入厨之调味基础篇（Seasoning basics for cooking）.docVIP

入厨之调味基础篇（Seasoning basics for cooking） Seasoning basics for cooking Vinegar Unlike the sour salty and sweet can make a delicious sour taste alone, not suitable for alone, but the biggest characteristic is that it can be combined with sour taste blend, both. Vinegar taste sour and mellow, liquid incense and soft, is indispensable in cooking seasoning. The cooking function of vinegar: It can harmonize the taste of the dishes, increase the aroma of the dishes, and improve the nutritional value of the dishes. Can regulate and stimulate appetite, promote digestion and absorption. In the processing of raw materials, can prevent certain vegetables and fruits rust color of the occurrence, such as boiled lotus root, easy to change the color of vegetables, put some vinegar, you can avoid the above situation. Add vinegar to the stew to make meat easier to cook. Eat and have the right way: Vinegar: Shanxi aged vinegar is one of the most famous vinegar is vinegar to the north, sorghum as the main raw material processed. Features: color, black and purple, clear liquid, acid aroma, mellow and astringent, especially suitable for cooked salad, can increase the foods delicious. Balsamic vinegar: Zhenjiang vinegar is made of glutinous rice, brewed vinegar. Features: sour but not astringent, fragrant and slightly sweet, suitable for serving steamed stuffed buns, dumplings, or crabs, shrimp and other seafood. Vinegar: vinegar is made of high quality rice as raw material, vinegar brewed. Features: pure acidity, soft scent, suitable for frying dishes or cooking fish. White vinegar: is a colorless transparent vinegar, divided into brewing white vinegar and chemical synthesis of white vinegar, synthetic white vinegar has vinegar sour, but no vinegar flavor, it is recommended to use white vinegar when cooking. Features: suitable for cooking natural dishes and light dishes. soy sauce Soy sauce is a kind of color, aroma, taste and nutritious seasoning, frying, frying, steaming, in boiling or c