What seasonings do beginners need to cook some home cooked meals?

There are a lot of seasonings that need to be used in cooking, so let's suggest a few of the most basic. Salt, soy sauce, vinegar, sugar, oyster sauce, chicken essence, and that's all there is to it. In addition, you should also master some cooking skills, and here is my experience of stir-frying::

1. Boiling pot: Cooking the pot over low heat and slow heat, so that the fresh fragrance of chopped green onions, minced ginger (or shredded ginger) and other seasonings can be fully fed;

2. Put the soy sauce in the boiling pot when it is boiling, but you must master the heat, and when the foam is fine, immediately add the vegetables and stir-fry;

3. Sliced meat and shredded meat, starch after cutting, stop the fire and put it out for later use when it is whitened and fry it on high heat, and put it in during the stir-frying process;

4. Salt, start putting it in the pot or stir-fry (in this way, the fried taste is good, but the iodine will be partially lost,);

5. Chicken essence can be put in at the beginning of stir-frying, if monosodium glutamate should be put in before the pot, and the dishes that need to be put in sesame oil should also be put in before the pot;

6. Spicy dishes, dried red pepper or chili sauce, put in the pot when boiling, and the stir-fry time should be appropriately extended when using chili sauce;

7. Sugar, if it is not a sweet dish, you can put a small amount of it, which can make the taste of the dish more delicious.

For beginners, you can actually use some more convenient seasonings to cook dishes, and Xifu Shunshui has seasonings related to cooking, stir-frying, and soup, which is very suitable for newcomers to the kitchen.

The general seasonings are: ginger, garlic, shallots, Sichuan pepper noodles, chili noodles (chili fruit), soy sauce, vinegar, salt and monosodium glutamate.

Essence of chicken fragrant. Oil, sugar, cooking wine, cooking oil, starch.

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

Sweet seasonings include: honey, sugar, caramel sugar.

Sour seasonings include: vinegar, tomato paste.

Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

Umami seasonings include: fish sauce.

MSG, oyster sauce.

Of course, there are some according to your taste, such as cumin, pepper, cooking wine, rice wine, sesame sauce and so on.

A lot of things that can be used directly or as spices.

1. Add order: sugar, wine, vinegar, salt, soy sauce.

2. For stir-frying meat and vegetables, vinegar must be added after sugar and wine, otherwise the sugar is not easy to dissolve, and the fragrance of the wine is difficult to volatilize. And the salt is to be.

Add the meat when it is ripe, otherwise it will make the meat old. Soy sauce should be added at the end to avoid the abundance of amino acids in it.

Destroyed by high temperatures.

3. Optional seasoning: sugar, wine, vinegar. When stir-frying meat dishes, marinate them with sugar and a small amount of cooking wine to remove the fishy smell and make the meat eat.

It is more tender to rise. Sugar must be put before salt, otherwise the dehydration of salt will make the meat old, and the sweetness cannot penetrate into the raw materials, resulting in sweet on the outside and salty on the inside.

1. Salt (salt must be put late when stir-frying).

2. Soy sauce (dark soy sauce plays the role of coloring and freshness, and light soy sauce is used for flavoring) 3. Vinegar (deodorizing, adding fragrance, sweetening, preservative, and ripening).

4. Alcohol (cooking wine can remove the smell of cooking wine for marinated meat).

5. Sauces (bean paste, ketchup, sesame sauce, salad dressing, etc.) 6. Sugars (white sugar, brown sugar, rock sugar).

7. Spices (star anise, bay leaves, cinnamon, cumin, curry, pepper, etc.) 8. Pickled products (tofu milk, pickled peppers, etc.).

9. Starch (potato starch, corn starch, mung bean starch, wheat starch, sweet potato starch, etc.) 10. Freshness (chicken essence, oil consumption, monosodium glutamate, etc.).

11. Oils and fats (corn oil, olive oil, sunflower oil, peanut oil, etc.).

For example: salt, light soy sauce, dark soy sauce, vinegar, cooking wine, white wine, sweet noodle sauce, bean paste, tempeh, tomato sauce & tomato sauce, sesame paste, salad dressing, sugar, rock sugar, brown sugar, chili, sesame pepper, Sichuan pepper.

The savory seasonings include light soy sauce, dark soy sauce, salt, etc., and the sour seasonings include vinegar; Spicy seasonings include bean paste, chili sauce, etc.; Freshness seasonings include monosodium glutamate, chicken essence, cooking wine, oil consumption, thirteen spices, etc.; Sweet seasonings include tomato paste, sweet noodle sauce, white sugar, etc.

