Burn on the function method principle of the flavor

Burn on the function, method, principle of the flavor
Summary: Bad smell of wearing, the jargon calls one yard of bad smell, it is a requirement for the dish proportionately, before the cooking of cooked food, add certain amounts of flavoring agent and carry on the operating technology that the foundation flavours to raw materials. In the cooking of Sichuan Cuisine, generally fries dailily, saute, explode, steam, bomb, Qiang, it influences bad smell sense and feel of the cooked food directly.
First, burn on the function of the flavor
1.Permeate tasty raw materials after flavoured and sampled by refined salt,etc. before cooking, enable the saline taste in flavoring agent, the fragrant fresh flavor permeates into in raw materials, can increase the flavour of the cooked food, make it aftertaste longly, unlikely to produce, import have flavor, chew dull phenomenon.
2.Except that different to increase fresh the intersection of raw materials and bad smell of passing, in refined salt, cooking wine, the ginger and spring onions, Chinese prickly ash, spices, under the function of flavoring agent such as the soy sauce, can remove and smell of fish, have a strong smell to a certain extent, smell of urine, soil, the peculiar smell such as being astringent, increase fresh perfume.
3.Keep the delicate delicious fragile meat raw materials of raw materials passing the bad smell, under the function of refined salt, can improve holding water conservancy of meat raw materials, make raw materials can obtain very good delicate feel after cooking the dish into. Vegetables raw materials, under infiltration in the refined salt press function, can precipitate to get too much moisture, make it apt to absorb other flavoring agent, and it is delicate and delicious and fragile to make into a dish.
Second, method to burn and distinguish the flavor of
1.Pack necessary flavoring agent first into the bowl, after mixing, and then mix and stir with raw materials evenly.
2.Want, distinguish among differing cases, carry on flavor, such as fry, saute, explode, cooked food of frying etc. raw materials burn bad smell to be sharp to register for, paste, go on before starching; Qiang, fry, fry, charge the intersection of dish and bad smell of wearing of scenic spots and historical sites of waiting for etc., should go on within certain time before heating; Cold and dressed with sauce, especially the bad smell of burning to vegetables raw materials, should leave and fully permeate tasty time.
Third, principle burning and distinguishing the flavor of
1.Flavoring agent of flavor cooperate, mix, put behind the raw materials, should mix and stir evenly burn, could reach the anticipated result of the flavor.
2.Burn many kinds of flavoring agent of flavor, must strictly according to become the intersection of dish and requirement, to some extent conspicuous in making up. If the cooked food of five perfume should pay most attention to the spices or five-spice powder; It is not the cooked food of five perfume, are only relying on the function of adding fragtant of the five-spice powder or spices, its consumption must not be distracting; To smelling of fish, raw materials with heavier peculiar smell such as the offensive smell of mutton, should pay most attention to cooking wine, the ginger, the spring onions,etc.; When this raw materials with better flavor cook the cooked food of the salty delicious flavor, the condiment only plays an auxiliary role, increase its one's own fresh flavor.
3.Burn flavoring agent of flavor want on the basis of cooking method flexible to use. For instance, poor juice of spirit, soy sauce, extremely apt to make raw materials coloured while bombing and making, it is relatively difficult to master to make into the color and luster of the dish. So make the intersection of raw materials and bad smell of burning of cooked food of frying etc., had better careful to spend or need, or with the cooking wine, the wine of song, Chinese liquor, the refined salt is replaced. And for example fry, saute, quick-frying cooked food, the color and luster is reddish brown or deep yellow after some require into a dish, bad smell of wearing of raw materials its, can drink and add the soy sauce, in order to obtain the good result.
4.Burning for time of the flavor should be required and fixed according to the cooking, generally fry, saute, explosion, the raw materials of the steamed cooked food, the time of flavor is subject to that mix thoroughly and enter the pan to cook promptly to burn; And bomb, the drought is steamed, smoked, salt down, bittern, bake, the raw materials of the mixing cooked food, burning for time of flavor should depend on need. Generally speaking: Do the raw materials of the salty delicious flavor type cooked food, burn for time of flavor short; The time of five perfume type is long; Salty and highly seasoned time is long, salty and lightly seasoned time is short, different and highly seasoned time is long, time when the fresh flavor is good is short.
5.Raw materials of vegetables, burn behind the bad smell with refined salt, in order to drip dry moisture naturally, can't crowd and pinch or press with the heavy object with hands, so as not to influence the color of raw materials, shape, the texture reduces the quality of the cooked food.
6.Use the intersection of refined salt and bad smell of burning, should know consumption its strictly, can influence the intersection of dish and quality while being too much too few.
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