Section 7 Seasoning (II)
1. Salted and umami seasoning
1. Salt
As the first of all flavors, its main salty substance is sodium chloride. Salt is a odorless, transparent, and white grain crystal. At present, edible salt in my country is not only sold by the state but also must be added iodine. The iodized salt added is potassium iodide , which makes the whole people's daily iodine supplementation. Table salt also contains a small amount of other substances, such as barium chloride, potassium chloride, calcium sulfate , and magnesium sulfate (bitter). Iodized salt is not resistant to high temperatures, is not durable, is easy to volatile, is easy to dehydrate (humidity exceeds 75%), and is afraid of strong light; iodized salt has various functions such as seasoning, sterilization, dehydration, and preservation. The daily intake of adults should be controlled below 10 grams, which is most beneficial to health. In addition to the iodized salt with the main component of sodium chloride, there are also low-sodium salts, which means that the proportion of sodium is relatively small, and the substances are 65% sodium chloride, 25% potassium chloride, and 10% magnesium chloride. In cooking, salt also evolves salty seasonings with different flavors such as pepper salt, pepper salt, garlic salt, scallion salt, and five-spice salt.
2. Soy sauce
Soy sauce can be divided into high-salt dilute states and low-salt solid states according to the production process. The methods include this brewing method, quick brewing method and traditional brewing method. The raw materials used are bean cakes or soybeans, bran, salt (10%~18%), water, yeast , and Aspergillus oryzae. The raw materials are made through steaming and heating, inoculation of Aspergillus oryzae, fermentation of the fermented juice, and other processes. The formation of the soy sauce color is the browning reaction of or added caramel color during the brewing process. The formation of soy sauce flavor is due to the salty taste of table salt, the sour taste of organic acids (lactic acid, acetic acid, succinic acid, acetyl, etc.), the umami flavor of amino acids and peptides, the sweetness of glucose , fructose , dextrin, arabinose and xylose, the wine aroma of alcoholic compounds, esters , and phenolic aroma. Soy sauce includes dark soy sauce, light-colored soy sauce, and colorless soy sauce according to different colors; soy sauce includes heavy soy sauce and light-flavored soy sauce according to different flavors; soy sauce includes shrimp soy sauce, mushroom soy sauce, and MSG soy sauce according to different ingredients; soy sauce is divided into first-level soy sauce, second-level soy sauce, and third-level soy sauce according to the morphological characteristics. During the storage process, soy sauce is prone to mold and white films on the surface of the liquid, and the juice is turbid and precipitates appear. This is the result of microbial reproduction. Pay attention to keeping it away from light and sealing at low temperature.
3. Seafood sauce
is brown-red in color, and its taste is salty, fresh and slightly sweet and sour. It is a sauce-type seasoning commonly used in Guangdong cuisine. It is suitable for seafood and meat hotpot and can be roasted for seasoning. Seafood sauce is not made of seafood raw materials, but is made of soybeans, white vinegar, sour plums, garlic, starch, and other preservatives, colorants, and thickeners. After opening the bottle, it should be stored at low temperature to prevent spoilage.
4. Zhuhou Jiang
Zhuhou Jiang is named after its inventor Liang Zhuhou. It has a brown and red color. Its taste is salty, fresh, strong and slightly sweet. It is suitable for hot dishes such as roasting and roasting of meat and poultry. It is made of soybeans, flour, sugar, star anise, vegetable oil and pork.
5. Spicy soy sauce
, also known as saury and hidden juice, was originally introduced to my country with Western food. Spicy soy sauce is a compound flavor liquid mixed seasoning with salty, sour, fragrant, spicy, sweet, fresh, astringent and other flavors. It is generally made of water, fennel seeds, , licorice, cinnamon, cloves, chili peppers, peppers, chives, ginger, red dates, sugar, tomatoes and other raw materials through boiling, filtering, clarification, blending and other processes. Spicy soy sauce liquid generally contains precipitated spice substances, and the juice should be shaken before use. It is characterized by its rich fragrance and brown-red color, which is suitable for cooking hot poultry, meat, and seafood dishes with heavy odor, and keeping them under low temperature sealing and light storage.
