Who knows how many kinds of Chinese spices there are?

1. Salty seasoning: salty flavor has been listed as one of the five flavors since ancient times, there is the master of all kinds of flavors, not only the general dishes are inseparable from salty, that is, sweet and sour taste, sour and spicy taste, etc., but also to add an appropriate amount of salty flavor to make it rich and palatable, human beings know and use salty history is quite long, the literature records that China's earliest use of salt about 5,000 years ago in the Yellow Emperor period, salty seasonings include: soy sauce, salt, sauce sweet seasonings, etc

2. Sweet seasoning: Sweetness is one of the five flavors in ancient times, and sweetness can be used alone to prepare sweet food in cooking; 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 flavoring, bitterness and fishiness, etc., and has a certain anti-greasy effect, in Chinese cooking, the southern application of sweetness is more, with the most sweet taste of Wuxi cuisine in Jiangsu, known as "sweet out, salty mouth, thick oil red sauce" said, there are natural sweeteners such as honey in nature have long been eaten by human beings, the oracle bone inscription unearthed in Yinxu has the word "honey", to the Eastern Han Dynasty has been made of sugar cane cane juice, sweet seasonings include: honey, sugar, starch sugar, etc.

3. Sour seasoning: sour is one of the five flavors, which is widely used in cooking, but it is generally not suitable for use alone, and the acid has the effect of astringency and astringency, which can help digestion of the stomach and intestines; It can also remove fishy, relieve greasy, enhance flavor and freshness, make fragrant hair color, appetizing and refreshing, enhance appetite, especially suitable for spring consumption, sour seasonings include: vinegar, tomato sauce, etc.

4. Spicy seasoning: Spicy taste is actually a sense of tactile pain rather than taste, but because of habit, it is also regarded as a taste, spicy seasoning includes: pepper, chili, ginger, green onion, garlic, 5, umami seasoning:

Umami is a kind of delicacy that people strive to pursue in eating and drinking, it can make people produce a comfortable and pleasant feeling, umami mainly comes from amino acids, nucleotides and succinic acid, mostly exists in meat and livestock, fish fresh, poultry eggs and other main ingredients, monosodium glutamate, shrimp roe, fish sauce, oyster sauce, fresh bamboo shoots and other foods can also be fresh, umami can not exist alone, only with other flavors, can bake clouds and moons, so there is a "no salty and not fresh, no sweet and not fresh" saying, umami seasonings include: fish sauce, monosodium glutamate, oyster sauce, etc.

There are more than 60 kinds of commonly used seasonings, with traditional Chinese medicine seasonings being the most, which cannot be used indiscriminately and are treated differently with their efficacy. Commonly used are: cloves:

Male cloves, female cloves, jatamansi, cinnamon, kaempa, fine spice, xinyi, lovage, angelica, frankincense, tooth soap, anise (star anise), cumin, ligusticum chuanxiong, lingcao, weed, talcum powder, fragrant herb, hawthorn, tangerine peel, aferul, croton, borneol, musk, pangolin, tulip, rhubarb, tantric monk, patchouli, thyme and so on.

The above facts occur in the case of rats and rats.

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, monosodium glutamate, oyster sauce.

Sweetness was called sweet in ancient times, and it was 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. In Chinese cooking, sweetness is more applied in the south, and Jiangsu's hands-free tin dish has the heaviest sweetness, known as "sweet out, salty, thick oil red sauce".

At present, the seasonings that Chinese consumers often come into contact with and use are divided into 5 categories:

1. 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.

2. Sweet seasoning.

Sweetness was called sweet in ancient times, and it was 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 luscious and delicious, and can also be used to correct the taste, remove bitterness and fishiness, etc., and have a certain anti-greasy effect.

3. Sour seasoning.

Sourness is one of the five flavors and is widely used in cooking, but it is generally not suitable for use alone. In a broad sense, sweeteners include all substances that have a sweet taste, whether solid or liquid, natural or synthetic. Glucose, fructose, cyclamate, aspartame, etc., these different sweeteners have different sweetness and their functional properties, which play an extremely important role in the color, aroma, taste, form, texture and preservation of products.

4. 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. Its function is to promote food tension and increase appetite. Spicy seasonings include: Sichuan pepper, chili, ginger, green onion, garlic.

5. Umami seasoning:

Umami is a delicacy that people strive to pursue in their diets, and it can make people feel comfortable and pleasant. Umami mainly comes from amino acids, nucleotides and succinic acid, and is mostly found in meat and livestock, fresh fish, poultry eggs and other main ingredients. For example, foods such as monosodium glutamate, shrimp roe, fish sauce, oyster sauce, and fresh bamboo shoots can also be fresh.

Seasonings include salt, monosodium glutamate, soy sauce, chicken essence, vinegar, sugar, pepper, Sichuan pepper, dried ginger, dried chili, Baju Biluojiao, cloves, bay leaves, cinnamon, cinnamon, tangerine peel, cumin, fennel, lemon leaves, mint, vanilla, five-spice powder, thirteen spices, tomato paste, juice, brine, oyster sauce, fish sauce, shrimp paste, tempeh, paste, southern milk, bean curd, bean paste, cooking wine, etc.

