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Fang a, how to use MSG MSG is a flavor of the spices added, cooking, making stuffing, room layout mixed with cold dishes, soup, etc. can be used. MSG on the human body has no direct nutritional room layout value, but it can increase the food's flavor, causing people appetite, helps to improve the body's digestion of food. In addition, the main component of MSG, sodium room layout glutamate also has a role in the treatment of chronic hepatitis disease, hepatic coma, neurasthenia, epilepsy, achlorhydria and so on. Although MSG can provide fresh, but if used improperly method, it will have the opposite effect. Read some articles about MSG, put them summed up here, including the use of MSG in cooking techniques and how to use MSG scientifically. Which I do not understand the scientific principles, in particular, what is glutamic acid and the like, hey ...... 1. For cooking dishes with broth, do not use MSG. Because the soup itself has a fresh, fragrant, clear features, MSG is only one flavor, and its flavor and flavor of the broth can not be equated. Such as the use of MSG, the flavor will be masked, resulting in dishes taste nondescript. 2. Acidic dishes such as: sweet and sour, vinegar leavened, vinegar pepper vegetable species, etc., should not use MSG. Because room layout MSG is not easy to dissolve in acidic substances, the lower the acidity the greater solubility, flavor effects worse. 3. When mixed with cold dishes using crystals of monosodium glutamate, a small amount of hot water should be used to open, and then poured onto the dish, the better (due to MSG to play a role in at 45 ). If mixed directly with crystal dish, easy to mix evenly, put fresh action affecting MSG. 4. For food use MSG, should be added in the pot. Because at high temperatures, MSG will be decomposed into sodium pyroglutamate, namely dehydration, sodium glutamate, not only did the flavor, but also a slight toxins harmful to human. 5. MSG should have a good amount of use, not better. It is 3,000 times dilution water, human sense of taste MSG is 0.033%, when in use, with about 1500 times as appropriate. Put the amount of such excess, will produce like vegetables in a non-into, like non-astringent astringent smell, resulting in the opposite effect. World Health Organization recommendations: baby food with MSG temporarily; daily intake of MSG not more than six grams per adult. 6. MSG poorly soluble at room temperature, dissolved the best, most full flavor in 70 C ~ 90 C when more than 100C when MSG was volatile vapor, more than 130C, that is bad for the sodium pyroglutamate, not only does not flavor , but also toxic. To stew, roast, boil, boil, steamed vegetables, it is premature to put MSG, will be placed in the pan. 7. In alkaline medium containing materials should not use MSG, MSG base case will return synthesis of glutamate, disodium will produce ammonia smell.
Second, how to cook with wine, in general, to use some of the wine, because wine can solve fishy incense sake. For wine plays the role of incense fishy solution, the key to make the wine to play. So, pay attention to the following points. 1 Cooking with wine is the most reasonable time should be highest when the pot temperature throughout the cooking process. Such as shredded pork, stir, stir-fry just wine should be finished in time to put; Again braised fish, cooking wine must be immediately after the completion of fried fish; Again fried shrimp, the shrimp cooked slide, first to other condiments into wine pot. Most of the cooking, blasting dishes, cooking, wine, sprayed, immediately broke the sound, and subsequently emits water vapor, this usage is correct. 2 When sizing Guahu, but also with wine. But wine is not much different otherwise volatile. 3 To avoid overflow with wine and a bogey, some people who have dirty dishes in the material, put some wine. So "mustard pork soup" kind of dish also put the wine, the result is a light taste destroyed by anti-alcohol, because in no time wine soup volatile sake. So when chefs are generally done with wine, "one room layout to avoid overflow, second bogey." 4 Some dishes to emphasize alcohol, such as Portuguese sauce chicken wings, room layout chicken wings, room layout plus optional 10 after fried tomato sauce, sugar, salt and simmer till the wings along with crisp, then add the red wine, the pan gravy boxing . This dish is the mellow wine flavor dishes room layout as the biggest feature, so, put the wine in front of the pan, reduce the volatilization room layout becomes reasonable. 