Flavor type of dish

Flavor type introduction

Flavor type is a flavor category with its own essential characteristics produced by scientifically putting various condiments in accordance with certain specifications in the process of cooking dishes and exerting influence on the raw materials of dishes.

This definition has three implications:

1. Flavor type is a stable specification standard

This kind of specification is developed and evolved in long-term cooking practice, has a certain social basis, and has a series of dishes with this flavor type, if it is not seasoned according to a certain specification, this flavor will not be produced.

2. Flavor type is the effect of condiments on dishes

The taste of the raw materials themselves, such as salty and spicy, is formed after adding condiments, while when making meat and stir-fried green peppers, the taste formed by salt and the main ingredient green peppers itself cannot be called salty and spicy. In the same way, the shallot flavor is formed by reusing green onions to flavor on the basis of salty umami, while fried onions cannot be said to be green onion flavor.

3. Flavor type is a flavor category with essential characteristics

There are essential differences between the various flavor types. They have their own characteristics, but the taste of a series of dishes of the same flavor type is allowed to be different, which is caused by the different secondary condiments applied, or the application of different primary condiments with the same main function. For example, salty umami taste, depending on the use of soy sauce or refined salt, its taste will be subtle. This also illustrates the ever-changing seasoning of Chinese cuisine.

To study the significance of the flavor type of Northeast cuisine

Our country has a vast region and a large population. Due to the different climates, products, eating habits, religious beliefs, etc., the types of flavors formed are also different, and may even be quite different. In the long-term development process of Northeast cuisine, with the joint efforts of the majority of culinary workers and enthusiasts with chefs as the main body, the use of local common condiments, on the basis of the eating preferences of the people in Northeast China, has gradually formed its own flavor type, so that Northeast cuisine has flavor characteristics that are different from other regions in seasoning.

Main flavor type

1. Flavor type is an important aspect of the study of Northeast cuisine

The reason why a cuisine or regional cuisine exists must have many unique features, that is, locality, that is, flavor characteristics. When we study Northeast cuisine, we want to study its flavor characteristics. "Taste first" is an old saying in China's culinary circles, therefore, the study of Northeast cuisine, we must study the seasoning of Northeast cuisine, and we must study the main flavor types of Northeast cuisine. And find out the characteristics and rules of Northeast cuisine in seasoning, so as to deepen the research of Northeast cuisine.

2. The flavor type will provide a unified basis for evaluating dishes

The taste of a dish is an important aspect of assessing the quality of the dish. However, there is often no unified standard for the evaluation of the taste of a certain dish in some places in Northeast China, and there is a phenomenon of "the public says that the public is reasonable, and the mother-in-law says that the mother-in-law is reasonable", and "one master has one order", which is very unfavorable for evaluating dishes and assessing promotion. The study of flavor types is conducive to unifying the understanding of the taste standards of common dishes. When assessing a variety of dishes, they are all according to a standard, which can avoid too much deviation and make the assessee at a loss.

3. Provide a shortcut for learning flavoring methods

Each flavor type has its own series of dishes, and the seasoning method of the same flavor type is also roughly the same. Carrying out research on the main flavor types of Northeast cuisine provides a shortcut for beginners, and learning the preparation method of a flavor type can figure out the seasoning method of this series of dish varieties. It is not difficult to learn the seasoning of one dish, and it is not difficult to draw inferences from one another, touch the bypass, and avoid detours. For example, if you adjust the flavor of the sweet and sour pork, you will also be able to season the sweet and sour pork ribs and sweet and sour tile fish.

4. It has certain guiding significance for cooking dishes

As for how to season some dishes of Northeast cuisine, catering industry practitioners, even some level chefs, are not all clear. Although some recipes also write seasoning requirements or taste characteristics in the characteristics or quality standards of these dishes, they often cannot explain in detail the status of each basic flavor and the role of each condiment in the compound flavor of these dishes. Therefore, in the cooking operation, it is often the same dish made by one shop and one master. Some people cook dishes that are far from the accepted standards, which seriously affects the quality of the dishes. There was a chef who was not confused when he said that his master told him that spicy shredded pork is to put a little bit of all the seasonings and a little bit of all kinds of flavors. This method of concoction is obviously blind and non-standard, and how can the taste be correct when making spicy shredded pork according to this method? If we master the concoction method of the flavor type to which the dish belongs, and then go to the seasoning, we can adjust it or basically the same. Seasoning according to the method indicated by the flavor type is no longer blind, but seasoning in a standard and step-by-step manner, which will be very beneficial to improve the quality of the dish. Undoubtedly, it is of great significance to carry out research on the flavor type of Northeast cuisine to improve the quality of catering practitioners and improve the overall quality of Northeast cuisine.

