Stir-fry dishes are often used in the stir-fry seasoning, because it can be very good to make the dishes become more delicious, then how to use good seasoning? Here is how I organized for you to use good fried food seasoning, I hope to help you.
How to use good frying seasonings
1. Salt - successive pay attention to
Soybean oil, canola oil cooking, in order to reduce the loss of vitamins in vegetables, generally should be fried vegetables and then put salt; with peanut oil cooking, peanut oil is easy to be contaminated by Aspergillus oryzae, so it should be put on the first salt fryer, so you can greatly reduce the aflatoxin; cooking with meat oil, you can first put half of the salt to remove the meat oil, and then put it into the fryer. Half of the salt to remove the residues of organochlorine pesticides in meat oil, and then add the other half of the salt; when doing meat dishes, in order to make the meat fried tender, in the fried to eight mature when the best salt.
2. Vinegar - early to add a good
When cooking if the vegetables in the pot on the addition of a little vinegar, can reduce the loss of vitamin C in the vegetables, enhance the calcium, iron, phosphorus and other minerals dissolved, improve the nutritional value of the dishes and the human body's absorption and utilization.
3. Soy sauce - before the pot
Soy sauce in the pot at high temperatures for a long time will destroy its nutrients and lose flavor. Therefore, soy sauce should be added just before it is ready to be cooked.
4. Sugar - first sugar and then salt
In the production of sweet and sour carp and other dishes, the sugar should be put first after adding salt, otherwise the salt? The effect will enhance the protein coagulation and difficult to be used. The effect will enhance the protein coagulation and difficult to eat through the sugar flavor, resulting in the sweetness of the outside and the light, affecting its flavor.
5. wine - the highest temperature in the pot
roasted fish, sheep and other meat dishes, put some wine can be evaporated through the wine to remove the fishy. Therefore, the best time to add wine should be the highest temperature in the cooking process in the pot. In addition, fried shredded meat should be stir-fried shredded meat after adding wine; broiled fish should be fried after adding wine; fried shrimp is best in the fried after adding wine; soups are generally in the pot after switching to a small fire stew, simmering when the wine.
6. monosodium glutamate (MSG) - added before the start of the pot
When heated to more than 120 ℃, MSG will become coked monosodium glutamate, not only no taste, there is toxicity. Therefore, it is best to add MSG before stir-frying.
Seasonings for stir-fry
1, salt
Salt must be put in late when stir-frying. To achieve the same salty flavor, the amount of salt used to put salt later than earlier is a little less. If you put salt earlier, the salt has been deep inside the food, in the same salty feeling unknowingly ingested more salt, is not good for health.
In addition, salt has many wonderful uses, such as: cleaning tea cups, light salt water soaking vegetables and fruits can be disinfected sterilization. 20 kinds of salt
2, soy sauce
soy sauce to play the role of color and freshness, especially when doing braised dishes or stewed, marinated.
Soy sauce is used for seasoning, suitable for cold dishes, the color is not heavy, looks fresh.
The difference between soy sauce and soy sauce can be poured into a white porcelain plate shaking the color, soy sauce is reddish-brown, the concentration of thin; and soy sauce is brown and shiny, the concentration of thick.
3, vinegar
1) fishy: in cooking fish can add a little vinegar, can destroy fishy;
2) remove the stink: in burning lamb with a small amount of vinegar, you can lift the lamb stink;
3) reduce the spicy: in the cooking dishes such as sense of too spicy can be added to a small amount of vinegar, spicy that is, to reduce;
4) add aroma: in the cooking of the dishes with a small amount of vinegar to enable the dishes to reduce grease and increase the flavor;
4) add flavor: in cooking dishes with a small amount of vinegar can make dishes reduce grease and increase the flavor;
5) lead to sweet: add a little vinegar in cooking sweet porridge can make the porridge sweeter;
6) ripening: add a little vinegar in stewing and cooking roast beef, seaweed, potatoes can make it easy to cook easy to rot;
7) anti-black: fried eggplant in a little vinegar can make the fried eggplant color does not change the black;
8) antiseptic: in the immersion of the raw fish with a little Vinegar can prevent its corruption and deterioration;
In addition, vinegar in daily life can also play a skin care, hair care, nail care manicure, eliminate fatigue, prevent colds, remove odor and other roles. 75 wonderful uses of vinegar
Identification: When buying, look at the ingredient list, choose brewing vinegar, do not choose the health hazards of vinegar essence or other industrial acetic acid blended vinegar.
Fermented mature aged vinegar has a more lingering taste, while blended vinegar has a sharper flavor and pungent acidity. A bottle of about 500ml of brewed vinegar costs about 2 to 3 times as much as blended vinegar.
4, alcohol
The wine marinade meat with wine can be deodorized, scrambled eggs in the egg with a little wine can be deodorized to enhance the aroma.
White wine can be used in the marinated meat or the production of marinated meat, the production of pickles when adding some white wine can be sterilized to add flavor.
In addition to cooking sometimes use red wine, beer and so on.
5, sauce
Sweet pasta sauce is made of flour, water, salt as a raw material. In addition to direct dipping, can also be used as a seasoning, such as: Beijing sauce shredded pork, soy sauce burst chicken, and so on. When making fried noodles, use it together with yellow sauce for better flavor.
Bean paste is made from fava beans and is mainly salty and fresh. It is a common seasoning for home-style Sichuan cuisine, such as hui-pot pork, mapo tofu, boiled fish, and spicy hot pot.
Tempeh is made from soybeans or black beans soaked through the steamed (boiled), fermented food, with a special flavor, used to make? The most important thing to remember is that it's a good idea to have a good time with your family and friends. Bitter Melon with Black Bean Sauce etc. Commonly used as fish, meat and other food cooking ingredients, can add color, add acid, help fresh. For example, sweet and sour fish, sweet and sour pork, pot roast, pizza and so on.
