Just like salt, sugar, seasoning, and MSG, different ways of seasoning produce different flavors in a dish. The key is to season in a way that enhances the taste of the food without compromising its nutritional value.
Seasoning principles:
Salt – Sweet – Fragrant – Spicy, to give the seasonings a more delicious taste. Season the longer-lasting ones first.
Fragrant and spicy flavors, such as minced garlic, purple onion, pepper, wine, sesame seeds, and chili, should be added afterwards to preserve the desired aroma and flavor.
Sour – Sweet – Salty – Fragrant – Spicy. For dishes with a sour taste, season in this order.
Seasoning for each type of spice
Salt
- For soups, boiling dishes, stir-fries: Add salt when the water begins to boil and the food is almost cooked.
- For braised and grilled dishes: Season with salt during marinating.
- If the soup is too salty, add potatoes to reduce the saltiness.
MSG
- For soups, boiling dishes, stir-fries: Season when the food is cooked or the heat is turned off. Do not season when the food has cooled down as MSG dissolves poorly at low temperatures.
- For braised and salad dishes: Avoid using MSG.
Sugar
- For soups: Season when the food is cooked or the heat is turned off.
- For braised dishes: Season with sugar during marinating.
- For grilled dishes: Avoid adding sugar as it can easily burn. Add sugar to the sauce instead.
- For broth, use brown sugar to make it sweet and smooth.
Seasoning powder
- For soups, boiling dishes, stir-fries: Add seasoning powder when the water begins to boil and the food is almost cooked.
- For braised and grilled dishes: Season with seasoning powder during marinating.
Fish sauce
- For soups, boiling dishes, stir-fries: Season when the food is cooked or the heat is turned off.
- For braised dishes: Season with fish sauce during marinating.
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