Seasoning is one of the technical keys to the final maturity of the dishes. Only by continuously practicing and groping can we gradually grasp its laws and methods, and skillfully combine it with the fire to create excellent, delicious and delicious dishes.
The basis of seasoning is roughly the following:
1. Due to the seasoning of fresh chicken, fish, shrimp and vegetables, it has its own special umami taste, and the seasoning should not be excessive, so as not to cover up the natural taste. Raw materials with heavy odors, such as fresh fish, shrimp, beef and mutton, and viscera, should be seasoned with more seasonings, such as cooking wine, vinegar, sugar, onion, ginger, and garlic. Reduce odor and increase flavor.
2. Each dish has its own specific taste because of the seasoning of the dish. This taste is determined by different cooking methods. Therefore, the type and amount of condiment to be put in can not be confused. Especially for multi-flavor dishes, the main and minor tastes must be separated in order to properly use the main and auxiliary seasonings. Some dishes are mainly sweet and sour, some are mainly fragrant, others are sweet and salty, or they are salty and sweet. This kind of food has a variety of flavors and changes. .
3. The taste of seasoning people tends to vary with the seasons, which is also related to the metabolism of the body. For example, in the winter, because of the cold weather, they like to use thick and plump dishes; in hot summer, they like to eat light and refreshing food.
4. When people are seasoning and cooking, they must pay attention to the different tastes of the diners in order to maintain the flavor of the local dishes. The so-called "food without taste, palatable person Jane," is due to the proper generalization of the dish.
5. Good seasoning with good quality ingredients and poor seasoning or improper seasoning will affect the flavor of the dishes. There is also a meaning of high-quality seasoning, that is, where to cook the dishes, should use the famous spices of the place, so as to make the dishes full of flavor. For example, boiled pork in Sichuan cuisine, which uses bean paste in Sichuan's Pixian County and Hanyuan's prickly ash, and salt and monosodium glutamate in Sichuan cuisine are also unique, so the taste is very authentic. Of course, if the conditions are limited, it will not necessarily be difficult for you or for the sake of relief.
Seasoning in the cooking process can generally be divided into three steps: first, seasoning before heating; second, seasoning with heating; and third, seasoning after heating.
Seasoning before heating. It is also called basic seasoning. The purpose is to make the raw material have a basic taste before cooking, while reducing the scent of some raw materials. The specific method is to mix the raw materials with condiments such as salt, soy sauce, cooking wine, sugar, etc., dip them, or add eggs and starch slurry to make the raw materials tasty and then heat cooking. Chicken, duck, fish, and meat dishes also have to be seasoned before heating, green bamboo shoots, cucumbers and other ingredients, but also often used salted water in order to determine its basic taste. Some steamed and stewed dishes that cannot be opened and seasoned in the heat, but also to adjust the taste before being basketed, such as steamed chicken, steamed meat, steamed fish, stewed (water) duck, pot fat, For jars, etc., their seasoning methods are generally: the good soup or agitated ingredients, together with the steamed ingredients, are placed in the vessel so as to be tasty during the heating process.
Seasoning in heating is also called formal seasoning or setting seasoning. The taste of the dishes is determined by this step, so it is the decisive seasoning phase. When the ingredients are simmered, add the salted or sweet, or sour or spicy, or fragrant or fresh condiments at the appropriate time according to the cooking requirements of the dishes and the taste of the eater. Some dishes that are hot and must be prepared must be prepared in advance by placing the desired seasonings in a bowl. This is called "preparation of seasoning," also known as "juice," so that it can be added at the time of cooking and it will not be mishandled.
The seasoning after heating is also called auxiliary seasoning. Can increase the specific taste of the dishes. Although some dishes are seasoned in the first and second stages, they do not meet the requirements for color, smell, and taste. Therefore, they need to be finalized after heating. For example, fried vegetables are often sprinkled with salt, pepper, or spicy. For soy sauce and other products, oyster products (such as mutton, etc.) must be seasoned with a lot of seasoning ingredients. Some steamed vegetables should be seasoned before serving, while the squid eggs are placed in the soup when they are spooned. The roasted duck must be served with sweet noodle sauce, simmered and mixed cold dish, as well as good triad oil, ginger vinegar sauce, mustard paste, etc. These are all seasoned after heating and are necessary to increase the specific flavor of the dishes. Essential.
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