Condiments used in restaurant cooking.

Basic cooking materials in restaurants include the following 1 1 categories.

1, salt

Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in late salt release is less than that in early salt release. If the salt is put earlier, it has already penetrated into the food, and it is not good for your health to unconsciously ingest more salt under the same salinity feeling.

In addition, salt has many wonderful uses, such as cleaning tea cups and soaking vegetables and fruits in light salt water for disinfection and sterilization. 20 magical uses of salt

2. Soy sauce

Dark soy sauce plays a role in coloring and refreshing, especially when cooking or stewing pot-stewed vegetables.

Light soy sauce for seasoning is suitable for cold dishes. The color is not heavy, and it looks refreshing.

The difference between soy sauce and soy sauce is that soy sauce can be poured into a white porcelain plate to shake the color. Soy sauce is reddish-brown, and its concentration is very thin. Soy sauce is brown, shiny and thick.

3. vinegar

1) deodorization: you can add a little vinegar when cooking fish, which can destroy the fishy smell;

2) Eliminating the smell of mutton: adding a small amount of vinegar when burning mutton can alleviate the smell of mutton;

3) Reduce the spicy taste: If you feel too spicy when cooking, you can add a little vinegar to reduce the spicy taste;

4) Aroma enhancement: adding a little vinegar when cooking can reduce greasy and increase fragrance;

5) Sweetening: Add a little vinegar when cooking sweet porridge to make porridge sweeter;

6) ripening: adding a little vinegar to stew beef, kelp and potatoes can make them easy to ripen and rot;

7) Anti-blackening: adding a little vinegar to fried eggplant can make the color of fried eggplant not black;

8) Anti-corrosion: adding a little vinegar to the soaked raw fish can prevent it from spoilage;

In addition, vinegar can also play a role in skin care, hair care, armor protection, fatigue elimination, cold prevention, odor removal and so on. 75 wonderful uses of vinegar

Discrimination: Look at the ingredients list when buying, choose brewing vinegar, and never choose vinegar essence harmful to health or vinegar blended with other industrial acetic acid.

Fermented aged vinegar has a long aftertaste, while blended vinegar tastes sharper and has a pungent sour taste. The price of a bottle of 500ml brewed vinegar is about 2~3 times that of blended vinegar.

4. alcohol

Cooking wine can remove fishy smell when curing meat, and adding a little cooking wine to scrambled eggs can remove fishy smell and enhance fragrance.

You can use white wine when curing meat or making braised pork, and adding white wine when making kimchi can sterilize and enhance fragrance.

In addition, red wine and beer are sometimes used for cooking.

5. Sauce

Sweet noodle sauce is a kind of sauce made of flour, water and salt. In addition to dipping it directly, it can also be used for seasoning, such as shredded pork with Beijing sauce and diced chicken with soy sauce. When cooking Zhajiang Noodles, it's better to use yellow sauce.

Bean paste is made of broad beans as the main raw material, which is mainly salty and delicious. It is a common seasoning for home-cooked Sichuan cuisine, such as Sichuan-style pork, Mapo tofu, boiled fish, spicy hot pot and so on.

Douchi is a food made by soaking soybeans or black beans and steaming (boiling) and fermenting. It has a special flavor and is used to make "ribs with black bean sauce" and "fried bitter gourd with black bean". Douchide home-cooked dish daquan

Tomato paste is a concentrated paste product of fresh tomatoes. Eat without seasoning. It is often used as a cooking ingredient for fish, meat and other foods, which can add color, acidity and freshness. Such as sweet and sour fish, sweet and sour ribs, braised pork, pizza and so on.

Ketchup is fried with ketchup, sugar and salt in salad oil. Ketchup has a variety of flavors and is suitable for direct dipping. Like dipping in French fries.

To put it simply: tomato sauce is pure tomato, which is made of tomato sauce after seasoning. Ketchup can be eaten directly, and ketchup must be cooked. The lycopene content of tomato sauce is much higher than that of tomato sauce.

Sesame paste, short for sesame paste, is a kind of paste made by grinding sesame into powder. It can be eaten directly or used as a cold seasoning. Often used for spinach dipped in sesame sauce, cold noodles, mala Tang or hot pot.

There are thousand island sauce, mayonnaise and vinegar sauce in the salad dressing market, which can be purchased according to taste. You can mix salads and make sandwiches.

6. sugar

White sugar is refined sugar made from molasses squeezed from sugarcane or sugar beet. Sugarcane is called sugar and beet is called fudge.

