You may ask what are the common condiments? What are the healthy uses of condiments? Let's take a look at the common condiments and their healthy usage!
1. Oil
Oil is the most commonly used condiment and the medium for heating raw materials, which has the function of seasoning and heat transfer. The ignition point of lard and peanut oil can reach 340 ℃, and rapeseed oil can reach 355 ℃. In the cooking process, the oil temperature is often maintained between 120-220 ℃, which can make the raw materials cooked in a short time, thus reducing the loss of nutrients. Common cooking oils are as follows:
(1) Lard. Lard is widely used in cooking, such as frying, frying and frying. Lard contains less pigment and the cooked dishes are white. In particular, the raw material of fried egg bubble paste must be lard. However, the oil on the surface of fried pig food coagulates into fat and turns white after cooling, and it is easy to soften and brittleness. This is because lard is not dry fat and contains low unsaturated fatty acids. In order to avoid the above phenomenon, hot water can be used to iron the plate before loading.
(2) Peanut oil. Peanut oil is goose yellow, is not dry oil, its fried products are easy to soften. Crude peanut oil also has a fishy smell of peanuts. Refined or boiled ones do not have this smell. If it is necessary to remove the fishy smell of crude peanut oil, heat the oil until smoke comes out. Put a small amount of green onion or prickly ash into the pot. After the oil is cool, strain the foam.
(3) Sesame oil. This oil is golden in color and rich in aroma. When used to mix cold dishes, the aroma will overflow and the flavor of dishes can be significantly improved. A few drops of sesame oil can also increase the flavor and freshness. Sesame oil is the best, with rich flavor. Sesame oil contains a substance called sesamin (an ester compound), which is a powerful antioxidant. Therefore, sesame oil has stable properties and is not easy to be oxidized and deteriorated.
(4) Soybean oil. Soybean oil is a kind of semi dry oil with a lot of phospholipids, so it is not suitable for frying oil. When heated, phospholipids decompose to form black substances, which darken the surface color of oil and products. However, soybean oil is rich in phospholipids, so it can be used to make soup with fish or meat bones, and can be boiled into a thick white soup like milk. Some of them are green because of their green color. Soybean oil has a strong soybean flavor. Although it can be removed by heating with scallion or prickly ash, the color of the oil becomes darker or even blackened.
(5) Rapeseed oil. Rapeseed oil is a kind of semi dry oil with golden color. It has the smell of "spicy throat" because of its erucic acid, but it can be removed after frying once.
2. Salt
Salt plays an important role in seasoning. There is a saying that salt is the master of all tastes. Moreover, salt is also an indispensable substance in the blood circulation system and endocrine system, which can maintain normal osmotic pressure and acid-base balance in the body. Lack of salt in daily diet will lead to a series of adverse changes in physiological functions. Therefore, each person must eat a certain amount of salt every day. Salt also has the function of dehydration and antisepsis. Aquatic products, meat, eggs, vegetables and so on are salted, easy to preserve and have a special flavor.
Salt can solidify the protein, so it is not allowed to put salt into the raw materials (such as fish soup) rich in protein. If you put salt first, the protein will solidify. If you can't absorb water and swell, you can't burn it.
3. Soy sauce
Soy sauce is a kind of salty condiment with complex ingredients. In condiments, the application of soy sauce is second only to salt, and its function is to improve taste and color. When soy sauce is heated, the most significant changes are the decrease of sugar, the increase of acidity and the deepening of color. There are two kinds of soy sauce commonly used.
(1) Natural fermented soy sauce. Natural fermented soy sauce is brewing soy sauce, which is made from soybean, wheat (or substitute) and salt by adding koji. This kind of soy sauce is thick and delicious with excellent quality.
(2) Artificial fermentation soy sauce. This kind of soy sauce is made from soybean cake by artificial cultivation of koji seeds and heated fermentation. Its quality is inferior to that of natural fermented soy sauce. It is the most widely used one at present.
