Taste delicious bitter buds, such as coffee, dark chocolate, bitter gourd and other ingredients. People must have a disgusting taste. How to reduce the bitterness in food? As long as you learn to control the release and reception of ingredients and learn to use seven cooking skills scientifically and accurately, you can make food better: bitterness can make you pay attention to the present immediately. When your taste receptor is very excited, you will ask yourself: buds can bring buds of taste buds, which may be bigger or smaller, and you can decide whether to swallow or spit in the blink of an eye. Humans have a disgusting mechanism and are inherently toxic. When this turbulence appears on the taste buds, even if it is exaggerated, it may arouse this bitter feeling. Sweet and comfortable, there will be excitement and shock, so that taste buds can obviously notice this taste. Because some people may increase their addiction to candy or greasy food, some people will be attracted by this unique and complicated taste.

The painful taste is to put a blade to cut cream, which breaks through the strong feeling of taste buds and inhibits the simultaneous sweetness, leaving only a complicated feeling. Please refer to the bitter family, including vegetables and spices; There are also members of the fruit world, such as citrus fruits with crisp skin; Chocolate, tea and coffee; Snakes (hops); Spherical bud, bull bud, roddy, citrus, clutch, arugula and horseradish, mustard; There are also bitter gourd, gourd, celery and walnut; There are still many, and the home is still unloading. You may think it's a problem with mint and orange, but it's true (mint and orange can make a delicious salad). The reason is that two compounds are added: sodium dodecyl sulfate and lauryl polyoxyethylene ether (sodium dodecyl ether sulfate). Both of these compounds will inhibit our sweetness and make bitterness more sensitive. Yes, it tastes terrible. In fact, these compounds are added to toothpaste to "stimulate" the effect, not to benefit teeth, so you can find toothpaste without these compounds or brush your teeth after breakfast.

Although bitterness can make food appear, for most people, bitterness needs to be controlled, not beneficial. As the second chapter, salt is the best way to dilute bitterness and highlight other flavors, but if you add enough salt to the dish, it still feels too heavy, and there are some magic weapons. 1. Confusion: For many vegetables, roasting, frying or stewing can bring out natural sweetness, thus reducing bitterness and helping to evaporate bitter juice. Note, however, that some vegetables, such as sesame vegetables, may be more bitter when cooked. I use this method less, because I will lose some nutrients. Spherical buds, bulls, bulls or feathers, boiled water for 2 minutes, and then put them in ice water to prevent vegetables from continuing to cook, which can reduce bitterness. When feathers break, enzymes (mustard seeds) combine with sulfur-containing compounds (sulfur bisulfate) to produce known isothiocyanates. Who knows what bitterness is? Washing with water can remove some bitterness.

Adding some sweet things to dishes, such as honey or raisins, can achieve the so-called "mutual inhibition" effect. In other words, the taste of sweetness will be suppressed by sweetness, and sweetness will be covered by bitterness. Increasing the ingredients of vegetables is a good way to dilute bitterness. Bitterness can make dishes look more complicated, but it is very powerful. Using soft ingredients such as beans or crispy skin can highlight the positive effect of bitterness and will not make the taste buds unbearable. Because fat can cover the tongue and help cover up the bitterness. Consider olive oil and add whipped cream to coffee. Warm food will mask more bitterness. Putting coffee for half an hour is always more painful than heating it. When food is hot or cold, your taste buds are not easy to detect the taste. Sensitive tastes (about 25% of the total population) prefer salty foods because they have a stronger taste than ordinary monosodium glutamate or tolerance. Whether they are true or not, they have actually reached the salt, creating a better entrance for food.

Show the magic of salt compressing bitterness. Required materials: first-class sea salt, a cucumber without peeling, 8 ounces (about 240 ml) deep roasted black coffee, a bottle of good wine, and Indian soft ash. Cucumber Cut the cucumber into a circle about 0.6 cm. Have a piece. Pay attention to the taste you taste. Is it sweet? Is this a bit difficult? Sprinkle some fine sea salt on another cucumber and wait for two to three minutes to let the salty taste penetrate slightly. It tastes salty now. Coffee or buy an espresso. If you buy, please buy Starbucks hot coffee; Their coffee beans are deeply roasted and have obvious bitterness. Divide the coffee into two cups, add a little salt to one cup and stir well. The other cup should be filled with anything. Drink, look and compare. If you think there is no obvious difference, you will continue to add a little salt to the first cup until you taste the difference. Salty coffee should be completely related, but you should also notice that the bitterness is obvious. Personally, salt is better than sweetener. You can also use small salt to combine drama, sweet and sweet, and compare various effects.