Sour, sweet, bitter, salty and fresh are the five basic flavors that people generally believe. In recent years, some scholars believe that fatty flavor is the sixth basic flavor. The fat taste mainly comes from triglyceride . These triglycerides are hydrolyzed under the action of a series of enzymes to produce fatty acids and bind to receptors on different types of taste receptor cells in the oral cavity, thereby producing a fatty taste.
When I was cooking, I found some phenomena:
0 Some lard or chicken oil on the soup stock of the stir-fried noodles will taste more beautiful and more savory.
When cooking, add too little oil, and the taste always feels much worse. Add more oil in moderation, and the same seasoning will taste much better.
is also stewed meat, pure lean meat is far less than pork ribs, pork belly, which is fat and lean, is more fragrant, more beautiful and tasteful when stewed.
pure lean pork shreds do not have "red and white shredded pork" and the dishes are more delicious and tender, especially the fried shredded pork. "Red and white shredded meat" is a chef's jargon. It is cut into thin slices and fat slices, one slice is thin and the other is fat and then cut into shredded meat after being cut.
stir-fried pork is far more fragrant and delicious than pork belly slices. There are actually many other phenomena of fragrance and taste produced by these oils. As long as you observe carefully, you will find these interesting changes.
Below I will introduce you to a stir-fried pepper meat. Although it is a very ordinary home-cooked dish, it is definitely a perfect match for serving. It can be said to be a classic among the classics of "dry meals" in home-cooked dishes.
Chili fried pork
Preparation ingredients: Chili, pork belly, fermented black beans , garlic, salt, light soy sauce, and oyster sauce.
How to make:
① Cut the fatter meat and lean meat of pork belly into slices, add light soy sauce, oyster sauce, and salt to the lean meat, and marinate for a while. Wash the peppers and cut them into hob pieces. Cut the garlic into powder and set aside.
②Put the pot on the heat, add chili, add a small amount of salt and stir-fry, stir-fry until 70% mature, quickly serve and set aside.
③ Pour a certain amount of cooking oil into the pot, then put the fat meat in the pot and stir-fry until it is slightly burnt, and after stir-frying a lot of fat, put the marinated lean meat in and stir-fry continuously. After stir-frying for a few seconds, put the garlic in it, then add fermented black beans, salt, light soy sauce, and oyster sauce, and stir-fry well. Finally, we pour the chili back into the pot, stir-fry well and then leave the pot.
Notes:
① Cut the pork belly fat and lean separately, so that the fatty meat will be stir-fried later, and stir-fried until it is slightly browned and oily. The fatty meat will be more delicious and the lard stir-fried vegetables will be more delicious.
②Fry the peppers first and the aroma is stronger, which is also to shorten the time to stir-fry with the meat and ensure the tenderness of the meat.
Lao Wu nagged two sentences
As the saying goes, "A lot of oil does not ruin vegetables, it is delicious and delicious." Having said that, less oil and less salt are healthier for the body.
Do you think fat has a taste and taste?
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