Fresh chicken, fish, shrimp, vegetables, etc. Have their own special flavor. If they are over-seasoned, their natural delicacy will be covered up. Raw materials with strong fishy smell, such as stale fish, shrimp, beef, mutton and viscera, should be seasoned with more seasonings, such as cooking wine, vinegar, sugar, onion, ginger, garlic and pepper, which can reduce the bad taste and increase the umami flavor.

Heating seasoning is also called formal seasoning or setting seasoning. The taste of dishes is shaped by this step, so it is the decisive seasoning stage. When the raw materials are put into the pot, seasoning is added at the right time according to the cooking requirements of the dishes and the tastes of the consumers. There are still some dishes in a hurry. You need to put the seasoning you need in the bowl in advance. This is called "preparing seasoning", also called "juice". Add it in time when cooking!

2. Cook according to taste:

Good ingredients and poor seasoning or improper seasoning will also affect the flavor of dishes. High-quality seasoning also has an important meaning: where to cook, you must use the famous seasoning in that place, so as to make the food more delicious. For example, the boiled meat in Sichuan cuisine, with bean paste from Xie Xian county and pepper from Hanyuan county, will taste very authentic. However, let's do it under the premise of limited conditions. There is no need to embarrass yourself, just focus on solving the problem.

3, seasoning skills:

(1) basic seasoning.

The purpose is to make the raw materials have a basic taste before cooking, and at the same time reduce the fishy smell of some raw materials, such as chicken, duck and fish. The specific method is to mix raw materials with condiments, such as salt, soy sauce, cooking wine, sugar and so on. , and soak it once.

Next, or add eggs and starch slurry to make the raw materials taste initially, and then heat and cook them to remove the fishy smell.

Chicken, duck and fish dishes should also be seasoned before heating, and green bamboo shoots, cucumbers and other ingredients should also be salted to remove water to determine their basic taste.

How to season some steamed stews if they can't be heated? The answer is: you must adjust the taste before cooking, such as steamed chicken, steamed meat, steamed fish, stewed duck, canned braised pork, canned meat and so on. Their seasoning method is: put the appropriate soup or stirred seasoning together with the steamed raw materials in a vessel to enhance the taste when heating.

(2) Auxiliary seasoning.

Can increase the specific taste of dishes. Although some dishes have been seasoned in the first and second stages, they still can't meet the requirements in terms of color, aroma and taste, and they need to be heated to shape and taste, which is very important to increase the specific flavor of dishes.