The seasoning used for cooking is 1, and the salt is strong or weak. Fine salt can be used at home, but it is best to add iodine.
2. Ordinary soy sauce is used in most areas such as the north. Cantonese people like to watch soy sauce, which is of higher quality.
3. Noodle sauce can be divided into sweet sauce and yellow sauce. You can usually prepare sweet sauce. It is easy to deteriorate in summer, so attention should be paid to anticorrosion. It is mainly used to stir-fry Lai in sauce (diced pork with Beijing sauce only), and can be dipped in it (such as eating roast duck).
4. White sugar is divided into soft candy and white sugar. Sugar is used in many dishes, especially in shredded vegetables.
5. Vinegars include brewed vinegar (such as the most common rice vinegar) and synthetic vinegar (vinegar essence and white vinegar). White vinegar is mainly used for vegetables that need sour taste but do not need coloring.
6, ketchup ketchup in cooking, one is to take its taste, and the other is to use its color.
7, dry pepper prototype and powder should be prepared, spicy food mainly depends on pepper seasoning.
8. Chili oil is available on the market, or you can make it yourself: cut the dried Chili into small pieces and put it in smoking hot oil to make it black and red.
9, bean paste is also a spicy seasoning, Sichuan Shanxian bean paste is the best, fish and other Sichuan dishes must be used.
10, peppers are granular and powdery, the latter is used more, vegetables are used more, and hot and sour soup is necessary.
1 1, mustard mixed with cold dishes. Mustard oil is on sale now. It is more convenient to use.
12, Zanthoxylum bungeanum has two kinds: granular and pepper noodles, which are widely used.
13, star anise, widely used.
14, cinnamon is cinnamon, which is used to cook tea eggs, spiced peanuts and spiced beans.
15, spiced pepper, aniseed, cinnamon, clove, cottage and other spices are mixed and developed, which is convenient to use and can be used in many dishes.
16, curry powder is also made of various spices, used for curry chicken, curry beef, curry potatoes and so on.
17, monosodium glutamate Chinese food is essential and plays a great refreshing role.
18, sesame oil, also called sesame oil, is made when cooking and making soup? Tail oil? Use. Add the dishes as soon as they are ready (some dishes in restaurants are covered with Turkish oil, which is free for families).
19, snake oil, a specialty of Guangdong and other places, is also very popular in the north in recent years and can be used to make beef in oyster sauce.
20. Sufu is used when cooking vegetarian dishes.
2 1, sesame sauce mixed with cold dishes.
22. Cooking wine, also known as yellow wine and Shaoxing wine, is very useful and essential.
23, milk powder is easy to store, and dishes that need milk can be mixed with water.
How to use seasoning 1 and sugar correctly: Adding sugar in cooking can improve the sweetness of dishes, inhibit the sour taste and relieve the spicy taste. If colored with sugar, stir-fry the sugar to purple after the oil pan is hot, and stir-fry it with the main ingredients; If only sugar is used as seasoning, it can be added in the cooking process; When cooking sweet and sour carp, sweet and sour lotus root slices and other dishes, put sugar first, then salt.
2. Cooking wine: Cooking wine is mainly used to remove the fishy smell of fish and meat and increase the aroma of dishes. During the whole cooking process, cooking wine should be added when the temperature in the pot is the highest, and fishy substances can be dissolved by ethanol and volatilized together; Fish and meat with poor freshness should be soaked in cooking wine before cooking, so that ethanol can be immersed in the fibrous tissue of fish and meat to remove odor.
Reminder: China cooking wine can be divided into yellow wine and white wine. Usually, the meat is cooked with clear dishes, green wine and yellow wine. It can bring out the umami flavor of food and remove the fishy smell of food. Western cooking wine is divided into red wine, white wine and spirits. Usually white meat with white wine, red meat with red wine. Such as fish cooked in white wine.
3. Vinegar: Vinegar can not only deodorize, deodorize, relieve fatigue, enhance fragrance and soften plant fiber, but also avoid the damage of vitamins in raw materials caused by high temperature. When is the best time to put vinegar in cooking? Two ends? Some vegetables, such as fried bean sprouts, are added with vinegar immediately after the raw materials are put into the pot, which can not only protect the vitamins in the raw materials, but also soften the fibers in the vegetables; And some dishes, such as sweet and sour pork ribs, fried mutton with onion, are added with vinegar once after the raw materials are put into the pot to remove the fishy smell, and then added again before the dishes are put out of the pot to relieve boredom and enhance fragrance and taste.
Reminder: Acetic acid contained in vinegar is a weak acid with low concentration. When used in cold dishes, it will not destroy the nutritional components of carrots and celery, and it can be safely eaten. Carrots and celery are rich in nutritional value. Carrots contain a lot of carotene, which can be converted into vitamin A after intake. Vitamin A is the key to maintaining the health of eyes and skin, which can promote the absorption of calcium and prevent calcium deficiency. Celery is rich in vitamins and plant cellulose. In summer, the weather is hot, physical exertion is great, and people are prone to loss of appetite. Adding vinegar to cold dishes is crispy and refreshing, which can increase appetite and supplement consumed vitamins and dietary fiber. Except carrots and celery, any vegetable that can be cooled can be seasoned with vinegar.
