In daily life, there are more than 20 kinds of umami flavors commonly used in kitchens, among which monosodium glutamate, extra fresh monosodium glutamate, chicken essence, oyster sauce and fish sauce are well known and commonly used. The following are introduced separately.
1. Message
Monosodium glutamate was first put on the market in 1909, which was discovered by Japanese chemistry professor Kiyomi Ikeda. It was named Wei Su. Monosodium glutamate is a crystalline seasoning made from wheat gluten or starch by hydrolysis, and its main component is sodium glutamate. Monosodium glutamate is an important condiment, which can increase the flavor of dishes. In use, we should pay attention to the following two points.
1. How much monosodium glutamate should be put in a dish?
There is a saying that fresh food will never leave, which means that monosodium glutamate must be combined with salt to produce the greatest taste. MSG is not put as much as possible, but in a certain proportion. This reference is salt.
Like stewed vegetables with strong flavor, the consumption of monosodium glutamate is one-fifth of that of salt.
The amount of monosodium glutamate in stir-fry and stir-fry soup is one tenth of that of salt.
2. monosodium glutamate can be added at high temperature.
Many people say that monosodium glutamate can not be added at high temperature, and harmful substances will be produced when the temperature exceeds 100, so monosodium glutamate can not be fried in hot oil or boiled in boiling water. This is an unscientific statement.
Experiments show that the amount of pyroglutamic acid produced by monosodium glutamate at high temperature is very small, which will not affect the whole seasoning effect. Moreover, this substance is toxic, so monosodium glutamate can be used at high temperature, just like other seasonings such as salt and sugar.
Second, extra fresh monosodium glutamate
When you buy monosodium glutamate, you will see special fresh monosodium glutamate, and you think this kind of monosodium glutamate can be better. That's true. The umami flavor is beyond the reach of ordinary monosodium glutamate. The special monosodium glutamate sold in China is 98% ordinary monosodium glutamate and 2% inosine sodium or guanosine. After mixing, the freshness of monosodium glutamate can be improved by more than 3 times.
Fresh monosodium glutamate can make dishes more delicious and reduce the bad smell in food. Since it came out, it has been deeply loved by people.
Third, chicken essence
Chicken essence belongs to the third generation of umami seasoning, which makes up for the characteristics of monosodium glutamate's single umami and insufficient aroma. It is a mixed umami flavor seasoning made of seasonings and various seasonings. In addition to ordinary flavoring agents (monosodium glutamate or extra-fresh monosodium glutamate), it also contains a certain proportion of flavor-presenting nucleotides, refined salt, chicken powder and so on. And a proper amount of chicken oil, hydrolyzed vegetable protein, glucose, Chili powder, ginger powder, onion, garlic and other spices.
Pay attention to the following two points when using chicken essence in the family kitchen:
1. Do not add chicken essence directly when curing raw materials.
When curing meat, there is phosphatase in the raw materials, which decomposes the components that destroy chicken essence, such as guanylic acid and inosinic acid, so that chicken essence can not reflect its delicacy. When cooking later, when the ingredients are heated to about 60℃, it is better to add chicken essence.
Don't add chicken essence directly to cold salad.
Chicken essence dissolves slowly in water, and it takes some time to completely melt. When making cold salad, it is best to dissolve it before using it to ensure the consistency of sauce freshness. When mixing vegetables, avoid directly sprinkling chicken essence on the vegetables. Chicken essence can not be dissolved quickly, which will cause uneven flavor of dishes and affect the taste of dishes.
Fourth, oyster sauce.
Oyster sauce, or oyster sauce, is a traditional seasoning in Guangdong. Oyster sauce is delicious, with rich oyster flavor and high viscosity. The flavor components of oyster sauce include sodium succinate, sodium glutamate, sweet taurine, glycine, alanine and so on. These flavors and sweet ingredients constitute the flavor of oyster sauce.
Oyster sauce has a wide range of uses, such as stir-frying, cold dishes, stir-frying, stewing, noodles and dipping. All salty food
1. Oyster sauce should not be eaten with spicy seasoning and sweet and sour pork ribs, such as Maoxuewang, shredded spicy chicken and sweet and sour pork ribs. These seasonings will mask the umami and special flavor of oyster sauce.
Don't cook the canned oyster sauce for too long, it will lose its flavor. Generally, it is added before or after the dishes are cooked.
Verb (abbreviation of verb) fish sauce
Fish sauce, also called fish sauce, is a traditional seasoning in China, which has been eaten for thousands of years. Fish sauce is a salty and delicious condiment, which is made of small marine fish such as hairtail, hairtail and mackerel. Marinate with salt or brine, naturally ferment for a long time, and filter. Unlike ordinary soy sauce, fish sauce has a fishy smell, but it is deeply loved by people in Guangdong, Fujian and other regions.
The usage of fish sauce is similar to that of soy sauce. It can be salty, fresh, fragrant and colored. Among them, there are many fresh ingredients, which are extremely delicious, and the flavor is obviously different from that of soy sauce. It is an ideal seasoning for many high-end dishes. It is suitable for frying, frying and stewing, and can be used to season fish, shellfish, livestock meat, vegetables and other dishes, such as Chinese kale with fish sauce and shrimp with iron fish sauce. It can also be used as a seasoning for barbecue, grilled fish skewers and roast chicken; It can also be used for curing meat, such as dipping meat in fish sauce.
There are more than 20 kinds of delicious seasonings in the kitchen, such as shrimp oil, crab paste, crab oil, broth, fish sauce, fish essence, carp powder, mushroom powder, soy sauce and so on. Today, I introduce four kinds of common seasonings, hoping to be useful to everyone.