Basic knowledge of cooking 1. How to use onions
Onion is the most commonly used condiment in cooking. It is not easy to use it correctly. Like what? Scrambled eggs? Stir-fry a small amount of onion in an oil pan, pour in seasoning egg liquid and stir-fry a few times to get a fresh, fragrant, smooth and tender effect; If you put a lot of onions directly into the egg liquid (which many people are used to doing), and then stir fry in the oil pan, the result is either that the eggs are cooked and the onions are not cooked, or that the cooked eggs are overcooked, the color is not bright and the taste is not good. Therefore, seasoning with onions depends on the specific situation of the dishes and the variety of onions.
1. Use onions according to their characteristics.
Generally, the common onions in our family are scallions and shallots, which have a strong spicy taste and are widely used in dishes. They can be used as both auxiliary materials and condiments. Processing it into powder can be used as a seasoning for cold dishes, which can not only increase the flavor, but also play a role in sterilization and disinfection; Processed into segments or other shapes, fried with the main ingredients, the onion flavor and umami flavor of the main ingredients are integrated into one, which is very appetizing, such as? Braised chicken with green onions? 、? Stewed sea cucumber with onion? That is, seasoning with green onions. After fried, shallots can highlight the fragrance of shallots, which is an indispensable condiment for cooking aquatic products and animal viscera. It can be processed into dices, segments, slices and silk, which are cooked with the main ingredients, or twisted into knots and stewed with the main ingredients. When it is taken out of the pot, the onion is discarded to get its onion flavor. Tender shallots, also known as shallots, are fried with boiling oil (retting), with a fragrant smell and green color. They are mostly used for cold salad or sprinkled on finished dishes after processing, such as? Onion mixed with tofu? 、? Chicken with scallion? Wait a minute.
2. Use onions according to the shape of the main ingredients.
The shape of onion processing should be consistent with the main material, generally slightly smaller than the main material, but it should also be used flexibly according to the cooking methods of the raw materials. Like what? Braised fish? 、? Dry grilled fish? 、? Steamed fish Fish balls? 、? Grilled fish soup? Such as fish and vegetables, because of different cooking methods, the processing shape requirements of onions are also different. ? Braised fish? Ask to cut onions and burn them with fish; ? Dry grilled fish? Require the chopped onions to be consistent with the ingredients; ? Steamed fish just put the whole onion on the fish, and when the fish is cooked, pick the onion and only take the onion flavor; ? Fish balls? It is required to soak onions in water and only use onion juice to avoid affecting the color of fish balls; ? Grilled fish soup? Usually, onions are cut into pieces, fried and stewed with fish. Fried shallots are very fragrant and can remove fishy smell. When the soup is cooked, the onion is removed, and the soup is clear and not turbid.
3. Use onions according to the needs of raw materials
Raw materials such as aquatic products, poultry, internal organs of domestic animals and eggs stink, so onions are an indispensable seasoning for cooking. Bean products and rhizomes can be seasoned with onions to remove the fishy smell and earthy smell of beans. A single green vegetable itself contains natural fragrance, so there is no need to season it with onions.
The use of onions in dishes is very knowledgeable, but when using onions, we must pay attention to the appropriate dosage and clear priorities, right? Disturb the host and guest? And it affects the original taste. I personally have a habit. Generally, no onions are put in the soup, only ginger is put, for fear that the thick onion flavor will take away the delicacy of the soup.
Second, how to use ginger
Ginger is an indispensable spice in many dishes, but not everyone knows how to use it. Proper use can make dishes fresh and colorful, otherwise it will be self-defeating. When cooking, we often encounter some problems: for example, when making fish balls, add ginger and onion juice to the minced fish, and then add other seasonings to stir and squeeze into fish balls, and you can get fresh, fragrant, smooth and white fish balls. If ginger is chopped into rice grains and mixed with minced fish, the fish balls will be very spicy, dark in color and poor in taste. For another example, before cooking fish, put ginger slices in a small amount of oil pan, then fry the fish, brand it on both sides, add water and various condiments, and cook the fish and ginger together until cooked. In this way, ginger not only does not stick to the pot when frying fish, but also can remove the smell and smell; If ginger slices are cooked with fish or ginger rice, the effect is not good. Therefore, when cooking, ginger should be used reasonably and skillfully according to the specific conditions of the dishes.
