调味技巧（国外英文资料）.docVIP

调味技巧（国外英文资料） First, the type of flavor One, basic taste: Salty, sweet, sour, spicy, bitter, bitter, fragrant, Salty: (04:00) The salty flavor is the dominant flavor of most flavorings. He can taste the smell of the smell, the smell of the smell, and the smell of the raw material. The condiments are sugar, salt, golden lion soy sauce, soy sauce, soy sauce, soy sauce, and Chinese soy sauce. Sweet: (04:28) The sweetness is the main flavor of the south, which is said to be salty in the south. The sweetness has the effect of dexing, dissolving and adding umami. The spices are mainly sugar, lotus pond, sugar and honey. Sour taste: (05:02) The sour taste is the main condiment of the cooking of aquatic products, he mainly has the stronger dexing effect, and the calcium food decomposes the function that helps digest. Spices are malignant tumor, rice vinegar, vinegar, red vinegar, white vinegar, zhejiang pure cranberry juice acid long thick, dry hawthorn is attending the main ingredient of sweet and sour sauce, lemon fruit acid taste for sweet and sour fish, tomato pulp juice is mainly used for color inscription. Spicy: (06:00) The spicy taste is mainly to irritate the appetite. Main condiment, fresh red fresh chili, green pepper, dry pepper, pickled pepper, watercress is sichuan spicy meal, soon, PI county (chung, ginger, garlic, mainly to red in greasy, black pepper, black pepper particles, chilli oil, chili sauce are used for general food. Aroma: (06:47) Aroma is the taste that people like, he other than can blunt, the sense of smell. The main thing is to stimulate the appetite. The spices are mainly cardamom, sichuan peppercorns, cloves, ingredients, sand ginger, liquorice and flavoring. Umami: (07:29) Umami is mainly used to enhance and increase the freshness of raw materials to stimulate appetite. The spices are mainly shrimp, sea rice, shrimps, dried shellfish, chicken essence and monosodium glutamate. Bitter taste: (08:14) Bitter taste is a special flavor of the dish