Salty umami

Salty and umami are the most widely used in Northeast cuisine, and compared with the south, Xianyang is heavier, and it is roughly divided into two types according to its different degrees of intensity.

1. Light salty umami

(1) Characteristics: moderate saltiness, light and pleasant, highlighting the original taste of raw materials.

(2) Condiments and their functions: various condiments, such as refined salt, monosodium glutamate, cooking wine, green onions, ginger, pepper water, soy sauce, etc.

The specific functions of various condiments are: refined salt to determine saltiness, monosodium glutamate to assist the umami of raw materials, soy sauce to adjust color, and auxiliary refined salt to adjust saltiness. Other seasonings play the role of freshness, fragrance and odor.

(3) Scope of application: This flavor type is suitable for raw materials with delicious taste and no peculiar smell, such as chicken, duck, tenderloin, fish, shrimp, vegetables, etc. This flavor type is suitable for all seasons, the most suitable for spring and summer, and is suitable for dishes made by boiling, cooking, and exploding.

(4) Representative dishes: slippery loin, slick chicken slices, white crispy loin, boiled fish fillets, boiled meat segments, slippery pork slices, shredded pork pinched vegetables, fried melon slices with meat, etc.

(5) Preparation method: the amount of refined salt to meet the needs of the taste of the dish, to be appropriately lighter, the amount of refined salt and monosodium glutamate can not cover up the umami of the raw materials, to highlight the original taste of the raw materials. The amount of other seasonings should not be too much, and the flavor cannot be highlighted.

In the preparation of dishes, there are two types of flavors: one is white sauce without soy sauce, and the other is red sauce with soy sauce. Soy sauce should be put sparingly, and the color should be light red sauce. The specific method is to put refined salt, monosodium glutamate, cooking wine, pepper water, and soy sauce together into juice according to the specifications, put oil in the spoon, use green onions, ginger and boil the pot, put the main ingredients and sauce to heat, turn it over a few times, and point the oil out of the spoon. Depending on the specific situation, you can master the cooking, lying or pouring sauce.

(6) Precautions: (1) Because this flavor is light, some heavy seasonings, such as peppercorn noodles and large ingredients, cannot be put to ensure the pure taste of the dish. (2) The number of green onions and ginger in the seasoning should not be too much, that is, the flavor of green onion and ginger should not be prominent. Sometimes green onions and ginger are used, but they are removed when the dish is ready.

2. Thick salty umami

(1) Characteristics: strong taste, salty and delicious, pleasant fragrance.

(2) Condiments and their functions: various condiments, such as soy sauce, salt, monosodium glutamate, cooking wine, Sichuan pepper, spices, green onions, ginger, garlic, sugar, etc.

The specific functions of various condiments are: the main color of soy sauce and the saltiness, the saltiness of salt, the adjustment of the umami of monosodium glutamate, the role of sugar in enhancing the freshness and highlighting the salty umami, and the role of other seasonings in removing the peculiar smell and increasing the flavor.

(3) Scope of application: This flavor type is suitable for beef, sheep, pork, fish, chicken and some vegetables, and is suitable for dishes cooked by steaming, roasting, stewing, stewing and other methods. In terms of season, this flavor can be used in spring, autumn and winter, and winter is the best. Because of its strong taste and warm tone, it is suitable for people's taste needs in winter, and it is suitable to accompany rice.

Sixi meatballs (4) representative dishes: button meat, button elbow, braised fish, braised chicken nuggets, braised pork, etc. (5) Preparation method: When this flavor type is prepared, the soy sauce should meet the needs of color, and the color should generally be darker. After adding soy sauce, salt is used to supplement the saltiness, and the amount of monosodium glutamate is not to cover up the umami of the raw materials, and the salty umami can be slightly heavier. White sugar should be put in an appropriate amount, and it is advisable to put sugar that does not feel sweet or has a slightly sweet aftertaste.

When cooking dishes, there are two ways to mix this salty umami. Some dishes cooked by steaming method must be put in the condiments before steaming, and then heated in the upper drawer to make them taste; some dishes cooked such as roasting, stewing, and stewing should be added to the condiments one by one in the cooking, but the timing of adding should be mastered, and some dishes can be put in salt and monosodium glutamate, such as braised pork.

(6) Precautions: (1) The materials of Sichuan pepper and large ingredients should be appropriate, and should not be used too much, so as not to suppress the original fresh fragrance and fresh salty taste of the raw materials and dominate the crowd. (2) The cooking method suitable for this flavor type generally takes a long time to heat. Green onions, ginger and garlic can be cut into cubes to prolong the time for their fragrance to spread. Do not use flour for peppercorns and ingredients, but use grains and cloves, and finally remove them together with green onions, ginger, and garlic before cooking.

