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Auxiliary Ingredient Techniques
- The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices (star anise/Sichuan peppercorns/ma花椒), and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared.
- Ginger has the highest water content, meaning it requires more time to sauté and release its juices.
- If you are using scallion segments (it is best to lightly crush them with the flat side of a cleaver), I recommend adding the scallion segments first, followed by minced garlic. If you are using chopped scallions, you can add both ingredients to the pan simultaneously. Note: The juices in scallion segments are harder to extract during sautéing.
- If you are stir-frying, I recommend adding the dry spices before the ginger. This infuses the oil with flavor, resulting in a more aromatic dish. The reason this isn't done for braised or stewed dishes is that you may need to stir-fry many auxiliary ingredients for a longer time, which could cause the dry spices to turn black and bitter.
- Dried chili peppers are added last because they easily turn black due to the pan's temperature. They only need to be stir-fried for a few seconds.
- Note: Regardless of the cuisine you are preparing, sautéing these auxiliary ingredients over low heat until golden will enhance the overall aroma of the dish, a depth of flavor that seasonings alone cannot provide.
Timing and Control of Salt Addition
- For quick stir-fries, add salt first. Salt amount = Total weight of ingredients x 0.9%;
- For meat dishes, add salt when the meat is about 80% cooked. Salt amount = (Total weight of ingredients + 30mL of liquid) x (1% to 1.2%);
- For soup dishes, add salt at the very end. Salt amount = Initial volume of water x 0.8%.
- It is not recommended to exceed 5g of total salt intake per day. Reference WHO