> (1) liquid seasoning

soy sauce: it can make dishes taste 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, which can be slightly neutralized by sugar.

salad oil: common cooking oil, which can also be used to cook cakes.

sesame oil (sesame oil): pour it on the dishes before taking them out of the pan to enhance the flavor. When curing food, it can also be added to add flavor.

rice wine: when cooking fish and meat, add a little wine to remove the fishy smell.

Chili sauce: the sauce ground by red peppers is reddish and thick, also called hot sauce. It can add spice and color to dishes.

sweet noodle sauce: salty in itself. Stir-frying with oil over low heat can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so the flavor is better.

spicy bean paste: a dish seasoned with bean paste, without adding too much soy sauce, so as not to make the finished product salty. The color and taste of the oil explosion are better.

sesame paste: it is dry. It can be diluted with cold water or cold broth.

tomato sauce: it is often used in tomato juice, sweet and sour dishes, and can increase the color of dishes.

vinegar: black vinegar should not be cooked for a long time, just add it before taking out the pot, so as not to disperse the fragrance. Slightly boiled white vinegar can make the sour taste lighter.

abalone sauce: made by concentrating natural abalone essence, suitable for: frying, boiling, frying, frying, marinating, etc.

XO sauce: most of them are mainly concentrated from many seafood essences, which is suitable for various seafood dishes.

1. When scrambled eggs, add some white wine, and the scrambled eggs will be softer and more fragrant.

2. When the braised mutton is boiled, a little white wine can be poured to remove the smell and help to spoil the meat.

3. I broke my gall bladder when washing fish. If I washed it with white wine immediately, I wouldn't have a bitter smell.

4. When cooking fatty meat and fish, adding a glass of beer can remove the greasy smell.

5. When frying fish in oil, spray half a small glass of wine into the pot to prevent the fish skin from sticking to the pot.

6. When cooking, if you put too much vinegar, adding a little rice wine will lighten the sour taste.

7. Sprinkle rice wine all over the frozen fish, and the fish will thaw quickly without peculiar smell.

8. If the noodles are lumped and sprayed with a little rice wine, the noodles will be scattered.

cooking wine is also called Shao wine. Yellow rice wine and cooking wine are special wine condiments for cooking.

glutinous rice. Millet and rice are the main raw materials.

according to the different sugar content, separate the yellow rice wine. Semi-dry yellow rice wine. Semi-sweet rice wine. Sweet yellow wine. Thick sweet yellow wine. Wait.

main producing areas: Zhejiang, Fujian and Jiangsu. Shandong and other places. Shaoxing's products are the most famous!

main components; Alcohol. Sugar. Organic acids. Amino acids. Esters. Mixed alcohol wine.

the concentration is about 15%.

Because yellow rice wine can dissolve "trimethylamine, amino acid" and other substances with fishy smell. Heat it and evaporate it with alcohol! !

so it's often used to smell!

Order the soldiers and order the sauce

Seven things to open the door: firewood, rice, oil, salt, sauce, vinegar and tea, which shows that vinegar is indispensable. Most people know that vinegar has the function of appetizing and resolving stagnation, and because the sour taste is loved by everyone, it is also a must-have skill for a clever chef to cook delicious food to attract diners. Some chefs told reporters that vinegar, also known as bitter wine, is not only a common cooking seasoning, but also a common Chinese medicine. Japanese folks have ten precepts of longevity, among which "less salt and more vinegar" is listed as the second.

As an important seasoning, vinegar can increase the fresh, sweet and fragrant taste of dishes. There are more than 5 kinds of vinegar in the market, such as rice vinegar, fruit vinegar, aged vinegar, etc. Different kinds of vinegar have different usages. Let's take a look at the reporter's investigation. Can you live longer if you are jealous? (Figure)

Chef's comment

Commentator: Chef Wei of Kang Wang Road porridge city, vinegar is made from grain, sugar, wine and other raw materials by acetic acid bacteria fermentation, and its acetic acid content is about 3%~5%, which is an indispensable seasoning in our lives. Good quality vinegar is sour and slightly sweet, with fragrance. When mixing all kinds of cold and hot dishes, as long as the dosage is appropriate and the method is exquisite, you can cook or cold-mix delicious food with excellent fragrance.

vinegar is not only an essential condiment for every household, but also has some wonderful uses. Insomnia, pour a cup of cold boiled water and add a spoonful of vinegar before going to bed, which can help you fall asleep after drinking; Constipated people drink a cup of vinegar boiled water every day (that is, drop a few drops of vinegar in boiled water), which can help defecate smoothly.

The favorite dim sum of Jiangsu and Zhejiang vinegar

There are many Cantonese-style dim sum, but the delicious taste can't be separated from vinegar. The reporter learned in the interview that jiaozi, noodles and other pasta and other dim sum, the metropolis chooses "Jiangsu and Zhejiang vinegar" for Zhimeizhai. Because the ingredients include water, glutinous rice, white wine, sodium benzoate and aspartame (including phenylalanine), glutinous rice has a strong fragrance, which is suitable for mixing all kinds of hot and cold dishes. It only takes a little to bring out the delicacy of the ingredients.

