Why do people lose their appetite? Because the taste of your favorite dishes is often "boring" and boring. It's ok (well, I think so). The bad news is that we still form not only food habits, but also household habits. And the financial component greatly influences the menu. Well, the availability of certain products - too. And the time spent on cooking plays a very important role.
Sometimes it happens - a boar's knee and actually cook it is not at all averse, but there is only enough time to make banal pasta.
And, having plowed all day at work, I somehow don't really want to create in the kitchen.
In this case, you can use the simplest seasonings that will slightly change the taste of familiar and simple food, make it brighter and more intense.
Soy and fish sauces
Yes, yes, I know, now they will tell me - what are these banal seasonings?
But in fact, that soy or Vietnamese fish sauce can now be bought in most chain stores - millet should be looked at carefully at the shelves. Moreover, the choice of soy sauces is generally well, oh-oh-very large. There is a mild taste and low salt content, there is a bright, rich one. Something even reminiscent of a mushroom.
The main advantage of any soy and fish sauce is its pronounced umami flavor. That is why a couple of spoons - or even less - will not completely change the taste of the dish you are preparing, but will make it much brighter.
I thought soy sauces were used by everyone in their daily cooking, but it turned out not. There are people who consume them only with supposedly Japanese dishes.
If so, just try to add a little bit of it even to soup, even to buckwheat, even to pasta, even to any sauce - you will not regret it.
With fish sauce a little more complicated, but a couple of drops during cooking will not hurt even in an omelet.
A couple of drops are at the very beginning, to try. And so you can add more. You can even make a sauce from it - chop parsley, cilantro, garlic and fill with fish sauce.
Balsamic vinegar and sauces based on it
If in soy and fish sauce - umami, then balsamic vinegar is sweet and sour, and they often do not know what to adapt to.
In fact, balsamic goes well in meat, salads and even desserts. It can be added as a condiment when cooking fried onions. A little balsamic vinegar and it will completely change the taste. They can be drizzled with banal cabbage salad instead of the usual - and it will be a completely new salad. A fruit salad of apples and raisins, for example, with balsamic vinegar, is almost a delicacy.
I had a chance to taste an amazingly tasty broth that used a combination of balsamic vinegar and soy sauce, among others. It was very tasty!
Combination of chopped parsley and lemon juice
Few sounds as complimentary as this simplest chord. You can add a little bit of grated lemon zest to lemon juice, and parsley can be pounded in a blender. It turns out an amazingly fresh product.
If you add oil and salt to it, it can be used both as a sauce and as a dressing.
And just as a seasoning, it can be added to any dish (perhaps, except for desserts, but here fans of experimenting with me will not agree with me).
Bon Appetit!