Essential cooking knowledge you must know: Rules for the application of seasonings
(I) Liquid flavoring materials:
Soy sauce: Can make dishes more flavorful and enhance the color of food. Suitable for white braising and making braised dishes.
Oyster sauce: Oyster sauce is originally very salty, and sugar can be used to slightly neutralize its saltiness.
Sesame oil: A common cooking oil, also used in baking cakes.
Sesame oil (fragrant oil): Drizzled over dishes after cooking to add fragrance. It can also be added when marinating food to increase aroma.
Rice wine: Adding a little wine while cooking fish and meat can remove the fishy smell.
Chili sauce: Made from ground red chili peppers, it has a reddish-white viscous appearance, also known as spicy sauce. It can add spiciness and enhance the color of dishes.
Yellow bean sauce: When using yellow bean sauce for seasoning, not too much soy sauce should be added to avoid overly salty results. Fry the sauce with oil for better color and taste.
Sesame paste: Naturally thick. Can be diluted with cold water or hot broth.
Tomato sauce: Often used in tomato-based and sweet and sour dishes, and can enhance the color of dishes.
Vinegar: Black vinegar should not be cooked for long periods; it should be added just before the dish is finished to prevent loss of aroma. Cooking black vinegar for longer periods intensifies its acidity.
Abalone sauce: Made by diluting natural abalone essence. Suitable for pan-frying, boiling, stir-frying, deep-frying, and braising.
XO sauce: Mostly made from concentrated seafood essences, suitable for various seafood preparations.
(II) Solid flavoring materials:
Salt (low sodium salt): The most important seasoning in cooking. Its penetration power is weak, making it suitable for marinating foods, but attention should be paid to marination time and quantity.
Sugar: Adding a little sugar in white braising and braised dishes can enhance the flavor and color of the dish.
Monosodium glutamate (MSG): Can enhance the umami flavor of food, especially suitable for soups.
Baking powder: Adding it to batter can enhance the fluffiness of the final product.
Wheat flour: Comes in high, medium, and low gluten varieties. Medium gluten flour is best for making batter. When used for frying, it has a coloring effect.
Tapioca starch: Commonly used for coating fried items and can also serve as a thickener.
Cornstarch: A type of thickener, dissolve it in water before adding to thicken soups. Additionally, when used for frying, it can enhance crispiness and keep food tender.
Baking soda: Marinating meats with a small amount of baking soda can make them more tender.
Fermented black beans: Soak dry fermented black beans until soft, then chop them up for use. Washed dry fermented black beans can be used directly.
(III) Spices:
Scallions: Often used for stir-frying to release aroma and remove fishy smells.
Ginger: Can remove fishy smells, add fragrance, and enhance the flavor of dishes.
Chili peppers: Can add spiciness to dishes and make them more colorful.
Garlic: A commonly used ingredient for stir-frying, can be sliced or minced to pair with dishes.
Sichuan peppercorns: Also known as Sichuan pepper, often used in red-braised and braised dishes. Ground Sichuan peppercorns can be mixed with roasted salt to form Sichuan pepper salt, commonly used for dipping fried foods.
Black pepper: Spicy with a fragrant aroma, can remove fishy smells and add fragrance. White pepper is milder, while black pepper has a stronger flavor.
Star anise: Also known as Chinese star anise, often used in red-braised and braised dishes. It has a strong aroma and should be used in moderation.
Dried chili peppers: Remove seeds and stir-fry in oil carefully, avoiding burning.
Shallots: When finely chopped and stir-fried, attention should be paid to the heat level. Overcooking will result in bitterness.
Five-spice powder: Includes cinnamon, star anise, Sichuan pepper, cloves, fennel, and other spices. It has a mild flavor and should be used in moderation.
6. Light soy sauce? Dark soy sauce? Aged soy sauce?
Light soy sauce = darker color, deeper flavor, saltier, fresher, mostly used for seasoning;
Dark soy sauce = lighter color, stronger flavor, less fresh, some products include straw mushrooms to enhance freshness, generally used for coloring dishes.
Tricks for frying fish vs. three skills for cooking fish
1. Tricks for frying fish: Fresh fish, cold pan, less oil, medium heat, minimal stirring.
Heat the oil first, then add 1-2 slices of ginger to the oil. This prevents the fish from sticking to the pan. Some people coat the fish in cornstarch to prevent sticking, but this habit should be changed as it keeps the flavors on the outside and prevents the fish from absorbing flavors.
Additionally, fish is a delicate ingredient to cook. Timing is crucial. Many people either end up with burnt skin or stuck-on fish. If frying, enough hot oil is needed for a crispy result. For pan-frying, use a cold pan, less oil, and moderate heat.
Once the fish is in the pan, leave it alone. This is the key trick to frying fish. Constant flipping will ruin the fish. The pan should be heated before adding oil, and the fish should be dried before entering the pan. Cook on low heat without excessive stirring or flipping. If not using a flat-bottomed pan, tilt the pan occasionally to ensure even heating and control the heat intensity.
