When using recipes everyone should know sauce

Seasoning sauce is indispensable in every kitchen of every family, every person born Vietnam have seen sauce and sauce use implied by the way she, the mother is often used. The real surprise, however, to use the right sauce we also need to learn ...

Nutrition experts recommend that consumers should choose brown sauce wings dark brown to Golden cockroach, warm scent, flavored water, many fish protein in, no bullshit. What kind of sauce when cooked, tastes salty wedge tightly and chat at the top of the tongue, it's the sauce on low protein level.

When using recipes everyone should know sauce.

Protein level

Below is information about protein levels are based on the standards of Vietnam about sauce (TCVN 5107:2003) for your reference:Protein levels: 30No Special Type >.25No > protein levels: superior.Speed class: 15No > protein.Protein level: class Type 10No >.

Beside the parameters of protein, consumers should also pay attention to other information when chosen as sauce producer, source of raw material, additives ... Avoid buying sauce no labelling or packaging labeling does not specify the required content such as protein levels.

Note:

From pure sauce to bowls of sauce dots in each dish is both the States and the sophistication of the homemaker. Basically, the essence of sauce in all three regions are the same, but the flavor of the sauce Bowl in Northern, Central and southern back distinctly.

Usually the sauce will be mixed together the water, sugar, vinegar ... make up the sweet salty sourness and add some spices depending on the dish, just created momentum density just right for the dish, just had the effect of reducing the feeling so tired of greasy form inside the dish.

In each dish, we also have a different sauce wedge:

-In the soup, sauce and finally Northern wedge out.

-Private with meat stock, many people have the habit of taking or marinated sauce when meat is alive without knowing that it will make the meat hard, taste of losing pieces of meat. Just so, the main bread ... into meat and meat warehouses until near maturity, then for the sauce to the boil and add a salad again, this sauce will increase the taste for meat stock.

-Shrimp dishes, shrimp for the repository notes avoid sauce because it will lose the distinctive taste of the foods.

In sauce are more nutritious substances such as protein, vitamins A, D and B12 should be processed when the housewives need special note should not boil the sauce too long on the stove will make its flavors change, again losing the taste of delicious dishes.=

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