Yun Fei's entire training course came to the seasoning of cooking…
Seasonings, also known as condiments, were a type of food that was added in small amounts to improve the taste of food. Most of the ingredients came from plants, and a few were animal ingredients, such as dried fish slices. Or synthetic ingredients, such as gourmet powder.
The seasonings were divided into sour, sweet, bitter, spicy, salty, and fresh. There were sweet, spicy, mint, and fruity fragrances added.
Cooking in different countries and regions had their own unique seasonings. For example, East Asia used onions, while Europe used onions. The ancient vinegar of China and the ancient sour grape juice of the West had the same effect.
Before the 15th century, the spiciness of Chinese cuisine was mainly based on pepper, while European cuisine mainly relied on pepper and mustard. After that, the pepper, which was originally produced in America, spread to all parts of the world, and the pepper became the main seasoning of the spicy taste.
The evolution of condiments could basically be divided into three generations:
In the first generation, there were single-flavored condiments such as soy sauce, vinegar, sauce, fermented bean curd, chili, aniseed, and other naturally fragrant spices.
In the second generation, high-concentration seasonings such as super fresh gourmet powder, honey, glucose, and so on.
In the third generation, compound seasonings were used to produce the same taste that could quickly replace seasoning dishes by using biotechnology or food supplements.
Mizar introduced all kinds of seasonings one by one and then demonstrated the method of adding seasonings to Yun Fei. He told Yun Fei.
"This bottle is called soy sauce. Soy sauce can make dishes taste good and increase the color of food. It is suitable for braising and making braised food.”
The giant door took a bottle of aged soy sauce and poured it into the pot to stew the hoof. He slowly boiled it over a small fire, allowing the taste of the aged soy sauce to completely marinate into the hoof. The hoof was completely cooked.
"Take a piece of hoof and try it.”
Yun Fei used his chopsticks to pick up the hoof. The hoof had already been stewed until it was thoroughly rotten. The chopsticks would shatter it with a pinch.
"Go and pinch the fat and skin of the hoof. The fat part can better taste the beautiful taste of this aged soy sauce.”
Yun Fei picked up a piece of fat meat and put it in his mouth. Wow, that super fragrant taste, salty, smooth, and tender. The fat meat had a salty taste that completely melted in his mouth. It was really too fragrant and delicious. It was extremely delicious.
Yun Fei shouted," This pork trotter is completely integrated with the mellow taste of aged soy sauce. The fat is rotten through and it's so delicious that it makes one's soul fly away. My mouth is full of saliva."”
Mizar continued," The other bottle is oyster sauce. Hong Kong people like to use oyster sauce to season. Oyster sauce is very salty. You can add sugar to the dish to slightly neutralize the saltiness of the oyster sauce.”
The giant door stir-fried a plate of beef in oyster sauce. Before Yun Fei could taste it, he could smell the incomparably fragrant taste of the oyster sauce, and his saliva was drooling. He took a bite of the beef in oyster sauce and put it into his mouth to try it. It was really delicious. The salty and sweet flavors were intertwined, and his mouth was filled with the infinite fragrance of oyster sauce.
"Sesame oil, also known as sesame oil, can increase the fragrance of the dishes by pouring sesame oil on them before cooking. When marinating food, sesame oil could also be added to increase the fragrance of the marinade.”
The giant door dripped a few drops of sesame oil into the soup, and the fragrance of sesame oil immediately spread out from the soup. Yun Fei smelled it, and the fragrance was really very fragrant. After drinking a mouthful of soup, the taste of sesame oil was indescribable.”
"Next is rice wine. Rice wine is not only wine, but also a seasoning used in cooking. When cooking fish and meat, add a little rice wine to remove the fishy smell of the fish and meat.”
Mizar used rice wine and sesame oil to make Sesame Oil Chicken. When the Sesame Oil Chicken was cooked, it constantly emitted a strong smell of wine. The entire room was filled with the rich smell of wine. It was too fragrant, so fragrant that it was unbearable. After eating the Sesame Oil Chicken, the entire chicken was filled with the mellow fragrance of rice wine. His cheeks burned as he ate it, and he couldn't help but take one bite after another.
"Chili sauce is a sauce made from red chili peppers. It is red and sticky, also known as chili sauce. It could increase the spiciness of food and increase the color of dishes.”
Jumen stir-fried a plate of stir-fried hands in chili oil. It was completely seasoned with spicy oil, making the stir-fried hands look red. After eating a mouthful of stir-fried hands, Yun Fei shouted that it was spicy but could not bear to put down his chopsticks. It was so spicy that his mouth was numb and swollen, but he still could not bear to eat it mouthful by mouthful.
"The sweet bean sauce is salty in itself. Stir-frying it with oil over a small fire can eliminate the sourness of the sauce. You can also dilute it with water and add a little sugar to season it.”
"Spicy bean paste. For dishes seasoned with bean paste, you don't need to add too much soy sauce to avoid being too salty. The color and taste of the watercress that had been fried in oil were the best.”
"Sesame paste is a little mushy, so you can add cold water or cold soup stock to dilute it.”
"Tomato sauce is often used in tomato sauce, sweet and sour dishes, and can also increase the color of the dishes.”
"Vinegar, black vinegar shouldn't be cooked for a long time. You can add it before you take it out of the pot to prevent the fragrance from dissipating. The white vinegar was slightly boiled to make the sour taste lighter.”
"Abalone sauce is made from natural abalone essence. It is suitable for frying, boiling, stir-frying, deep-frying, braising, etc.”
"XO Sauce is mainly condensed from various seafood essences and is suitable for various seafood dishes.”
"Crab roe sauce, condensed from the roe of hairy crabs. It can be used in all kinds of seafood dishes.”
"The pork ribs marinade is used to marinate pigs, cattle, sheep, chickens, ducks, geese, soy products, eggs, and so on. After use, the pork ribs marinade can be used to cook vegetables, cook noodles, or make hot pot soup.”
Yun Fei had tasted the dishes made with all kinds of seasonings and found it unbelievable. There were so many types of seasonings, and the taste of the dishes was ever-changing. It was really amazing...
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