May I ask everyone, who knows, the whole list of seasonings for cooking?

Oil. Salt. Monosodium glutamate. Chicken powder. Sugar. Light soy sauce. Oyster sauce. This is the basic taste, and it is better to make Chinese food.

Italian spices. Black pepper powder. U.S. Salt. Truffle juice. Red wine juice. Breadcrumbs. It's better to cook Western food.

Kindness! Let's call you sister! Advice from the little brother!

No matter what you do! Remember not to be confused! And I saw the condiments clearly!

The rest depends on what you copy? Let your imagination run wild! And art cells!

Green onions, ginger and garlic are essential! Peppers, oil, salt, sauce, vinegar too! Put the right amount of oil first!

Cooking is putting the ingredients in the pot! Just burst the fragrance! Then put the main course!

If you want to look better, put some colorful vegetables! ·· Just think about it yourself! Because I don't know where you are!

If you don't understand, you can ask me! My... Hope it helps! I love cooking!

It's fun! It's nice to see someone else eating their own food...

It's not difficult, as long as you have the heart, you will. I also like to cook, I didn't before. Later, I learned slowly, mainly to watch food on the Internet. A lot of teaching is very detailed, just try more, no one is born with it, don't be afraid of failure.

It's not that there are too many seasonings, but it's mainly a matter of method. Here it is:

Ingredients (ingredients), seasonings, heat, etc.

In fact, learning to cook is not that difficult, as long as you put your heart into it. Seasoning is not necessarily good for good use, and the flavor in the restaurant is just a little heavier.

The simplest ingredients (green onion, ginger, garlic, chili, oil, salt, sauce, vinegar) + proper heat + your sincerity.

There was a man who had a wife, and one day he married a little wife. He made an appointment with his wife: if he drank red wine for dinner in the future, he would sleep with his wife; Drinking liquor is sleeping with a little wife.

On the first night of his wife's entry, he drank liquor. The next night, he said, "Well, the liquor tastes so good!"

So he drank liquor again. On the third day, he said, "Wow!

The more you drink the liquor, the better it tastes! So he drank liquor again. And on the fourth day he said:

The taste of white wine is really better than red wine! The eldest wife couldn't stand it anymore, so she was very angry and said, "Ah, you don't drink red wine, do you want to leave red wine for the guests to drink?"

Oyster sauce, sesame oil (sesame oil), rice wine, chili paste, sweet noodle sauce, sesame paste, tomato paste, xo sauce, baking soda, oil, salt, soy sauce, vinegar, sugar, monosodium glutamate, Sichuan pepper, chili, green onion, ginger, garlic, coriander, chicken essence, monosodium glutamate, chili noodles, etc.

Seasonings are auxiliary products that people use to prepare food and other products. It includes a variety of single seasonings such as soy sauce, salt, and soy sauce flavors, as well as compound seasonings such as chicken essence seasoning. There are several types of seasonings:

Savory seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc. Condiments for seasoning, seasoning usually refers to natural plant spices, is a general term for star anise, Sichuan pepper, cinnamon, tangerine peel and other plant spices, compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept, and condiments include soy sauce, oyster sauce, monosodium glutamate, essence of chicken, and also seasonings.

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. The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago.

Savory seasonings include: soy sauce, salt, and sweet sauces.

Seasonings are often known as coriander, Sichuan pepper, etc., what other seasonings do you know?

1 star anise, ginger.

Star anise and bipo are important or cooperate with pepper and star anise to marinate or boil beef, the frequency of use is as little as possible than pepper and star anise, and the need for all kinds of condiments because I don't have accurate data information, are all based on luck "moderate plus", I think many people are basically this kind of it. In the case of the use of seasonings, it is best to fry all the seasonings in cooking oil in advance, because the fragrance of some seasonings is integrated into the fat, so that the aroma of boiled beef or lo-mei is stronger.

2 green onions. Green onions can be said to play an important role in cooking, every time before stir-frying, you have to use green onions to stir-fry, so that the vegetables are delicious, many places also like to eat raw green onions, such as Shandong green onion dipping sauce or shallots mixed with tofu, the disadvantage is also the same as garlic, there is a pungent smell in the mouth after eating.

3.Black pepper.

Black pepper is indispensable in my kitchen, used to marinate meat products, can remove the smell of fish, and add a little on the premise of cooking soup can also improve the freshness and taste.

4.Dried chili peppers.

