Cooking seasoning skills salt
1 The role of salt in cooking: seasoning and enhancing fragrance. When pickling cold dishes with sugar, adding less salt can make sugar more delicious;
2 Salt adding time: The timing of adding salt to cooking can be summarized into three categories, namely: ① salt before cooking; (2) adding salt in the middle of the cooking process; (3) Put salt in the later stage of cooking (before cooking). When cooking with different oils, the time to put salt is also different: when cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should be added when vegetables are almost ripe; It is best to put salt in cooking with peanut oil first, which can increase the oil temperature and reduce aflatoxin (carcinogen) in the oil; When cooking with meat oil, you can first put half of the salt to remove pesticide residues in the meat oil, and then put the other half.
3 Specific method of adding salt: After the main ingredient is put in, add 1/3 of the total salt, and then add the remaining 2/3 when the dish is almost cooked, which can not only adjust the taste, but also prevent the hot oil from splashing back. Of course, cooking different dishes, putting salt in different ways and at different times. For example, to cook crispy chicken and duck, fry ribs and fish pieces, or steam fish with frog legs, you should add salt before cooking, or wipe the raw materials inside and outside the body cavity with refined salt, or apply salt sauce in advance. Is it helpful for the finished product? Smell? ; When cooking small meat dishes such as braised pork and braised fish, or stir-frying vegetarian dishes such as green beans and potatoes, you must add seasonings such as salt immediately after the raw materials are stir-fried or fried, and then simmer slowly with high fire, which can promote the full penetration of salt and fully release the umami flavor of raw materials: for large raw materials such as stewed chicken (duck) and hooves, dishes that need to be stewed for a long time should be served. In addition, fried cabbage, cucumber and other vegetarian dishes with high water content should also be salted before cooking, otherwise salt should be added too early, so that the water in the raw materials is sucked out and the result is burnt? Cooking? Make the dishes old and tough, and lose its crispness. Similarly, cold dishes such as cold cucumber and cold shredded radish should also be salted before eating to ensure that the dishes are juicy and crispy. When making meatballs and fish balls, adding salt and stirring can increase the water consumption of raw materials and make fish balls soft and juicy.
4 dosage of salt: (65,438+0) When cooking and stewing, the dosage should be 0.8% ~ 65,438+0.2%, and generally should be controlled within the range of 65,438+0.5% ~ 2% (because the solubility of the most comfortable salt solution is 0.8% ~ 65,438+0.2%) Mouth weight? Salty people (such as northerners) can add more salt when cooking. In midsummer, people sweat and lose salt, and cooking can also add more salt.
Intimate reminder: (1) The amount of salt per person per day should not exceed 6g( 1g is the amount of a toothpaste cover), and the amount of small pot dishes should be controlled with a soil spoon, while the amount of large pot dishes should be controlled with a cooking spoon: (2) If you need to put sugar in cooking, put it before the salt, because the raw materials contain water, so the sugar can be tasted quickly, such as adding salt first.
vinegar
The function of 1 vinegar in cooking: removing fishy smell and taste, relieving tiredness and improving taste, enhancing flavor and pressing salt to improve freshness, reducing spicy taste, preserving vitamins, promoting the dissolution of calcium, phosphorus and iron, and improving the nutritional value of dishes.
2 the best time to put vinegar: add vinegar when the pot is hot.
3 Specific vinegar adding methods: sour vinegar is one of the commonly used condiments, and the main varieties are black vinegar and white vinegar. The specific choice must be based on the requirements of the dishes. For example, to make sweet and sour yellow croaker and sweet and sour pork ribs, you should choose black vinegar. To make sweet and sour cabbage and stir-fry mung bean sprouts, use white vinegar. In the cooking process, the timing of the use of vinegar is also particular. Usually vinegar is added to hot pot to remove the fishy smell or increase the precipitation of nutrients in raw materials. Adding vinegar before putting salt or in the middle of cooking is to make the dishes crisp, tender and refreshing and increase the umami flavor; Put vinegar in the late cooking stage, but to highlight the taste of vinegar in dishes, so that sour taste becomes the main taste of dishes. It can be used to remove fishy smell and relieve boredom in aquatic products or visceral raw materials with strong fishy smell such as belly, intestine and heart, and can be soaked in vinegar in advance. For example, it is best to add vinegar after the raw materials are put into the pot, which can protect the vitamins in the potatoes and soften the vegetables. Sweet and sour pork ribs? 、? Fried mutton with onion? Better add it twice. Put the raw materials in the pot to remove the fishy smell and taste, and add them again before taking out the pot to enhance the fragrance and taste. When cooking with vinegar, pour vinegar slowly along the side of the pot, so that the fried food tastes mellow and delicious.
