廚房四大調(diào)料的使用竅門

烹飪可以做出色香味俱全的美食，這對腸胃是一個良性刺激，可以促進消化液的分泌而增強消化能力，所以我們也注意到，善于美食、功于烹飪的人面色都很好，可見我們的祖先幾千年積累下來的烹調(diào)技藝對健康是多么重要。多用原料互補少用調(diào)料互補烹調(diào)的目的是使飲食更營養(yǎng)，使味道更鮮美。而在烹調(diào)中，五花八門的調(diào)料更是必不可少的角色。合理使用它們，不僅能使食物的口味有很大提升，對保留食物的營養(yǎng)，一樣頗有益處。在我家的廚房，以下四類調(diào)料必不可少，了解他們的營養(yǎng)和使用方法，可以事半功倍。咸。鹽的本味是咸，又是出味的基礎(chǔ)。無論任何味，加了鹽才會出鮮味，所以又稱鹽為百味之本。鹽的作用主要是：出鮮味、去異味，保鮮食物。鹽一般后放，可使菜更鮮嫩，放早了菜易變老。甜。糖是主要調(diào)味品之一，是甜味的主要調(diào)料，又能與其他調(diào)料如鹽、醋一起調(diào)出鮮美的復(fù)合味。糖的作用主要是：增加口感；增色，使食物色鮮紅、亮而不暗；補氣，糖味甘，有補氣健脾作用。烹調(diào)時應(yīng)先放鹽，然后加糖，最后放醋。糖不宜放過早，以免焦鍋。酸。醋是酸味的主要調(diào)料。醋的作用有：去腥味，所以做魚類菜時常放醋；發(fā)出醇香味，增加菜肴色香味；解油膩。醋應(yīng)在菜加熱后放，以免喪失醋的香氣，只酸無香。如出鍋前勾一點芡，可以增味，防止香氣喪失。辣。蔥姜蒜等辣味也是我國傳統(tǒng)烹調(diào)中的重要調(diào)味劑，烹調(diào)時要注意以下幾點：1.蔥、蒜都要炒生一點，半生不熟香氣才濃。2.姜要與原料一起放入同時加熱，才能有效去除腥味和膻味。3.胡椒做湯料最好，美味無比，但須湯燒好再放，以免損失香氣。4.辣椒可以制苦，所以辣椒炒苦瓜，可以減輕苦味。在熟悉這些調(diào)料后，大家可以繼續(xù)來了解在什么場合對調(diào)料使用“加法”，什么時候使用“減法”。首先，本來味美的就不要加太多調(diào)料，要盡量保持原汁原味。如雞肉本來就是香的，最好清蒸或清燉，最多加一點料酒，讓其香味溢出，而不要濫加調(diào)料。即使無味，如海參、豆腐，有時也不必用調(diào)料，可選用味鮮美的肉、蝦、蘑菇等提味。其次，食物色澤如果本來就鮮亮的，就要保持，不必加調(diào)料。炒藕時，邊炒邊加水，可以防止色變黑。最后，多采用水煮、水炒（鍋中燒水放一點油）、清燉、清蒸，用蔥、姜、胡椒彌補口味。多味薄，少味厚古人強調(diào)，大道至簡，這句話在烹調(diào)中同樣適用。大家在做飯時，要盡量味薄，少味厚，經(jīng)常吃厚味對健康不利。凡是能放一樣調(diào)料的就不放兩樣，因為不少調(diào)料都有小毒，而各種各樣的醬也有添加劑，自己做菜最好少放。此外，多用原料互補，少用調(diào)料互補也是一個“簡化”原則。原料互補，如將三種雜糧同煮同吃，小米、玉米、大米或黃豆、燕麥、大米，可達到蛋白互補。再如用花生油、豆油、菜籽油混合叫三合油，炒菜可起到脂肪互補。又如把鮮魚、鮮肉和鮮雞放在一起燉的三鮮湯，既可美味互補又可蛋白互補。這樣的原料美味除加蔥姜去腥外，一切調(diào)料都免放。其實，對懂得生活的人來說，做飯是學無止境的，從營養(yǎng)搭配到色香味的調(diào)和，有太多神秘和喜悅等著我們?nèi)ヌ剿?。掌握其中的真諦，不僅能讓我們身體更健康，也能為我們帶來許多意想不到的樂趣。認真投入每一道菜，你會從中獲得厚報的。CookingcanmakethecoloraromaandtasteoftheFoodonthestomach,thisisabenignstimulation,canpromote/post/553.htmlthesecretionofdigestivefluidandenhancetheabilitytodigest,sowealsonotethat,atFood,reactiveincookingthecomplexionisverygood,visibleourancestorsthousandsofyearsofaccumulatedcookingskillsforhealthishowimportant.ManyrawmaterialsusedlessseasoningcomplementarycomplementaryCookingpurposeistomakethedietmorenutritious,tastemoredelicious.Incooking,allkindsofspicesisessentialrole.Therationaluseofthem,notonlycanmakethefoodtastehaveverybigpromotion,ontheretentionofnutrientsinthefood,thesamebeneficial.Inmykitchen,essentialthefollowingfourcategoriesofseasoning,understandthenutritionandthemethodstheyuse,canbetwicetheresultwithhalftheeffort.Salty.Saltissaltyandtheflavor,tastefoundation.Anyflavor,saltyflavoroutonly,soalsoknownasthesalttaste.Theroleofsaltismainly:flavor,tosmell,freshfood.Generalafterthereleaseofsalt,canmakethedishmorefreshvegetables,putearlyfickleold.Sweet.Sugarisoneofthemainflavoring,isthemainsaucesweet,butalsowiththeothercondimentssuchassalt,vinegartogetheroutofcomplextastedelicious.Themainroleisto:increasethesugartaste;color,makefoodcolorisbrightred,brightanddark;Qi,sugarsweet,haveeffectofInvigoratingQiandstrengtheningthespleen.Cookingshouldfirstputsalt,thenaddsugar,finallyputthevinegar.Sugarshouldnotletgoearly,soastoavoidthecokepot.Acid.Vinegaristhemainseasoningsour.Vinegarfunctions:toflavor,sodothefishdishesoftenputvinegar;emitalcoholsmell,increasethedishesaroma;oilysolution.Vinegarshouldbeinthefoodheatingafterdischarge,inordertoavoidthelossofvinegararoma,fragrancefreeonlyacid.AsbeforeoutofthepothookQian,canpreventthelossofflavor,aroma.Spicy.Animportantflavoringoniongingergarlicandotherspicyalsoisourcountrytraditionalcooking,cookingshouldpayattentiontothefollowingseveralpoints:1onions,garlictofryabit,halfbakedaromaconcentration.2gingertowiththerawmaterialsintotheheatedatthesametime,caneffectivelyremovethefishysmellandodor.Dothebest3peppersoup,delicioussoupcooked,butmustbeput,inordertoavoidthelossofaroma.4chilicanbemadebitter,sopepperfriedbittergourd,canreducethebittertaste.Inthefamiliarwiththeseingredients,wecancontinuetounderstandtheuseof"addition"torelishonwhatoccasion,whentouse"subtraction".Firstofall,havedeliciousdon'taddtoomuchseasoning,totrytokeeptheoriginaltasteandflavor.Suchaschickenisfragrant,thebeststeamedorboiled,uptoaddalittlecookingwine,letthefragranceoverflows,anddon'tabuseplusspices.Eventhoughtasteless,suchasseacucumber,tofu,sometimesalsoneednotusespicescanchoosedeliciousmeat,shrimp,mushroomsandotherflavor.Secondly,thefoodcolorifalreadybright,keep,neednotaddseasoning.Friedlotusroot,friedsidewhileaddingwater,canpreventdiscolorationofblack.Finally,usemorewaterboiled,fried(pottoboilwaterandputalittleoil),boiled,steamed,withonions,ginger,HuJiaomakeupthetaste.Manythin,lessthickflavourTheancientsstressedthattheroadtoJane,thesameistrueincooking.Everyoneinthecooking,trytothin,lessflavorthick,ofteneatdeliciousadversetohealth.Whocanputthesamespicesdonotputtwo,becausealotofspiceshavesmallpoison,andallkindsofsauceisalsoadditive,cookingmyselfthebestlittleplace.Inaddition,manyrawmaterialscomplementeachother,lessseasoningcomplementarityisalsoa"simplified"principle.Therawmaterialiscomplementary,suchasthreekindsofgrainswithboileats,millet,corn,riceorbeans,oats,rice,canachievetheproteincomplementary.Peanutoil,soybeanoil,rapeseedoilmixedcalledthreeoilagain,canplayacomplementarycookingfat.Andifthefish,meatandchickentogetherstewseafoodsoup,deliciousandproteincanbecomplementarycomplementary.Suchmaterialsdeliciousexceptaddoniongingergorank,allseasoningsallrelease.Infact,forthosewhounderstandl