6, broad bean paste
, also known as , bean paste , bean paste, a sauce-like seasoning made from broad beans as raw materials.
7, noodle sauce
, also known as sweet sauce, sweet sauce , sweet noodles sauce, and noodle soy sauce. It is made by steaming and marinating (starch gelatinization) and inoculating Aspergillus, the gelatinized starch is decomposed into sweetened dextrin, fructose, and glucose. At the same time, the protein in the flour is decomposed into umami substance amino acids and peptides fermented by enzymes.The noodle sauce is reddish-brown or yellow-brown, with a moderate taste of salty, sweet and fresh and pleasant.
8, Leek Flower Sauce
8, Leek Flower Sauce
, the most popular in Beijing, is an important seasoning for Beijing-style mutton sausage. In summer, leek flower buds, tender stems, salt, apples, turmeric, cooking oil, etc. are used, and it is marinated, grinded and fermented. The production cycle is about one week. The finished product is dark green in color, salty, fresh and spicy in taste, fragrant and pleasant.
9, fermented bean curd sauce
, also known as fermented tofu and soy sauce, is commonly known as southern milk in the south. Fermented and decaying foods, fermented and decaying, can form a unique aroma during cooking. For bean curd sauce, it is generally used to add rose-red sauce tofu or tofu with a light yellow surface. It is not suitable to use fermented bean curd with green color and strong smell.
10, sodium glutamate MSG
sodium glutamate MSG, also known as ordinary MSG, is a commonly used umami seasoning. Its main ingredient is sodium glutamate. Ordinary MSG is a compound with strong stability, non-toxic and harmlessness. It is clean crystal granular or powdery, with umami and salty flavor. It is best to use MSG in solution, and the solubility of increases with the increase of temperature. Ordinary MSG is the most solubility under acidic solution. It can be converted into disodium glutamate and loses its umami flavor under alkaline conditions. Therefore, it is not suitable to be used in alkaline solutions. Because the human body has a weak feeling of umami, ordinary MSG can only show its charm under the action of salty taste. However, it is not suitable for use in dishes with too acidic, too spicy and sweet umami flavor. Heating over high temperatures and long-term dehydration will cause a trace of pyroglutamate to be produced, which will affect the effect of removing umami flavor. Too much use of MSG will create a bad astringent feeling, which will increase the saltiness of the dish.
11.Oyster sauce
Oyster sauce, also known as oyster oil, is a special umami seasoning. It is made by the by-product juice of oysters (the umami flavor of sodium glutamate and sodium succinate in shellfish extract, the sweet flavor of alanine and glycine ) through concentration, seasoning, thickening and other processes. The finished product has salty and light flavor characteristics, and its color is brown and red. It should be diluted and conditioned and used. It is suitable for seasoning of hot dishes. It cannot be used for seasoning of spicy, sour and sweet dishes.
12, shrimp paste
shrimp paste, also known as shrimp cake, is a special umami seasoning. It is generally made of small sea shrimps, river shrimps and by-products when processing shrimps. It is pickled and fermented by salt (hydrolyzed protein formed under the action of enzymes), and grinded until finely processed. The finished product has a light red or gray-brown color, with a strong fishy and fresh smell, and is porridge paste, with a salty, fresh and mellow taste, and a light fragrance.
13. Shrimp oil
, also known as braised shrimp oil, is a special umami seasoning. It is generally made of small sea shrimps, river shrimps and by-products when processing shrimps. It is processed through salt marination, fermentation (hydrolyzed protein formed under the action of enzymes), boiling and clarification. The finished product is light yellow and clear in color, with a strong fishy smell, and a salty, fresh and mellow taste, and a light and elegant fragrance.