1, shredded ginger into vegetables, more ingredients:
Ginger commonly used in cooking includes new ginger, yellow ginger, old ginger and watered ginger. It can be divided into red claw ginger and cucumber ginger by color. Ginger spice can be used as both seasoning and ingredient in dishes. The new ginger skin is thin and tender, and the taste is weak; Turmeric is spicy, its smell turns from light to strong, and its meat turns from soft to hard. It is the top grade of ginger. Ginger, commonly known as ginger mother, is a kind of ginger, with thick skin and strong meat, spicy taste, but its aroma is not as good as turmeric; Pour ginger with ginger buds, which can be used as a side dish or dipped in sauce. It's delicious.
Ginger, as an ingredient, is usually shredded, such as? Ginger? Just take fresh ginger and green pepper, shred them and fry them with shredded pork, which is spicy and delicious and unique. ? Three-silk fish roll? It is made by cutting mandarin fish into large pieces, wrapping shredded bamboo shoots, shredded ham and shredded chicken breast into a tube, adding shredded ginger juice pickled with shredded ginger, shredded onion and shredded red pepper, and adding soy sauce, sugar and vinegar. It tastes sweet and sour, tender outside and fresh inside. Processing fresh ginger or turmeric into silk can also be used as an ingredient of cold dishes, which not only enhances freshness, but also has the function of sterilization and disinfection. Such as Huaiyang traditional cold salad? Mixed dried silk? , is _ _ _ harmonic? 0 pieces or so, then finely cut into dried shreds thinner than matchsticks, soaked in boiling water for 3 times, squeezed out the water, put it on a plate, sprinkled with shredded ginger and poured with seasoning. Dried silk is soft and light, and shredded ginger is tender and spicy.
2, ginger pieces (slices) into the plate, to smell.
Ginger is processed into pieces or slices, which are mostly used in fireworks dishes, such as stewing, stewing, roasting, boiling, roasting and other cooking methods, and can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in fireworks to get its flavor, and should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and sliced with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. For example:? Stewed chicken, stewed chicken with eggs and boiled sea cucumber? Coral stewed chicken? What is the name of the one decorated with tremella balls? The wind blows peony? , supplemented by pig intestines? The prince and the dancer? Chicken stuffed with fish and shrimp? A hundred birds fly at the phoenix? Wait a minute. In the production, you must use ginger slices to flavor, otherwise there will be no crispy chicken, delicate ingredients and mellow soup.
Ginger is not only used for seasoning in cooking, but also for dipping and seasoning before cooking, such as? Oil chicken? 、? * Grilled fish? 、? Fried pork chop? When cooking, it is not convenient to heat ginger and raw materials at the same time, but the odor of these raw materials is difficult to get rid of, so it is necessary to soak ginger slices for a long time before heating to eliminate their odor. When dipping, add a proper amount of cooking wine and onion at the same time, and the effect will be better.
3, ginger rice into the dish, fragrant and fresh
Ginger was also called in ancient times? Xinjiang? , that is to say? Xinjiang resists all evil? Said. Ginger warms and dispels cold pathogens. Taking advantage of this unique function of ginger, people often eat cold dishes with ginger and rice vinegar. Vinegar has the effect of removing fishy smell and warming the stomach. Adding ginger and rice can prevent diarrhea, sterilize and promote digestion. Like what? Steamed white fish? 、? Flour crucian carp,? Steamed crab Drunk shrimp? 、? Bamboo shoots? And so on, all need to be poured with vinegar, add ginger rice, and some need to be sprinkled with pepper and put on fragrant leaves.
Ginger rice can also be cooked with the ingredients in the dish, such as? Stewed lion head? After the pork is finely cut and mashed with the back of a knife, it needs to be added with spices such as ginger and rice to make a lion's head, and then stewed. Ginger is processed into rice grains, which are mostly fried in oil and cooked with the main ingredients. The spicy taste of ginger and the umami taste of the main ingredients are integrated, which is very attractive. ? Fried crab powder? 、? Gouka meat? Wait, ginger rice needs to be fried in oil first, and then cooked with the main ingredients. Ginger slices (slices) play a role in removing fishy smell and alleviating bad smell in fireworks dishes, while ginger rice is mostly used in frying, sliding, frying, frying, boiling and frying dishes to increase flavor and umami flavor.