5 bad drunk with the wine of food, often without heating, so that the alcohol is more full-bodied. In addition, there is also summarized some: beer flavored tips for drinking beer in addition, it can also be used to flavor dishes. room layout Specific methods are as follows. 1. Pork slices or pork, plus beer tune with starch paste linked to pulp, Stir exceptionally fresh taste is preferred. 2. Cooked room layout meat, ribs and other dishes, with a small amount of beer, pickled about 10 minutes, rinse with water after cooking, smell and odor can be removed. 3. Containing more fat cooking meat, fish, add a little beer to help dissolve fat, resulting esterification reaction, not greasy dishes. 4. Steamed chicken when first the chicken into 20 to 25% of the beer pickled 10 to 15 minutes, then remove the steamed. Exceptionally fresh and delicious slippery. 5. Steamed smell larger fish, pickled with beer from 10 to 15 minutes, cooked room layout not only greatly reduced the smell, but the taste is similar to crab. 6. When first salad vegetables soaked in beer, namely to remove the cooling heat boil, add seasoning mix fresh, distinctive flavor. Third, room layout how to use onions Maybe you do not feel able to look at recipes you can cook a few friends praise the dish, which Even some cooking skills, room layout wrong! Let me tell you, but also to improve the craft from the ground up, the most common, basic things to learn out road, it really is worth your craft boast of. Now let's talk about what makes a doorway on the most common and the most basic things in there. How to use Misty is most commonly used as a food seasoning spice, with just right, or some not easy. For example, "fried egg", put a small amount of onions room layout in the pan and stir-fry later, pour the egg mixture and adjust room layout seasoning, stir fry a few pan, you can receive a delicious and tender results; If you put a lot of onions placed directly into the egg (a lot of people used to do so), re-stir the pan, the result is not unfamiliar with eggs cooked room layout onions, green onions cooked eggs that have been burned room layout age, the color is not bright, poor taste. Therefore, onion seasoning, depending on the specific circumstances of dishes, onion varieties reasonable room layout with onions. 1. According to the characteristics of onion onions general we use common household onions have green onions, shallots, its spicy scent heavier, wider application in the dishes, not only for materials but also as a condiment. It processed into yarn, the end, do dish seasoning, the remainder by fresh, but also play a sterilization, disinfection effect; processing into segments or other shapes, fried after cooking with the same main ingredient, onion flavor with the main feed flavor as one solution, very mouth-watering, such as "green onions braised chicken", "onion grilled sea cucumber" that is flavored with green onions. After stir-fried shallots by oil, the smell of onions can be more prominent, room layout is cooked aquatic, animal offal indispensable condiment. Processing room layout can take it Chengding, segment, room layout slice, silk and Ingredients with cooked or stewed with twisted knot with the main ingredient, while the pan, discard the onion whichever onion flavor. More tender shallots, also known as scallions, fried after boiling oil boil, smell the smell, color green, and more for Forming Caesar salad or mixed in a dish, such as "onion tofu", "Scallion Chicken" and so on. 2. Misty processed room layout using the shape according to the shape Ingredients Ingredients should remain consistent with the generally slightly smaller than the main ingredient, but also depending on the cooking method and the flexible use of raw materials. For example, "braised fish", "dry fish", "steamed fish", "fish boil", "burning soup", etc., with a fish dish, because the cooking method is not the same for onion processing requirements are not the same shape . "Braised fish" requirement will cut onions and fish with the burning; "dry fish" onion finely chopped and ingredients room layout required to be consistent; "steamed fish" Just the whole onion placed on the fish until the fish cooked to pick onions, only Take onion flavor; "fish boil" requires the onions soaked in water, just take onion juice used in order not to affect the fish color; while "burning soup" is generally the cut onions, fried fish stew . By fried onions, very strong flavor, can remove the fishy smell. Burned to the onion soup, which Tangqing Liang is not muddy. 