2. Sweet and sour seasoning
1. Sucrose
is the most commonly used sweet seasoning, which is processed from sugarcane or beets. Variety can be divided into brown sugar, brown sugar, white sugar according to color: divided into fine cotton sugar, granulated sugar, rock sugar, sliced sugar, and sugar cube according to morphological characteristics. The melting point of sucrose is 160℃~186℃. When the temperature reaches 150℃~160℃, the anhydrous substances melted into glucose and fructose when the temperature reaches 150℃~160℃. It is easy to sand turning with sucrose crystalline properties. The melted sugar liquid can be pulled into golden-colored sugar silk with stretchability, and other sugar products can also be processed. When the temperature reaches 170℃~220℃, a brown-red caramel color or carbonized black is formed.
2. Maltose
, also known as malt sugar and sugar gum, is a mixture of dextrin and maltose formed by starch through the action of hydrolase. It was named maltose because it was originally made of germinated wheat. Maltose has a pale yellowish color, a viscous texture and a sweet taste. Dextrin accounts for two-thirds of maltose. The sweetness of maltose is only one-third of the sweetness of sucrose, and the viscosity of maltose comes from dextrin.The melting point of maltose is 102℃~108℃. When the temperature reaches 150℃~160℃ alone, it can form brown or maroon red, without carbonization, and has the effect of color and brittleness. It is suitable for preparing barbecue water.
3. Honey
, also known as honey sugar, is a transparent, light yellow, viscous and sweet syrup. Its ingredients are mainly glucose, fructose, pollen, and wax. Because glucose is hygroscopic, making dessert pastries can make it soft and soft, prevent air drying and hardening, and high temperatures will destroy the pollen titer.
4. Zhejiang Rose Rice Vinegar
, also known as Dahong Zhejiang Vinegar, Zhejiang Rose Rice Vinegar is brewed with rice as the main raw material and is brewed through traditional processes such as steaming, cooking, saccharification fermentation, alcohol fermentation, acetic acid fermentation, and acetic acid fermentation. It is characterized by its rose-red color, clear and transparent juice, mellow and sweet, rich fragrance, and acetic acid content of about 4%.
5. Taiwan Pineapple Vinegar
The vinegar brewed from pineapple as raw material in Taiwan is characterized by clear color, sour but not strong, rich fruity aroma, and slightly sweet aftertaste.
6. Synthetic vinegar
Synthetic vinegar is made of glacial acetic acid , water, fragrance ( citric acid ), sweetener, etc. It is characterized by transparent color, fragrant smell, moderate sourness, and acetic acid content of 3%~4%.
7. Lemon Juice
Lemon Juice is a juice squeezed with fresh lemon. It has a light yellow color, sourness and sweetness, slightly bitter, and the lemon is fragrant and rich in aroma. The main substances in lemon juice include citric acid and grape acid.
8. Tomato sauce
Tomato sauce is made of fresh and ripe tomatoes, which are peeled, heated and softened, grinded and slurried, added seasonings, concentrated and thickened. The sour substances in tomato sauce mainly include malic acid , succinic acid, oxalic acid, tartaric acid, citric acid and other organic acids. The characteristics are bright and rosy colors, sour and sweet, rich fragrance, thick texture, easy to oxidize, rot and deteriorate, and should be sealed and stored at low temperature.
3. Bitter flavor seasoning
Tangerine peel Tangerine peel is made from the peel of citrus and lemons and other fruits. The main substances with bitter taste are lemon, citronellal, linaloaldehyde, and bitter. It has a special volatile aromatic smell, can stimulate the secretion of digestive fluids, and has the functions of regulating qi, moistening drying and sterilizing sterilization.
4. Spicy flavor seasoning
1. Douban hot sauce
Douban hot sauce is a special seasoning with rich Sichuan local flavor, which is made of broad beans, chili and flour. Salt, wine brewing , red quince , etc. are sauce-type seasonings made of raw materials, with a brown-red color and a spicy, salty and fresh taste. Douban hot sauce is mainly produced in Sichuan Province, Pixian , Zizhong , and Mianyang areas. Douban hot sauce has also evolved into beef hot sauce, ham hot sauce, seafood hot sauce, etc.