4, ginger juice into the dish, good color and taste.
Raw materials such as aquatic products, poultry viscera, eggs, etc. stink, so ginger is an essential seasoning when cooking. Some dishes can be served with ginger, fireworks dishes (called big dishes in jargon) should be cooked with ginger slices (slices) to remove the fishy smell, and ginger rice should be used for general cooking and side dishes. But there are still some dishes that are not convenient to cook with ginger, and they need to be deodorized and flavored. For example, ginger juice is more suitable. For example, fish balls, shrimp balls, meatballs and all kinds of animal raw materials are mashed with the back of a knife, which is made of ginger to remove fishy smell.
Ginger juice is made by patting ginger slices loosely and soaking them in clear water for a certain period of time (generally, it is necessary to add onions and appropriate amount of cooking wine to soak them together) to get the required ginger juice.
Ginger is very useful and delicate in cooking, but there is no need to season any dish with ginger. For example, a single vegetable itself contains natural fragrance, so it must be seasoned with ginger rice. Disturb the host and guest? , affecting the original taste.
Third, how to use salt?
The role of salt in cooking is very important. People often refer to the salty taste of salt as? The king of all tastes? ,? One salt (diao4) is a hundred flavors? . The main function of salt in cooking is to flavor and enhance fragrance. When cooking with salt, we should not only consider whether the taste of the dish is moderate, but also pay attention to whether the timing of using salt is correct. According to academic theory, the lowest concentration of salty taste that people can feel is 0. 1% ~ 0. 15%. The optimum solubility of salt solution is 0.8% ~ 1.2%. Therefore, the amount of soup should be 0.8% ~ 1.2%. When cooking and stewing, it should generally be controlled within the range of 1.5% ~ 2%, because these dishes are often eaten with salt-free staple foods, that is, dishes for dinner, so the amount of salt used is larger.
Salt is often used with other seasonings in the cooking process, and several seasonings will inevitably interact with each other during the use process to form a compound flavor. Generally speaking, a small amount of vinegar can enhance the salty taste, and when more vinegar is added, it can weaken the salty taste. On the contrary, adding a small amount of salt to vinegar will enhance the acidity, while adding a large amount of salt will weaken the acidity. Adding sugar to the salty taste can weaken the salty taste. Adding a little salty taste to the sweetness can increase the sweetness to a certain extent. Adding monosodium glutamate to the salty taste can alleviate the salty taste, and adding a little salt to monosodium glutamate can increase the freshness of monosodium glutamate.
In addition, salt has high permeability and can inhibit the growth of bacteria.
When making meatballs and fish balls, adding salt and stirring can increase the water consumption of raw materials and make fish balls tender and diverse.
Adding some salt to the dough can increase the elasticity and toughness of the dough to some extent.
Adding some salt to the fermented dough can also adjust the fermentation speed of dough and make steamed bread softer and more delicious.
Mastering salt in cooking can be divided into the following three situations.
1, add salt before cooking-that is, add salt before heating the raw materials, in order to make the raw materials have a basic salty taste, shrink. When cooking methods such as frying, frying, sliding distillation and frying are used, sizing, hanging paste and adding some salt can be combined. Because the main ingredients of this cooking method are covered with a layer of paste, it is not delicious, so you must add salt before cooking. In addition, some dishes can't be salted in the cooking process, such as steamed meat with lotus leaf powder, which must also be salted before steaming. When cooking fish, in order to keep the fish from breaking, you should also wipe it with salt or soy sauce first. However, this method of adding salt requires less salt and short cooking time.
2. Add salt when cooking-this is the most important method of adding salt. When cooking by frying, burning, boiling, stewing, simmering, sliding, etc. You should add salt when cooking. Then add salt when the dish is about to mature, which can reduce the osmotic pressure of salt on the dish, keep the dish tender and smooth, and keep the nutrients from losing.
3, add salt after cooking-that is, add salt after heating is completed, and the dishes cooked mainly by frying are like this. After frying, sprinkle with spices such as pepper and salt.
Fourth, how to use monosodium glutamate
Monosodium glutamate is a kind of seasoning to enhance flavor, which can be used for cooking, stuffing, cold dishes and soup.