Salty and spicy

(1) Features: salty, fresh and spicy, appetizing and delicious.

(2) Condiments and their functions: all kinds of seasonings, such as refined salt, monosodium glutamate, chili, pepper water, cooking wine, sugar, green onions, ginger, soy sauce.

All kinds of condiments and their functions are: refined salt is salty in this compound taste, monosodium glutamate assists umami, chili pepper is mainly spicy, and has the function of color toning, white sugar has the effect of relieving spicy taste, and has the effect of improving freshness, soy sauce is colored, and some dishes are not put away, and other condiments mainly play the role of increasing flavor, improving freshness and removing peculiar smell.

(3) Scope of application: This flavor type is suitable for all seasons, preferably in winter, and is suitable for boiling, stir-frying, burning, exploding and other cooking dishes.

(4) Representative dishes: roasted spicy chicken, stir-fried spicy chicken, diced spicy pork, double spicy fish fillet.

(5) Preparation method: refined salt and monosodium glutamate should meet the needs of taste, adjust the spicy taste on the basis of salty and fresh, and the amount of chili pepper should be "spicy but not dry", which should be suitable for the taste requirements of most people, and it is appropriate to put sugar to the population does not feel sweet.

In the cooking of dishes, it is generally necessary to put green onions, ginger, chili peppers, etc. into the base oil first to stir-fry to bring out the fragrance, and other seasonings are gradually put in during heating or put in the juice at one time in advance.

(6) Precautions: (1) It is necessary to grasp the amount of chili pepper, and decide how much to put according to the number of raw materials and the spiciness of chili pepper. Therefore, it is necessary to be aware and familiar with the spiciness of the peppers used. (2) White sugar should not be put too much, and the sweetness should not be prominent, otherwise it will be inseparable from the sweet and spicy taste.

Salty and sweet

(1) Characteristics: salty, sweet and delicious, thick and colorful, rich in taste.

(2) Various condiments and their functions are: main condiments, such as sugar, refined salt, vinegar, cooking wine, pepper water, green onions, ginger, soy sauce, monosodium glutamate, etc.

The main functions of various condiments are: refined salt to adjust the saltiness, soy sauce to adjust the color, and assist the refined salt to adjust the saltiness, sugar to adjust the sweetness, and also to adjust the color and make the soup thick of the dishes, monosodium glutamate to assist in the freshness, and other condiments to enhance the flavor and remove differences.

(3) Scope of application: This flavor type is suitable for animal raw materials, such as chicken, fish, shrimp, meat, etc., mainly used for prawns, meat segments, chicken legs, flying dragons, crispy chicken, crispy fish.

(5) Preparation method: This taste is both salty and sweet, so the amount of refined salt and sugar should be sufficient. Soy sauce can be done in an appropriate amount, too much will be dark in color, if it is blanched shrimp, there is no need to put it, because the prawn shell itself is bright in color, and soy sauce often plays a negative role. The amount of MSG should be appropriate, and some raw materials such as shrimp can be left out.

In the cooking of dishes, it is generally used to fry the pan with green onions and ginger pieces, and other seasonings are put in one after another in the heating, and when the dish is about to be completed, the green onions and ginger pieces are taken out, and the juice is really strong and bright.

(6) Precautions: (1) Green onion and ginger are in pieces, but they should be patted, so that they can continue to play their role in heating, and it is easy to pick and remove before becoming a dish, so that the dishes are beautiful and tidy. (2) The raw materials used in this flavor, except for prawns, should generally be cooked after preliminary heat treatment, and most of them are fried. This makes it easier to color and taste.

Salty scent

On the basis of salty and umami, there are condiments with one or several strong aromas to make the flavor of the dish prominent, that is, the so-called salty flavor. Due to the different prominent aromas, there are many kinds of salty flavors, mainly onion fragrance, wine fragrance, pepper fragrance and so on.

1. Shallot scent

(1) Features: salty, fresh and delicious, rich green onion, thick and not greasy.

(2) Condiments and their functions: main condiments, such as green onions, soy sauce, monosodium glutamate, refined salt, cooking wine, sugar, pepper water, ginger, etc.

The main functions of various condiments are: soy sauce has the functions of adjusting the red color of the sauce, adjusting the salty taste and improving the freshness in this flavor type; refined salt assists the soy sauce to supplement the salty taste; monosodium glutamate assists the umami; the green onion segment makes the dish highlight the onion aroma and has characteristics; the function of sugar and other condiments is mainly to enhance the umami, remove the evil flavor and increase the flavor.

(3) This flavor type is suitable for meat, chicken, dry goods raw materials, suitable for grilling, roasting and other methods of cooking, this kind of cooking method because of the reuse of green onions and the name of green onion grilling, green onion steak. This flavor is thicker and more suitable for winter. Other seasons are also available.

