Fresh chicken, fish, shrimp and vegetables, etc., have their own special flavor, and should not be seasoned excessively, so as not to cover up the delicious taste of nature. 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, etc., in order to reduce the bad taste and increase the umami taste, and park the shed.

Raw summer dishes with no specific taste, such as sea cucumber and shark's fin, should be supplemented with fresh soup and corresponding condiments according to the specific requirements of the dishes.

2. Seasoning with vegetables

Each dish has its own special taste, which is finally determined by different cooking methods. Therefore, the types and quantities of condiments should not be messed up. Especially for multi-flavor dishes, it is necessary to distinguish the primary and secondary flavors in order to properly use the main and auxiliary seasonings. Some dishes are mainly sweet and sour, some are mainly fresh and fragrant, and some dishes are sweet and salty, or salty and sweet. The mystery of this variety of dishes lies in seasoning skills.

3, season according to time

People's tastes often vary with the seasons, which is also related to the metabolism of the body. For example, in winter, stretching membrane, because of the cold climate, likes to use thick and fat dishes; In hot summer, I like light and refreshing food.

4. Seasoning by people

When cooking, under the premise of maintaining the flavor characteristics of local dishes, we should also pay attention to the different tastes of diners, so as to make dishes according to local conditions. The so-called "food without definite taste, palatability is precious" is an appropriate summary of human-made dishes.

5, seasoning quality

Good raw materials but poor seasoning or improper seasoning will affect the flavor of dishes. There is also a meaning of high-quality seasoning, that is, where to cook dishes, you should use the famous seasoning in that place, so as to make the dishes full of flavor. For example, the boiled meat in Sichuan cuisine, in which the bean paste in Xixian county of Sichuan and the pepper in Hanyuan are used, and the salt and monosodium glutamate used in Sichuan cuisine are also unique, so the taste is very authentic. Of course, if the conditions are limited, there is no need to be hard on yourself, or to solve the problem first.

Seasoning in the cooking process can be generally divided into three steps: step one, seasoning before heating; Step two, seasoning during heating; Step three, season after heating.

Seasoning before cooking, also called basic seasoning, aims to make the raw materials have a basic taste of home-cooked dishes before cooking, and at the same time reduce the fishy smell of some raw materials. The specific method is to use seasoning as raw materials; Such as: salt, soy sauce, cooking wine, sugar, etc., mix well, soak the dishes, or add a slurry of eggs and starch to make the raw materials taste initially, and then heat and cook. Chicken, duck, fish and meat dishes should also be seasoned before heating, and ingredients such as green bamboo shoots and cucumbers are often salted to remove water first to determine their basic taste. Some steamed and stewed dishes that can't be covered and seasoned in heating should be seasoned before being put into the pot, such as steamed chicken, steamed meat, steamed fish, stewed duck (water-proof), canned meat, jar meat, etc. Their seasoning method is generally: put the soup or stirred seasoning together with the steamed raw materials into the vessel to facilitate the flavor during heating.