Monosodium glutamate has no direct nutritional value to human body, but it can increase the flavor of food, arouse people's appetite and help improve the digestibility of food. In addition, monosodium glutamate, the main component of monosodium glutamate, also has the function of treating chronic hepatitis, hepatic coma, neurasthenia, epilepsy, gastric acid deficiency and other diseases.
Although monosodium glutamate can be fresh, it will be counterproductive if used improperly.
I read some posts about monosodium glutamate and summarized them, including the skills of using monosodium glutamate in cooking and how to use it scientifically. I don't know much about scientific principles, especially glutamic acid, hehe.
1. For stewed dishes, monosodium glutamate is unnecessary. Because the broth itself is fresh, fragrant and clear, monosodium glutamate has only one flavor, and its flavor cannot be equal to broth. If you use monosodium glutamate, it will cover up the original flavor and make the food taste nondescript.
2. Used for acidic dishes, such as sweet and sour, vinegar baked, pickled peppers, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility and the worse the umami effect.
3. When mixing cold dishes with crystal monosodium glutamate, it should be melted with a small amount of hot water first, and then poured on the cold dishes, which has a good effect (because monosodium glutamate can only play a role at 45℃). If you mix cold dishes directly with crystals, it is not easy to mix them evenly, which will affect the refreshing effect of monosodium glutamate.
4. Stir-fry with monosodium glutamate and add it when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami taste, but also produces slight toxins, which is harmful to human body.
5, when using monosodium glutamate, to master the dosage, not the more the better. Its water dilution is 3000 times, and people's taste for monosodium glutamate is 0 and 033%. When used, it is appropriate to use 1500 times. Too much food will produce a strange smell that seems to be wrong, astringent and have the opposite effect. The World Health Organization recommends that monosodium glutamate should not be used in baby food for the time being; Adults should not consume more than 6 grams of monosodium glutamate per person per day.
6, monosodium glutamate is not easy to dissolve at room temperature, it is best to dissolve at 70℃ ~ 90℃, and the flavor is the best. When it exceeds 100℃, monosodium glutamate will be volatilized by water vapor, and when it exceeds 130℃, it will deteriorate into sodium pyroglutamate, which is not only tasteless, but also toxic. For stewed, roasted, boiled, boiled and steamed dishes, monosodium glutamate should not be put in too early, and then put in when it is out of the pot.
7. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate and produce ammonia odor.
V. How to use wine
In cooking, some cooking wine is usually used, because wine can relieve the fishy smell and make it fragrant. In order to make wine play the role of removing fishy smell and enhancing fragrance, the key is to make wine play its role. So pay attention to the following points.
1, the most reasonable time for cooking wine should be when the temperature in the pot is the highest during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying; Another example is fried shrimp. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, cooking, cooking, as soon as wine is injected, noise immediately breaks out, and then a steam comes out. This usage is correct.
2. Use wine when pasting. But don't use too much wine, or it will evaporate.
3, avoid overflowing with wine, and people who have meat in some dishes must put wine. So what? Shredded pork soup with mustard tuber? Wine is also put in dishes like this, and the faint taste is destroyed by the smell of wine, because the wine in the soup has no time to evaporate. So chefs usually do this when they use wine? First, avoid overflow, and second, avoid more? .
4. Some dishes need to be mixed with wine, such as sauce chicken wings. 10 after the chicken wings are fried, add tomato sauce, sugar and salt to stew until crisp, then add red wine, cook and box. This dish is characterized by its mellow wine flavor. In this case, it is reasonable to put the wine in front of the pot to reduce volatilization.
5, using wine to make drunk food, often without heating, so the wine is more intense. In addition, some tips for beer seasoning are summarized here. Besides drinking, beer can also be used to flavor dishes. The specific method is as follows:
1. Stir-fry sliced meat or shredded pork, and mix with starch and beer to make a paste. After frying, it is especially tender and delicious.
2, cooking frozen meat, ribs and other dishes, first with a small amount of beer, pickled for about 10 minutes, washed and cooked, can remove the fishy smell and odor.
3. Cooking meat and fish with more fat, adding a little beer, will help to dissolve fat, produce lipidation reaction, and make dishes fragrant but not greasy.