Although there have long been spicy chili noodles at home, it is still necessary to prepare a small package of dried chili peppers, which is also the actual source of the "sweet taste" of cooking in life, such as the "mushy sweetness" in the palace fried chicken and roasted eggplant, and the numbness made by cooperating with each other "sesame pepper" is uncontrollable, and it is also the premise that there are cold dishes, and the "dry fragrance" of dried chili peppers is stimulated with boiling oil, which can also enhance the taste of cold dishes.

5.Pixian bean paste.

The life of Sichuan cuisine, if you like to eat Sichuan fragrance, you must prepare a bottle well, and when you make some spicy and spicy dishes at home, you will add a little Pixian bean paste to condiments, such as simple palace fried chicken, minced meat vermicelli, palace fried chicken, boiled pork slices or fish, braised pork. However, the use of Pixian bean paste is talked about, that is, try to fry Pixian bean paste with edible oil over slow heat, so that the fragrance of Pixian bean paste can be fully released, and before frying, you can also chop Pixian bean paste and then use it stronger, because there are a lot of carob petals in Pixian bean paste, which is beneficial to the release of the fragrance after chopping, and can also ensure that the taste of the dish is stronger.

6 garlic - garlic is almost every dish must have a lot of seasoning, especially to make eggplant is indispensable garlic, many people also like to eat noodles or barbecue to a few garlic seasoning, the disadvantage is that after eating garlic will remain in the mouth of the pungent smell, so that many people are difficult to accept.

Pepper, Sichuan pepper, dried ginger, chili pepper, star anise, cloves, bay leaf, cinnamon, cinnamon, tangerine peel, cumin, anise, grass fruit, lemon leaves, mint, vanilla, cardamom, nine-story tower, thyme, tea, rosemary, lavender, sage, saffron, licorice, cardamom, perilla, sesame seeds, sesame oil, tahini, poppy seeds, mustard, etc. Five-spice powder, thirteen spices, curry powder, seven-flavor powder. Salt, sugar, monosodium glutamate, chicken essence, vinegar.

I also know that there are 8 jiao, as well as five-spice powder, spicy powder, peppercorns and corn kernels, and I think the more you add when cooking, the better.

I also know that soy sauce light soy sauce, oyster sauce, Lao Gan Ma, bean paste, chopped peanuts and sesame seeds, and sesame sauce are all very delicious.

The seasonings used for cooking are: edible salt.

Five-spice powder, oyster sauce, soy sauce, light soy sauce, etc.

1. Edible salt.

Edible salt refers to sodium chloride obtained from seawater, underground rock (mineral) salt deposits, and natural brine (salt) water.

Processed table salt as the main ingredient, excluding low-sodium salt.

The main component of edible salt is sodium chloride (NaCl), which also contains a small amount of water and impurities and other elements such as iron, phosphorus and iodine.

2. Five-spice powder.

Five-spice powder refers to the seasoning that grinds more than 5 kinds of spices into powder and then mixes them together, which is often used to spread on chicken and duck meat before frying and frying, and can also be mixed with fine salt for dipping purposes. It is widely used in oriental cuisine for its spicy flavors, especially for baking or stir-frying meat, stewing, stewing, simmering, steaming, and boiling dishes for seasoning.

3. Oyster sauce. Oyster sauce is a seasoning made from boiling oysters (oysters). Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category"Bottom milk"The oysters and oysters are made as raw materials, which are concentrated by boiling and extracting juice and refined with auxiliary materials.

4. Soy sauce. Soy sauce is a traditional Chinese condiment, a liquid condiment brewed with soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt.

5. Light soy sauce. Light soy sauce is made of soybeans or defatted soybeans or black beans, wheat or flour as the main raw materials, artificially connected with seed koji, and fermented by natural dew, with a relatively light color and reddish-brown color. Light soy sauce is used for general cooking, and the sauce is fragrant.

Haitian light soy sauce, Lee Kum Kee oyster sauce, Maggi soy sauce, aged vinegar, white vinegar, cooking wine, white wine, beer, garlic hot sauce, sweet noodle sauce, dried yellow sauce, Wang Zhihe soy bean curd, mustard;

Star anise, cumin, Sichuan pepper, black pepper, white pepper, tempeh, sesame oil, sugar, salt, chili peppers, green peppers, dried chili peppers (bell peppers, Chaotian peppers).

These are the seasonings I often use in cooking, and some of them are branded, because I have used them for a long time, the quality can be assured, and the taste is good, and there are many more, so I won't write them out one by one. But I personally don't like to use MSG.

You should know the basics.

The key is to remember to put a little ginger in it so that it tastes more delicious.

Salt, monosodium glutamate, pepper, Sichuan pepper, vinegar, sesame oil, spices, etc.

The recommendation is to buy a little seasoning, food safety, stable chain, this brand is really good.