Oil, salt, green onion, ginger and garlic, light soy sauce, soy sauce, Sichuan pepper noodles, pepper noodles, etc. Home-cooked stir-fries usually don't need to be enlarged, and stir-fried vegetarian dishes only need to add oil, salt, ginger and garlic. Stir-fry meat dishes, the meat can be marinated with baking soda for a while, so that the meat will be more tender, and when stir-frying, you can add some bean paste to taste, and add some light soy sauce to adjust the color.

1. Salty --- means that the seasoning is salt, and the varieties include well salt, sea salt, rock salt, etc. In addition, soy sauce, light soy sauce, and dark soy sauce are also mainly salty. 2. Sweetness--- means that the seasoning is sugar, brown sugar, white sugar, honey, and some vegetables and fruits with their own sweetness.

3. Sour --- means that the seasoning is vinegar, and if it is subdivided, white vinegar, aged vinegar, fruit vinegar, etc. 4. Spicy --- means that the seasoning is chili. There are too many types of chili peppers, and mustard can also be counted in this category.

Salt: Salt must be put in late when stir-frying. To achieve the same saltiness, the amount of salt used in the late salt will be less than the salt in the morning.

The dark soy sauce plays the role of coloring and freshness, mainly for braised dishes or stewed and marinated; Light soy sauce is used for seasoning, suitable for cold dishes, the color is not heavy, and it is relatively refreshing.

1. Savory seasonings include: soy sauce and salt.

2. Sweet seasonings include: honey, sugar, caramel sugar.

3. Sour seasonings include: vinegar and tomato paste.

4. Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

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

6 Of course, there are some according to your own taste, such as cumin, pepper, cooking wine, rice wine, sesame sauce and many other things that can be used directly, and can also be used as seasonings.

Light soy sauce can be used for home-cooked dishes. Soy sauce, oyster sauce, salt, monosodium glutamate, vinegar, pepper. Thirteen spices, salad add sesame oil, or sesame sauce chili oil.

Home-cooked dishes generally use salt, monosodium glutamate, oil, soy sauce, light soy sauce, pepper, tomato paste, sugar, and so on.

Hope this helps.

The seasonings generally used in home cooking are: salt, Sichuan pepper powder, ginger powder, chicken essence, monosodium glutamate, thirteen spices, soy sauce, vinegar, light soy sauce, dark soy sauce, these are the most commonly used seasonings in home cooking.

chicken essence, cooking wine, oil consumption, thirteen spices, etc.; Sweet seasonings include tomato paste, sweet noodle sauce, white sugar, etc. Other commonly used seasonings in stir-frying include Sichuan pepper, ginger, garlic, green onion, cinnamon, cumin, etc.; In addition, there is soybean paste, shiitake mushroom sauce, etc.

Realistic seasonings of traditional home-cooked dishes: green onions, ginger, garlic, Sichuan pepper, spices, five-spice powder, thirteen spices, aged vinegar, white vinegar, sesame oil.

Green onions, ginger, garlic, Sichuan pepper, pepper, salt, sugar, soy sauce and dark soy sauce, vinegar, oyster sauce, chili, mustard, monosodium glutamate, chicken essence, starch, etc., these are the things, different dishes may add different seasonings, and different amounts.

Cooking seasonings at home: oil, salt, garlic, green onions, ginger, white wine, vinegar, light soy sauce, chili, monosodium glutamate, chicken essence, sugar, soy sauce, oil consumption, etc.

Home-cooked dishes are usually made with salt, chicken essence, soy sauce, and oyster sauce. If it is a stir-fry, soy sauce and oyster sauce are most likely used. If it is a stew, the spice of dark soy sauce and cooking wine 13 spices will be used.

Home cooking generally uses green onions, ginger, garlic, chicken essence, cooking wine, pepper, star anise, etc., and some dishes can also put some aged vinegar.

The seasonings commonly used in home-cooked dishes include light soy sauce, dark soy sauce, vinegar, cooking wine, Sichuan pepper, cumin, cinnamon, star anise, bay leaves, etc.

Home-cooked food is generally light and healthy, and we often use salt, peanut oil, light soy sauce, dark soy sauce, and oyster sauce. Sometimes essence of chicken is used.

