wow gold us,wowgold

Cooking can do the cate of outstanding fragrance completely, this is sexual excitement of a fine to intestines and stomach, can promote the exudation of digestive juice and enhance digestible energy power, so we also notice, be good at cate, result the person complexion at cooking is very good, the ancestor that sees us accumulates the cook craft that come down thousands of years is how important to health.

Multi-purpose raw material is complementary use condiment less complementary

The purpose of cook is to make food more nutrition, make flavour more delicious. And in cook, multifarious condiment is essential part more. Reasonable use them, can make alimental taste has very big promotion not only, to withholding alimental nutrition, have profit quite euqally. In the kitchen of my home, the following 4 kinds of condiment are indispensable, the nutrition that understands them and use method, can get twice the result with half the effort.

Usage has 4 kinds of condiment exquisite

Salty. This flavour of salt is salty, it is the base that gives taste. No matter any flavour, added salt to just can give little taste, call salt 100 flavour again so this. Saline action basically is: Flavour giving delicacy, go peculiar smell, last food. Put after salt is general, can make dish more fresh and tender, put early dish is changeful old.

Sweet. Candy is one of main dressing, it is sweet main condiment, can be like salt, vinegar one case with other condiment again the compound flavour with delicious v. The action of candy basically is: Increase mouthfeel; Grace, make food look bright red, bright and not dark; Filling gas, candy flavour pleasant, have filling energy of life be good at lienal action. Salt should be put first when cook, add candy next, put vinegar finally. Candy is unfavorable let off early, lest anxious boiler.

Acerbity. Vinegar is acid main condiment. Acetic action has: Go fishy smell, do fish food to put vinegar constantly so; Give out mellow fragrance, increase dish lubricious fragrance; Solution is fat. Vinegar should be put after dish heats, lest lose acetic aroma, only acerbity without sweet. A bit Gorgon euryale is ticked off before be like a boiler, can add flavor, prevent aroma to lose.

Hot. The piquancy such as green ginger garlic also is the important flavor enhancement in our country traditional cook, the following should notice when cook: 1. Green, garlic should be fried a bit more unripe, rawness aroma gift is great. 2. Ginger should be put together with raw material heat at the same time, ability is effective purify fishy smell and smell of mutton. 3. Peppery the makings that do boiling water is best, delicate and clinking, but beard soup has been burned put again, lest loss aroma. 4. Chili can make suffering, so chili fries balsam pear, can reduce acrid.