The specific dosage of vinegar: there is no strict regulation, and it can only be mastered according to the eating habits of consumers and the characteristics of dishes.
Intimate reminder: (1) Cooking wine should be used separately from vinegar, that is, cooking wine should not be added with vinegar, and cooking wine and vinegar should be added when encountering raw materials with strong smell. At this time, we should strictly master the steps of cooking wine before vinegar. This is because cooking wine has high permeability, which can first penetrate into the raw materials and remove the fishy smell after volatilization. In addition, vinegar can produce an aroma after heating, such as premature vinegar, the aroma will evaporate, the food will taste sour and astringent, and the flavor will gradually change. (2) Don't put vinegar in fried spinach, because spinach contains oxalic acid, and vinegar contains a variety of organic acids, which will hinder the absorption of calcium and damage teeth. (3) Cooking sea cucumber, don't add vinegar, because sea cucumber is rich in collagen, adding vinegar will destroy the molecular structure of protein and affect the taste. (4) There are few fresh fish, and vinegar is better than cooking wine. When using vinegar, you can add some sugar, which can not only prevent the fish from being too sour, but also increase the flavor.
soybean
1 The role of soy sauce in cooking: coloring, fixing and improving color.
2 the best time to put soy sauce: put soy sauce before the dish is about to go out.
3 Specific addition method of soy sauce: Soy sauce is not only one of the commonly used condiments in cooking, but also the main colorant in cooking, which is essential when cooking braised dishes. In the timing of soy sauce, in addition to cooking and processing such as simmering, it is usually advocated to add soy sauce before cooking, which is not only beneficial to the seasoning function of soy sauce, but also can keep the nutritional value of soy sauce from being reduced. When frying meat slices, in order to make the meat tender, you can also mix the meat slices with starch and soy sauce before frying, so that protein will not be lost and the fried meat will be tender and smooth. Cold dishes can be mixed with soy sauce, which is more fragrant and delicious.
4 the amount of soy sauce: there is no strict regulation, and it can only be mastered according to the characteristics of the dish. General 10 ~ 15g of stir-fried dishes, about 50 g of stewed vegetables.
Intimate reminder: (1) When dipping in soy sauce or mixing cold dishes, use it after heating to prevent harmful bacteria. (2) Cooking vegetables should add less or no soy sauce. Adding soy sauce or putting too much will make the bright green color dim and dark brown, which not only affects the appearance but also masks the natural delicacy of vegetables. (3) Using iron fortified soy sauce as much as possible can prevent or control iron deficiency anemia.
monosodium glutamate
1 The role of monosodium glutamate including chicken essence in cooking: enhancing umami flavor.
2 the best time to put monosodium glutamate: add it when cooking (monosodium glutamate is best dissolved at 70 ~ 90℃ and has the best flavor).
Specific feeding method: monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes, soup and so on. For stewed, roasted, boiled, boiled and steamed dishes, monosodium glutamate should not be put in too early, but should be put in when it is out of the pot, not in advance, not at the same time with the raw materials or in the middle of cooking. When crystal monosodium glutamate is used in cold dishes, it should be melted with a small amount of hot water first, and then poured on cold dishes, with better effect (because monosodium glutamate can only play its role at 45℃). Never sprinkle monosodium glutamate like salt, so monosodium glutamate will not melt and have no taste, which will easily cause indigestion. Be careful not to use it every day, but every dish. For chicken, eggs, pigeon meat and other dishes cooked in clear soup, it is fresh, fragrant and clear, and monosodium glutamate is not needed. If you use monosodium glutamate, it will cover up the original taste and make the food taste nondescript. For seafood, if you put monosodium glutamate, the flavor will disappear. For eggs, sweet and sour vegetables, monosodium glutamate is not suitable. Do not put monosodium glutamate in eggplant, because eggplant contains a variety of vitamins, amino acids and mineral elements, and has a delicate flavor. Adding monosodium glutamate to cooking will affect the taste.