The general seasonings of home-cooked dishes include green onions, ginger, garlic, star anise, Sichuan pepper, chicken essence, nine oyster sauce, soy sauce, etc.

Seasoning salt, monosodium glutamate, chicken essence, pepper, light soy sauce, dark soy sauce, etc., which are generally used in home cooking, maintain the freshness of the ingredients, and are also very delicious.

What are the seasonings commonly used in home-cooked dishes, salty seasonings include: soy sauce, salt. Sweet seasonings include: honey, sugar, sour seasonings include: vinegar, tomato paste. Spicy seasonings include: Sichuan pepper, chili pepper.

Home cooking generally uses light soy sauce, soy sauce, sesame oil, pepper oil, and occasionally cooking wine to marinate meat, ginger, garlic, etc.

Commonly used are those such as pepper, soy sauce, oyster sauce, light soy sauce, vinegar, chicken essence, monosodium glutamate, cumin powder, thirteen spices and chili peppers.

Seasoning: Oil: Animal Oil; Vegetable oil, sesame oil, mustard oil. Vinegar: rice vinegar, balsamic vinegar, aged vinegar, aged vinegar, white vinegar. Soy sauce: light soy sauce, dark soy sauce, soy sauce, fish sauce, shrimp oil, oyster sauce, spicy soy sauce.

The seasonings of home-cooked dishes are generally Sichuan pepper, star anise, cinnamon, bay leaves, pepper, dark soy sauce, seafood soy sauce, cooking wine, and chicken essence are enough.

Home-cooked dishes are generally made with salt, Sichuan pepper, light soy sauce, dark soy sauce, extremely fresh, chicken essence and other condiments.

Glad for your question. The seasonings needed to make home-cooked dishes include salt, oil, soy sauce, vinegar, cooking wine, rice wine, star anise, cinnamon, star anise, fennel, Sichuan pepper, light soy sauce, dried chili pepper, etc.

Maybe everyone wants to be their own chef, and novice Xiaobai wants to learn the necessary seasonings for cooking, salt, soy sauce, vinegar, and sugar.

It must be essential.

In fact, looking at the major dishes, it is really almost impossible to make any dishes or soups without edible salt.

Even if many people choose to use some sauces for dishes or stews, no matter what the sauce is, it will also contain a certain percentage of table salt. Without such an important seasoning as edible salt, any dish will be tasteless. According to the "demand" and "intake" of edible salt, we can divide the diners into three categories: "heavy mouth", "light mouth" and "moderate", so Xiaobai should figure out the amount of salt before learning to cook, which can be determined by more people who eat, or according to their own taste.

Soy sauce actually contains a certain amount of salt, but even so, the main function of soy sauce is not only to improve the saltiness of the dish, but also to improve the color of the dish, making it look more appetizing. At the same time, soy sauce is also a wonderful use, that is, its unique freshness effect, which is more vividly demonstrated in many brands that focus on "seafood soy sauce". Chefs can add it appropriately according to their preferences, especially when making soup, soy sauce should be added to it, although the soy sauce looks black and not very attractive, but the soy sauce in the dish plays an important role in increasing the appearance of the dish.

Vinegar may be used in greater quantities in the north, especially in the northeast.

Many dishes are sweet and sour, and I have to say that vinegar can really be called an indispensable and important seasoning in the local area. There are two main types of vinegar on the market: rice vinegar and white vinegar, one is black, which has a more mellow taste, and can be used to add to dishes that have been cooked, or used to mix some seasonal vegetables. White vinegar, on the other hand, is more used to process some ingredients similar to "big fish and big meat", and appropriate additions can be used to remove fishiness, fat, and other odors.

We are familiar with lemon phoenix feet.

Most of them also have to be soaked in white vinegar, otherwise it is really difficult to absorb the flavor.

Although white sugar is very common, few people think of it when it comes to cooking seasonings, but this does not mean that white sugar has a low status among many seasonings, after all, the "sweetness" represented by white sugar is not something that other seasonings can play. Some people may say that they don't like to eat sugar and sweets, so even if they use it for cooking, they can use it without sugar at all, but this is not the case. White sugar can also offset the peculiar smell in the ingredients to some extent, and can be unnoticed by diners, and the addition of white sugar in dishes can also increase the taste of food, so as not to make the original ordinary dishes more monotonous.

That's basically the essential seasoning that chefs need to prepare before entering the kitchen, and if you want to pursue further perfection, you need to prepare sesame oil and pepper.

