When doing cooking, which seasoning is to enhance the freshness, which is to remove the fishy, which is to fight the flavor?

The best cooking masters are inseparable from a variety of seasonings, without these seasonings you have the ability to fly are very difficult to make delicious food. In all the seasonings in a clear division of labor, there are flavor and freshness, there are fishy and fragrant, we have to understand their nature clearly, the use of them in order to be comfortable. Below I say in cooking, which seasoning is fresh, which is fishy, which is flavorful, there are missing or incorrect you can add or correct in the comments section.

The seasonings are:

1, salt

Salt is the main ingredient is sodium chloride, is an indispensable part of our diet, a seasoning, salt in cooking can not only flavor and can play a role in increasing the freshness.

2, chicken essence

Chicken essence is one of the monosodium glutamate, is a compound fresh taste products, its main ingredient is from the development of monosodium glutamate (monosodium glutamate), chicken essence contains fresh nucleotides as a freshness enhancer, so there is a very good effect of freshness.

3, monosodium glutamate

Monosodium glutamate is scientifically known as monosodium glutamate, which is a sodium salt, and monosodium glutamate's main ingredient is amino acids broken down from protein.

4, oyster sauce

Oyster sauce is a kind of seasoning boiled with oysters. It is a traditional nutritious and flavorful seasoning more commonly used in Guangdong.

5, white sugar, rock sugar

White sugar and rock sugar in cooking and food Melad reaction (caramelization reaction), commonly known as reducing sugar and amino acids or proteins in the process of heating a series of reactions, and the production of black essence or black pigment, so as to achieve the effect of freshness.

6, soy sauce

The general perception of soy sauce is to increase the flavor, but soy sauce can also play a role in increasing the freshness of the soy sauce, soy sauce is a kind of soy sauce, soy sauce is mainly divided into two kinds of soy sauce, there is a kind of soy sauce, the two kinds of soy sauce is mainly to play the role of the role of the color of the taste, and soy sauce is mainly to increase the flavor of the freshness of the role.

7, other

Chicken bone powder, fresh shellfish powder, mushroom powder, etc. are fresh seasoning.

De-fishy seasonings are:

1, onion, ginger and garlic

Onion, ginger and garlic can be said to be our most commonly used de-fishy trio, whether it is cooking or blanching can can be all can be effective to play a de-fishy role.

2, cooking wine, white wine

White wine, cooking wine, has a certain bactericidal function, containing unique aromatic substances can be fish and meat ingredients fishy smell has inhibited the role of covering, and ingredients fishy smell can be dissolved in the ethanol inside the cooking wine or white wine, and will be volatilized with the volatility of the alcohol to take away fishy smell.

3, pepper

Pepper is divided into two kinds of black pepper and white pepper, white pepper is generally used in Chinese cooking, while black pepper is more often found in Western cuisine. The main ingredient of pepper is piperine, and its unique aroma and properties can detoxify the grease of soup and remove the fishy flavor of meat.

4, white vinegar

Frying eggs with white vinegar can play a role in removing fishy flavor, and can make the texture of the eggs more tender and delicious.

5, lemon

In some seafood fishy, drop some lemon juice can also play the effect of fishy, with lemon juice to remove the hands of the fishy effect is also particularly good.

6, other

Cinnamon, cumin, cloves, grass nuts, astragalus, nutmeg, angelica, ginseng, perilla, chili pepper, coriander seed, nutmeg, yangchun sand, cumulus shells and other these spices have deodorizing effect.

Aroma-enhancing spices are:

1, onion, ginger and garlic

Onion, ginger and garlic can not only deodorize the fishy taste, but also have the same role of aroma-enhancing, so it is known as our most commonly used spices.

2, sauce

Sesame seed sauce, peanut butter, mushroom sauce and other such sauces can be played to increase the effect, and the effect is very good.

3, oil

Peanut oil, sesame oil, this kind of aroma oil in cooking in the fragrance of the effect is particularly obvious.

4, powder

Five spice powder, thirteen spice and so on.

5, other

Anise, pepper, cinnamon, cumin, cloves, grass berries, incense leaves, cardamom, white pepper, dahuric dahurica, lemongrass, grass nutmeg, nutmeg, thyme, perilla, incense, incense sand, broad wood, coriander seed, cinnamon, paiwan, paiwan grass, pungent, and so on this kind of spices in the marinade can play a role in increasing the aroma.