Braised vegetables must learn seasoning: how to make your spicy taste spicy but not too strong?

Original title: Marinated vegetables must learn seasoning: how to make your spicy taste spicy but not strong? How to make your sweets sweet but not too strong

In order to have a unique taste of braised vegetables, first of all, the taste must be correct, the details can be changed, and the main taste must be accurate.

Many braised people only pay attention to the uniqueness of the spice formulation, but ignore the need to mix and match the seasoning techniques, so that the characteristics of the aroma can be released to the greatest extent.

In general, the seasoning technology of sauerkraut is actually just a means.

Furthermore, most of the ingredients in the brine will have a certain taste and smell with the increase of the brine temperature.

The above two points are the basic principles of seasoning for brine and brine.

First, cover up the seasoning

As I just said, the masking of taste is to kill the bad smell and taste in the ingredients.

When the flavoring substances of the ingredients themselves and the flavoring substances in the condiments are fused, since the tastes are obviously different, an obvious mutual masking effect will be produced at this time

For example: when making cold dishes, if the chili oil used is too spicy, you can add an appropriate amount of sugar, salt, monosodium glutamate and other condiments, which can effectively alleviate the spicy taste and make the chili oil taste better.

For another example, when the raw materials such as mutton and internal organs are marinated in brine, the ingredients often have a heavy odor.

Another example is about marinated fish or seafood.

Therefore, the seasoning technology of sauerkraut must learn to cover the seasoning technology.

After analysis, there are two properties of trimethylamine that can be used by us when seasoning

Second, contrast seasoning

The effect of contrasting seasoning is to make a certain taste more prominent.

Almost all braised food people have heard the saying that "salt is the king of all flavors".

The above are all examples of using salt to contrast seasoning to highlight a certain taste.

Then, when the salt is added to a certain amount, add a little monosodium glutamate at this time, and the umami will be very obvious, but if the amount of monosodium glutamate is also large, if you continue to add it, the umami will decrease

The third, superimposed seasoning

Superimposed seasoning can be understood as the multiplication of flavors, that is, 1 plus 1 produces an effect greater than 2.
Specifically, it refers to the mixing of two or more flavoring substances of the same taste, which ultimately leads to a further enhanced flavor
.
The most common application is that monosodium glutamate plus chicken essence can produce three times the umami taste of ordinary monosodium glutamate.
Therefore, some experienced stewed vegetables sometimes have their own reasons, but some people are clear about this principle, and some people are not clear.
It's just, if you start from the point of view of saving, it is wrong to think that only one kind of sauerkraut seasoning MSG and chicken essence is enough
.

Next, the broth we used when we built the first pot of brine.
Many chefs who like to save money will only use chicken racks, but experienced stewards who are willing to invest will use chicken, duck, and pork bones in the same brine to make chicken.
, the umami substances in duck and pork are fully integrated to improve the overall aroma and umami of the broth; when preparing roast duck skin water, sugar and honey can be used at the same time to significantly increase the sweetness; If it is weak, then it is necessary to use both broth and monosodium glutamate in a suitable proportion to add to the brine, the purpose is to supplement the taste in a multiplicative way to achieve the effect of improving the freshness
.

Finally, let’s talk about the advanced application of marinated vegetables seasoning technology:

Let’s talk about the salty taste first.
The salty taste is the main taste of the brine, and it is also the basic taste, and it can be tasted independently.
The representative condiments are: salt, soy sauce, etc.
The application of salty taste is mentioned more above, but the advanced ones The application is when you can do it just right and slightly over it is the best state, that is, the effect of salty and saliva, and the effect of eating it, so the experienced stewed cabbage seasoning will adjust the saltiness a little bit higher, and the effect is absolutely It's different, but everything has a degree, and it's self-defeating when it's over
.

Next, let’s talk about sweetness.
In the seasoning of sauerkraut, in addition to salty, sweetness is the only one that can be independently flavored, but when making sweetness, Brother Hero suggests that it should be sweet but not strong, which means that it should not be too sweet.
The master of sauerkraut, who can adjust the sweetness, will adjust the sweetness to the aftertaste, properly reconcile the various flavors, and increase the complex taste without obvious sweetness.
The representative condiments of sweetness are: sugar, rock sugar, honey , Maltose, Sweet Noodle Sauce

Let’s talk about the spiciness again.
This type of flavor is by no means the simple and irritating spiciness that novices understand, but can be subdivided into spicy, spicy, spicy, etc.

The spicy and numb taste here is generally seldom used by people with sauerkraut as a separate flavor, but combined with chili to stimulate the spicy taste with numbness to achieve a spicy and fragrant effect;

Spicy is fragrant but not spicy.
Take the special cold braised mother rabbit head as an example.
It looks red and spicy.
In fact, it is more to use the stimulation of pepper to stimulate the ester fragrance of oil, so as to achieve fragrant but not spicy.
spicy effect;

Spicy refers to the combination of pepper, ginger, onion, garlic and even mustard with chili peppers to produce a spicy effect with a very prominent fresh fragrance.
The most obvious effect is that you will runny nose after eating, although you do not feel too spicy; so spicy must be Do not overdo the spiciness, which will suppress the release of the fresh aroma, and the pungency will not be reflected.
The best effect is that it is spicy but not strong
.

Umami, sour, and bitter taste, among which umami must not be better reflected on the basis of proper salty taste, otherwise adding more umami substances will be useless, representative condiments are: monosodium glutamate, chicken essence, fish sauce, oyster sauce etc.
; and the sour taste is the same, it cannot be formed independently, it needs to be modulated on the basis of the salty taste to assist in the formation of the effect of compound sour taste, so as to achieve the effect of "sour but not cool", that is, it should not be too irritating, which means that the condiments have : Mature vinegar, balsamic vinegar, fruit vinegar, lemon, etc.
; the bitterness of sauerkraut does not refer to pure bitterness, but to the fragrant bitterness or aromatic olfactory taste, and the representative condiments refer to spices that mainly represent aroma, such as dried tangerine peel, wood Incense, etc.
, and strive to highlight the bitterness and aroma of the fragrance
.

Editor: