Today I would like to share with you a little knowledge of kitchen seasoning.
When cooking, using the right seasoning is a key part. I remember when I first learned to cook, once I accidentally put the old soy sauce as raw soy sauce, the fresh dish suddenly became black, I couldn't see the appearance of the dish itself, and the taste was particularly strange.
Don't look at all the spices, the wrong time, the wrong place, will affect the taste and taste of a dish.
Soy sauce, soy sauce, steamed fish soy sauce and oyster sauce are the sauces we often have in our kitchens. They look similar in color and salty in taste, but the usage and function are different. Before cooking, we need to get to know them first, and stop being stupid and confused.
< h1 class= "pgc-h-arrow-right" > different raw materials</h1>
Soy sauce: soybeans and wheat as the main raw materials, artificial access to seed koji, after natural dew and fermentation, extracted, the color is relatively light, reddish brown;
Soy sauce: the raw materials are the same as the raw soy sauce, just add caramel on the basis of the soy sauce, and then dry it for 2-3 months, made by a special process, the color is darker than the raw soy sauce, black; the grass mushroom soy sauce refers to the addition of fresh mushroom juice in the old soy sauce, with a few drops of coloring, long cooking is not black characteristics, but also the classic in the old soy sauce;
Steamed fish soy sauce: the main raw materials are soybeans, wheat flour, yeast extract and some fresh food additives, the taste is fresher than raw soy sauce;
Oyster Sauce: There is oyster sauce in the raw material (when cooking oysters, the soup is concentrated at the bottom), which is thick.
<h1 class="pgc-h-arrow-right" > function differently</h1>
Soy sauce: stir-fry, mix cold vegetables or use when making dips, play a role in seasoning;
Soy sauce: when making braised dishes or simmering and marinating, it plays a role in coloring;
Steamed fish soy sauce: as the name suggests, when steaming fish, the taste is better than raw soy sauce;
Oyster Sauce: Suitable for making a variety of stir-fry and pickling ingredients, you can remove the fishy Titian.
<h1 class="pgc-h-arrow-right" > used in a particular way</h1>
First, raw soy sauce
If it is a small stir-fry, put it before turning off the heat, stir-fry well and you can get out of the pot. Put too early, will destroy the taste and ingredients of the soy sauce, leaving only the salty taste;
If it is a stewed braised dish, it can be put in two parts, the first time at the beginning of the cooking, let the soy sauce better integrate into the ingredients; the second time is before the pot, mainly to make the dish brighter in color, but also to maintain the sauce flavor of soy sauce;
If it is a cold dish or a dip, put it out of the pan and then put it.
Second, the old smoke
Stir-fry dishes are generally good with raw soy sauce, if it is a dish that needs to be colored, then use old soy sauce;
Soy sauce is generally used in braised dishes or stews, and is placed in the middle of the way, which is not suitable for dipping or cold mixing;
Don't put too much in the old smoke, otherwise it will be bitter, and the color of the dish will look dirty.
3. Steamed fish soy sauce
Suitable for steamed fish as well as seafood and other steamed dishes;
Wait until the fish is steamed and then put it, otherwise it will destroy the umami taste of the fish.
4. Oyster sauce
Do not put it with spicy spices or vinegar, which will destroy the umami taste of oyster sauce;
When stir-frying, put it before turning off the heat, stir-fry well to get out of the pot, put it early will lose the umami taste of oyster sauce;
When curing meat, it is suitable for oyster sauce, which can be fishy and can also be fresh;
Don't add too much, or the dishes will get fishy.
<h1 class="pgc-h-arrow-right" > lazy meow summary</h1>
Soy sauce, soy sauce, steamed fish soy sauce and oyster sauce, the 4 most common spices in the kitchen, their difference and use methods everyone got it? If it is a kitchen white, in fact, the home bottle of soy sauce and oyster sauce can meet the needs of most home-cooked dishes.
Everyone has mastered the above methods, you can correspond the spices of the kitchen at home one by one, and the next time you cook, don't use them blindly.