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experts interviewed:

Qi Cuihua, director of Shandong Nutrition Society and associate professor of nutrition at Jinan University,

often says, “the beauty of dishes lies in the taste, and the beauty of taste lies in the tone.”. If the taste is regular, the dish will be finished. Thus, seasoning plays an important role in the quality of dishes. Qi Cuihua, director of Shandong Nutrition Society and associate professor of nutrition at Jinan University, told the life times that the delicious dishes come from cooking and mixing. Cooking is to make dishes with raw materials by heating, while adjusting is to properly blend raw materials and condiments. After heating, the bad taste of raw materials can be removed, and the original delicious and delicious dishes can be enhanced. Cooking also has a set of mathematical rules, reasonable use can add points for dishes.

refers to adding or borrowing the flavor of other food. Although bean curd, lettuce, potato, agaric and other vegetables are of high nutritional value, many people “avoid it” because they have no taste or taste very weak.

for this kind of food, we can use some special flavor food raw materials or seasonings to “flavor”, such as Lentinus edodes, chicken soup, Douchi, minced garlic, fermented bean curd, shrimp seeds, sesame paste, yellow sauce, shrimp sauce, oyster sauce, as well as scallion oil, garlic oil, mushroom oil, star anise oil, chili oil and pepper oil, etc., which can give vegetables and tofu a very strong flavor, such as shrimp Zizania latifolia, hand shredded eggplant with sesame sauce, sauteed cabbage with fermented bean curd, lettuce with oyster sauce, etc.; “tofu in casserole” has strong fresh flavor with the help of chicken soup and broth; “Auricularia auricula” in “Mushu meat” is full-bodied and attractive by virtue of the taste of meat and broth; onion garlic oil, mushroom oil and star aniseed oil can also be used for “flavoring”, such as pepper oil, shredded potato, amaranth soup with gold and silver garlic, etc.

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remove “bad” taste.

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are used to reduce or mask the taste of food. Contrary to the ingredients that need to be flavored, some of the ingredients have unpleasant taste. For example, beef, mutton, aquatic products, animal viscera, etc. often have a fishy smell, while spinach, Zizania latifolia and Dictyophora have slight astringent taste. If they are directly used for cooking and frying, they are very unpleasant.

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can use the following methods to remove the smell of food materials with fishy smell. First, do a good job before cooking. For example, after descaling, the fresh sea fish is rubbed with dry flour powder, placed for a while, and then washed clean, which not only eliminates the fishy smell, but also ensures the freshness of the fish to the greatest extent. Stewed beef and spareribs can also be blanched before cooking; second, seasonings such as Chinese prickly ash, cinnamon, pepper, star anise and other spices can oxidize with aldehyde and ketone, which can not only reduce the odor, but also increase the aroma. It is generally used to remove the fishy smell of pork and mutton. Most of the fishy substances in seafood are alkaline. Acidic lemon juice can neutralize and remove fishy smell. Third, find a good match. For example, white radish can reduce the smell of mutton, tomato can cover up the smell of beef, and tofu can neutralize the fishy smell of fish. The astringent vegetables of

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often contain more oxalic acid. After blanching and then cooking, there will be no unpleasant taste. Research shows that spinach, Zizania latifolia and other vegetables can remove 40% – 70% of oxalic acid by boiling water.

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strengthen the “fresh taste”,

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means mixing two or more flavor substances with the same taste, which can further strengthen the taste and achieve the multiplication effect.

for example, chicken stewed mushroom is delicious because the mushroom contains rich guanylate, while chicken contains rich inosine salt. In the process of slow stewing, they will release free sodium glutamate. They work together to produce much more delicious flavor than the sum of each other when used alone. Beef stewed with potatoes, chicken stewed with potatoes and other collocations also make use of the synergistic effect between delicious substances to enhance the delicious. This is because potatoes contain more glutamate, while beef contains not only glutamate, but also inosine and guanylate. In addition, kelp, soy sauce, lobster and fish meat also contain a lot of sodium glutamate, while dried fish contains a lot of inosinic acid salt and guanylate salt, so using them with potatoes, mushrooms and other raw materials to cook soup will be very delicious.

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highlight the contrast of “delicious”,

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refers to highlighting another flavor by contrast. For example, a small amount of salt can highlight the sweetness, and the sour taste can strengthen the salty taste.

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trace salt can make the original sweet food sweeter. For those who love sweets, this “subtle relationship” can be used to reduce the amount of sugar added when cooking. For example, when cooking corn, add a little salt to the water after boiling the water, which can improve the taste of corn, taste more fragrant, and have a little sweetness. A little salt in coffee will make coffee taste more sweet and smooth and smooth. Eating acid can increase the sensitivity of taste buds to salty taste. Therefore, in cooking, more sour seasoning can enhance the salty taste and reduce the intake of salt. For example, add some vinegar when frying shredded potatoes, which can not only reduce salt, but also protect vitamin C in it, and help increase appetite; dribble a few drops of lemon when grilling fish, but also remove the fishy smell. The above content of

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