Chef's secret recipe for cooking and seasoning 1, spicy sauce
Formula (prepare 20 dishes)
30g of red oil sea pepper (or red oil100g), 20g of pepper powder, 30g of red soy sauce (diluted with water in case of soy sauce), 30g of refined salt, 20g of monosodium glutamate (ground powder), 30g of white sugar, 50g of cooking wine, 20g of Jiang Mo, 750g of sesame oil and other seasonings with boiled water (or fresh soup).
Preparation instructions
This formula has a heavy taste, spicy, salty and slightly sweet taste, which belongs to Sichuan taste. It can be made into flavored sauce to pour cold dishes, or the above seasonings can be directly mixed with shredded belly and braised beef. This flavor of red oil and pepper powder (or pepper oil) is heavier.
2, red oil flavor juice
Formula (prepare 20 dishes)
Red oil100g, soy sauce 50g, monosodium glutamate 20g, white sugar 30g, cooking wine 75g, garlic paste 50g, refined salt 20g, Jiang Mo 20g, spiced powder15g, etc., and boiled water 750g (or fresh soup).
Preparation instructions
This formula belongs to Sichuan flavor, mainly salty, fresh and spicy, with heavy red oil flavor and slightly sweet taste. It can be made into flavored sauce to pour cold dishes, or it can be directly mixed into cold dishes such as braised beef slices and husband and wife lung slices.
3. Spiced juice
Formula (prepare 30 dishes)
Star anise10g, cinnamon 5g, clove 2g, tsaoko 2g, licorice 2g, fragrant leaves 2g, Amomum villosum 2g, kaempferia rhizome 2g, fennel 3g, salt 20g, cooking wine 50g, soy sauce 50g, sugar10g and monosodium glutamate/kloc-0.
preparation
Add clear water or fresh soup1200g to the above spices, simmer for 5 minutes, then add the seasoning and pour it into a container, and then use it after sealing the juice with sesame oil for 0/5 minutes.
Preparation instructions
This formula is mainly spiced, salty and delicious, which can be directly poured into the cut cold dish, or the spice residue can be removed, and the juice can be directly mixed into the marinated vegetables, and a proper amount of red oil can be added. Generally suitable for mixing meat and halogen products.
4, great taste juice
Formula (prepare 15 portions of dishes)
50g sesame paste, soy sauce100g, 50g white vinegar, 20g refined salt, 30g red oil, 5g chopped green onion, 0g monosodium glutamate15g, 20g sesame oil, 0g pepper oil10g, and 0g white sugar10g.
preparation
Mix the above seasonings into dishes and serve. If the taste is too heavy, add water appropriately. After mixing, pour it into cold dishes or mix it with shredded belly and chicken.
Preparation instructions
The taste of the stick is similar to the strange taste, and it is characterized by a slightly strong sesame sauce, which can be mixed with shredded chicken, shredded belly and white meat, and has a spicy and sweet taste.
5, garlic juice
Formula (prepare 30 dishes)
250g of mashed garlic, 50g of refined salt, 50g of monosodium glutamate, 30g of sugar, 50g of cooking wine, 20g of white pepper, 50g of salad oil100g, and 50g of sesame oil.
preparation
Add 750g of clear soup or cold boiled water to the above seasonings and mix well, then add salad oil and sesame oil and mix well.
Preparation instructions
This formula juice can be directly poured into cold dishes such as shredded chicken, shredded belly and mixed white meat, or mixed with raw materials and then put on the plate. Garlic paste flavor juice is generally used for boiled cold dishes, so soy sauce is not used. Its taste is characterized by rich garlic flavor and salty taste.
Cooking skills for chefs: Stir-fry meat dishes, and add salt when they are almost cooked.
Adding order: sugar, wine, vinegar, salt and soy sauce. Stir-fried meat dishes, vinegar must be added after sugar and wine, otherwise sugar is not easy to dissolve, and the fragrance of wine is difficult to volatilize. Salt should be added when the meat is eight ripe, otherwise it will make the meat old. Soy sauce should be added last to avoid the rich amino acids being destroyed by high temperature. For example, stir-fry shredded pork with celery. First, heat the pot, add oil, and when it is 50% to 60% hot, add shredded pork and stir-fry until it turns white. Add a little vinegar, stir-fry celery, add salt when it is almost cooked, and then add some soy sauce.
Optional seasoning: sugar, wine, vinegar. When frying meat dishes, marinate them with sugar and a small amount of cooking wine, which can remove the fishy smell and make the meat more tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness outside and saltiness inside.