The raw material of brown sugar is sugarcane. Although there are many impurities, the nutrients are well preserved. Has the effects of invigorating qi, relieving middle warmer, helping spleen to promote digestion, enriching blood and removing blood stasis.

When making braised dishes, the use of rock sugar will make the dishes more red and bright. In addition, making tea or dessert with rock sugar has the functions of tonifying the middle warmer, harmonizing the stomach, moistening the lungs, relieving cough and resolving phlegm.

use

Relieve sour taste When making sauerkraut soup, adding a small amount of sugar can be especially delicious. Such as vinegar baked vegetables, hot and sour soup, fish with Chinese sauerkraut, etc. Otherwise, the finished product will be sour.

Sweet and sour is an essential main seasoning for making sweet and sour dishes, which is appetizing and delicious, such as sweet and sour fish, sweet and sour tenderloin, sweet and sour ribs, sweet and sour eggplant and so on.

Add a small amount of clear oil and water to the pot, boil until the saccharification is dry, pour in the fried vegetables, wrap them evenly, take them out of the pot and put them in an oiled plate. When you eat them while they are hot, you can pull up gold threads, such as apples, bananas and sweet potatoes.

Put the frosted white sugar into the pot, add a proper amount of water, cook until the water is nearly dry, pour in the baked or fried raw materials, leave the fire, stir and cool, and the surface of the finished product looks like frost. Such as peanut frosting, hawthorn frosting and walnut frosting.

Stir-fried sugar color is widely used in the color matching of braised dishes, such as braised pig's trotters and braised ribs.

Honey roast chicken wings and toast are often brushed on the surface to increase color and flavor. The temperature of honey water should not be higher than 60 degrees. High temperature will destroy enzymes, vitamins and minerals.

7. fun

Dried pepper is an important condiment in Sichuan, Guizhou and Hunan. The oil is hot, put onion and ginger in the pot and fry it. Ordinary home cooking will do. Spicy incense pots are widely used,

It can be ground into Chili noodles, and the oil is heated and poured on the peppers to make Chili oil, which is often used in cold dishes and noodles.

Pepper and pepper

When pepper is fried, it can release heat into the oil to prevent the oil from boiling and increase the flavor of the dish. Zanthoxylum bungeanum can be fried in a hot pot, ground into Zanthoxylum bungeanum powder, and seasoned when cooking or making steamed stuffed buns and jiaozi.

Pepper is light in color and brownish yellow after air drying; Zanthoxylum bungeanum is heavy in color and reddish brown. Pepper tastes heavier than pepper, especially hemp. Pepper occupies a great position in Sichuan cuisine.

Wonderful use of life: put pepper in a small cloth bag, put it on grain and grain, put it in the corner of the kitchen, it can prevent insects and ants, and it can also prevent odor.

Star anise (fennel) is also called anise, so whether it is marinated, sauced, roasted or stewed, it can be used to remove fishy smell and enhance fragrance.

No matter cooking, stewing, pickles, star anise should be put in advance. Generally, three petals are placed in a plate, and a whole flower can be placed in a large portion.

Black pepper and white pepper

There are two kinds for sale: powder and raw pepper. After grinding with a pepper mill, raw pepper is more fragrant than powder.

Generally speaking, black pepper is suitable for stewing, frying and barbecue. Can achieve spicy and fragrant, delicious and refreshing effects.

White pepper is more than soup. Pepper is slightly lighter in flavor and more spicy, which can bring out umami flavor.

It should be noted that neither black pepper nor white pepper can be fried at high temperature, and a little should be added when the dish or soup is almost cooked.

Fragrant leaves are dried laurel leaves, which are used to remove fishy smell and enhance fragrance, and are used to stew meat.

Cinnamon bark is dried laurel bark, which is used to remove fishy smell and enhance fragrance, and is used for stewing meat.

Fennel is used for removing fishy smell and enhancing fragrance, and for stewing meat, etc. Its stems and leaves are fennel.

Cumin Cumin, also known as rest fennel, has a strong effect of removing fishy smell and greasy. It is often used to barbecue beef and mutton to make the meat more delicious and fragrant. Cumin is also one of the main raw materials for preparing curry powder.

Spiced powder, pepper, aniseed, cinnamon, clove and other spices are mixed and developed, which is convenient to use. It is especially suitable for baking or quickly frying meat, stewing, stewing, steaming and cooking dishes as seasoning.

Curry dishes

Compound seasoning is made of turmeric as the main raw material and various spices (such as coriander seed, cinnamon, pepper, white pepper, fennel, star anise and cumin). It tastes hot and sweet, and has a special fragrance.

Mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup and so on.

Curry powder is suitable for quick frying, such as curry fried rice and curry beef. Curry blocks are suitable for curry chicken, curry fish and so on.

8. Pickling

Tofu: Also called fermented bean curd, it is made of soybean, yellow rice wine, sorghum wine, Redmi and other raw materials. The taste of tofu milk varies from place to place, and it is used to accompany meals and cook.

Chopped pepper: Hunan specialty, pickled from fresh pepper. It is an important material for making "fish head with chopped pepper" and so on.

Pickled peppers: Sichuan specialty, pickled with fresh peppers. It is an important material for making "shredded pork with fish flavor" and "pickled bullfrog".

9. Starch

There are potato starch, corn starch, mung bean starch, wheat starch, sweet potato starch and so on.

Starch can be used for thickening, gelatinization and sizing.

Before the cut raw materials are put into the pot, a protective film such as pulp or paste is hung on the surface. This process is called sizing or hanging paste (thin is paste, thick is paste).

Sizing is mostly used for slip frying; Such as fish-flavored shredded pork, slippery egg shrimp, slippery chicken pot, slippery beef and so on.

Hanging paste is mostly used for frying, such as dry fried tenderloin and dry fried small yellow croaker.

Function: it can keep the moisture and flavor of raw materials, not broken or rotten, and reduce the loss of nutrients.

Thickening is commonly known as "juice adjustment", mung bean starch is the best, followed by potato starch, sweet potato starch and corn starch. A little starch, melted in cold water, rushed into the cooked soup or fried vegetables.

Thickening can make dishes contain even juice, make soup and vegetables blend and taste delicious. Generally, it should be cooked when the dish is ripe. Such as mushroom rape, egg drop soup, hot and sour soup, etc.

Thickening can reduce the loss of food nutrition, and thickened dishes are suitable for people with gastrointestinal problems.

In addition, some dishes don't need thickening, and have a refreshing taste (such as fried bean sprouts), dishes with more collagen (such as braised tendon), dishes with sauce and sugar (such as fish in sauce), and dishes with more starch (such as fried shredded potatoes).

10, fresh class

The effect of monosodium glutamate is remarkable, but eating more is not good for your health. In recent years, it has been replaced by chicken essence.

Chicken essence is not extracted from chicken, but is made by adding chemical seasoning on the basis of monosodium glutamate.

Tips for Use Meat has a natural fragrance, so there is no need to put monosodium glutamate or chicken essence. Vegetarian dishes and soups can be less fresh.

Precautions 1 Do not use cooking; Strong acidic dishes, such as sweet and sour, vinegar dishes, etc. , should not be used; ③ Do not use monosodium glutamate in kimchi; 4 monosodium glutamate should not be put in too early, and then put in when it is out of the pot; If you are not cooking soup, you should dissolve it before using it.

Oyster sauce-popular in recent years, suitable for cooking a variety of ingredients, such as beef in oyster sauce, lettuce in oyster sauce, peas in oyster sauce, etc. You can also mix all kinds of pasta, rinse seafood and eat it with meals.

1 1, oil and fat

Vegetable oil (rapeseed oil) is not suitable for cold salad. It is the most suitable oil to make spicy oil. Salad oil, blended oil and the like can't stimulate that fragrance.

Peanut oil Peanut oil has a good fatty acid composition, which is easy for human body to digest and absorb.

Sunflower seed oil is rich in carotene, which is more than peanut oil, sesame oil and soybean oil, and it has been favored in recent years.

It is best to choose non-transgenic corn germ oil as corn oil, and high-quality corn oil is rich in nutrition.

Soybean oil soybean oil is divided into four grades, the first grade is the best and the fourth grade is the worst. Try to choose non-GMO soybean oil.

Olive oil is considered to be the most suitable oil for human nutrition among the oils found so far. There is less oil smoke when cooking, but high temperature is easy to destroy nutrition, so it is better to use cold salad to maximize nutrition.

animal oil

Animal oil is animal fat, represented by lard, which contains more saturated fatty acids and cholesterol. Excessive consumption can easily lead to hypertension, arteriosclerosis, coronary heart disease and so on. It is not good for the human body.

However, animal oil tastes fragrant and can promote the absorption of fat-soluble vitamins A, D, E, K and so on. Using chicken oil to make chopped green onion cakes is much more fragrant than vegetable oil.

Be careful not to overheat all the oil when cooking. The combination of different vegetable oils is beneficial to the absorption of nutrients.