(4) Representative dishes: scallion grilled chicken, scallion roasted fish and rice, scallion roasted rabbit meat, scallion roasted pork section, etc.

(5) Preparation method: This flavor type should be satisfied with the salty and umami taste, and the green onion should be reused on the basis of the salty umami. The soy sauce should meet the needs of the color, after putting the soy sauce. The salty taste that is insufficient is supplemented with refined salt. The amount of white sugar should be appropriate, and the taste should not be sweet, and the taste should be slightly sweet.

In the cooking of dishes, there are generally two preparation methods: one is to fry the green onion into a fiery red color first, then remove the scallion oil, and then heat it together with the main ingredient and other seasonings to make a dish; In addition to green onions, the second method is also utilized with scallion oil. The green onion is more fragrant.

(6) Precautions: (1) Green onions should be cut into sections to highlight this main seasoning, which often appears in the form of accessories in dishes. (2) The green onion should be fried or fried properly, neither overheated and browned and blackened, nor can it be slightly heated until the green onion is still white, so that the fragrance of the green onion can be brought out.

2. Wine aroma

(1) Characteristics: salty and pleasant, fragrant, light and palatable. The flavor is unique.

(2) The main functions of various condiments are: refined salt, monosodium glutamate, good liquor (highly pure liquor), pepper water, green onion, ginger, etc. This flavor type uses refined salt to determine the salty taste, monosodium glutamate assists the umami of the raw material, good liquor makes the dish have the flavor of wine, and other seasonings assist in the flavor.

(3) Scope of application: This flavor type is mainly used for chicken in raw materials, and the dishes are mostly cooked by steaming, so the method is conducive to maintaining the aroma of wine and the fresh flavor of the cooked raw materials themselves. These dishes can be enjoyed in all seasons.

(4) Representative dishes: Moutai chicken, Jiuxiang chicken, ginseng wine chicken, jade ginseng Moutai chicken, etc.

(5) Preparation method: The umami of this flavor type should not be too strong, but it can be slightly more elegant to highlight the umami of the chicken itself. On the basis of salty and umami, reuse good wine to highlight the aroma of wine. Due to the different types or aromas of the wine, there are also differences in the flavor of the dishes.

In the cooking of dishes, most of the chickens that have been preliminarily cooked are placed in containers (basins), wine and other auxiliary materials, good soup, steamed in the upper drawer, and then seasoned.

(6) Precautions: (1) This flavor is lighter, and it is not suitable to put other seasonings with strong flavors, such as Sichuan pepper, big ingredients, etc. (2) The wine should be put in an appropriate amount, with a strong aroma, and there is no wine taste in the soup after the dish.

3. Pepper scent

(1) Characteristics: rich pepper aroma, slightly numb, salty, fresh and dry.

(2) Condiments and their functions are: main condiments, such as refined salt, monosodium glutamate, pepper salt, cooking wine, sesame oil, green onions, ginger, etc.

The main functions of various condiments are: refined salt to adjust saltiness, the umami of monosodium glutamate auxiliary raw materials, ramie pepper and salt to adjust saltiness, and adjust the fragrance, slightly numb, and other seasonings mainly play the role of increasing flavor and removing peculiar smell.

(3) Scope of application: This flavor type has a wide adaptability, meat, chicken, duck, fish, shrimp, and vegetables can be supplemented by this flavor, and is mostly used for frying cooking, suitable for all seasons, and is best accompanied by wine.

(4) Representative dishes: soft-fried tenderloin, fried chicken rolls, fried shrimp segments, gilly shrimp rolls, snow-coated whitebait, fried board pheasant, fried spiny sprouts, and oiled chicken.

(5) Preparation method: On the basis of having a certain salty and fresh mouth, reuse pepper and salt, highlight the amount of pepper fragrance, monosodium glutamate and sesame oil, so as to prevent suppression of the umami of raw materials and pepper fragrance. Green onions and ginger are generally cut into cubes or minced, and the pieces should be removed when cooking and heating.

The preparation of this flavor type is generally before cooking, with refined salt, monosodium glutamate, sesame oil, cooking wine, green onions, ginger, etc. for basic seasoning, laying the bottom (due to frying in cooking, can not be seasoned), after cooking, with pepper and salt on the table, the eater dips himself in pepper and salt to eat. Oiled chicken is more special, it is poured with salty and fresh juice on the mature main ingredient and then poured pepper oil.

(6) Precautions: (1) Salt and pepper must generally be prepared in advance, and do not need to be prepared now. (2) When basic seasoning, there should be room for saltiness, and it should not be adjusted to be salty. (3) Green onions should not be heated over rapid heat, otherwise they will easily turn black.