Chili noodles and so on, only when the seasoning is complete, can we make more delicious dishes in the world.

1. Seasoning: salt, sugar, monosodium glutamate, chicken essence, mushroom essence, sparse freshness, soy sauce, light soy sauce, dark soy sauce, Kikkoman, oil consumption, extremely fresh, pepper and salt, curry powder, five-spice powder;

2. Spices: star anise, cumin, bay leaves, Sichuan pepper, cinnamon, black pepper, white pepper, beautiful pepper, nutmeg, ginger, angelica, cumin, ginseng;

3. Oil: sesame oil, chili oil, olive oil, sunflower oil, grape seed oil, soybean oil, rapeseed oil, salad oil.

Salted salt, shallots, garlic, monosodium glutamate, chicken essence, vinegar, soy sauce, dark soy sauce are all seasonings that need to be added when stir-frying.

Salt, soy sauce, dried ginger, monosodium glutamate, vinegar, soy sauce, light soy sauce, dark soy sauce, these are all seasonings that must be put in stir-fry.

Commonly used family seasonings sesame oil, salt, soy sauce (light soy sauce), cooking wine, vinegar, sugar, rock sugar, honey, monosodium glutamate, chicken essence, Sichuan pepper, black pepper, white pepper, cinnamon (cinnamon), star anise, dried chili, cumin, cumin, cloves, five-spice powder, Pixian hot sauce, bean paste, ginger powder, mushroom powder, shrimp powder, yellow sauce, sweet noodle sauce, tomato paste, sesame paste, fermented bean curd, mustard, curry (block, powder) 1, salt - there is a difference between thickness and fineness, fine salt can be used at home, but it is best to iodize.

2. Soy sauce - ordinary soy sauce is mostly used in most regions such as the north. Cantonese people like to see soy sauce, which is of higher quality.

3. Noodle sauce - there are sweet sauce and yellow sauce, and sweet sauce can be prepared generally. It is easy to deteriorate in summer, so pay attention to antiseptic. It is mainly used for sauce fried food (only fried diced pork and shredded pork in Beijing sauce), which can be fried and cooked for dipping (such as eating roast duck).

5. Vinegar - including brewed vinegar (such as the most common rice vinegar) and synthetic vinegar (vinegar essence, white vinegar). White vinegar is mainly used in dishes that need to have a sour taste but not color.

6. Tomato sauce - tomato sauce is used to take its taste and color in cooking.

7. Dried chili peppers - both the original and powdered ones should be prepared, and the spicy dishes are mainly seasoned by chili peppers.

8. Chili oil – commercially available or homemade: Cut the dried chili into small pieces, put them in the hot oil that smokes, and turn them black and red.

9. Douban sauce - it is also a spicy seasoning, Sichuan Danxian Douban is the best, and Sichuan dishes such as fish flavor must be used.

10. Pepper - there are granules and powders, the latter is used a lot, many dishes can be used, and hot and sour soup is a must.

11. Mustard - use more when mixing cold dishes. Now there is mustard oil** which is more convenient to use.

12. Sichuan pepper - there are two kinds of granular and Sichuan pepper noodles, which are widely used.

13. Big material - that is, octagonal anise, which has a wide range of uses.

14. Cinnamon - that is, cinnamon, boiled tea eggs, spiced peanuts, spiced beans, etc.

15. Five-spice powder - pepper, spices, cinnamon, cloves, cottages and other aromatic seasonings are mixed and developed, which is easy to use and can be used in a variety of dishes.

16. Curry powder - it is also made of a variety of spices, and is used for curry chicken, curry beef, curry potatoes, etc.

17. Monosodium glutamate - Chinese dishes are indispensable, and they have a great effect on freshness.

18. Sesame oil - also known as sesame oil, used as "tail oil" when stir-frying vegetables and making soup. The dish is added as soon as it is made (some dishes in restaurants are topped with turkey fat at the end, so families can skip it).

19. Snake oil - a specialty of Guangdong and other places, and it is also popular in the north in recent years, which can be used to make oyster sauce beef.

20. Sufu - used more when making vegetarian dishes.

21. Sesame sauce - for cold dishes.

22. Cooking wine, also known as rice wine and Shaoxing wine, is widely used and indispensable.

23. Milk powder - easy to preserve, vegetables that need to use milk, can be mixed and used with water. In addition, fats and starches are used in cooking.