The taste of Chinese cuisine is salty, sweet, sour, spicy, numb, and fragrant. And the production of these textures is inseparable from the use of spices. Seasonings are auxiliary products used to make food and other products. Seasonings are often divided into salty seasonings, sweet seasonings, sour seasonings, spicy seasonings, umami seasonings, etc.

1. Savory seasonings include: soy sauce, salt, sauce sweet seasoning, etc. Salty has been listed as one of the five flavors since ancient times, and it is said that the master of all kinds of flavors is not only inseparable from salty dishes in general, but also sweet and sour flavor, sour and spicy flavor, etc., in order to make it rich and palatable.

2. Sweet seasonings include: honey, sugar, starch syrup, etc. In Chinese cooking, sweetness is used more in the south, and Wuxi cuisine in Jiangsu has the heaviest sweetness, known as "sweet out, salty, thick oil red sauce".

3. Sour seasonings include: vinegar, tomato paste, etc. For many women, they especially like to eat sour dishes, because the sour taste can help digestion, remove fish, relieve oiliness, appetize and refresh, and enhance appetite.

5. Umami seasonings include: fish sauce, monosodium glutamate, oyster sauce, etc. Umami is a kind of delicacy that people strive to pursue in eating and drinking, and it can make people feel comfortable and pleasant.

1. Soy sauce:

Soy sauce is a traditional Chinese condiment, a liquid condiment brewed from beans, wheat, and bran. Soy sauce is derived from soy sauce, and as early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty of China.

2. Oyster sauce: Oyster sauce is a seasoning made from 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.

3. Pixian Douban:

Pixian Douban, a specialty of Pidu District of Chengdu (formerly known as Pixian), is a product of China's geographical indications. It is one of the top seasonings in China. It is unique in its selection of materials and craftsmanship.

The fragrance is mellow but does not add a little spice, the color is oily but does not add any oil, all rely on fine processing technology and excellent raw materials to achieve the standard of color, fragrance and taste.

4. Aged vinegar: Aged vinegar is one of the traditional condiments invented in China, which has been produced and eaten in China for more than 3,000 years. The vinegar that has been stored for a long time after brewing is thick brown, the liquid state is clear, the vinegar taste is mellow, and it has the characteristics of less precipitation, long storage time, and not easy to deteriorate.

5. Pickled pepper: Pickled pepper, commonly known as "fish spicy", is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, spicy and slightly sour, as early as a few years ago, the pickled pepper series dishes made with it were more popular in Sichuan.

6. Sweet noodle sauce:

Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made of flour as the main raw material, which is made of koji and heat preservation and fermentation. Its taste is sweet and salty, and it has sauce aroma and ester aroma at the same time, which is suitable for cooking sauce stir-fried and sauce-roasted dishes, such as "sauce fried pork dice", etc., and can also be dipped in green onions, cucumbers, roast duck and other dishes.

7. Pepper:

Pepper is one of Hainan's most famous specialties, and it is a great condiment.

8. Star anise: star anise fruit can be directly used in daily seasoning, such as stewing, boiling, pickling, marinating, soaking, etc., and can also be directly processed into five-spice seasoning powder.

1. Simple soy sauce, vinegar, pepper, chili pepper, big ingredients, gossip, monosodium glutamate, etc., and the main ingredients for the answer supplement are: salt. Soy sauce, vinegar, monosodium glutamate, Sichuan pepper, pepper.

Auxiliary materials are: noodles wonton material, chicken flavor eighteen fresh, stewed pork ribs, ten fragrant meat materials, cumin powder, five-spice tea egg material, Sichuan pepper, star anise, barbecue spices, chili pepper materials, pepper salt, pepper powder, pepper noodles, stewed fish spices, stewed chicken spices, steamed dumplings, mixed cold dishes, ten fragrant meat ingredients, pepper, stewed pork ribs, stewed chicken ingredients, ginger powder, stewed meat king, cumin material, cold dishes, stewed fish material, steamed dumplings material, exquisite five-spice powder, Sichuan pepper powder, ginger seasoning, ginger powder, ginger family seasoning, stewed chicken spices, tea egg material, Refined five-spice powder, stewed meat spices, Shiquan fragrant meat ingredients, stewed pork ribs spices, pepper noodles, stewed fish spices, stewed chicken spices, Sichuan peppercorns, chili pepper ingredients, Shiquan fragrant meat ingredients, pepper noodles.

2. Seasoning is an auxiliary product that people use to make food. 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 the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc.

What are the condiments of Chinese food? You never know the answer.

Onions, ginger, garlic, coriander, chili peppers and peppers are all imported from foreign countries.

What do you want to know?

Soy sauce, vinegar, Sichuan pepper, chili, ginger, star anise, cinnamon, bay leaves, pepper.

There are a lot of seasonings, and there are a lot of paizi, and the current "a little fire" is from the same family as "good people" and "big red robe".