4. When steaming chicken, marinate the chicken with 20 ~ 25% beer for 10 ~ 15 minutes, and then take it out and steam it. Especially fresh, smooth and delicious.
5. Steamed fish with strong fishy smell, marinate with beer 10 ~ 15 minutes. After cooking, not only the fishy smell is greatly reduced, but also the taste is similar to that of crabs.
6. When the cold salad is served on the table, first soak the dish in beer, take it out after heating and boiling, and add seasoning to mix it, which has a special flavor.
Six, how to thicken
The academic concept of thickening is that starch has the characteristics of water absorption, adhesion, smoothness and cleanliness after being gelatinized by heat. When the dish is close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dish.
Starch used for thickening, also known as dough powder, is a polysaccharide polymer concentrated by multiple glucose molecules. Starch used for cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut starch and lotus root starch. Starch is insoluble in water. When it is heated to 60℃ with water, it will be gelatinized into a colloidal solution. Thickening is the use of this property of starch.
Mung bean starch is the best starch and seldom used. It is made by grinding mung beans and precipitating with water. It is characterized by sufficient viscosity, small water absorption and white and bright color.
At present, potato starch is widely used in families. It is made of potatoes through grinding, cleaning and precipitation. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption.
Wheat starch is precipitated from wheat bran washed with gluten or wheat bran made of flour, which is characterized by white color, poor luster, inferior quality to potato flour and easy precipitation after thickening.
Sweet potato starch is characterized by strong water absorption, but poor viscosity and dark red and black color. It is made of fresh potatoes through grinding, scrubbing and precipitation. In addition, there are corn starch, water chestnut, lotus root starch, water chestnut starch and so on.
Whether thickening is appropriate or not has a great influence on the quality of dishes, so thickening is one of the basic skills of cooking.
Thickening is mostly used in cooking techniques such as frying, sliding and frying. The similarity of these cooking methods is that the dishes made in this way basically do not contain soup. However, due to the addition of some seasonings and the moisture of raw materials, the soup in the dish is increased. By thickening, the juice is sticky and attached to the surface of raw materials, thus achieving the luster, smoothness and deliciousness of dishes. There are usually two kinds of thickeners.
One is starch juice with seasoning, commonly known as? Yes, juice? , mostly used for cooking dishes with strong firepower and fast speed such as frying and frying.
One is pure starch juice, also called? Wet starch? , mostly used for general cooking. Pouring juice is also a kind of thickening, also known as thin thickening and glaze thickening, which is mostly used for stewing, roasting, roasting and soup dishes.
According to the cooking methods and characteristics of dishes, the usage of sauce basically has the following kinds:
1, saute-a dish commonly used in cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.
2, paste cross-generally used for frying, sliding, stewing, stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.
3. Dripping water-the powder juice is relatively thin, and it is generally used for large plates or whole plates, which is used to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.
4, milk soup-it is the thinnest sauce, also known as thin sauce. Generally used for stews, such as spicy tofu, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.
To make a good hook, we need to master several key issues:
First, master the thickening time, which should generally be carried out when the dishes are nine ripe. Too early thickening will scorch the marinade, and too late thickening will easily make the dishes heated for a long time and lose their crisp and tender taste.
Second, the thickened dishes should not use too much oil, otherwise the marinade will not stick to the raw materials easily, and the purpose of adding umami flavor and beauty will not be achieved;
Third, the soup should be appropriate. Too much or too little soup will cause the sauce to be too thin or too thick, thus affecting the quality of the dishes;
Fourth, when using pure flour juice to thicken, you must first adjust the taste and color of the dish, and then pour in wet starch to thicken it, so as to ensure the delicious taste and bright color of the dish.
Starch has strong hygroscopicity and peculiar smell absorption, so it should be well preserved, moisture-proof, mildew-proof and odor-proof. General room temperature 15C, humidity below 70%.
When cooking, another requirement is to thicken the oil, that is, after cooking, pour in all kinds of seasoning oil to make it dissolve or adhere to the thick stuff. It has the functions of enhancing fragrance, refreshing, coloring and brightening dishes. When using, the two should be combined well. According to the taste and color requirements of dishes, pour in different colors of edible oil, such as chicken oil (yellow), Chili oil (red), tomato oil, sesame oil, pepper oil and so on.