4 the dosage of monosodium glutamate: not as much as possible. Its water dilution is 3 000 times, and people's taste for monosodium glutamate is 0.033%, so 1500 times is appropriate. If you put too much, it will produce a strange taste of salty but not salty, which will be counterproductive. Generally, about 4 g is more suitable for a dish.
Intimate reminder: (1) Allowable daily intake (except raw food), people who weigh per kilogram 120 mg and weigh 50 kg are allowed to eat 6 g per day; (2) It should not be mixed with alkali, baking soda or foods containing more of these substances; (3) MSG should not be used in baby food within 3 months; (4) Chicken essence is fresher than monosodium glutamate, because it contains a variety of flavoring agents, and its taste is more comprehensive and coordinated. The solubility is worse than monosodium glutamate. If it is used in soup, it should be dissolved before use. (5) monosodium glutamate 18 g is equivalent to white porcelain 1 spoon commonly used at home.
Cooking skills of other foods? Borrow flavor?
Seasoning refers to adding or borrowing the flavor of other foods. Although vegetarian dishes such as tofu, lettuce, potatoes and auricularia are of high nutritional value, many people are interested in them because they have no umami or light taste. Avoid it? .
For this kind of ingredients, we can use some special flavor food raw materials or seasonings? Flavor? For example, mushrooms, chicken soup, lobster sauce, garlic, fermented bean curd, shrimp, sesame sauce, yellow sauce, shrimp sauce, oyster sauce, as well as onion oil, garlic oil, mushroom oil, star anise oil, Chili oil, pepper oil and so on. It can give vegetarian dishes and tofu a very rich and fragrant taste, such as boiled shrimp, shredded eggplant with sesame sauce and fried spinach with fermented bean curd. ? Casserole tofu? With the help of chicken soup and broth, the fragrance is overflowing; ? Xu Mu meat? With the taste of meat and broth, auricularia auricula is rich and attractive; Garlic oil, mushroom oil and fennel oil are also ok? Flavor? For example, shredded potatoes with pepper oil, gold, silver, garlic and amaranth soup.
Remove it? Not good? taste
Taste reduction refers to reducing or masking the taste of food. Contrary to the ingredients that need seasoning, some ingredients have unpleasant smells, such as beef and mutton, aquatic products, animal offal and so on. There is often a fishy smell, while spinach, bamboo shoots and bamboo shoots have a slight astringency, so it is difficult to eat directly when used for cooking.
For ingredients with fishy smell, the following methods can be used to remove the odor. First, do a good job of preparation before cooking, such as descaling fresh marine fish, rubbing them with dry flour, leaving them for a period of time, and then rinsing them, which not only removes the fishy smell, but also ensures the freshness of the fish to the greatest extent. You can also simmer beef and ribs before stewing; Second, make good use of spices in cooking, such as pepper, cinnamon, pepper, star anise and other spices, which can undergo oxidation reaction with aldehydes and ketones, which can not only reduce odor but also enhance fragrance, and is generally used to remove the fishy smell of pork and mutton. Most fishy substances in seafood are alkaline, and acidic lemon juice can neutralize and remove fishy smell; Third, find a good match, for example, white radish can reduce the fishy smell of mutton, tomatoes can cover up the fishy smell of beef, and tofu can neutralize the fishy smell of fish.
Bitter vegetables often contain more oxalic acid. After blanching and cooking, there is no unpleasant taste. Studies have shown that 40%~70% oxalic acid can be removed from spinach, water bamboo and other vegetables only by blanching with boiling water.