Avoid: monosodium glutamate. Meat already contains glutamic acid. When it meets the salt in dishes and is heated, sodium glutamate, the main component of monosodium glutamate, will naturally be generated. If you add monosodium glutamate to the fried meat dishes, it will destroy the natural flavor.
Stir-fry vegetarian dishes and add salt after a few stir-fry.
Adding sequence: sugar, vinegar, salt and monosodium glutamate. Stir-fried vegetables are different from stir-fried meat dishes. Salt should be added to stir-fried vegetarian dishes first. In this way, vegetables ripen faster, so they can retain more nutrients. First, heat the pan, and when the oil is heated to 50% to 60%, (at this time, onion and ginger can be put according to your preference to burst into fragrance), stir-fry the vegetables a few times, add salt and continue to stir-fry until the color turns green, such as vegetarian fried spinach and fried oil wheat vegetables.
Optional seasoning: sugar, vinegar. People who don't need to limit sugar can add some sugar to enhance the flavor of vegetarian dishes. After putting sugar, there is no need to put monosodium glutamate. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crisp and keep more vitamins. But you can't put vinegar when frying vegetables. Adding vinegar will destroy most chlorophyll and turn yellow quickly, which is not only ugly, but also greatly reduces the nutritional value.
Avoid: soy sauce. Soy sauce has a strong flavor. Adding it when frying vegetables will not only affect the refreshing color of vegetables, but also cover the fragrance of vegetables.
Stewed dishes, put cooking wine first.
Adding order: cooking wine, soy sauce, sugar, vinegar and salt. Cooking often highlights the aroma of cooking wine, and uses the smell of wine to cover up the fishy smell, so the wine should be put at the highest temperature in the pot. When braising, soy sauce is mainly used for coloring, so soy sauce should be added first. In addition, remember that sugar must be added before salt, otherwise the cooked meat will become old. Take braised pork as an example. First, cut the pork belly with skin and oil it, then take another pot, heat the oil to 60%, add star anise and onion ginger to stir-fry the flavor, cook the cooking wine, add soy sauce and white sugar to boil, add soup (or water), boil over high fire to skim the foam, and add salt when it is 80% mature. The cooking method of stewing is basically the same as that of burning, except that there is more soup.
Optional seasoning: vinegar. When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before putting wine. Because such dishes should not only have sour taste, but also have volatile vinegar flavor to cover up the fishy smell of raw materials, so they should be put in the pot when the temperature is the highest. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only
It can make dishes more fragrant and stew worse.
Cold salad, put it together at last.
Joining order: put them all last. To make cold salad, you usually mix all the seasonings together to make a flavor juice, then pour it into the dish and mix well. The seasoning must be put at the end, mixed and eaten now, otherwise the dish will be soaked in the sauce for a long time, which will make the taste of the dish too salty and the nutrition will be lost. For example, cold lettuce, cold shredded belly, etc., cut raw materials or clinker into shreds, slices, blocks, etc., add seasonings and mix well.
Avoid: monosodium glutamate. Is monosodium glutamate at 80℃? 100℃ can give full play to the role of fresh. However, the temperature of cold dishes is low, and monosodium glutamate is difficult to play its role, and even directly adheres to raw materials, which is tasteless and disappointing. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water and then mix it into cold dishes. Saute the meatballs and put the seasoning in the meat first.
Adding order: cooking wine, salt. When cooking dishes such as baked meatballs and white meat, you should first marinate the raw materials with seasonings. For example, chop the meat, add pepper and cooking wine, stir well, add egg white, stir well, add salt and stir until strong, then simmer in slightly boiled water, cook with low fire, and finally add salt to the soup. The seasoning method of cooking is similar.
Cooking and seasoning have a good way.
Every kitchen has the most basic seasonings such as salt, soy sauce, vinegar, sugar and cooking wine. When cooking, which one should be put first, which one should be put later, and which one should be put at the best time? In fact, when cooking different dishes, the types and order of seasonings are different. Only by grasping it well can we make dishes with good color, flavor and taste. Here are a few things you can't cook at home. Failure? Delicious seasoning formula. Stir-fry meat dishes, and put salt when they are almost cooked.
Adding order: sugar, wine, vinegar, salt and soy sauce. Stir-fried meat dishes, vinegar must be added after sugar and wine, otherwise sugar is not easy to dissolve, and the fragrance of wine is difficult to volatilize. Salt should be added when the meat is eight ripe, otherwise it will make the meat old. Soy sauce should be added last to avoid the rich amino acids being destroyed by high temperature. For example, stir-fry shredded pork with celery, first heat the pot, add oil, and heat it to 50% to 60%.
