Seasoning in the cooking process can generally be divided into three steps:

Step 1: Season before heating.

Seasoning before heating is also called basic seasoning. The purpose is to make the raw materials have a basic taste before cooking, and at the same time reduce the fishy smell of some raw materials.

The specific method is to use seasoning as raw material; Such as salt, soy sauce, cooking wine, sugar, etc. Mix well and dip in, or add eggs and starch slurry to make the raw materials taste first, and then heat and cook.

Chicken, duck, fish and meat dishes are basically seasoned before heating, and the most important thing is to remove fishy smell; Green bamboo shoots, cucumbers and other ingredients are often salted first to remove water to determine their basic taste.

And some steamed stews that can't be heated for seasoning, such as steamed chicken, steamed meat, steamed fish, stewed duck (waterproof), canned meat, jar meat, etc. Their seasoning method is generally: put soup or stirred seasoning together with steamed raw materials in a vessel to help improve the taste when heating. As for Cantonese style,

Do you know the three steps and five tips for cooking and seasoning?

Step 2: season while heating.

Heating seasoning is also called formal seasoning or setting seasoning. The taste of dishes is shaped by this step, so it is the decisive seasoning stage.

When the raw materials are put into the pot, salty or sweet, sour or spicy, fragrant or fresh condiments are added in time according to the cooking requirements of the dishes and the tastes of the consumers.

Some dishes that are in a hurry need to be put in a bowl in advance. This is called "preparing seasoning" or "mixing juice", so that they can be replenished in time when cooking, so as not to miss the heat.

Do you know the three steps and five tips for cooking and seasoning?

Step 3: season after heating.

Heating seasoning, also called auxiliary seasoning, can increase the specific taste of dishes. Although some dishes have been seasoned in the first and second stages, they still can't meet the requirements in terms of color, aroma and taste, and they need to be heated before they can finally taste.

For example, cooking is often sprinkled with salt and pepper or spicy soy sauce, and rinse products (instant mutton, etc. ) also stained with a lot of spices. Some steamed vegetables should be cooked and mixed before serving, and the stewed mullet eggs should be taken out of the spoon with vinegar. Roast duck should be poured with sweet noodle sauce, stewed with cold dishes, and also poured with triple oil, ginger vinegar juice and mustard.