The beauty of cooking

is not only the pursuit of the original flavor of ingredients

The seasoning turns into magical charm

It should not be ignored

? -Hanzi

Just like giving salty taste to cuisine, the salty sources of Chinese cuisine are more eclectic, such as salt, soy sauce, soy sauce, fish sauce, lobster sauce, fermented bean curd, too much salty taste, and through its other attached characteristics, it affects the ingredients and cuisine, creating a unique flavor in different regions.

As a coastal generation nourished by the sea, I want to start with a magic from the sea.

then, in this chapter, let's talk about the magic that can give ingredients a taste of the sea-fish sauce.

11

umami flavor is the soul.

Fish sauce, also known as fish sauce, plays a role comparable to or even better than domestic soy sauce in Southeast Asian cuisine, and people in Fujian coastal areas and Guangdong regions also highly prefer this condiment.

In Vietnamese cuisine, fish sauce is almost a soul flavor, which is the cornerstone of the basic flavor. It can be said that Vietnamese cuisine without fish sauce can't be a dish.

12

Pure brewing is complicated

The earliest method of making fish sauce was recorded in Jia Sixie's Qi Min Yao Shu, but its history can be traced back to the Han Dynasty, when the fish paste (hai San Sheng) made by coastal residents was the predecessor of fish sauce. Nowadays, the method of making fish sauce basically follows the process of thousands of years ago, but it is simple and simple, and other complicated seasonings are erased, leaving only fresh fish and salt.

Compared with some complicated sauces, fish sauce is so simple and pure. Fresh fish and shrimp and salt are enough to bear everything, and the rest is left to time to brew. The brewing process takes as little as one year and as much as two to three years (except for the industrial crash method).

Fermentation brings rich accumulation of amino acids, peptides, organic acids and accounting related substances to fish sauce, including more than a dozen flavor substances such as glutamic acid, aspartic acid, succinic acid, 5'- inosinic acid, etc., and the fresh and fragrant taste is nurtured by the magic of time. Freshly extracted superior fish sauce, because of its different fish species and techniques, has different flavor substances, and even smells like oak, smoked meat, cheese and so on.

Flavor characteristics of volatile aldehydes produced by amino acid degradation

13

Time is the best craftsman

How much you like, how much you vilify, Many people can't accept fish sauce, and think that its fishy smell is unbearable. In fact, fish sauce with strict procedures and slow fermentation is not fishy, and the heavy fishy smell and ammonia smell are the products of modern industrialization. In order to reduce the fermentation time, chemical technology was used to decompose fish protein instead of microorganisms, which lost the volatile fatty acids which were very important for the flavor of fish sauce. At the same time, starch and amylase were added to make up for the flavor and ferment together.

what's more, the leftover materials extracted several times are boiled and extracted with water, or made from cheap fish offal. It is a pity that high-efficiency and short-time fermentation can't inhibit the growth of bacteria as traditional technology does, so it produces an unpleasant smell of ammonia.

A really good fish sauce can't avoid time and cost. Weak industrial products can imitate the rich color by adding monosodium glutamate and caramel color in the later stage, but they can't imitate the extreme flavor of real fish sauce. It is easy to distinguish them by relying on the ingredient list.

The truly traditional fish sauce is the top grade, in which the extraction of the first course is the most precious. The fully fermented fish sauce is amber in color, extremely salty and fresh under the magnificent ochre red, and with the faint smell of the sea, it forms a wonderful melody that echoes the tip of the tongue. The longer it is brewed, the lighter the smell is, but the more mellow and thick the fragrance is.

14

Delicious food is lawless

I have an inexplicable obsession with the umami flavor in cooking. Whether it's mixing soup or stir-frying, umami flavor is the key to a dish without losing its charm. Fresh seafood, fresh mushrooms, fresh meat and even fresh vegetables have a wide range of sources and varied forms, but they all construct the foundation and connotation of a dish.

The love for fish sauce comes from this. It is a selfless and fearless gift from the sea, which can be enjoyed everywhere. Adjoining seafood can push its delicacy to a higher level, blending meat can remove its greasy taste, and different umami collide to build a more complex umami pagoda. Compound freshness is the taste sublimation pursued by cooking.

I like to give thick flavor to my own cooking, but I don't often use salt. Soy sauce and fish sauce are substitutes for salt in my cooking. Both of them have their own advantages, which determines a certain taste bias, but when dealing with fresh ingredients, I prefer the flavor of fish sauce.

Fish sauce symbolizes freshness with great vitality, and its conflict with the essence of "corpse oil" makes people wonder whether the source of this anger is the gift of self-sublimation from Qian Qian's millions of tiny fish.

Fresh seasonal vegetables, with thin oil in a hot pan, are sauteed with two cloves of green garlic. Stir-fry gently until the vegetables become soft. Before the heat is over, two spoonfuls of fish sauce are splashed, and suddenly the fresh fragrance is accompanied by the freshness of seasonal vegetables. You don't need to give salt, you can also dispense with monosodium glutamate and chicken essence, even it's unnecessary to give some thin sugar to freshen up. The umami taste of vegetables is washed away by fish sauce, and naturally overflows without lifting it. It blends with the umami taste of fish sauce itself, and the compound umami taste is profound. Compared with pure seasonal vegetables, it is a different taste, which is exactly the delicious taste I love.

When stir-fried in a big fire, the performance of fish sauce can always make people shine. The heat took away the water in the fish sauce, but the delicious meat was wrapped in the meat and penetrated into the meat evenly, and the land and water flavors met, which was quite powerful. Even the coastal areas like to use a clear pot to cook and dip in food, no matter what they cook. This wild situation is somewhat lawless, but it seems reasonable.

Among Southeast Asian cuisines, fish sauce with green awn or coconut milk with fish sauce is a wonderful match with excellent reputation, even the fruit has never been let go.

amber jade dew sings the magic of the sea, which is irresistible. The so-called fish sauce, the fish is born with the dew, and the life of thousands of fish condenses, turning into this delicious and mellow taste. One song will never be forgotten, and it has existed in the Northern Wei Dynasty and has never stopped.

end

-cold child