Tomato salsa is tomato paste with sugar and salt fried in salad oil, tomato salsa has a variety of flavors, suitable for direct dipping. Like dipping French fries.
Simply put: ketchup is pure tomato, and ketchup salsa is made after ketchup is flavored. Ketchup can be eaten directly, while ketchup must be cooked. The lycopene content of ketchup is much higher than that of ketchup.
Sesame sauce, or sesame paste for short, is a sauce made from ground sesame seeds. It can be eaten directly or as a cold seasoning. It is often used as a dipping sauce for spinach in sesame sauce, cold noodles in sesame sauce, spicy hot pot or hot pot.
Salad dressings are available in the market such as Thousand Island dressing, mayonnaise, vinaigrette, etc. and can be purchased according to taste. You can toss salads, make sandwiches, and more.
6, sugar
Sugar is refined sugar made from sugar cane or sugar beet molasses. It is called white sugar if it is made from sugarcane, and lanugar if it is made from sugar beets.
Brown sugar is made from sugarcane, which has more impurities but retains better nutrients. It has the effect of benefiting the qi, slowing down the middle, helping the spleen and food, and tonifying the blood to break the silt.
Rock sugar in the production of braised dishes using rock sugar will make the dish color more red, in addition to the use of rock sugar brewing tea or making desserts, there is a tonic Qi, and the stomach and lungs, cough and phlegm effect.
Use
Ease the sour taste in the production of sour dishes soup, add a small amount of sugar, can be extraordinarily flavorful and delicious. Such as vinegar-frying dishes, hot and sour soup, pickled fish and so on. Otherwise, the finished product is less acidic and unfavorable to the mouth.
The production of sweet and sour dishes essential main seasoning is sugar and vinegar, appetizing and delicious, such as sweet and sour fish, sweet and sour pork, sweet and sour pork, sweet and sour eggplant and so on.
Plucked sugar into the pot, add a small amount of oil and water, simmer until the sugar is dry, pour into the battered fried dishes, wrapped, out of the pot, put on the plate smeared with oil, while hot food, you can pull the silk strands of gold wire, such as pulling the silk of the apple, pulling the silk of the banana, pulling the silk of the sweet potatoes, and so on.
Frosting sugar into the pot, add the right amount of water, simmer until the water is nearly dry, pour into the baked or fried raw materials, remove from the fire, tossing, cooling, the surface of the finished product is like a white frost. Such as frosting peanuts, sugar hawthorn, frosting walnuts and so on.
Fried sugar color is widely used in brine, braised dishes, such as braised pig's trotters, braised pork ribs and so on.
Honey baked chicken wings, baked bread is often brushed on the surface to increase the color and flavor. The temperature of honey water should not be higher than 60 degrees, the enzymes, vitamins and minerals inside will be destroyed by high temperature.
7, spice class
Dry chili Sichuan, Guizhou, Hunan and other important seasonings. When the oil is hot and onions and ginger together in the pot burst incense, general home cooking can be used. Spicy hot pot used in large quantities,
can be ground into chili noodles, oil hot poured on the chili pepper made into chili oil, commonly used in cold dishes, noodles and so on.
Peppercorns & pepper
Peppercorns can be put into the oil to prevent the oil from boiling when stir-frying, increasing the flavor of the dish. Peppercorns can be fried in a hot pan and then ground into peppercorn powder, in the stir-fried vegetables or make buns and dumplings filled with seasoning.
Hemp pepper light color, air-dried brownish-yellow; pepper color heavy, brownish-red. The flavor of pepper is heavier than pepper, especially numb. In Sichuan cuisine hemp pepper occupies a great position.
Life Wonderful: put the pepper into a small cloth bag inside the grain and food, the corner of the kitchen, you can prevent the repellent ants to prevent insects, and have the effect of preventing odor.
Anise (dashi) is also known as fennel, so whether the brine, sauce, burning, stewing, you can use it, used to fishy and fragrant.
Whether stir-fried vegetables, stewed meat, pickles, anise should be put in advance. A dish usually put three petals, a large portion can put a whole.
Black pepper & white pepper
Powdered and raw two kinds of sales, raw pepper using a pepper grinder grinding after the use of flavor than the powder.
Generally speaking, black pepper is suitable for stewing, frying and roasting meats. It achieves a spicy, flavorful and stomach-awakening effect.
White pepper more soup pepper flavor is slightly lighter, more intense spicy flavor, can put forward the fresh taste.
It should be noted that both black pepper, white pepper can not be high temperature frying, should be in the dishes or soup is about to pot with a little.
The leaves are dried bay leaves, used to remove fishy flavor, used in stews, etc.
The leaves are dried bay leaves, used to remove fishy flavor.
Cinnamon bark is dried bay tree bark, used to remove fishy flavor, used in meat stews.
Cumin is used to remove the odor and add flavor to stews. The leafy part of the stalk is known as fennel greens.
Cumin Cumin, also known as aniseed, has a strong effect on removing foul odors, and can also relieve the grease of meat, and is often used in barbecued beef and lamb to make the meat more flavorful and aromatic. Cumin is also one of the main ingredients in the preparation of curry powder.
Five spice powder pepper, dashi, cinnamon, cloves and other aromatic spices mixed and developed, easy to use. Especially suitable for baking or quick frying meat, stewing, simmering, simmering, steaming, boiling dishes for seasoning.
Curry
is a compound seasoning made of turmeric as the main ingredient, plus a variety of spices (such as coriander seeds, cinnamon, chili, white pepper, cumin, anise, cumin, etc.). Its flavor is spicy and sweet, with a special aroma.