2. Sichuan Chili Oil
is also called red oil. There are two traditional methods for making chili oil: one is to put the chili powder into a sufficient amount of vegetable oil and slowly heat and boil it and then filter it and precipitate it; the other is to slowly heat the chili or chili powder with water to make it into spicy sauce, and after concentration and dehydration, vegetable oil is added to make chili oil. The chili oil is rosy and spicy.
3. Pepper
Pepper has different varieties due to its different maturity periods. Common varieties include red pepper, white pepper , and black pepper. Red pepper is made of immature fruits with red peels. White pepper is made of ripe fruits dried by peeling and processing. Black pepper is made of immature fruits with dried peels. The main spicy and flavorful substance in pepper is piperine . It not only produces heat and increases spicy, but also increases freshness and fragrance. Therefore, pepper is often used to achieve the purpose of regulating the conditioning of using positive pressure on evil.
4. Mustard
Mustard is made from the seeds of mustard type vegetables in cruciferous plant and are powder-like and paste-like. The main odorous substances in mustard are mustard oil (propylene isosulfate and butyl isothiocyanate), which has strong volatile, tear-jerky, pungent and spicy taste. Mustard oil is easily volatile when heated.
5. Fragrance-type seasoning
1. Cinnamon
, also known as cinnamon, is processed from cinnamon bark.According to the quality, cinnamon is customary divided into barrel cinnamon, thick cinnamon and thin cinnamon. The bark of tender cinnamon is the bark of tender cinnamon, with a yellowish color and a pure and sweet taste; the thick cinnamon is the thick skin of oceram , with a rough flavor and a light gray color; the thin cinnamon is the thin skin and a lighter taste. The taste of cinnamon mainly comes from volatile oils such as cinnamon aldehyde and eugenol. It has the effect of suppressing odor, increasing fragrance and conditioning the color. It is produced in Guangdong, Guangxi, Hubei, Anhui and other places in my country.
2. Grass fruit
is the fruit of plant grass fruit. It has an oval shape, a rosy color, a rich aroma, and a slightly bitter taste. It mainly comes from volatile oil substances such as linalool. It is often used with other spices and is produced in Guangdong, Guangxi, Yunnan, Guizhou and other places in my country.
3. Coriander
, also known as coriander, is the stem and leaves of the plant coriander. The plant has a strong aroma and smell. The taste mainly comes from volatile oil substances such as pinene , geraniol, lining, alcohol, etc., which volatilizes faster and can be used as seasonings or as a ingredient for spicy taste.
4. parsley
, also known as coriander, coriander, and parsley, is the stems and leaves of the plant coriander. The plant has a strong aroma and smell. The taste mainly comes from volatile oil substances such as coriander brain, pinene, geraniol, linalool, etc., which volatilizes faster and can be used as seasonings or as a ingredient for fragrance.
5. Amomum keratin
is a fruit of the genus ginger family cardamom. It has a round outer shape and a light brown color. It is wrapped in dark brown small polygonal seeds. The aromatic taste mainly comes from volatile oils such as longanoplasty, dextrone camphor, linalool, etc., and is produced in Guangdong, Guangxi, Yunnan, Guizhou and other places in my country.
·6. Five-spice powder
Five-spice powder is a compound seasoning made of a mixture of spices of various flavors. The specific raw materials include star anise, fennel, pepper, cumin, cinnamon, clove, licorice, turmeric, pepper, amomum villoss, etc. The fragrance of the five-spice powder is mixed with each other, with a strong aroma, darker color, suitable for animal raw materials with heavy odors to regulate the taste.