However, when you fry carrots or celery with vinegar, the situation is different. Heating vegetables will accelerate the chemical reaction between acetic acid and vegetables. Acetic acid will greatly destroy the content of carotene, while celery is a green vegetable. In the process of heating cooking, nutrients and chlorophyll will be destroyed under the action of acetic acid, which will quickly turn green vegetables into yellow brown, which not only destroys the aesthetic feeling of dishes, but also reduces the nutritional value of dishes. Therefore, it is best not to add vinegar to fried carrots, celery and other vegetables.
4, soy sauce: soy sauce can increase the flavor of food, and make its color more vivid, thus increasing appetite. It is suggested to put soy sauce after cooking, which can effectively retain amino acids and nutrients in soy sauce.
Reminder: When cooking, you must turn off the fire first, and then add soy sauce. Otherwise, the nutrition of soy sauce will be destroyed and its flavor will be lost, and the sugar in it will become sour due to the change of high temperature.
5. Adjust the original flavor: When the soup, stir-fry or noodles are about to be cooked, add about 10g of the original flavor to the dish (or as the case may be), and then simmer for 3-5 minutes. Cooking tastes purer and more memorable! Guangzhou Wei Yan Bioengineering Technology Co., Ltd. independently developed and produced a new generation of pure natural extraction condiments, Tiandiao Benwei series condiments, which were extracted by mild directional enzymolysis and were rich in nutrients such as small molecular bioactive peptides and amino acids that could be directly absorbed by human body, which could improve the taste of dishes, stimulate appetite and quickly supplement the nutrients needed by human body. Moreover, monosodium glutamate, essence and pigment are not added in the whole production process, so that 100% is truly pure natural, and it is a safe condiment for caring for a healthy diet and improving the body's disease resistance.
6, monosodium glutamate: monosodium glutamate can give plant food a fresh taste and give meat food a fragrance. When monosodium glutamate is heated above 120℃, it will become sodium glutamate, which is odorless and toxic. 70℃ MSG? 90℃ is the best, so the dishes must be put after they are out of the pot.
The cooking temperature is 1. The relationship between cooking temperature and raw materials. There are many kinds of raw materials, old, tender, hard and soft. The application of cooking temperature should be determined according to the texture of raw materials. Soft, tender and crisp raw materials are cooked quickly with strong fire, while old, hard and tough raw materials are cooked for a long time with low fire. However, if the texture and characteristics of raw materials are changed by preliminary processing before cooking, the application of heat should also be changed. For example, chopping raw materials, degreasing and blanching can shorten cooking time. The amount of raw materials is also related to the degree of heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, in cooking, large pieces of plastic raw materials take a long time to mature because of the small heating area, so the firepower should not be too strong. However, raw materials with small shapes can be cured in a hurry because of the large heating area.
2. The relationship between temperature and conduction mode In cooking, the conduction of fire is the decisive factor for the qualitative change of cooking materials. The conduction modes are radiation, conduction and convection. Heat transfer media can be divided into non-medium heat transfer and medium heat transfer, such as water, oil, steam, salt, sand and so on. These different heat transfer modes directly affect the application of cooking temperature.
3. The relationship between heat and cooking technology. Cooking technology is closely related to the use of heat. The techniques of frying, frying, boiling and frying are fast and fast. Burning, stewing, boiling, stewing and other techniques are often cooked for a long time with small fire. However, according to the requirements of dishes, each cooking technique is not immutable in the use of heat. Only by combining various factors in cooking can heat be used correctly. When cooking, only by mastering the heat can we quickly make delicious and fragrant dishes. Let's briefly introduce the heat:
(1) Wanghuo: Wanghuo is also called big fire, urgent fire or sudden fire. The pillar of fire will stick out of the pot, and the flame will be high and steady, blue and white in color and strong in heat. The cooking speed is fast, which can keep the freshness of the materials and the softness of the taste. Suitable for cooking methods such as raw frying, sliding frying and frying.
(2) Medium fire: Medium fire is also called civil-military fire or slow fire, and its firepower is between that of vigorous fire and small fire. The pillar of fire slightly extends out of the pot, and the flame is low and unstable, blue-red and bright. Generally suitable for cooking foods with more sauces, such as cooking and frying.
(3) Small fire: Small fire is also called slow fire or warm fire. The pillar of fire does not extend out of the pot, so the flame is small and sometimes high and sometimes low. The flame is blue and orange, with dark luminosity and low heat; Generally suitable for slow-cooked or non-perishable vegetables, suitable for dry-frying, burning, boiling and other cooking.
(4) Slight fire: Slight fire, also known as fireworks, has weak flame, blue color, dark luminosity and low heat; It is generally suitable for dishes that need to be stewed for a long time, so that the food not only has the taste of instant food, but also retains the original flavor of the materials. Suitable cooking methods include stewing, stewing and stewing.
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