What are the seasonings of food and what are the seasonings?

Among modern condiments, there are many compound condiments, which are composed of single condiments such as salt, soy sauce, vinegar, and sugar. The more common ones are: sweet and sour sauce, fish sauce, stinky sauce, mustard sauce, curry oil, chili oil, scallion oil, pepper oil, bad oil, shrimp oil, crab oil, soybean oil, garlic oil, etc.

There are 5 categories of food seasonings: salty seasonings, sweet seasonings, sour seasonings, spicy seasonings and umami seasonings. Savory seasoning:

Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable. Savory seasonings include:

Soy sauce, salt, soy sauce sweet seasoning. Sweet seasoning: Sweetness was called sweet in ancient times, which is one of the five flavors.

Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect. Sweet seasonings include: honey, sugar, caramel sugar.

Sour seasoning: Sour is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone. Acid has the effect of astringency and astringency, which can help gastrointestinal digestion; It can also remove fishy, relieve greasy, enhance flavor and freshness, make fragrant and color, appetizing and refreshing, enhance appetite, especially suitable for spring consumption.

Sour seasonings include: vinegar, tomato paste. Spicy Seasoning:

Spiciness is actually a pain to the touch rather than a taste. But because of the habit, I also treat it as a blindness. Spicy seasonings include:

Sichuan pepper, chili, ginger, green onion, garlic. Umami seasoning: Umami is a delicacy that people strive to pursue in their diets, which can make people feel comfortable and pleasant.

Umami seasonings include: fish sauce, monosodium glutamate, oyster sauce.

Seasonings include: soy sauce, salt, chicken essence and monosodium glutamate, vinegar, cooking wine, oyster sauce, etc.

1. Soy sauce

Traditional seasonings are mainly used to enhance saltiness and freshness. Soy sauce can be divided into light soy sauce and dark soy sauce. Dark soy sauce is very thick in the mouth, and is generally used to color and freshen food. Light soy sauce is light in color and slightly salty in taste, and is mainly used for seasoning, and is used more when stir-frying or cold dishes.

2. Salt

Salt is the first of all flavors and is mainly used to bring out the salty taste. When cooking, in most cases, salt is added at the final seasoning stage, such as stir-frying, stewing, and stewing, because this ensures that the salt does not destroy other flavors, and can also ensure that iodine is less volatile, and can also ensure that the dish is not too salty. However, if you need to add salt in advance when preparing ingredients, you need to add salt first, such as steamed pork and steamed fish.

3. Essence of chicken and monosodium glutamate

The main ingredient is monosodium glutamate, and there is not much difference between the two in terms of raw materials, but in terms of taste, chicken essence is fresher and more flavorful.

4. Vinegar

Vinegar is one of the ancient traditional seasonings. It's more than 3,000 years old! Vinegar is usually classified into the following categories: rice vinegar, aged vinegar, and white vinegar.

5. Cooking wine

Many meats, offal, and other ingredients are processed with cooking wine to remove the smell. For example, adding a little cooking wine to scrambled eggs can also remove the smell and enhance the fragrance.

6. Oyster sauce

To have"Bottom milk"The oysters and oysters are made as raw materials, which are concentrated by boiling and extracting juice and refined with auxiliary materials. Oyster sauce is delicious, rich in oyster aroma, moderately viscous and high in nutritional value. It is suitable for cooking a variety of ingredients, such as oyster sauce beef, oyster sauce lettuce, oyster sauce snow peas, etc., and can also be mixed with various pasta, seafood, food accompaniment, etc.

There are many kinds of seasonings, including salty agents, acidulants, sweeteners, umami agents and spices, etc., mainly salty, sweet, sour, spicy, umami, fragrant, bitter and other tastes, common seasonings are salt, soy sauce, vinegar, monosodium glutamate, sugar (separately mentioned), star anise, fennel, pepper, mustard, etc.

Soy sauce, salt, vinegar, tomato paste, monosodium glutamate, fish sauce, oyster sauce, chicken essence, honey, sugar, starch syrup, pepper, chili, ginger, green onion, garlic, star anise, cinnamon, tangerine peel, etc. The types of seasonings include salty seasonings, sweet and sour seasonings, spicy seasonings, umami seasonings, etc. <

Soy sauce, salt, vinegar, tomato paste, monosodium glutamate, shrimp roe, fish sauce, oyster sauce, chicken essence, honey, sugar, starch syrup, Sichuan pepper, chili, ginger, green onion, garlic, star anise, cinnamon, tangerine peel, etc. The types of seasonings include salty seasonings, sweet seasonings, sour seasonings, spicy seasonings, umami seasonings, etc.

Seasonings are available: soy sauce, salt, vinegar, tomato paste, monosodium glutamate, etc. Soy sauce is a traditional Chinese condiment, salt refers to different sea salt, well salt, mineral salt, etc., vinegar is a traditional condiment in China's major cuisines, tomato sauce is a concentrated product of tomato sauce, monosodium glutamate has the effect of alleviating alkali, acid and bitterness.

Seasonings, also known as condiments, are food ingredients that are added in small amounts to other foods to improve taste. Some seasonings are used in other cases as a staple food or main ingredient to eat.

Judging from the **Min Tsai draft, most of the seasonings come directly or indirectly from plants, and a few are animal ingredients (such as dried bonito used in miso soup in Japanese cuisine) or synthetic ingredients (such as monosodium glutamate).

Different schools of cooking in different countries and different regions of the same country generally have their own special seasonings as a mark, and the most common seasoning in most regions and cultures of the whole world is table salt.