7. Pepper
Pepper 0 Sichuan pepper is called Sichuan pepper or Ba pepper, while Shaanxi pepper is called Qin pepper. It is the fruit of the rut plant, pepper tree, with a strong and lasting aroma. The aroma of pepper mainly comes from the volatile oils such as pepper oil, celery, geraniol, and citrusaicin, unsaturated organic acid sterol, saponin, etc. The pepper is divided into red-skinned pepper and green-skinned pepper according to its color. Peppermint has the effects of infusing aroma to increase numbness, removing fishy and relieving greasiness. Sichuan pepper oil is made of pepper oil and hotter vegetable oil. Pepper and pepper salt is made of fragrant pepper with dried water, and then ground and prepared with salt, MSG and other seasonings. In addition to seasoning, peppercorns have good inhibitory effects on 10 Gram-positive bacteria including diphtheria anthrax, pneumoniae, Staphylococcus aureus, Candida albicans , as well as coli dysentery, typhoid fever, and paratyphoid fever. It is produced in Sichuan, Shaanxi, Shanxi, Henan and other places in my country. The quality is best for those with complete particles, large particles, strong numbness and strong odor, few seeds and no odor.
8. Rice wine
Rice wine, also known as Shaoxing wine, cooking wine, and rice wine, is a low-alcohol wine brewed by cereals. Rice wine is one of the essential seasonings for seasoning in traditional Chinese dishes. Rice wine is made of rice, millet as raw materials. Glutinous rice is mostly used in the south and japonica rice is mostly used in the north. It is mostly used in low-grade pressed wine made by artificial inoculation and fermentation. The alcohol content of rice wine is generally 3% to 18%. The liquid color of rice wine is transparent, golden, red, and light yellow, with a rich mellow fragrance, softness and strong rice fragrance.
9.光水水
光水水 is processed by using by-products in the process of making cereal wine. The mellow fragrance in the cereal wine mainly comes from ester compounds and ethanol. The cereal wine is divided into red cereal (containing red chorizo pigment) and white cereal according to its color.
10. rice bran oil
rice bran oil is a grease made from fresh rice bran ( rice bran ) as raw material refining and processing. It is produced in South China, East China and Southwest my country. Rice bran oil is light yellow in color, clear and transparent, rich in fragrance, high nutritional value, does not contain cholesterol, rich in linoleic acid and oleic acid , and is not suitable for long-term heating at high temperatures.
11. Corn oil
is also called corn germ oil. Corn oil is a grease made from fresh corn embryos and corn skins as raw materials. It is produced in Northeast China and North China regions. Corn oil is dark yellow in color, clear and transparent, rich in fragrance, high nutritional value, does not contain cholesterol, rich in linoleic acid and oleic acid, and is not suitable for long-term heating at high temperatures.
12. Coconut Oil
Oil made from coconut meat refining and processing is produced in Hainan Province, my country. The oil is white and light yellow, and has a strong coconut fragrance. Because it contains more saturated fatty acid , it is solid at room temperature. Coconut oil contains more lauric acid (a saturated fatty acid), myristic acid, palmitic acid, and oleic acid. It is suitable for seasoning for desserts and important raw materials for margarine shortening , and should not be heated.
13. Sunflower Seed Oil
Sunflower Seed Oil is an oil made from sunflower seeds as raw material refining and processing. It currently ranks second in the world's production after soybean oil. It is produced in Northeast my country and North China. The sunflower seed oil is golden in color, clear and transparent, has a fresh and elegant smell, has high nutritional value, does not contain cholesterol, is rich in linoleic acid and oleic acid, and is not suitable for long-term heating at high temperatures.
14, Cottonseed Oil
Cottonseed Oil is a grease made from cottonseed raw materials. The cottonseed oil is dark yellow in color, clear and transparent, has a fragrant smell, does not contain cholesterol, is rich in linoleic acid and oleic acid, and is suitable for high-temperature heating.
