Salty. The taste of salt is salty, but also the basis of taste. Any flavor, add salt to flavor, it is also known as the salt taste. The main function is: salt flavor, smell, fresh food. After the release of salt, can make the dish more fresh, early fickle old dishes.
sweet. Sugar is one of the main spices, is the main flavor of sweet, but also with other spices, such as salt, vinegar, together with the delicious taste. The main role is to: increase the sugar taste; the food color, color red, bright and dark; Qi, sugar sweet, with spleen. Cooking should first put salt, and then add sugar, and finally put vinegar. Sugar should not let go early, so as not to focus pot.
acid. Vinegar is the main flavor of sour. The role of vinegar: the smell, so do fish dishes often put vinegar; a mellow, increase the food color fragrance; oily solution. Vinegar should be placed in the dish after heating, so as not to lose the aroma of vinegar, only the acid is not fragrant. As before the pan hook Qian, can prevent the loss of flavor and aroma.
hot. An onion ginger garlic and other spicy flavor but also the traditional Chinese cooking, cooking should pay attention to the following: 1 onion and garlic to fry a fragrance that is thicker, halfcooked. 2 together with the raw material into the ginger to be heated at the same time, in order to effectively remove the smell and smell. 3 pepper soup is delicious, do the best, but must put soup cooked, in order to avoid the loss of aroma. 4 pepper can be bitter, so pepper stir bitter gourd, can reduce the bitterness.
