What are the basic flavors? What are the common condiments?

Condiments are generally called seasonings or condiments, and there are many types, which are the main raw materials to determine the taste of various dishes, such as sour, sweet, sweet, spicy, salty, etc. According to the combination of flavors, it can be divided into basic flavors and compound flavors.

The basic taste is a single original taste, and any complex taste is composed of a combination of basic flavors, which is divided into salty, sweet, sour, spicy, bitter, umami, fragrant and other flavors.

Condiment classification bai1According to people's tastes and habits, they are divided into categories: (1) Single-flavor condiments:

Salt, sugar, vinegar, etc. (2) Basic condiments: soy sauce, monosodium glutamate, yellow sauce, noodle sauce, etc. (3) Compound condiments: sauce, mayonnaise, barbecue sauce 2, according to the nature of the condiment, **, processing method classification:

1) Chemical seasonings: ethyl maltol, cyclamate, etc. (2) Compound seasonings: various sauces, sauces, and vegetable compound seasonings (such as hot pot seasonings) (3) Nucleic acid seasonings

5'-imp, 5'-GMP (preparation of extra umami monosodium glutamate, extra fresh soy sauce, soup stock, powder, etc.) (4) Original spice seasoning: Sichuan pepper, ginger, cinnamon bark, star anise, mustard greens, pepper, coriander, cumin, cumin, etc. (5) Powdered mixed seasoning: five-spice powder, coffee powder (6) Natural seasoning:

Animal, plant, fish, yeast extracts (7) Fermented brewing seasonings: soy sauce, fish sauce, vinegar, rice wine (8) Western seasonings: mayonnaise, salad, barbecue sauce 3, according to use:

Mainly compound professional seasoning) (1) fast food seasoning (2) compound vegetable seasoning (3) convenience food seasoning (4) western seasoning (5) puffed food seasoning (6) hot pot seasoning (7) quick-frozen food seasoning (8) seafood seasoning.

1. Octagonal. Also known as fennel is a commonly used seasoning is also known as a large material, many people ask what the big material is, the big material is actually our most commonly used star anise, star anise can remove the odor in the meat, so that it adds fragrance again. Star anise is mainly used in cooking, frying, marinating, sauce and cooking processing, often added in the production of beef, rabbit dishes, can remove the smell of fishy flavor adjustment, enhance appetite, stew, meat under the pot into the star anise, its fragrance can be fully hydrolyzed into the meat, so that the meat taste is more mellow!

2. Laurel. Also known as sweet laurel and laurel crown, it has a bitter taste and a fragrant taste. After drying, the bitterness is reduced, the aroma is enhanced, and it is suitable for cooking meat, or adding a little sauce to the sauce of preparing meat, but because it has a strong taste, it cannot be added too much, otherwise it will cover the original flavor of the food.

3. Cinnamon bark. It is also known as cinnamon, cinnamon or cinnamon. Generally, we can eat cinnamon when cooking meat dishes. Because cinnamon has a special aroma, it can cover the fishy smell and smell of meat.

4. Fennel. That is, fennel seeds, also known as cumin, grass fennel. The taste is sweet and fragrant. Fennel seeds are mainly used for marinated and boiled poultry dishes or beans, peanuts, soy products, etc.

5. Orange peel. Also known as tangerine peel, the taste is pungent, bitter and fragrant. It is mainly used for burning, marinating, steaming, simmering, etc. Or for barbecue dishes. It is also used to prepare compound sauces.

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.

Salt, soy sauce, sugar, honey, starch syrup, rock sugar, vinegar, tomato paste, monosodium glutamate, chicken essence, shrimp roe, oyster sauce, shrimp oil, fish sauce, fennel, cinnamon, Sichuan pepper, cooking wine, lees, sesame oil, cinnamon paste, soy sauce, cloves, roses, etc.

The seasonings are mainly divided into the following three categories, brewing condiments, such as oil, salt, sauce and vinegar. Pickled vegetable condiments, such as pickles, sauerkraut, pickled radish, pickled bamboo shoots and other processed foods. There are also fresh vegetable condiments, such as ginger, onions, garlic, chili peppers and other fresh auxiliary ingredients.

The role of condiments

Each variety of condiments contains special ingredients that are different from other raw materials, which is the common feature of condiments and the main reason why condiment raw materials have a seasoning effect. The special ingredients in the condiments can remove the fishy smell of the main ingredients, highlight the taste of the dishes, change the appearance of the dishes, increase the color of the dishes, and promote people's appetite, sterilization and disinfection, and promote digestion.

For example, condiments such as monosodium glutamate, soy sauce, and sauce all contain amino acids, which can increase the umami of food; Coriander, peppercorns, soy sauce, sauce, etc. all have aromas; Onions, ginger, garlic, etc. contain special capsaicin, which can promote appetite and help digestion; Wine, vinegar, ginger, etc. can be fishy and greasy, and condiments also contain essential nutrients for the human body.

For example, soy sauce and salt contain minerals such as sodium chloride required by the human body; Vinegar, monosodium glutamate, etc. contain different kinds of proteins, amino acids and sugars, in addition, some condiments also have the effect of enhancing human physiology.

Commonly used seasonings include salt, soy sauce, light soy sauce, oil consumption, sesame oil (sesame oil), white vinegar, balsamic vinegar, cooking wine, sweet noodle sauce, bean paste, flavor and freshness, tempeh, tomato sauce, thirteen spices, sesame paste, salad dressing, cinnamon, xo sauce, sugar, star anise, bay leaves, black pepper, cumin, cumin, tofu, dark soy sauce, starch, monosodium glutamate, aged vinegar, chicken essence, hair powder, corn starch, etc.

Soy sauce: a traditional seasoning in China, mainly used to increase 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.

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.

Essence of Chicken and MSG:

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. It is worth mentioning that chicken essence and monosodium glutamate are actually not carcinogenic, so there is no problem with normal cooking and use!

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

Cooking wine: Experts in removing fish, many meat, offal and other ingredients will use cooking wine to remove fishiness during initial processing. For example, adding a little cooking wine to scrambled eggs can also remove the smell and enhance the fragrance.