Pay attention to oiling, and be sure to pour it after cooking, so that it will be bright and shiny. Don't refuel too much and too fast at a time, or it will leak oil. Because cooking methods are different, there are different ways to refuel. Generally, cooking and cooking are cooked and then poured with bright oil on the spoon. Dry cooking, the dish is to take out the spoon, pour the remaining juice in the spoon into the oil and pour it on the dish. After Ming oil is added to the sauce, it should not be stirred too fast to avoid oil analysis.
The taste of cooking is salty. The original taste of salt is salty and it is also the basis of taste. No matter what the taste is, it will be delicious with salt, so it is also called salt as the root of all tastes. The main functions of salt are: endowing fresh flavor, removing peculiar smell and keeping food fresh. Generally, salt is put late, which can make vegetables tender, but it is easy to get old long ago.
Sweet sugar is one of the main condiments, and it is also the main condiment of sweetness. When it is matched with other condiments such as salt and vinegar, it can bring out delicious compound flavor. The main functions of sugar are: to increase the taste; Add color to make food bright red, bright but not dark; Supplementing qi, with sweetness in sugar, has the function of invigorating qi and strengthening spleen. When cooking, put salt first, then sugar, and finally vinegar. Don't put the sugar too early, so as not to burn the pot.
Acid. Vinegar is the main seasoning for sour taste. The functions of vinegar are: to remove fishy smell, so vinegar is often put in fish dishes; Give off mellow fragrance and increase the color and fragrance of dishes; Solve greasy. Vinegar should be put after the dish is heated, so as not to lose its aroma. Vinegar is only sour and tasteless. If you hook it a little before cooking, you can increase the flavor and prevent the loss of aroma.
Spicy. The spicy taste of onion, ginger and garlic is also an important flavoring agent in traditional cooking in China. Pay attention to the following points when cooking: 1. Stir-fry the onion and garlic a little. If it is half cooked, the aroma will be stronger. 2. Ginger should be put together with raw materials and heated at the same time to effectively remove the fishy smell. Pepper is the best soup, which tastes delicious, but the soup should be cooked thoroughly before it is put, so as not to lose its aroma. Pepper can be bitter, so frying bitter gourd with pepper can alleviate the bitterness.
Cooking skills to make tofu, use mushrooms to enhance the taste.
Once you are familiar with these spices, you can continue to know where to use them. Addition? When can I use it? Subtraction? .
First of all, don't add too much seasoning when it's delicious, and try to keep the original flavor. If the chicken is originally fragrant, it is best to steam or stew it, and add a little cooking wine at most to make it fragrant, instead of adding seasonings indiscriminately. Even tasteless, such as sea cucumber and tofu, sometimes there is no need to use seasonings, and delicious meat, shrimp and mushrooms can be used to enhance the taste. Secondly, if the food is brightly colored, it should be preserved without seasoning. When frying lotus roots, add water while frying to prevent the color from turning black. Finally, boil water, stir-fry water (put a little oil in the pot), stew and steam, and make up the taste with onion, ginger and pepper.
More flavor is thin, less flavor is strong.
The ancients emphasized that simplicity is also applicable to cooking. When cooking, everyone should try to taste light, not too strong, and eating strong flavor often is not good for health. Don't put two kinds of seasonings if you can, because many seasonings are not toxic and all kinds of sauces also have additives. You'd better put less in your own cooking.
In addition, using more raw materials to complement each other and using less spices to complement each other is also one. Simplify? Principle. Complementary raw materials, such as three kinds of miscellaneous grains cooked together, millet, corn, rice or soybean, oat and rice, can realize protein complementarity. Another example is the mixture of peanut oil, soybean oil and rapeseed oil, which is called triple heavy oil. Cooking can supplement fat. Another example is Sam sun soup, where fresh fish, fresh meat and fresh chicken are stewed together, which can be delicious and complementary in protein. This kind of raw material is delicious. Except adding onion and ginger to remove fishy smell, all seasonings are free.
In fact, for people who know how to live, cooking is endless. There are too many mysteries and pleasures waiting for us to explore from nutrition collocation to color, fragrance and harmony. Mastering the true meaning can not only make us healthier, but also bring us a lot of unexpected fun. Invest in every dish carefully, and you will get rich returns from it.
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