When it is hot, add shredded pork and stir-fry until it turns white, add a little vinegar, add celery and stir-fry, add salt when it is almost cooked, and add some soy sauce to serve.
Optional seasoning: sugar, wine, vinegar. When frying meat dishes, marinate them with sugar and a small amount of cooking wine, which can remove the fishy smell and make the meat more tender. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweetness outside and saltiness inside.
Avoid: monosodium glutamate. Meat already contains glutamic acid. When it meets the salt in dishes and is heated, sodium glutamate, the main component of monosodium glutamate, will naturally be generated. If you add monosodium glutamate to the fried meat dishes, it will destroy the natural flavor.
For example, the most used salt: cooking is put when the pot is taken out, so as to avoid putting too much water in the vegetables first, and the fried vegetables are not fragrant and have great nutritional losses. Stew in order to make the umami flavor of meat dissolve into the soup more smoothly, it is best to put it in the middle of the stew, and it will not taste when it is put late. Both cold and fried dishes should be put first to make the ingredients taste good. Ginger, garlic: put the tasty onions first: it is easy to lose the flavor and color after heating, and most of them are put later. But some dishes need to be fried with onions, and the one that smells delicious should be put first. Sauces: Because sauces can withstand lower temperatures than ginger and garlic, they are usually put after ginger and garlic are fragrant. Soy sauce: put it later. In particular, braised dishes are easy to paste if they are put in early. There will also be a loss in fragrance. Personally, I feel that this thing is put less and the color of the dish is black. Vinegar: put it in the dish that needs to be heated. Or the fragrance will run out. Serve cold with other seasonings. Monosodium glutamate: some of it will be lost after heating, and then put it away. If the material is not easy to taste and needs to be heated, put it first and put it again before taking out the pot.
Stewed dishes, put cooking wine first.
Adding order: cooking wine, soy sauce, sugar, vinegar and salt. Cooking often highlights the aroma of cooking wine, and uses the smell of wine to cover up the fishy smell, so the wine should be put at the highest temperature in the pot. When braising, soy sauce is mainly used for coloring, so soy sauce should be added first. In addition, remember that sugar must be added before salt, otherwise the cooked meat will become old. Take braised pork as an example. First, cut the pork belly with skin and oil it, then take another pot, heat the oil to 60%, add star anise and onion ginger to stir-fry the flavor, cook the cooking wine, add soy sauce and white sugar to boil, add soup (or water), boil over high fire to skim the foam, and add salt when it is 80% mature. The cooking method of stewing is basically the same as that of burning, except that there is more soup.
Optional seasoning: vinegar. When cooking vinegar-rich dishes such as sweet and sour fish, put vinegar before putting wine. Because such dishes should not only have sour taste, but also have volatile vinegar flavor to cover up the fishy smell of raw materials, so they should be put in the pot when the temperature is the highest. When cooking other meat dishes, you can add some vinegar after adding sugar, which will not only make the dishes more fragrant, but also make the stew worse. Each kind of seasoning is put in a different order. For example, green leafy vegetables: first put the oil in a wok, then stir-fry the vegetables on a big fire, and then add salt and monosodium glutamate when they are about to be cooked, which can reduce the salt intake and the water output of the vegetables; If you burn meat again, you have to put salt first, otherwise it won't taste. So it depends on the situation, not every dish is the same, and it takes time to explore. Talking about the order of seasoning when cooking sugar can not only harmonize the taste and enhance the beauty of the color of the dishes, but also provide rich calories for the human body. Adding sugar to vegetables can increase the flavor of vegetables; Adding sugar to cured meat can promote protein swelling of collagen and make meat tissue soft and juicy. In other words, sugar can be added before cooking. Protein can be solidified by salt, so you can't put salt first when cooking raw materials (such as fish soup) rich in protein. It's best to wait until the soup is cooked and ready to take off the pot before adding salt. However, if you fry vegetables, you can put salt early, so that vegetables will cook quickly. In cook the meat or potatoes, adding a small amount of vinegar is easy to stew and tastes good. MSG at 70℃? It works best at 90℃, so it must be put after the dish is taken out of the pot. If you use a variety of seasonings, you should pay attention to the order in which you put them. The ideal order is: put sugar first, then put salt, vinegar, soy sauce, and finally put monosodium glutamate. When cooking food, add sugar first, wait until it is about half cooked, then add salt, soy sauce and so on in turn. This is because salt has a strong penetrating effect on food, so if it is added before sugar, the taste of sugar will not easily enter the food, and salt has the property of fixing food tissue, so it is better to add sugar first when cooking. Adding salt to food will dehydrate it and solidify the tissue, so if you add salt first and then sugar, it will not dissolve easily. If vinegar is added first, sugar will not dissolve easily. Adding vinegar first will have a sour taste, but if you add soy sauce or monosodium glutamate first, its fragrance and flavor will be lost. In addition, some dishes need wine, it is best to put it after sugar, which can remove the fishy smell and soften the food. Soy sauce and monosodium glutamate can be saved until the end, which can preserve their unique flavor.
