You can’t put oyster sauce on lettuce. Are you doing it right?

Oyster sauce is a freshness-enhancing condiment made by cooking raw chicken stock. The key freshness-enhancing ingredients are the rich and diverse natural amino acids and ribonucleotides in raw chicken stock. Compared with the single glutamine in chicken essence or chicken powder The composition of sodium bisulfate is more complex. It is a complex multi-carbohydrate and ribonucleotide flavor enhancer.

However, this kind of carbohydrates and ribonucleotides in their natural state cannot withstand long-term heating and boiling oil stir-frying. Over time, they easily disperse and lose their freshness-enhancing effect, which is also very harmful. It can easily produce a strange sour smell. Therefore, when cooking during the Spring Festival, there are four types of vegetables that need to be cooked without adding oil, as they will not improve the freshness and will also have an odor:

1. Braised vegetables

In Chinese folk custom, it has always been There is a tradition of saying blessings during the Chinese New Year, especially the single dishes on the reunion dinner table need to be linked to "good luck, good luck and harmony". Therefore, one of the most popular dishes at the reunion dinner is braised dishes, such as braised carp, braised pork ribs, braised eggplant, etc., which symbolizes the prosperous life of the whole family. As a traditional Chinese dish, braised vegetables are a typical "salty, sweet and savory" dish. It is difficult to incorporate the multiple delicious ingredients that consume oil into the salty and sweet taste. If you add oil to stewed dishes, it will not improve the freshness at all. Instead, you will taste a particularly heavy sour and rancid smell when eating.

2. Spicy red rapeseed

The biggest advantage of Chengyu cuisine is that it is spicy, spicy, fresh and fragrant. It is characterized by traditional small fried home-cooked dishes, with "Pixian Doubanjiang" as its main ingredient. The basic condiment of spicy red rapeseed has become more and more popular over the years, even to the point of being sought after. Dishes such as Spicy Red Oil Hot Pot Restaurant and Chuan Chuan Xiang are the favorite dishes of many young people. Boiled fish fillets, boiled fish, boiled meat, etc. are all must-order dishes for many people when they go to private restaurants. There are also many food lovers who like to cook Sichuan dishes at home. Some people always like to add oil to enhance the freshness, which is unscientific and reasonable. There is no place for oyster sauce in spicy red oil dishes with a heavy numbing flavor. Adding it will not have any effect at all. Oyster sauce can easily develop due to the oil consumption of long cooking.

3. Barbeque dishes

Over the years, as electric ovens have entered every household, many people like to cook barbecue at home, especially in summer, grilling a lot of skewers. Paired with a few cans of cold beer, it's the most pleasant night. After winter, with the closure of barbecue restaurants outside, it is not so easy to eat barbecue. After a long time, it is inevitable to be greedy for this bite, so many people make their own barbecue at home. Whether it is kebabs, pork belly skewers, grilled chicken legs, or seafood products, many people like to brush them with a layer of oil, which is wrong. The oil-consuming freshness-enhancing ingredients are carbohydrates and ribonucleotides in their natural state. Most of them will evaporate and disappear if they cannot withstand the heating of the kebabs at more than a thousand degrees. It is just like learning to walk in Handan.

4. Tangku cuisine

For women and children in the family, Tangku dishes are the most favorite. In addition to the classic sweet and sour pork loin, sweet and sour carp and other Tangku dishes, there are also Old-fashioned Guobao Pork, Kung Pao Chicken, and Kung Pao Chicken are all sweet and sour dishes. This type of dishes focuses on the harmony of sweet and sour. After increasing the oil consumption, the harmonious relationship between sweet and sour will be broken, and a particularly strange taste will be tasted.

When cooking during the Spring Festival, please keep in mind that adding these four vegetables consumes a lot of oil. Not to mention the freshness, there will be a sour and rotten smell. In addition, you need to pay attention to the best time to add oil consumption and master the amount of oil consumption:

When cooking at home, you need to grasp the opportunity to add oil consumption. This was already mentioned when introducing oil consumption. After that, it consumes oil, natural complex carbohydrates and ribonucleotide ingredients, and is not suitable for long-term cooking with heat. Therefore, the time to add oil is when the dishes are about eight or nine complete. Do not add oil when the pot is boiling or when the dishes start to cook. Although oil consumption is an ingredient that enhances freshness, the amount used must be accurately grasped. If you add too much, it will do the opposite. Generally, when the dish is about to be ready, the optimal amount is about 5-10 grams, depending on the amount of the dish. Sometimes, if you add too much, you will taste the taste of freshness enhancer in your mouth, and you will not be able to taste the pure sweetness of the dish at all.