are easy to paste. The fragrance will also be lost. Personally, I feel that this thing is put less, and the color of the dish is black. Vinegar: put it in the dish that needs heating. Otherwise, the fragrance will be gone. Cold salad with other seasonings. MSG: You will lose some of it after heating, and then put it away. If the material is not easy to taste and needs to be heated, put it first, then put it again and then take it out of the pot.
Stew, put the cooking wine first.
Adding order: cooking wine, soy sauce, sugar, vinegar and salt. Cooking often highlights the aroma of cooking wine, and uses the aroma to cover up the fishy smell, so the wine should be placed in the highest temperature place in the pot. When braising, soy sauce is mainly used for coloring, so add soy sauce first. In addition, remember to add sugar before adding salt, otherwise the cooked meat will get old. Take braised pork as an example. First, cut the pork belly with skin, oil it, then take another pot, heat the oil to 60%, add star anise and onion ginger to stir-fry for fragrance, cook cooking wine, add soy sauce and white sugar to boil, add soup (or water), cook over high fire until the foam is removed, and add salt when it is 80% ripe. The cooking method of stewing is basically the same as that of cooking, except that there is more soup.
Optional seasoning: vinegar. When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before wine. Because such dishes should not only have sour taste, but also have volatile vinegar taste to cover up the fishy smell of raw materials, they should be put into the pot at the highest temperature. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only make the dishes more fragrant, but also make the stew worse. Each seasoning is placed in a different order. For example, green leafy vegetables: first put oil in a wok, then fry the vegetables with high fire, and add salt and monosodium glutamate when they are almost cooked, which can reduce the salt intake and the water output of the vegetables; Before you cook meat, you have to put salt in it first, otherwise it will be tasteless. So it depends, not every dish is the same, and it takes time to explore. When cooking sugar, the seasoning sequence can not only harmonize the taste, enhance the color beauty of the dishes, but also provide rich calories for the human body. Sugar in vegetables can increase the flavor of vegetables; Adding sugar to bacon can promote the protein expansion of collagen and make the meat tissue soft and juicy. In other words, sugar can be added before cooking. Protein can be solidified by salt, so when cooking raw materials rich in protein (such as fish soup), you can't put salt first. It's best to wait until the soup is cooked and ready to be cooked before adding salt. But if you fry vegetables, you can put salt early, so the vegetables will be cooked quickly. In cook the meat or potatoes, adding a little vinegar is easy to stew and tastes good. 70℃ MSG? 90℃ is the best, so the dishes must be put after they are out of the pot. If you use a variety of spices, you should pay attention to the order of placement. The ideal order is: sugar first, then salt, vinegar, soy sauce, and finally monosodium glutamate. When cooking food, add sugar first, wait until it is about half cooked, and then add salt, soy sauce and so on in turn. This is because salt has a strong penetrating effect on food, so if sugar is added first, the taste of sugar will not easily enter the food, and salt has the property of fixing food tissue, so it is best to add sugar first when cooking. Adding salt to food will dehydrate food and solidify tissues, so if you add salt first and then sugar, it will not dissolve easily. If vinegar is added first, sugar will not dissolve easily. Adding vinegar first will have a sour taste, but if you add soy sauce or monosodium glutamate first, you will lose its fragrance and flavor. In addition, some dishes need wine, and it is best to put it after sugar, so as to remove the fishy smell and soften the food. Soy sauce and monosodium glutamate can be saved until the end, and their unique flavor can be preserved.
So, don't forget the order of sugar, wine, salt, vinegar, soy sauce and monosodium glutamate when adding seasoning next time. When cooking, the time sequence of seasoning, when to put seasoning and what seasoning to put, should not only keep the color and flavor of the dishes, but also keep the nutrients in the dishes from being destroyed to the greatest extent, which is beneficial to human health. This is indeed a university question. When cooking with oil, when the oil temperature is as high as 200℃ or above, a kind of cooking oil called? Acrolein? Harmful gas. It is the main component of lampblack, and it will also produce a large number of highly carcinogenic peroxides. Therefore, it is best to use 80% hot oil for cooking. Special note: oil will reduce the efficacy of some antibiotics. When patients with iron deficiency anemia take ferrous sulfate, if they eat a lot of edible oil, the curative effect will be reduced. When soy sauce is put into the pot and cooked at high temperature for a long time, it will destroy its nutrients and lose its umami flavor. Therefore, put soy sauce before cooking. Special note: patients who take drugs for cardiovascular diseases and gastrointestinal diseases and anti-tuberculosis drugs should not eat more soy sauce. When to put salt when cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should generally be put after frying vegetables; Cooking with peanut oil, because peanut oil is easily polluted by Aspergillus flavus, putting salt in the wok first can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then put the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to fry it until it is 80% ripe and add salt. Special note: According to the standards recommended by the World Health Organization, it is advisable for everyone to eat 5 grams of salt every day, not more than 6 grams. In addition, patients who use antihypertensive drugs, diuretics, adrenocortical drugs and rheumatism with heart damage should try to reduce salt intake. When to put vinegar in cooking, if a little vinegar is added after cooking, it can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body. Special note: vinegar should not be taken with sulfonamides, because sulfonamides are easy to form crystals in acidic environment and damage the kidneys; When taking alkaline drugs such as sodium bicarbonate and magnesium oxide, vinegar will weaken the efficacy. When cooking meat dishes such as fish and sheep, put some cooking wine to remove the fishy smell through the evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; It is best to add wine after fried shrimp is cooked; Soup is usually boiled and stewed with low fire, and wine is put when simmering. When to put monosodium glutamate When heated to above 120℃, monosodium glutamate will become coking monosodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate when frying. Special note: excessive intake of monosodium glutamate will inhibit various nerve functions in the human body and produce adverse reactions such as dizziness, headache and muscle spasm. In addition, the elderly, infants, lactating women, patients with hypertension and kidney disease should be forbidden to eat or eat less monosodium glutamate. When you put sugar to make sweet and sour carp and other dishes, you should put sugar before adding salt, otherwise it is salt. Dehydration? Function will promote the coagulation of protein, but it is difficult to fully understand the flavor of sugar, resulting in sweet outside and light inside, affecting its delicious taste. Special note: Sugar should not be taken together with decoction of traditional Chinese medicine, because protein, tannin and other components in traditional Chinese medicine will react with sugar, reducing the efficacy. It is advisable to add salt after heating, and iodized salt cannot play the role of dietary iodine supplement after heating and volatilization. Generally speaking, the seasoning sequence of Chinese food is as follows: heating the base oil in a pan-onion, ginger and garlic give off fragrance-frying the meat with clear water-removing fishy smell from cooking wine-coloring the soy sauce-adding some soup or water-slightly frying or stewing-adding monosodium glutamate or chicken essence and salt-thickening-taking out of the pan and putting on a plate.
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