15. Sesame oil
Sesame oil, also known as sesame oil sesame oil, is a vegetable oil that is pressed and refined by sesame seeds and sesame seeds and sesame seeds. Due to different processing methods, there are cold pressing, large tanks, and small grinding sesame oil, with brown-red color. There are extremely strong volatile substances in the sesame oil. Due to its volatile properties, it is suitable for cold mixing, seasoning of fillings, and use before serving hot dishes. The reason for the stable nature of sesame oil is not prone to spoilage and deterioration is that it contains antioxidant sesame glycol and phospholipids,
16. Orange oil
orange oil is a volatile oil made from the peel of Rutacea plant tangerine after pressing or distillation. The oil is yellow and has the fragrance of oranges. The main ingredient is methyl 7-methyl-anthaminobenzoate, and the dosage is generally 0.02~0.04 grams/kg.
17. Orange Oil
Orange Oil is a volatile oil made from the peel of Rutacea plant sweet oranges after pressing or distillation. The oil is yellow and has the fragrance of oranges. The main ingredient is limonene, and the dosage is generally 0.02~0.04 grams/kg.
18. Lemon Oil
Lemon Oil is a volatile oil made by pressing or distilling the peel of the lemon plant rut plant. It is a volatile oil that has a lemon aroma and smells of lemon. The main ingredients are limonene, citral , and the dosage is generally 0.5~0.6 grams/kg.
19. Celery Seed Oil
Celery Seed Oil is a volatile oil made from the seeds of the genus celery plant genus celery. The oil is light yellow, has strong volatile properties, and has a pleasant aroma. Please pay attention to low-temperature sealing when stored.
20. Ginger Oil
20. Ginger Oil
Ginger Oil is a volatile oil made from the underground stems of the genus ginger plant through pressing. The oil is light yellow, has strong volatile and has a strong spicy taste. The main ingredients are gingerketone and gingerol. Storage should be kept at low temperature sealing.
21. Garlic Oil
Garlic Oil is a volatile oil made of plant garlic after pressing. The oil is light brown, has strong volatile properties and has a strong spicy taste. The main ingredients are dipropene-based disulfide, methacrylyl disulfide . Storage should be kept at low temperature sealing.
22. Scallion oil
Scallion oil is a volatile oil made from pressed processing such as plant green onions and onions. The oil is light brown, has strong volatile properties and has a strong spicy taste. The main ingredients are propylene sulfide, methyl thiol , and propylpropylene disulfide. Storage should be kept at low temperature sealing.
23.Lar
, also known as lard fat, is refined by decolorization, deacidation, deodorization and other processes. The lard fat is white, semi-soft paste at room temperature, with a strong fat aroma, containing more oleic acid, palmitic acid and stearic acid, and has a high cholesterol content. It is suitable as a shortening fat for making pastries.
24. Chicken oil
is made by the fat deposited in the abdomen and subcutaneous chicken through steam heating and other processes. The chicken oil is light yellow, liquid at room temperature, has a fresh fat aroma, and contains more linoleic acid, which is suitable for color adjustment.
6. Loose, solidification, thickening and shaping seasoning
1. Seaweed
is also known as frozen powder, agar, agar, and carrageenan. Seaweed is a polysaccharide mixture (mainly galactose) obtained by fully hydrolyzing seaweed, and belongs to plant gel. The varieties of algae are white powder, silk strips and transparent sheets. Gelatin is insoluble in cold water, heated in water to 40°C and quickly absorb water and soften and expand to form a viscous solution, and after cooling, it forms a plastic gel. Notes on use: When the quantity reaches 0.2%~0.6%, it can be fixed (transparent and shiny, elastic). It should not be used in acid-base solutions (acid-base destroys gelatinity). Please be careful when stored dry and sealed, and should not be stored for a long time.