If purely frying fish, about ten minutes should be sufficient. Once the outer layer is set, flip the fish. At this point, the inside is still raw, preserving the juices. If the spatula feels resistance, it means the fish is overcooked. Some people cut slits in the fish beforehand to ensure doneness, but this is not an advanced technique as it allows juices to escape. For pan-fried fish, smaller pieces are preferable.
If cooking a dish that requires braising the fish, the fish should only be lightly fried first. Over-frying until golden brown will result in a burnt taste during braising.
2. Three Skills for Fish Preparation:
1. Why do carp need their tendons removed?
Carp have a tendon like a white thread under each side of the skin that should be removed before cooking. This is because it has a strong fishy smell and is considered a "trigger food," unsuitable for certain patients.
To remove the tendon, make a longitudinal cut near the gills and head about an inch long until reaching the spine. Then gently pat the head towards the tail with a knife to make the tendon at the gill end protrude. Grab the tendon with your fingers and pull it out. Repeat the same process for the other side.
2. How to distinguish between river fish and lake fish?
River fish live in cleaner, flowing water, so they have shiny gray scales and produce dishes with a fresh taste, often slightly sweet.
Lake fish live in stagnant water with mud, so they have dark gray scales. Dishes made from lake fish have a faint muddy smell when eaten.
3. How to remove bitterness if the fish gallbladder breaks?
If the fish gallbladder breaks during preparation, the entire fish will become bitter, affecting the taste. Gallbladder bile is not only bitter but also toxic, and even high-temperature cooking cannot eliminate the bitterness and toxicity. However, alcohol, baking soda, or yeast can dissolve the bile. Therefore, applying some alcohol, baking soda, or yeast on the affected parts of the fish, followed by rinsing with hot water, can remove the bitterness.
8. Trick to prevent eggplant from absorbing too much oil
Coat the eggplant in wet cornstarch before frying to prevent it from absorbing too much oil.
Make the wet cornstarch into a thin paste, not too thick, otherwise, it may burn easily.
This trick is particularly useful when stir-frying eggplant, learned from a good friend's mother, proving that young ones can indeed be sharp.
9. How to master timing and oil temperature
I. How to master timing
During the cooking process, timing is generally divided into four categories: high heat, medium heat, low heat, and simmering. The intensity of heat has traditionally been distinguished by the height of the flame, the color of the fire, and the strength of the radiating heat.
High heat: High and stable flame, yellowish-white in color, gas flame blue, bright light, warm heat.
Generally used for quick cooking methods such as frying, stir-frying, and sautéing.
Medium heat: Shorter and stable flames, lower heat, brighter fire. Suitable for steaming, boiling, stewing, etc.
Low heat: Low and flickering flames, white in color, brighter light, less intense heat. Generally used for methods like shallow frying, grilling, and spreading.
Simmering: Small and unstable flames, greenish in color, dim light, less intense heat. Generally used for methods like slow-cooking, stewing, and braising.
II. How to control oil temperature
Controlling oil temperature must consider the size of the flame, the nature of the ingredients, and the timing of adding ingredients. Specific methods are:
1. Use high heat with fewer ingredients and slightly lower oil temperature; with low heat, the oil temperature should be higher to prevent the ingredients from not being coated properly. If the oil temperature is too high during frying, the pot can be moved away from the flame or cold oil can be added.
2. When adding ingredients, the oil temperature should be slightly higher.
3. Adjust according to the texture and size of the ingredients.
10. Ten secrets to steaming buns
1. In winter, the dough should be prepared one or two hours earlier than in summer;
2. Knead the dough thoroughly several times to allow the starch and protein in the flour to fully absorb water;
3. The kneaded dough should be maintained at 28°C to 30°C;
4. Allow the dough to ferment sufficiently;
5. When shaping the bun, knead again before forming;
6. Preheat the steamer before placing the bun;
7. Let the bun rest before steaming, approximately 15 minutes in winter, slightly less in summer;
8. Maintain a certain temperature and humidity for the bun;
9. Use a strong flame on top and plenty of water in the pot;
10. Ensure no air leaks where the steamer meets the pot.
11. Boiling tips
Boiling is a common method in cooking, but depending on what is being boiled, there are many techniques.
Boiling noodles: Do not wait for the water to boil completely before adding the noodles. When small bubbles start to appear, add the noodles, stir gently, cover and bring to a boil, then add a little cold water, cover and boil again until done. This way, the noodles will be firm and the broth clear.
Boiling dumplings: As the saying goes, "boil the skin uncovered, the filling covered." Boiling uncovered keeps the water temperature around 100 degrees Celsius, allowing the dumplings to roll continuously, preventing the skin from breaking evenly. Once the skin is cooked, cover the pot to let the filling cook through.
Boiling porridge: The most annoying thing about boiling porridge is that it boils over. To prevent this, add a few drops of sesame oil to the pot and reduce the heat slightly once it starts boiling. This way, it won't boil over no matter how long it cooks.
Boiling milk: Boiling milk on high heat causes vitamins to oxidize and be destroyed. Using medium heat is much better. Additionally, boiling milk should not be stopped as soon as it comes to a boil, nor should it be left on the heat for too long. Instead, bring it to a boil, then remove from heat, bring back to a boil, and repeat this process three or four times. This not only preserves the nutrients in the milk but also effectively kills Brucella bacteria.