So, don't forget the order of sugar, wine, salt, vinegar, soy sauce and monosodium glutamate when adding seasonings next time. The time sequence of seasoning when cooking, when to put seasoning and what seasoning to put, should not only keep the color and flavor of the cooked dish, but also keep the nutrients in the dish from being destroyed to the maximum extent, which is beneficial to human health. This is really a great knowledge? When cooking with oil, when the oil temperature is above 200℃, it will produce a kind of oil called? Acrolein? Harmful gas. It is the main component of lampblack, and it will also cause oil to produce a large number of peroxides which are extremely carcinogenic. Therefore, it is better to use 80% hot oil for cooking. Special note: oil can reduce the efficacy of some antibiotics. When patients with iron deficiency anemia take ferrous sulfate, if they eat a lot of oily food, their efficacy will be reduced. When to put soy sauce in the pot and cook it at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, you should put soy sauce before cooking. Special note: patients who take drugs to treat cardiovascular diseases, gastrointestinal diseases and anti-tuberculosis drugs should not eat more soy sauce. When to put salt in cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, salt should generally be put after frying vegetables; Cooking with peanut oil, because peanut oil is easily contaminated by Aspergillus flavus, salt frying pan should be put first, which can greatly reduce aflatoxin; When cooking with meat oil, you can first put half of the salt to remove the residual organochlorine pesticides in the meat oil, and then add the other half of the salt; When cooking meat dishes, in order to make the meat tender, it is best to put salt when it is fried to 80% maturity. Special note: According to the standards recommended by the World Health Organization, it is advisable to eat 5 grams of salt per person per day, not more than 6 grams. In addition, patients who use antihypertensive drugs, diuretics, adrenocortical drugs and rheumatism with heart damage should try to reduce the intake of salt. When to put vinegar in cooking, if you add a little vinegar after cooking vegetables, it can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body. Special note: vinegar should not be taken with sulfonamides, because sulfonamides are easy to form crystals in acidic environment and damage the kidneys; When taking alkaline drugs such as sodium bicarbonate and magnesium oxide, vinegar will weaken the efficacy. When cooking fish, sheep and other meat dishes, put some cooking wine to remove the fishy smell by evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest during cooking. In addition, stir-fried shredded pork should be added with wine after stir-frying; Roasted fish should be added with wine after frying; It is best to add wine to fried shrimp after it is cooked; Soups are generally stewed with low fire after boiling, and wine is put when simmering. When to release monosodium glutamate When heated to above 120℃, monosodium glutamate will turn into coking sodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate when frying. Special note: Excessive intake of monosodium glutamate will inhibit various nerve functions in the human body, resulting in dizziness, headache, muscle spasm and other adverse reactions. In addition, the elderly, infants, lactating women, patients with hypertension and kidney disease should be forbidden to eat monosodium glutamate or eat less. When to put sugar when making sweet and sour carp and other dishes, you should put sugar before adding salt, otherwise it will be salt. Dehydration? The function will promote the solidification of protein, but it is difficult to fully understand the sugar flavor, thus causing the sweetness outside and the light inside, which will affect its delicious taste. Special note: Sugar should not be taken together with decoction of traditional Chinese medicine, because protein, tannin and other components in traditional Chinese medicine will react with sugar, which will reduce the efficacy. It is advisable to put the salt after heating, and iodized salt can not play a role in dietary iodine supplementation when heated and volatilized. In general, the order of seasoning for Chinese food is: pan-heated foundation oil-onion, ginger and garlic give off fragrance-meat is fried with water-cooking wine is used to remove fishy smell-soy sauce is colored-add some soup or water-stir-fry or stew slightly-add monosodium glutamate or chicken essence and salt-thicken-take out the pan and plate.
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