4. Rice wine
Rice wine is also known as cooking wine. In condiments, rice wine is widely used.
Yellow rice wine is rich in esters and amino acids due to its low concentration of clear liquor and rich contents of esters and amino acids. It is often used to remove fishy smell, flavor and increase aroma in cooking dishes. Especially when cooking aquatic raw materials, less rice wine. This is because meat, fish and other raw materials contain trimethylamine, aminoglutaraldehyde, tetrahydropyrrole and other substances, which can be dissolved by alcohol and volatilized with alcohol, so as to remove the fishy smell; in addition to the ester contained in the yellow rice wine, amino acids can also combine with the sugar in condiments to synthesize aromatic aldehydes with attractive fragrance. Among the yellow rice wine, Shaoxing in Zhejiang Province is the best.
5. Vinegar
Vinegar for food generally contains 3% - 6% acetic acid, and Shanxi and Zhenjiang products are the best in China. According to the ancient medical records, "vinegar is sour and bitter in taste, warm in nature, nontoxic, and can open the stomach. It kills all fish and vegetables. 'vinegar is widely used in seasoning. It can not only increase the taste, relieve the greasy and fishy smell, but also make the vitamins less or not damaged, promote the decomposition of calcium in food and promote digestion.
6. Sugar
Sugar is a kind of high-purity carbohydrate, which contains sweetness and plays an important role in condiments. Sugar can not only harmonize the taste and enhance the beauty of dishes color, but also provide human body with rich heat.
In the south, sugar is mostly used for cooking. Adding sugar to the dish can increase the flavor of the dish; adding sugar to the pickled meat can promote the swelling of the collagen protein and make the meat soft and juicy. The sugar used for seasoning is mainly white sugar. But maltose is often used in making roast duck. Maltose contains glucose, maltose and dextrin. Malt sugar can make duck skin brown and crisp when heated.
7. Monosodium glutamate
Monosodium glutamate is the main condiment to increase the flavor of dishes. Most commonly used. Its chemical name is sodium glutamate (also known as sodium glutamate), which is made from soybean, wheat and other raw materials with rich protein or starch content. Some monosodium glutamate is crystalline, some are powder, which contains sodium glutamate, there is a small amount of sodium chloride (salt). According to the content of sodium glutamate, there are 99%, 95%, 80%, 70%, 60% and other specifications.
The freshness of monosodium glutamate is very high, but the effect of monosodium glutamate depends on its dissociation degree in the solution, and its dissociation degree is related to the acid-base and temperature of the solution. In weak acid and neutral solution, the dissociation degree of monosodium glutamate is the highest. As far as the temperature of the solution is concerned, the effect is the best when it is used at 70-90 ℃. The temperature of the dish is roughly this temperature, so monosodium glutamate is very difficult to dissolve under normal temperature. Therefore, it is necessary to use a little hot water to turn the flavor essence into open, and then pour the cold dish into the air.
Monosodium glutamate in monosodium glutamate will change into disodium glutamate in case of alkali, which will not only lose the flavor, but also form a bad smell. Therefore, monosodium glutamate should not be placed in alkaline solution. Sodium glutamate will become pyroglutamic acid sodium by high temperature. This substance is not only tasteless, but also slightly toxic. When cooking dishes, put more monosodium glutamate will produce a kind of strange taste which is not astringent but astringent.
8. Onion, ginger and garlic
Onion, ginger and garlic are condiments containing pungent aromatic substances, which can not only remove the fishy smell, but also appetizer and promote digestion.
The flavor of onion and garlic can't be expressed only by enzyme. Because the enzyme is destroyed by high temperature, it is not fragrant when heated rapidly.
9. Pepper
Pepper is pungent and fragrant, which can remove fishy smell, smell and freshness, and has the function of removing cold and eliminating accumulated food.
What are the common condiments? What are the healthy uses of condiments? The editor of Sihai food introduced 9 kinds of common condiments for you. Have you learned them?