1, salt
Salt must be put late when frying. To achieve the same salty flavor, the amount of salt used to put salt later than earlier is a little less. If you put salt earlier, the salt has been deep inside the food, in the same salty feeling unknowingly ingested more salt, is not good for health.
In addition to salt there are many wonderful uses, such as: cleaning tea cups, light salt water soaked vegetables and fruits can be disinfected sterilization.
2, soy sauce
Lao Soy Sauce to play the role of color and freshness, especially when doing braised dishes or stew, marinade.
Soy sauce is used for seasoning, suitable for cold dishes, the color is not heavy, seem fresh.
The difference between soy sauce and soy sauce can be poured into a white porcelain plate shake the color, soy sauce is reddish-brown, the concentration of thin; and soy sauce is brown and shiny, the concentration of thick.
3, vinegar
1) fishy: in the cooking of fish can add a little vinegar, can destroy fishy;
2) remove the stink: in the burning of lamb with a small amount of vinegar, you can lift the lamb stink;
3) reduce the spicy: in the cooking dishes such as feeling too spicy can add a little vinegar, spicy that is, to reduce the flavor;
4) add aroma: in the cooking of the dishes with a little vinegar to make the dish
5) lead sweet: add a little vinegar in cooking sweet porridge can make the porridge sweeter;
6) ripening: add a little vinegar in stewing meat and cooking roast beef, seaweed, potatoes can make it easy to cook easy to rotten;
7) anti-black: fried eggplant in a little vinegar can make fried eggplant color does not change the black;
8) antiseptic: in the immersion of the raw fish with a little vinegar can prevent it from rotting and spoilage;
8) preservative: in soaking raw fish with a little vinegar can prevent it from rotting and spoilage. Vinegar can prevent it from rotting and deteriorating;
Fermented mature vinegar has a more lingering taste, while blended vinegar has a sharper flavor and pungent acidity. The price of a bottle of about 500ml of brewed vinegar is about two to three times that of blended vinegar.
4, alcohol
Wine marinated meat with wine can be deodorized, scrambled eggs in the egg with a little wine can be deodorized to enhance the aroma.
White wine can be used in the marinated meat or make brined meat, make pickles when adding some white wine can be sterilized to add flavor.
Additionally, red wine and beer are sometimes used in cooking.
5, sauces
Sweet pasta sauce is made of flour, water, salt as a raw material. In addition to direct dipping, can also be used as a seasoning, such as: Beijing sauce shredded pork, sauce burst chicken, etc.. When making fried noodles, use it together with yellow sauce for better flavor.
Bean paste is made from fava beans and is mainly salty and fresh in flavor. It is a commonly used seasoning for home-style Sichuan cuisine, such as hui-pot pork, mapo tofu, boiled fish, and spicy hot pot.
Tempeh is made from soybeans or black beans soaked through the steam (boiled), fermented food, with a special flavor, used to make "black bean ribs", "black bean fried bitter melon" and so on. Ketchup is a concentrated product of fresh tomato sauce, no flavorings, generally not eaten directly. Commonly used as fish, meat and other food cooking ingredients, can add color, add acid, help fresh. Such as sweet and sour fish, sweet and sour pork, pot roast, pizza? etc.
Tomato salsa is tomato paste with sugar, salt in salad oil fried, tomato salsa has a variety of flavors, suitable for direct dipping. Such as dipping French fries.
Simply put: ketchup is pure tomato, and tomato salsa is made after ketchup is flavored. Ketchup can be eaten directly, while ketchup must be cooked. Ketchup contains significantly more lycopene than ketchup.
Sesame seed paste, short for sesame sauce, is a sauce made by grinding sesame seeds into powder and preparing them. It can be eaten directly or used as a cold seasoning. It is often used as a dipping sauce for spinach in sesame sauce, cold noodles in sesame sauce, spicy hot pot or hot pot.
Salad dressings are available in the market such as Thousand Island dressing, mayonnaise, vinaigrette, etc. and can be purchased according to taste. You can toss salads, make sandwiches and more.
6, sugar
White sugar is refined sugar made from molasses extracted from sugar cane or sugar beet. Those made from sugar cane are called white sugar, and those made from sugar beets are called white sugar.
Brown sugar is made from sugar cane, which has more impurities but retains better nutrients. It has the efficacy of benefiting qi, easing the middle, helping the spleen to dissolve food, and replenishing blood to break up bruises.
Icing sugar in the production of braised dishes using icing sugar will make the dish color more red, in addition to the use of icing sugar brewing tea or making desserts, there is a tonic and beneficial to the gas, and the stomach and moistening the lungs, cough and phlegm effect.
7, spices
Dry chili Sichuan, Guizhou, Hunan and other important seasonings. When the oil is hot and onion and ginger together in the pot burst incense, general home cooking can be used. Spicy hot pot used in large quantities,
Can be ground into chili noodles, oil is hot and poured on the chili pepper made into chili oil, commonly used in cold dishes, noodles, etc..
Peppercorns can be put into the oil to prevent the oil from boiling and increase the flavor of the dish when frying hot oil. Peppercorns can be fried in a hot pan and then ground into peppercorn powder to flavor stir-fry vegetables or make buns and dumplings filling.
Sparing peppercorns are light in color and brownish-yellow after drying; peppercorns are heavy in color and brownish-red. The flavor of mace and pepper is heavier than pepper, especially numb. Sesame peppercorns play a large role in Sichuan cuisine.
Anise is also called fennel, so it can be used in marinades, sauces, roasts and stews to remove fishy smells and add flavor.
Whether stir-fried vegetables, stewed meat, pickles, star anise should be put in advance. A dish usually put three cloves, a large portion can put a whole.
Sold in both powdered and raw form, raw peppercorns have a stronger flavor than powdered peppercorns when ground with a pepper grinder.