3. Use as needed raw onions aquaculture, poultry, livestock offal and eggs raw fishy smell of mutton darker when cooked onion is indispensable spices. Soy products and starchy vegetables raw, seasoned with onions to remove the beany flavor, earth smell. Single green vegetables contain natural fragrance itself, is not necessarily non-flavored with onions. Dishes with onions very knowledgeable, but be sure to pay attention to when using the appropriate amount onions, prioritize, do not "distracting" and affect the flavor. Personally, I have a habit of onion soup generally hold only put ginger, the purpose is the fear of a strong onion smell the delicious taste of the soup wins. Fourth, how many dishes with ginger ginger is an indispensable spice seasoning, but how to use, but not everyone will dawn. Used very well by fresh dishes can add color, otherwise it will be self-defeating. When we cook will often encounter some problems: mixing time as do fish ball in the spring onion, ginger juice, fish paste, add other seasonings stirring to pull its weight, reshaping room layout Yu Yuan, receive delicious and tender, color white effect. room layout If you chop the ginger rice-like, stir in fish paste made of Yu Yuan, will cushion the teeth in the mouth to eat spicy mouth, and the dark color, poor taste. Another room layout example is in front of broiled fish, you should first put a small amount of ginger soy pan and stir-fry pan, bake the next fish fry on both sides, coupled with clear water and a variety of spices, fish with ginger till cooked. When this non-stick pan fried fish with ginger only, and can go full throttle fishy solution; removed if ginger and ginger room layout rice under the same or cooked fish, poor effect. Therefore, depending on the specific circumstances of cooking dishes, reasonable and skillfully with ginger. 1. Ginger into the food cooking ingredients used to make more new ginger ginger, turmeric, ginger, pour ginger, another by color red claw ginger and cucumber ginger points, spicy ginger flavor heavier, both for seasoning in dishes, but also as an ingredient of dishes. New ginger Pibaorounen taste weak; turmeric spicy smell from the light grows, the meat becomes soft and firm, is in the top grade ginger; room layout ginger, commonly known as ginger, namely ginger species, thick-skinned meat firm, spicy taste, but aroma as good as turmeric; pour ginger, with ginger bud, can be used as a garnish or sauce marinated dishes, delicious taste. As an ingredient into the dish of ginger, generally cut wire, such as "ginger meat" is to take a new ginger and green and red peppers, shredded pork with thin wire fry, its taste spicy and delicious, unique. "Three wire fish roll" Gui fish is cut into large, wrapping shredded bamboo shoots, shredded ham, breast of chicken wire into a cylinder shape, then accompanied room layout with pickled ginger sauce poured ginger, and green onion, red pepper wire, add soy sauce, sugar, Vinegar made Serve. Taste sweet and sour, fresh outside and tender inside. The new ginger or turmeric processed into yarn, but also make the dish ingredients, the remainder by fresh, both sterilization and disinfection. If Huaiyang traditional salad "mix Gansi", it is the generosity of each block of tofu cut into about 20, and then cut into thin matchsticks finer than Gansi, scalding with boiling water three times, crowding, water, into the dish, top Zaisa released ginger, doused seasoning made. Gansi soft light, fresh ginger and spicy fragrance. 2. Ginger (pieces) into the dish of mutton fishy solution processed into blocks or slices of ginger, mostly used in pyrotechnics dishes such as stew, stew, simmer, roast, boiled, grilled and other cooking methods, with the removal of aquatic products, poultry the role of livestock in Xingshan odor. Pyrotechnics dishes using ginger, mainly whichever flavor, while mature to discard ginger. So ginger to be processed into blocks or slices, and use flank fluff to crack, easy ginger spills, immersion dishes. Such as: "clear chicken," said the fried eggs with son hens, adding water, room layout sea cucumber is "coral chicken" to fungus ball ornament called "wind Peony", accompanied pig intestines called "Prince and the Showgirl." , added the chicken is brewed with fish "Bainiaozhaofeng" room layout and so on. In production may not flavored with ginger, otherwise room layout there would be chicken Sulan fragrant fresh ingredients room layout and delicate, clear soup mellow characteristics. In addition room layout to heating the cooking ginger flavor, but also for the food before the heating, since the role of dipping sauces, such as "Youlin chicken", "pork fish", "cutlet" and, when cooking ginger inconvenience while heating the raw material, but These materials difficult to odor, it must, before room layout heating, with impregnation ginger considerable room layout time to eliminate the odor. When dipping, but need to add the right amount of wine, onion, the effect will be better. 