zihluwang
861852961f
These files were already out of step with the project's Prettier config before this branch of work; running `pnpm format` finally swept them up. No semantic changes. Kept separate from the functional commits so the reformatting does not bury them in diff noise.
3.7 KiB
3.7 KiB
title, tags, author
| title | tags | author | ||||||
|---|---|---|---|---|---|---|---|---|
| Cooking Seasoning Guide |
|
|
When to Add Seasonings
| Seasoning Type | Timing | Suitable Dishes | Effect |
|---|---|---|---|
| Salt | Last | Leafy greens | Prevents leaves from wilting and releasing water, keeps them crisp and tender |
| Mid-way | Shredded potatoes, green beans, garlic shoots | Better flavour absorption | |
| MSG, Light Soy Sauce, Oyster Sauce | Towards the end | Dishes needing umami and aroma enhancement | Adds umami and aroma; high heat destroys freshness and fragrance |
| Cooking Wine | Together with ingredients | Ingredients needing deodorisation | Better deodorisation when blanching |
| At highest wok heat | Stir-fried ingredients needing deodorisation | High heat accelerates alcohol evaporation, effective aroma searing | |
| Vinegar | Early | Hot and sour shredded potatoes, hot and sour cabbage | Makes shredded potatoes crisper and more flavourful |
| Drizzle around wok edge before serving | Stir-fried chilli pork and similar high-heat dishes | High-heat searing enhances aroma | |
| Dark Soy Sauce | After half-cooked | Dishes needing colour | Achieves optimal colouring effect |
Quick Reference
| Seasoning | Timing | Effect | Example |
|---|---|---|---|
| Salt | 10–15 seconds before serving | Prevents premature water loss and wilting of leafy greens; keeps them crisp | Sprinkle salt and toss before turning off the heat for lettuce or spinach |
| Minced Garlic / Ginger | First, after oil is hot | Releases fragrance and enhances flavour | Sauté minced garlic in hot oil, then add greens |
| Light Soy Sauce / Oyster Sauce (optional) | After salt | Adds umami; use sparingly to avoid overpowering the vegetables | Add 1–2 drops of light soy sauce after salting Shanghai greens |
| Cooking Oil | Hot wok, hot oil | Quick stir-fry at high heat locks in moisture | Use slightly more oil and high heat for fast stir-frying |