In general, black pepper is good for braising, sautéing, and roasting meats. It achieves a spicy, flavorful and stomach-awakening effect.
White pepper more soup pepper flavor is slightly lighter, spicier, can put forward the fresh taste.
It should be noted that both black pepper, white pepper can not be high-temperature frying, should be in the dishes or soup is about to pot with a little.
Scented leaves are dried bay leaves that are used to remove fishy smells and add flavor to stews.
Cinnamon is the dried bark of the bay tree, used to remove fishy smell and add flavor, used in meat stews.
Cumin is used to remove the odor and add flavor to meat stews. It is used in stews, etc. Its stalks and leaves are called fennel greens.
Cumin cumin, also known as resting fennel, is used to get rid of foul odors, but also to relieve the grease of meat, often used in barbecue beef and mutton, so that the meat is more delicious and fragrant. Cumin is also one of the main ingredients in the preparation of curry powder.
Five-spice powder pepper, dashi, cinnamon, cloves and other aromatic spices mixed and developed, easy to use. Especially suitable for baking or quick frying meat, stewing, simmering, simmering, steaming, boiling dishes for seasoning.
Curry is turmeric as the main ingredient, plus a variety of spices (such as coriander seeds, cinnamon, chili peppers, white pepper, cumin, star anise, cumin and so on) prepared by the composite seasoning. Its flavor is spicy and sweet, with a special aroma.
Mainly used for cooking beef and lamb, chicken, duck, crab, potatoes, cauliflower, soups and so on.
Curry powder is suitable for quick stir-fry, such as: curry fried rice, curry beef, etc.; curry block is suitable for curry chicken, curry fish, etc..
8, pickled class
Tofu milk: also known as curd, is made of soybeans, yellow wine, sorghum wine, red wine and other ingredients mixed. The flavor of bean curd milk varies from place to place and is used to accompany meals and cooking.
Chopped Chili Pepper: Hunan specialty, made from freshly pickled chili peppers. It is an important ingredient in the production of "Chopped Pepper Fish Head" and so on.
Pickled Pepper: Sichuan specialty, made from fresh pickled chili peppers. It is an important ingredient in dishes such as "Shredded Pork with Fish Flavor" and "Beef Frog with Pickled Pepper".
9, starch
Potato starch, corn starch, mung bean starch, wheat starch, sweet potato starch.
Starch can be used for thickening, hanging paste and sizing.
In the cut raw materials before the pot, to the surface of a layer of pulp or paste or other protective film, this process is called sizing or hanging paste (thin for the pulp, thick for the paste).
The sizing is mostly used for stir-fry; such as shredded pork with fish, shrimp with egg, chicken with pot, beef with pot, and so on.
Hanging batter is mostly used for deep-frying; such as: dry-frying pork loin, dry-frying small yellowtail and so on.
Role: can maintain the moisture and fresh flavor in the raw materials, not broken and not rotten, to reduce the loss of nutrients.
Thickening is commonly known as "juice", mung bean starch is the best, potato starch, sweet potato starch, sweet potato starch, corn starch, corn starch, the most inferior. A little starch, with cold water to melt, rushed into the boiling soup, or fried dishes can be.
The thickening can make the dish package juice evenly, so that the soup and vegetables and harmony, fresh flavor. Generally should be carried out when the dishes are nine mature. Such as mushrooms and vegetables, egg soup, hot and sour soup.
Thickening can reduce the loss of food nutrients, thickening the dish is suitable for people with stomach problems to eat.
Additionally, some dishes do not need to be thickened, the taste of fresh dishes (such as fried bean sprouts), more collagen-containing dishes (such as braised trotters), the need to add sauce, sugar dishes (such as fish in sauce), more starch-containing dishes (such as fried shredded potatoes), and so on.
10, fresh class
Monosodium glutamate (MSG) freshness effect is remarkable, but more food on the health benefits, in recent years, most of the chicken instead of the essence.
Chicken essence chicken essence is not extracted from the chicken, it is made on the basis of MSG by adding chemical seasonings.
Use of skills meat would have had a natural flavor, do not have to put MSG or chicken essence, vegetarian dishes, vegetarian soups and soups can be less to put some fresh.
Oyster sauce - popular in recent years, suitable for cooking a variety of ingredients, such as oyster sauce beef, oyster sauce lettuce, oyster sauce Dutch beans, etc., but also can be mixed with a variety of pasta, shabu-shabu seafood, and eaten with meals.
11, fats and oils
Canola oil (rapeseed oil) is not suitable for cold dishes. It is the most suitable oil for making oil splash hot pepper, salad oil, blending oil and so on can't stimulate that kind of flavor.
Peanut oilPeanut oil's fatty acid composition is better, easy for human digestion and absorption.
Sunflower oil is rich in carotenoids, more than peanut oil, sesame oil and soybean oil, more popular in recent years.
Corn oil is the best choice of non-GMO corn germ oil, high-quality corn oil is rich in nutrients.
Soybean oilSoybean oil is divided into four grades, the first grade is the best, the fourth grade is the worst. Try to choose non-GMO soybean oil.
Olive oil is considered to be the most suitable oil for human nutrition among the oils and fats found so far. There is very little fumes when frying, but high temperatures tend to destroy nutrients, so it's better to maximize nutrition or cold vegetables.
Animal oil is animal fat, represented by lard, which contains more saturated fatty acids and cholesterol. Excessive consumption is likely to cause hypertension, atherosclerosis, coronary heart disease, etc., is not good for the human body.
But animal oil is more flavorful and has the ability to promote the absorption of fat-soluble vitamins A, D, E, K and so on. Use chicken oil to make scallion pancakes, a lot more flavorful than those made with vegetable oil.