3. Ginger rice into a dish of fresh ginger added in the ancient incense known as "Xinjiang", meaning "Jiang Yu hundred evil," said. Hanxie casual warm ginger, ginger room layout advantage of this unique feature, the cool people eat dishes, often served with rice vinegar with fresh ginger, vinegar fishy Nuanwei effect, together with ginger rice, complementary mutual survival, to prevent diarrhea, disinfection, can also promote digestion. Such as "steamed white fish", "Hibiscus carp", "steamed room layout crab", "drunken", "soy shoots", etc., are required to pour the vinegar, add ginger room layout rice, sprinkle with pepper and some need, put coriander leaves . Ginger rice and raw materials in the dishes can cook with the food, such as "fried meatball" fine-cut pork then hit the back of a knife, the need to add ginger rice and other spices, made of lion head, and then fried. Ginger processed into rice, more of a stir-fry with oil by the same main ingredient cooking, ginger, spicy scent and flavor Ingredients insoluble one, very attractive. "Fried crab", "Goo Gurkha meat", etc., ginger room layout rice must first oil by then stir-fry until fragrant, then down into the main ingredients with the cooking. Ginger (pieces) from the fire engineering solutions fishy smell of mutton room layout dishes room layout in the role, and is used for fried ginger rice, slip, explosion, fried, cooked, fried vegetables and other methods, to increase from fragrant fresh. 4. Ginger juice into the dish taste good double aquaculture, poultry offal and eggs raw fishy smell of mutton thick, ginger is indispensable when cooking spices. Some dishes can be used as an ingredient in ginger with the cooking, and fire workers dishes (jargon known dishes) use ginger (film) solution room layout fishy smell of mutton, general cooking, with dishes from fresh ginger rice. But there are still some inconvenience and ginger dish with cooking, but also fishy flavor, such as the use of ginger is more appropriate, such as speaking in front of the production of Yu Yuan, shrimp round, meatballs and various animal raw materials with a knife blade to drop After a puree made dishes that go with the fishy smell of ginger meter. Built ginger room layout is ginger fluff, soak with water a certain time (usually also need to add the right amount of wine with onions and bulbs), on into the desired ginger. Use ginger in cooking great, very particular, but not necessarily be any dish seasoned with ginger, vegetables such as single itself contains natural aroma, then ginger flavored rice, is bound to "overwhelming", affecting the flavor. Vulgar said: "Ginger is the old lady." Cooking with ginger should not choose a new ginger, ginger taste more fragrant five thicken thicken how academic concepts are: With gelatinized starch in the case of heat situation, with water absorption, adhesion and smooth run-cleaning characteristics. When dishes are close to maturity, will be tuned powder Drizzle sauce pot, so thick thick sauce, marinade for raw materials room layout increased adhesion, so that the concentration of powder and soup dishes increase and improve the color and taste of dishes . Thicken starch, also known Tuanfen use, is a polysaccharide polymer condensation formed by a number of glucose molecules. Cooking starches, mainly mung bean starch, potato starch, wheat starch, water chestnut, lotus root starch. room layout Starch is insoluble in water, and when the water is heated to 60C, then pasting a colloidal solution. This feature is the use of starch to thicken. Mung bean starch is a starch best seldom used. It is ground up by the green beans in water, precipitate formed, which is characterized room layout by sticky feet, water absorption, color white and shiny. Potato starch is commonly used household starch potatoes are grated by the rubbing washing, precipitation made, is characterized by sticky feet, delicate texture, room layout color white, glossy room layout than mung bean starch, but poor water absorption. Wheat starch, wheat bran, gluten washing after precipitation or made from flour, characterized by a white color, but poor gloss, quality is better
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