The raw materials themselves have no fragrance or peculiar smell. To cook the fragrance, only the fragrance can be borrowed. For example, many dry goods such as sea cucumber, squid and bird's nest. After preliminary processing, it is oily, boiled and rinsed repeatedly. Although they are rich in nutrients, there are few volatile aroma substrates, so they are small in quantity and tasteless. The fragrance of dishes can only be borrowed from other raw materials or spices.
One is to use volatile and spicy spices to cook in order to achieve the purpose of borrowing incense.
The second is to put spicy seasoning and poultry meat (or its fresh soup) into the pot and heat them together to achieve the purpose of borrowing fragrance.
When using the above two methods, many people who know cooking very well, especially experienced chefs, often combine these two methods of borrowing fragrance because it can make the fragrance more intense.
Although the raw material itself has some flavor matrix, the content is insufficient or too single, and the raw material is cooked with other raw materials or seasonings. This method is called "combining incense".
For example, when cooking animal raw materials, it is often necessary to add a proper amount of plant raw materials. This is not only beneficial to nutritional complementarity, but also can make all kinds of aroma substrates melt and overflow during heating, and emit richer compound aroma.
When heated, inosine monophosphate and glutamic acid, the volatile substrates of meat flavor in animal raw materials, will decompose rapidly together with glutamic acid, adenosine monophosphate and uridylic acid in plant raw materials, and will aggregate during the volatilization process to form polymer groups with compound flavor, which is what we call flavor mixture.
In the heating process of some raw materials, although some aroma and taste are produced, they are not "rushed" (that is, the aroma is not strong enough); Or according to the requirements of the dishes, the aroma and taste are still slightly lacking. At this time, you can add some appropriate raw materials or seasonings to make it. This method is called "lighting incense".
For example, when cooking dishes, before taking out the spoon, you usually need to drop some sesame oil and add some coriander, chopped green onion, Jiang Mo, pepper and so on. Or sprinkle salt and pepper, and cook shredded ginger in oil. After dishes are loaded, these volatile raw materials or condiments are used, and the aroma matrix is quickly volatilized and overflowed by instantaneous heating, so as to achieve the purpose of "enhancing aroma" and seasoning.
Some dishes need a particularly rich fragrance to cover their surfaces, thus arousing the strong appetite of consumers with special flavor. At this time, the cooking technique of mounting incense is often used.
For example, the production of foods such as bacon, smoked chicken, smoked duck, smoked fish and smoked dried bean curd is made by using different heating methods and smoking materials (also known as decorative spices). Commonly used smoking materials are sawdust (Korean pine), sugar, tea, rice, pine and cypress branches, camphor leaves and so on. When heated, it will produce a lot of smoke. These flue gases contain volatile substances with different smells, such as phenols, alcohols, organic acids and carbonyl compounds. They can not only bring unique flavor to food, but also have antibacterial and antioxidant effects, so that food can be preserved for a long time.
Aroma enhancement is to make the aroma-containing matrix in the raw materials and seasonings of dishes overflow fully through a certain heating time, so as to make the best use of aroma elements and produce the most ideal aroma effect. This method is called "flavoring".
For example, when making ordinary instant dishes, because of the short cooking and heating time of raw materials and spices, and the paste of raw materials, the fragrance in raw materials will not fully overflow. However, cooking, stewing, roasting, stewing, boiling and other dishes that need long heating provide conditions for making full use of flavor elements.
Practice has proved that the heating time of meat and some spices, such as pepper, star anise, clove, cinnamon, fragrant leaves, tsaoko and dried tangerine peel, should be controlled within 3 hours. Because during this period, all kinds of aroma substances will overflow and increase with the extension of heating time, and the aroma will become more intense, but after more than 3 hours, the volatilization of flavor and aroma substances will tend to weaken.
Therefore, the time of "aroma-raising" should be determined according to the quality and quantity of raw materials and seasonings.
The use of "material head" is to make appropriate collocation according to different materials in dishes. Generally divided into two categories:
1, aniseed: garlic, ginger, onion, seasoned mushroom slices. Stir-fried vegetables: garlic, ginger flowers or ginger slices. Snake oil beef material: ginger slices and onion segments. Before beef sauce: minced garlic, onion pieces or onion segments. Fish ball material: ginger flower and onion. Boiled materials: ginger and onion. Braised ingredients: (roasted meat) garlic, ginger rice, dried tangerine peel, seasoned mushroom slices (eel, water fish, etc. , with garlic seeds). Sweet and sour materials: minced garlic, onion, pepper (eight pieces of chicken, saddle eel, etc. , with Japanese bamboo shoots). Steamed chicken with straw mushroom: ginger flower, onion, aged straw mushroom or seasoning mushroom. Steamed fish ingredients: ginger flower, sliced mushrooms, sliced ham and chopped green onion. Steamed fish in drum oil: ginger and onion. Clear soup belly ingredients: ham slices, vegetables, simmering materials (ginger pieces, long onions).
2, small ingredients: garlic, ginger, onion. Beef with shrimp sauce: minced garlic, shredded ginger and shredded onion. Curry beef: Garlic, ginger, onion, pepper.
Beef sauce: garlic and ginger rice. Oil-soaked materials: ginger flower, onion and olive (shrimp in oil, no ginger flower). Slippery beef material: chopped green onion. Oil-soaked material: shredded onion. Drum juice ingredients: garlic, ginger rice and onion (drum juice). Stir-fried diced materials: garlic, ginger rice, short onion olives. Stir-fried shredded materials: minced garlic, shredded ginger, shredded onion and shredded mushroom. Fried osmanthus wings: onion rice, chopped ham. Steamed fish ingredients: shredded pork, shredded ginger, shredded onion, shredded mushroom. Braised fish ingredients: shredded mushroom, shredded ginger, shredded onion, shredded pork, minced garlic or garlic seeds.