Boiling eggs: First soak the eggs in cold water to prevent cracking, then boil in cold water. The shells won't crack, and the peeling will be easier afterward.
Boiling meat: To make the meat tender quickly, add a few hawthorns or slices of radish to the pot. Avoid using high heat, add salt later, and never add water halfway through. The meat will taste better and be tender. When boiling beef, apply mustard on the beef overnight, wash it off the next day, add a little vinegar, or wrap a small amount of tea leaves in cheesecloth and boil together to make the beef tender and flavorful.
12. The role, methods, and principles of seasoning
Seasoning, or "flavoring" in culinary terms, refers to the operation skill of basic seasoning of ingredients before cooking according to the requirements of the final dish. In Sichuan cuisine, commonly used methods include stir-frying, quick-frying, exploding, steaming, deep-frying, and blanching, all of which directly affect the taste and texture of the dish.
I. Role of Seasoning
1. Penetration of flavor: After seasoning with salt and other seasonings, the salty and aromatic flavors penetrate the ingredients, enhancing the taste of the dish, making it last longer and preventing the phenomenon of tasting bland at first bite but increasingly interesting as chewing continues.
2. Removing odors and enhancing freshness: After seasoning, the ingredients, under the influence of salt, cooking wine, ginger, scallions, Sichuan pepper, spices, and soy sauce, can, to a certain extent, remove unpleasant odors such as fishy, sheepy, gamey, earthy, and slippery smells, enhancing the fresh and fragrant flavors.
3. Maintaining the tenderness and freshness of ingredients: Meat ingredients, after seasoning, improve their water retention due to the action of salt, resulting in a better texture in the final dish. Vegetable ingredients, under the osmotic pressure of salt, can release excess water, making them less likely to absorb other seasonings and keeping the dish tender and fresh.
II. Methods of Seasoning
1. Place the required seasonings in a bowl, mix evenly, and then mix thoroughly with the ingredients.
2. Differentiate seasoning methods based on circumstances. For example, seasoning for stir-frying, quick-frying, exploding, and deep-frying should be done before coating with batter or slurry; for blanching, shallow frying, and deep-frying, seasoning should be done within a certain time before heating; for cold mixing, especially vegetable ingredients, sufficient time should be allowed for the flavors to penetrate.
III. Principles of Seasoning
1. After combining the seasoning ingredients evenly into the main ingredients, mix thoroughly to achieve the desired preliminary effect.
2. Use multiple seasonings strictly according to the requirements of the dish, emphasizing certain flavors in combinations. For example, five-spice flavored dishes should heavily use spices or five-spice powder; non-five-spice dishes should only use spices or five-spice powder to enhance fragrance, and their usage should not overshadow the main flavor. For ingredients with strong odors like fishy, sheepy, and gamey smells, heavier use of cooking wine, ginger, and scallions is recommended; for ingredients with good original flavors, seasonings should play a supporting role, enhancing their inherent freshness.
3. Seasoning should be flexibly applied according to the cooking method. For example, sweet soy sauce and soy sauce can easily color the ingredients during frying, making it harder to control the color of the dish. Therefore, when seasoning ingredients for frying, it is best to avoid or minimize their use, or substitute with cooking wine, rice wine, white wine, and salt. For stir-frying, quick-frying, and exploding, if the desired color is brownish-red or light yellow, soy sauce can be added appropriately for better results.
4. The seasoning time should be determined based on cooking requirements. Generally, for stir-frying, quick-frying, exploding, and clear-steaming dishes, seasoning time is determined by mixing evenly before cooking; for deep-frying, clear-steaming, smoking, pickling, braising, roasting, and drying dishes, seasoning time should be determined according to needs. Generally speaking: for salty and fresh-tasting dishes, seasoning time is shorter; for five-spice dishes, time is longer; for less salty dishes, time is shorter; for more salty dishes, time is longer; for strongly flavored dishes, time is longer; for delicately flavored dishes, time is shorter.
5. For vegetable ingredients, after seasoning with coarse salt, naturally drip-dry the water rather than squeezing by hand or pressing with heavy objects to avoid affecting the color, shape, and texture of the ingredients, thereby reducing the quality of the dish.
6. When using coarse salt for seasoning, strictly control its usage as too much or too little will affect the quality of the dish.
13. About Mixing Filling
First, place the meat filling in a container, add an appropriate amount of water, and stir. The key to mixing the filling is to always stir in one direction, never alternating between clockwise and counterclockwise, which can cause water leakage. Add chopped scallions and ginger, cooking wine, optional sweet bean sauce, monosodium glutamate, five-spice powder, and stir for a period of time before adding salt. Salt should be added gradually, and finally, add oil or fragrant oil. Oil must be added last to encapsulate all the seasonings and keep the filling from becoming dry. The well-seasoned meat filling should ideally be left for an hour before adding vegetables, allowing the meat to absorb flavors while preserving the vegetables' natural aroma. Whatever vegetable is added will impart its distinct flavor to the dish.
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