There are the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning and so on.
Salty seasoning: Salty flavor has been listed as one of the five flavors since ancient times. Salty taste is the main taste in cooking application, and it is the basic taste of most compound flavors. There is a saying that salty taste is indispensable for ordinary dishes, and it is necessary to add a proper amount of salty taste to sweet and sour tastes and hot and sour tastes to make them rich and palatable. Human beings have a long history of understanding and using salty taste. According to the literature, China first used salt about 5,000 years ago in the Yellow Emperor period. Salty seasonings include: soy sauce, salt and sauce sweet seasoning.
Sweetness seasoning: sweetness is called sweetness in ancient times, which is one of the five flavors. Sweetness can be used to prepare sweet food alone in cooking; It can also participate in regulating a variety of compound flavors to make food sweet and delicious, and can also be used to correct flavor, remove bitterness and fishy smell, and has a certain effect of relieving boredom. In China cooking, there are many sweets used in the south, and Wuxi cuisine in Jiangsu has the heaviest sweetness, which is known as "sweet in the early days, salty in the mouth, with thick oil and red sauce". Natural sweeteners such as honey in nature have long been eaten by human beings. The word "honey" has been found in Oracle Bone Inscriptions unearthed in Yin Ruins. By the Eastern Han Dynasty, sugar made from sugarcane juice had been used. Sweet flavoring includes: honey, sugar and caramel.
Sour seasoning: Sour taste is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone. Acid has astringent effect, which can help digestion of the stomach; It can also remove fishy smell, relieve greasy taste, enhance flavor and freshness, generate fragrance and hair color, stimulate appetite and enhance appetite, and is especially suitable for spring consumption. Sour seasoning includes vinegar and tomato sauce.
Spicy seasoning: Spicy taste is actually tactile pain rather than taste. However, because of habit, I also regard it as blindly. The function is to promote the tension of eating and appetite. Spicy seasoning includes: pepper, pepper, ginger, onion and garlic.
Umami seasoning: umami is a delicious food that people strive to pursue in their diet, which can make people feel comfortable and happy. Umami mainly comes from amino acids, nucleotides and succinic acid, and most of them exist in main ingredients such as meat and livestock, fresh fish and eggs. Foods such as monosodium glutamate, shrimp seeds, fish sauce, oyster sauce and fresh bamboo shoots can also be fresh. Umami flavor can't exist alone, and only when it is used with other flavors can it shine with the moon, so there is a saying that "nothing is salty but not fresh, and nothing is sweet and not fresh". Umami seasoning includes fish sauce, monosodium glutamate and oyster sauce.
Question 2: When is the most suitable method/step to put seasoning in cooking?
1
Soy sauce-before cooking
Cooking soy sauce in a pot at high temperature for a long time will destroy its nutrients and lose its umami flavor. Therefore, soy sauce should be put just before cooking.
2
Salt-has paid attention to it.
Cooking with soybean oil and rapeseed oil, in order to reduce the loss of vitamins in vegetables, should generally be fried before putting salt; 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.
three
Vinegar-it is better to add it early.
When cooking vegetables, adding a little vinegar after cooking 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.
four
Wine-when the temperature in the pot is the highest
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.
five
Monosodium glutamate-add it before taking out the pot
When heated above 120℃, monosodium glutamate will turn into sodium glutamate, which is not only tasteless, but also toxic. Therefore, it is best to add monosodium glutamate before frying.
six
Sugar-put sugar first and then salt.
When making sweet and sour carp and other dishes, sugar should be put before salt is added, otherwise the "dehydration" effect of salt will promote the solidification of protein, and it is difficult to fully understand the sugar flavor, resulting in sweet outside and light inside, which will affect its delicious taste.
Question 3: When cooking, what should be put in seasoning first, what should be put in oil first, then onion ginger, pepper noodles (pepper, aniseed, fragrant leaves, cinnamon, etc.), soy sauce, (sugar), salt, monosodium glutamate or chicken essence when cooking, and cooking wine and vinegar when cooking fish. When cooking, you should put seasonings selectively according to the dishes. Some vegetables don't need to add soy sauce, but you can put some oyster sauce when you want to cook, without adding monosodium glutamate.
Question 4: When is the best time to put all kinds of seasonings when cooking? It depends on what vegetables you fry. If you are talking about vegetables, you can usually fry some garlic, and add salt and chicken essence. If it's lettuce, Shanghai or fragrant wheat, you can fry it in oyster sauce. Other materials are the same as before. If you are talking about dishes, you should pay attention to them. For meat, ginger, onion, garlic, salt, soy sauce, raw flour, chicken essence, cooking wine and so on are mostly used. Personal tastes are also different. If you can eat spicy food, you can also put one or two peppers as a side dish when frying meat.
Question 5: When is the best seasoning for cooking 1. Be sure to put oil in the dry pan, otherwise the oil will splash and burn people during heating. 2。 When cooking, you should pay attention to putting ginger and garlic in the pot half a minute after putting oil or putting them in the pot after putting oil, so that the fragrance of ginger and garlic will be fully stir-fried and will not paste. 3。 The salt should be put in when the vegetables are cooked to seven or eight minutes. If the salt is put too early, the iodine in the iodized salt will easily volatilize with the lampblack and will not play the role of being iodine. 4。 When putting spices, you should pay attention to which fragrance you want to highlight, and which spice should be put later. Of course, if it is a block, it should be put early, otherwise it will not taste easy. 5。 Flavoring agents such as monosodium glutamate and chicken essence should be added when the dishes are ready to be cooked and mixed evenly. Because monosodium glutamate produces some chemical reactions at high altitude, which is not good for human body. I heard some experts on TV say this, but I can't remember the specific reasons. The above is purely a personal opinion, but also an experience.
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Question 6: When is the best seasoning for cooking? What seasonings do you put in cooking? Generally, onion, ginger and garlic are all fried with oil first, and salt, monosodium glutamate or chicken essence are all put before the pan.
Question 7: When is the best seasoning for cooking? What seasoning to put in cooking is not necessary, only necessary. See what flavor you want. Salt is the king of all kinds of flavors, but it can also replace salty ones such as soy sauce and sauce. It is best to put the salt when the vegetables are about to go out of the pot.
Question 8: When to put the oil and seasoning in cooking? Put the oil first. When cooking, add the vegetable and stir-fry it 10 second after putting the oil. Wait for the meat for 40 seconds (depending on the specific situation). Stir-fry the meat and oil a little hotter. It's almost ripe, so put salt in it. Chicken essence
Question 9: When should the cooking wine be put when cooking? When cooking fish, sheep and other meat dishes with wine, 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.
Put the right seasoning at the right time when cooking.
When to put seasoning in cooking, what seasoning should be put? It is really a university question to keep the color and flavor of the cooked dishes and the nutrients in the dishes from being destroyed to the maximum extent, which is beneficial to human health.
When cooking with oil, when the oil temperature is above 200℃, it will produce a harmful gas called "acrolein". 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 mention: 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.
Cooking soy sauce in a pot 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.
Salt is cooked 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 cooking vegetables with vinegar, adding a little vinegar after cooking 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 with wine, 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 monosodium glutamate is heated above 120℃, monosodium glutamate will become 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 making sweet and sour carp and other dishes, sugar should be put before salt is added. Otherwise, the "dehydration" effect of salt will promote the solidification of protein and make it 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.