Why don’t Chinese people like to use MSG? It turns out that there are so many ways to enhance the taste, are they all more delicious than MSG?
If there is any word in Chinese Eastern food culture that confuses Europeans the most, it must be the word "fresh". Europeans cannot understand Asians' yearning for fresh fragrance. What exactly is fresh fragrance? No one can explain it clearly, but everyone has a concept of fresh fragrance in their hearts.
Some people say that cooked fish and mutton are fresh, some people say that freshly picked bamboo shoots in spring are fresh, some people say that freshly caught fish are fresh, and some people think that Jinhuafeng made it Sausage is fresh, and some people say that the wild mushrooms after the rain in Yunnan are fresh. "Xian" is like a Chinese oriental Feng Shui metaphysics, which represents the level of cooking, but Europeans are not very aware of this. The Japanese invented chicken essence, why don’t the Chinese like to use it?
The chicken essence is all fresh. The Japanese first obtained phosphoric acid from kelp silk, and then designed chicken essence, which became popular in Asia. Don't think that the Japanese don't need chicken essence. This thing was invented by the Japanese. It's just called "Aji no Su", but we call it chicken essence.
When Chinese people deal with chicken essence, they always have a sense of rejection. On the one hand, Chinese people are returning to natural flavors. When they see such small transparent crystals, which can produce a delicious aroma just a little bit, they can’t help but suspect that these are also chemical products. On the other hand, Chinese people have many ways to obtain fresh and fragrant ingredients. The aroma in vegetables
Many vegetables contain aromatic substances. One of the traditional symbols is bamboo shoots. Bamboo shoots are racing against time, accumulating a sweet taste in their small bodies. . Since bamboo shoots naturally contain free amino acids, these ingredients include phosphoric acid, which is the key to their delicious flavor. Ancient people have long regarded bamboo shoots as "the most fresh and beautiful" thing. They not only eat bamboo shoots, but also mix them with other vegetables and fruits to enhance their freshness. The delicious flavor in edible mushrooms
Edible mushrooms, which are comparable to bamboo shoots, are a great way to get the delicious flavor in the mountains. Edible fungi contain "ribonucleotides" that can produce aromatic substances like phosphoric acid, which is endlessly memorable. In addition, edible fungi have a unique taste. The combination of the two has become an item in short supply in the Yunnan market. Whenever wild mushrooms are on the market, Yunnanese people still need to eat mushrooms despite the risk of looking at evil villains. The delicious flavor in meat food
Why do people love eating meat so much? I believe that half of the reason is that the meat contains delicious flavor. Chicken breast contains ribonucleotides, so chicken soup for the soul is extremely delicious. Although beef has a mutton smell, which some people can't accept, it is recognized by everyone as the source of its delicious flavor. After all, the word "fresh" is composed of fish and sheep. The delicious flavor in seafood
In front of seafood, chicken essence is superfluous. Kelp shreds and shellfish themselves have a delicious fragrance, and shellfish contain "succinic acid". Japanese people also saw "inosinic acid", one of the fragrant chemicals, in dried bonito, so dried bonito became a popular choice among Japanese people. One of the most important foods in soup is that fresh freshwater fish has a built-in umami flavor, and it is already mouth-wateringly delicious without the need for chicken essence. Fermentation to obtain fresh flavor
Light soy sauce, fish sauce, Pixian bean paste, and noodle sauce are all fermented substances. Customers can also enjoy fresh flavor from some seasonings. The reason is that they are fermented substances. By fermenting and pickling various legumes, eggs, and meats that contain a variety of proteins themselves, and converting them into carbohydrates and products with various unique flavors, you can get a delicious flavor.
In addition to this seasoning, sausages, sausages, and preserved eggs are also delicacies obtained by fermentation. Through pickling and fermentation, the fresh aroma is fully retained in the food. Because the delicious taste is too obvious, this kind of food is generally not suitable to be taken on an empty stomach and should be paired with other foods, such as sausages in soup, sausage rice casserole, and preserved egg porridge. The continuous high-temperature steaming brings out the fresh aroma, allowing all the ingredients to be fully moistened, creating a delicious dish.