Best dish: Dip in jiaozi, noodles or snacks. Reference price: 6.5 yuan

White vinegar stew to remove fishy smell. There is a set of white vinegar whose main function is to remove fishy smell. Adding a small amount of vinegar to cooked fish can remove fishy smell. The acetic acid made of glutinous rice, white wine and soybean juice is slightly sweet and has the function of ripening. If a small amount of vinegar is added to stewed meat, cooked beef, kelp and potatoes, it can be cooked and rotted easily. Adding vinegar to sweet and sour pork ribs and other sweet and sour dishes can not only dissolve calcium, phosphorus and iron in bones in the soup and be absorbed by people, but also protect the vitamins in food from being destroyed, improve the utilization rate, and be moderately sweet and sour.

Adding a little white vinegar to the cured meat can prevent the water loss of the meat and prevent the meat from becoming dry and hard to eat. In addition, during the curing process, the vinegar will penetrate into the meat and soften the meat, so that the cured meat will be tender and delicious after cooking.

Best dishes: sweet and sour meat such as roast duck, sweet and sour ribs and sweet and sour steak. Reference price: 5.8 yuan

White rice vinegar produced in Fangcun, Guangzhou, with water and liquor as the main ingredients. Vinegar contains more than 2 kinds of amino acids and 16 kinds of organic acids, which can promote sugar metabolism, eliminate fatigue, reduce cholesterol and prevent arteriosclerosis. It is rarely used in Cantonese cuisine, but it is most used in foreign cuisine. Because of the white wine component, fried hot and sour potato shreds are the best.

it should be reminded that if there are micro-precipitates, the quality will not be affected. According to the chef, if the cooking dishes are too spicy, adding a small amount of vinegar will reduce the spicy taste. Put some vinegar when frying eggplant, so that the color of fried eggplant will not turn black.

the best dishes: stir-fried shredded potatoes, stir-fried vegetables such as sweet and sour cabbage. Reference price: 4.5 yuan

Mature vinegar is an acidic substance, which can slow down the corruption of alkaline foods such as meat. Soak the cloth with vinegar in summer, and then use it to wrap seafood and put it in a cool and ventilated place to keep fresh meat lasting; Putting some old vinegar when soaking raw fish can slow down the spoilage of fish; Mature vinegar is a kind of color, flavor and seasoning for rich food. When frying fresh squid, shrimp and other seafood dishes, put 5~6 drops slightly, and the seafood taste is even more refreshing.

the best dish: reference price of seafood products: 4.5 yuan

white wine vinegar salad

it is suitable for preparing white sauce (such as egg yolk and butter sauce) and all fresh vegetable salads, such as cabbage salad, lettuce salad and carrot salad, to make pickled fish or pickled meat to make salads. The storage method is a bit particular, and it must be in a ventilated and dark place to avoid deterioration.

High-quality white wine is generally made of grape juice, fructose, potassium sorbate, etc. It is fragrant and contains no sugar (suitable for diabetics or dieters) and is naturally made. It is reported that adding a small amount of vinegar to boiled sweet porridge can make porridge sweeter.

Best dishes: Chinese cabbage salad, lettuce salad, carrot salad and other salads. Reference price: 24.15 yuan

Companion of Huairen aged vinegar cold salad

Shanxi vinegar is a veritable brand, and it is understood that "Huairen aged vinegar" is the leading flavor of cold salad dishes on the Cantonese table nowadays. Made of water, sorghum, wheat bran, peas and sodium benzoate, it tastes fragrant. Adding vinegar when frying vegetables can promote the dissolution of calcium, phosphorus, iron and other components, reduce the loss of various vitamins, and make vegetables crisp and delicious, which is conducive to eating and absorption.

When the appetite decreases in hot summer, adding vinegar to the cold salad will not only stimulate the appetite, but also have a good bactericidal effect and prevent intestinal diseases.

Best dishes: cold snacks such as cucumber and aged vinegar peanuts. Reference price: 7.9 yuan

Knowledge of vinegar

Clever use of vinegar in life

1. It is easy to get carsick when going out. If you drink vinegar water that is not very acidic, you can refresh your spirit and reduce carsick symptoms.

2. Insomnia, you can pour a spoonful of vinegar into cold boiled water, mix well and drink it, and then you can fall asleep quickly. If the same amount of honey is added, the effect will be better.

3. In case of syncope, you can put a handkerchief on the nose of the syncope after soaking it in vinegar to stimulate the patient to wake up.

4. Newly purchased porcelain tableware, tea sets and wine utensils can be boiled in 1% vinegar water for two or three hours before being used, which can remove trace aluminum contained in new porcelain and avoid aluminum poisoning.

5. When cooking aquatic products such as crab, jellyfish and jellyfish, soak them in 1% vinegar for one hour first to prevent food poisoning caused by halophilic bacteria.

6. Peanut or soybean boiled in vinegar is a delicacy for patients with hyperlipidemia, obesity, hypertension and coronary heart disease, and has the effect of fat augmentation and pressure augmentation.

7. If you feel fullness and bloating in your chest, you can dilute it with 5 ml of vinegar to 1 ml to increase your stomach acid and promote digestion.

8. Those who have drunk too much can take 1 to 2 ml of 5% vinegar to relieve alcohol poisoning and nourish liver and kidney.

9. If tableware after meals is boiled and disinfected with 1% vinegar solution, infectious diseases such as viral hepatitis and dysentery can be prevented. (Meixun)