The basis of seasoning is roughly as follows: 1. Fresh chicken, fish, shrimp and vegetables are seasoned according to the ingredients, which have a special flavor, and should not be seasoned excessively, so as not to cover up the natural delicious taste. 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.
Raw materials with no specific taste, such as sea cucumber and shark's fin, must be added with fresh soup, and corresponding condiments should be applied according to the specific requirements of dishes.
2. Seasoning dishes Each dish has its own specific 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. Seasoning people's tastes often vary with the seasons, which is also related to the metabolic status of the body. For example, in winter, because of the cold climate, I like to use rich and fat dishes; In hot summer, I like light and refreshing food.
4. When cooking according to people's taste, we should pay attention to the different tastes of diners on the premise of maintaining the flavor characteristics of local dishes, so as to make dishes according to people's needs. So-called? Food has no definite taste, but what is palatable is precious? It is an appropriate summary of cooking by people.
5. Seasoning with good quality and 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.
The seasoning in the cooking process can be divided into three steps: first, seasoning before heating; Step two, seasoning during heating; Step three, season after heating.
Seasoning before heating, also called basic seasoning, aims to make the raw materials have a basic taste 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; For example, salt, soy sauce, cooking wine, sugar, etc. are evenly mixed and dipped, or eggs and starch slurry are added to make the raw materials taste initially, and then heated and cooked. 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.
Seasoning in heating is also called formal seasoning or stereotyped 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, add salty or sweet, sour or spicy, fragrant or fresh condiments at a suitable time according to the cooking requirements of the dishes and the tastes of the eaters.
Some dishes that are in a hurry need to be mixed in a bowl in advance. This is called? Prepare seasoning? Also known as? Yes, juice? , so that it can be added in time when cooking, so as not to miss the heat.