2. Starch
Starch is the thickening and shaping seasoning that is most frequently used during cooking. Starch is divided into amylose and amylopectin according to its molecular structure. Each amylose molecule consists of 600~1200 glucose molecules, and each amylose molecule consists of 1000~6000 glucose molecules. Amylose and amylopectin exist in the raw materials at the same time. Due to the differences in the content ratios of the two, the starch with a high amylopectin content has a high viscosity after gelatinization, and the dextrin solution is stable, which is suitable for thickening. After heating the starch with a high amylose content, it has strong orthostatic properties and is suitable for sizing and paste. Starch is divided into potato (potato) starch, corn starch, mung bean starch, sweet potato starch , tapioca starch, wheat starch , broad bean starch and lotus root powder, water chestnut powder , rice flour, etc. Potato starch is made from cleaning, peeling, crushing, soaking, filtration, decolorizing, precipitation, and drying.
3. Sodium carbonate
3. Text name soda , alkaline surface , soda , soda ash , is a weakly alkaline solid chemical tenderizer. It is white powdery, has no odor and bitter alkaline smell, and is highly alkaline in hydrolysis. It decomposes when heated or when acid is exposed to water and moisture to produce carbon dioxide gas. Sodium carbonate has a certain corrosive effect on proteins, which can change the molecular structure of proteins, so that the coarse and old meat fibers absorb water and expand water content to form a tender taste. It is suitable for pickling meat raw materials with older tendons, but it is easy to produce a bitter taste and destroy the nutrients in the raw materials. Pay attention to sealing, drying and storage at low temperature, and preventing moisture, hydrolysis and corrosion of the vessel. The amount of cured meat is 5~10 grams per kilogram, and it is effective after being fully dissolved with cold water. The storage time in a low-temperature environment is generally 1~2 hours.
4. Sodium bicarbonate
, also known as baking soda and food powder, is a weakly alkaline solid chemical tenderizer. It is white powdery, has no odor and bitter alkaline smell, and is highly alkaline in hydrolysis. It decomposes when heated or when acid is exposed to water and moisture to produce carbon dioxide gas. Sodium bicarbonate has a certain corrosive effect on proteins, which can change the molecular structure of proteins, so that the coarse and old meat fibers absorb and expand water content to form a tender taste. It is suitable for pickling meat raw materials with older tendons, but it is easy to destroy the nutrients in the raw materials. Pay attention to sealing and storing at low temperatures, preventing moisture and hydrolysis and corrosion of the vessels. The amount of cured meat is 10~15 g/kg. It is effective after being fully dissolved with cold water. The storage time in a low-temperature environment is generally 1~2 hours.
5. Tender meat powder
, also known as floss meat powder , is a white powder made of papain and filler (starch), which is tasteless and odorless. Because papain has a degradation effect on protein, it is suitable for marinating poultry raw materials with older tendons. It is melted with clean water before use, and avoid using it with food and salt. Large pieces of meat raw materials are made of meat forks, which has better results. It is best to store it for a certain period of time after marinating in refrigeration.
In the current epidemic situation, it is important to improve immunity and sterilization:
1. Boiling ginger soup
Boiling ginger slice soup
When boiling ginger soup, you can only use ginger slices without adding other ingredients, which can also prevent and treat colds.The specific method is to slice the fresh ginger and simmer it in water. Drinking ginger soup while it is hot can play a good role in expelling colds and have a certain effect on wind and colds.
If you don’t like the taste of ginger, you can add some brown sugar and light salt to season.
2, Laba garlic
500 grams of purple-head garlic, and 250 grams of rice vinegar.
1. Choose a clean clay pot or glass jar, and do not use metal utensils.
2. Purple-headed garlic, peel and wash, dry the surface moisture, put it in the utensil. The utensil must not have oil. Pour in rice vinegar until it just doesn’t exceed the garlic. Cover it and place it at 10 degrees-15 degrees. It is best to soak it for about 10 days to turn green, and move it to a cool place to store, and use it as you take.
This soaked garlic is more soaked than on the eighth day of the twelfth lunar month. Because the soaking temperature is very suitable in this season, it is called Laba garlic. Eating Laba garlic regularly can not only kill bacteria but also detoxify.
3. Pepper also has a certain inhibitory effect on more than a dozen positive bacteria. You can consider adding some when cooking.
