How do you use MSG, Chicken Bouillon, Oyster Sauce, Extra Fresh MSG, and Fish Sauce? Today I realized that I have grown in insight

Today I share the usage of this common flavor seasoning How to use MSG, Chicken Bouillon, Oyster Sauce, Specialty MSG, Fish Sauce? Today I realized I gained more knowledge. I covered the ingredients of these five fresh flavor spices as well as how to use them properly and what to look for. I hope you enjoy them.

In daily life, there are more than 20 kinds of fresh spices commonly used in the kitchen, among which MSG, extra fresh MSG, chicken essence, oyster sauce, and fish sauce are familiar and commonly used. The following is a description of each.

1. MSG

Monosodium glutamate (MSG), first introduced to the market in 1909, was discovered by Japanese chemistry professor Kiyomi Ikeda. It was named Weissu. MSG is a crystalline flavoring made from the hydrolysis of wheat gluten protein or starch, and its main ingredient is sodium glutamate. MSG is an important seasoning that serves to add flavor to dishes. In its use, the following two points should be noted.

1. How much MSG should I put in a dish?

There is a saying that fresh food never leaves, which means that MSG must be combined with salt to produce maximum flavor. MSG is not put in as much as possible, but in a certain ratio. That reference is salt.

For something like a more flavorful brine, the amount of MSG is one-fifth of the salt.

The amount of MSG in stir-fried vegetables and soups is one-tenth of the salt.

2. high temperature can be added MSG

Many people say that MSG can be high temperature can not be added, the temperature exceeds 100 will produce harmful substances, so MSG can not be fried in hot oil, and do not boil in boiling water. This is an unscientific statement.

Experiments have proved that the amount of pyroglutamic acid produced by MSG at high temperatures is very small and does not affect the overall flavor effect. Moreover, this substance is toxic, so MSG, like other seasonings such as salt and sugar, can be used at high temperatures.

Two, extra-fresh MSG

When you buy MSG, you will see extra-fresh MSG and think that such MSG can be more delicious. It is true that the freshness in it is beyond the reach of ordinary monosodium glutamate (MSG). Domestic sales of special MSG is 98% ordinary MSG plus 2% sodium inosinate or guanosine, mixed with MSG freshness can be increased by more than 3 times.

Fresh MSG can make the flavor of dishes more rich and delicious, and reduce the bad smell of food. It has been popular since its introduction.

Third, chicken essence

Chicken essence belongs to the third generation of fresh seasoning, making up for the single fresh flavor of MSG and the lack of aroma. It is a mixture of fresh seasoning made from seasoning and various flavoring agents. In addition to the ordinary flavoring agent (monosodium glutamate or special fresh monosodium glutamate), it also contains a certain proportion of flavor-presenting nucleotides, refined salt, chicken powder and so on. As well as moderate amounts of chicken oil, hydrolyzed vegetable protein, glucose, chili powder, ginger powder, onion, garlic and other spices.

The use of chicken essence in the home kitchen should pay attention to the following two points:

1. Do not add chicken essence directly when the raw materials marinated.

Marinated meat, raw materials have phosphatase, decomposition and destruction of chicken essence components, such as guanosine acid, inosinic acid, so that chicken essence can reflect not its delicious. Later cooking, when the ingredients are heated to about 60, add chicken essence is preferred.

2. Don't add chicken essence directly to coleslaw.

Chicken essence dissolves slowly in water and takes some time to melt completely. When making coleslaw, it's best to dissolve it before using it to ensure consistency in the freshness of the sauce. When mixing vegetables, avoid sprinkling chicken essence directly on the vegetables. Chicken essence can can't dissolve quickly enough, which can cause uneven flavor and affect the taste of the dish.

Fourth, oyster sauce

Oyster sauce, or oyster oil, is a traditional seasoning in Guangdong. Oyster sauce has a delicious flavor, strong oyster flavor and high viscosity. The flavor components of oyster sauce include sodium succinate, monosodium glutamate, sweet taurine, glycine and alanine. These flavor and sweetness components constitute the flavor of oyster sauce.

Oyster sauce is widely used, stir-fry, cold dishes, stir-fry, stew, noodles, dip. All salty foods

1. Oyster sauce should not be eaten with spicy condiments, sugar and vinegar, such as hairy blood wanton, spicy shredded chicken, sweet and sour pork. These seasonings will mask the freshness and special flavor of oyster sauce.

2. Don't cook the canned oyster sauce for too long, it will lose its fresh flavor. It is usually added before or after the dish is ready.

Verb (abbreviation of verb) fish sauce

Fish sauce, also known as dashi, is a traditional Chinese seasoning that has been eaten for thousands of years. Fish sauce is a savory and tasty condiment made from small marine fish such as scallops, banded fish, and horse mackerel. It is cured with salt or brine, naturally fermented over a long period of time, and filtered. Unlike ordinary soy sauce, fish sauce has a fishy flavor, but is popular among people in Guangdong and Fujian.

Fish sauce is used in much the same way as soy sauce; it can be salty, fresh, fragrant and colorful. Among the fresh ingredients are many, extremely fresh, flavor and soy sauce has a clear difference. It is the ideal seasoning for many high-grade dishes. It is suitable for frying, deep-frying, stewing and other processes, and can be used to flavor fish, shellfish, livestock, vegetables and other dishes, such as fish sauce kale, iron fish sauce shrimp and so on. It can also be used as a seasoning for barbecue, grilled fish skewers, and grilled chicken; it can also be used to marinate meat, such as dipping meat in fish sauce.

There are more than 20 kinds of delicious seasonings in the kitchen, shrimp oil, crab paste, crab oil, stock, fish sauce, fish essence, carp powder, mushroom powder, soy sauce and so on. Today, we introduce four common seasonings, hope it is useful to you.