The seasoning function of soy sauce in cooking: it can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor. Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar. Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor. Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a kind of sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes. Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better. Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste. Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating. XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity. Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes. MSG: It can add flavor to food. Especially suitable for cooking with soup. Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function. Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender. Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned. Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful. Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Pepper granules are fried and ground into powder. If fried salt is added, it becomes pepper and salt, which is often used to dip in fried food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy. Illicium verum: Also known as fennel, it is often used for stewing and pickling. The aroma is very strong, so you should use it properly when cooking. Dried Chili: It can remove greasy and unpleasant smell. Pay attention to the heat when frying seeds, and it is not suitable for frying. Onion: It can add flavor. Pay attention to the heat when chopping and frying incense. Too much frying will have a bitter taste.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.
The best time to add seasoning to cooking is 1. Sugar: Adding sugar in cooking can improve the sweetness of dishes, inhibit the sour taste and relieve the spicy taste. If colored with sugar, stir-fry the sugar to purple after the oil pan is hot, and stir-fry it with the main ingredients; If only sugar is used as seasoning, it can be added in the cooking process; When cooking sweet and sour carp, sweet and sour lotus root slices and other dishes, put sugar first, then salt.
2. Cooking wine: Cooking wine is mainly used to remove the fishy smell of fish and meat and increase the aroma of dishes. During the whole cooking process, cooking wine should be added when the temperature in the pot is the highest, and fishy substances can be dissolved by ethanol and volatilized together; Fish and meat with poor freshness should be soaked in cooking wine before cooking, so that ethanol can be immersed in the fibrous tissue of fish and meat to remove odor.
3. Cooking wine in China can be divided into two categories: yellow wine and white wine. Usually, the meat is cooked with clear dishes, green wine and yellow wine. It can bring out the umami flavor of food and remove the fishy smell of food. Western cooking wine is divided into red wine, white wine and spirits. Usually white meat with white wine, red meat with red wine. Such as fish cooked in white wine.
4. Vinegar: Vinegar can not only deodorize, deodorize, relieve fatigue, enhance fragrance and soften plant fiber, but also avoid the damage of vitamins in raw materials caused by high temperature. When is the best time to put vinegar in cooking? Two ends? Some vegetables, such as fried bean sprouts, are added with vinegar immediately after the raw materials are put into the pot, which can not only protect the vitamins in the raw materials, but also soften the fibers in the vegetables; And some dishes, such as sweet and sour pork ribs, fried mutton with onion, are added with vinegar once after the raw materials are put into the pot to remove the fishy smell, and then added again before the dishes are put out of the pot to relieve boredom and enhance fragrance and taste.