Seasoning for cooking: salt
Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in putting salt late is less than that in putting salt early. If the salt is put earlier, the salt has already penetrated into the food, and more salt is unconsciously ingested under the same salinity feeling, which is not good for health.
In addition, salt has many wonderful uses, such as: cleaning tea cups, soaking vegetables and fruits in light salt water for disinfection and sterilization.
Seasoning for cooking: soy sauce
Dark soy sauce plays a role in coloring and refreshing, especially when cooking braised dishes or stewing and marinating.
Light soy sauce is used for seasoning, which is suitable for cold dishes. The color is not heavy and it looks refreshing.
The difference between soy sauce and soy sauce is that soy sauce can be poured into a white porcelain plate to shake the color. Soy sauce is reddish brown and has a thin concentration. The soy sauce is brown and shiny, with a thick concentration.
Seasoning for cooking: vinegar
1) deodorization: a little vinegar can be added when cooking fish, which can destroy the fishy smell;
2) eliminating the smell: adding a small amount of vinegar when burning mutton can relieve the smell of mutton;
3) Reduce the spicy taste: if you feel too spicy when cooking dishes, you can add a little vinegar to reduce the spicy taste;
4) adding fragrance: adding a little vinegar when cooking dishes can reduce greasy food and increase fragrance;
5) Sweetening: Adding a little vinegar when cooking sweet porridge can make porridge sweeter;
6) ripening: adding a little vinegar to stew and cook beef, kelp and potatoes can make it easy to ripen and rot;
7) anti-blackening: adding a little vinegar to fried eggplant can make the color of fried eggplant not black;
8) Anti-corrosion: adding a little vinegar to the soaked raw fish can prevent it from spoilage;
In addition, vinegar can also play a role in skin care, hair care, nail protection, fatigue elimination, cold prevention, odor removal and so on.
Discrimination: Look at the ingredients list when buying, choose brewing vinegar, and never choose vinegar essence that is harmful to health or vinegar blended with other industrial acetic acid.
Fermented mature vinegar has a long aftertaste, while blended vinegar has a sharper taste and a pungent sour taste. The price of a bottle of about 500ml brewed vinegar is about 2~3 times that of blended vinegar.
Seasoning for cooking: alcohol
46 kinds of common kitchen seasoning usage daquan!
Cooking wine can remove fishy smell when curing meat, and adding a little cooking wine to the egg liquid can remove fishy smell and enhance fragrance when scrambled eggs.
Liquor can be used when curing meat or making braised pork, and adding some liquor when making kimchi can sterilize and add fragrance.
In addition, red wine and beer are sometimes used in cooking.
Seasoning for cooking: sauces
46 kinds of common kitchen seasoning usage daquan!
Sweet noodle sauce is a kind of sauce made of flour, water and salt. In addition to being directly dipped in food, it can also be used as seasoning, such as shredded pork with Beijing sauce and diced chicken with soy sauce. When making Zhajiang Noodles, it tastes better when used with yellow sauce.
Bean paste is made from broad bean as the main raw material, and it is mainly salty and delicious. It is a common seasoning for home-cooked Sichuan cuisine, such as Sichuan style pork, Mapo tofu, boiled fish, spicy hot pot and so on.
Douchi is a food made by soaking soybeans or black beans, steaming (boiling) and fermenting, which has a special flavor and is used to make? Pork ribs in soy sauce? Stir-fried bitter gourd with black bean sauce? Wait. Douchide home-cooked dish daquan
Tomato paste is a concentrated paste-like product of fresh tomatoes. It is not eaten directly without flavoring. It is often used as cooking ingredients for fish, meat and other foods, which can add color, acid and freshness. Such as sweet and sour fish, sweet and sour ribs, pot-stewed meat, pizza and so on.
Seasoning for cooking: sugar
White sugar is refined sugar made from molasses squeezed from sugarcane or sugar beet. Sugar cane is called white sugar, and sugar beet is called soft sugar.
The raw material of brown sugar is sugarcane. Although there are many impurities, the nutrients are well preserved. It has the effects of invigorating qi, slowing down middle warmer, helping spleen to digest food, enriching blood and breaking blood stasis.
Rock sugar When making braised dishes, the use of rock sugar will make the dishes more red and bright. In addition, the use of rock sugar to brew tea or make desserts has the functions of invigorating the middle energizer, regulating the stomach, moistening the lungs, relieving cough and resolving phlegm.
use
Relieve Sour Taste When making sour dish soup, adding a small amount of sugar can be particularly delicious. Such as vinegar-baked dishes, hot and sour soup, fish with Chinese sauerkraut, etc. Otherwise, the finished product will be sour.
Sugar and vinegar are the main spices necessary for making sweet and sour dishes, which are appetizing and delicious, such as sweet and sour fish, sweet and sour tenderloin, sweet and sour pork ribs, sweet and sour eggplant and so on.
Add a small amount of clear oil and water into the pan, boil until the saccharification is dry, pour in the fried dishes, wrap them evenly, take them out of the pan, and put them in a greased plate. When you eat them while they are hot, you can pull up the golden threads, such as the apples, bananas and sweet potatoes.
Put the frosted white sugar into the pot, add a proper amount of water, boil until the water is nearly dry, pour in the baked or fried raw materials, leave the fire, stir and cool, and the surface of the finished product will look like frost. Such as peanut with frosting, hawthorn with frosting, walnut with frosting, etc.
Stir-fried sugar color is widely used in the color matching of braised dishes, such as braised pig's trotters and braised ribs.
Honey roast chicken wings and toast are often brushed on the surface to increase the color and flavor. The temperature of honey water should not be higher than 60 degrees, and the enzymes, vitamins and minerals in it will be destroyed by high temperature.