In addition to buying salt and soy sauce, what condiments should I buy to learn to cook?

Oyster sauce has a characteristic when cooking, which is particularly bright and fresh. So I use a lot of oyster sauce every day, stir-fry a meat dish, put some oyster sauce, the taste is good. I usually use it a lot.

Fish sauce, this should be used by southern families, itself is made of small fish and shrimp fermentation, so it is particularly fresh, some northerners are not used to eating, generally cold seafood when dipping sauce or put in a little, my parents don't like it, I personally think it's pretty good.

The most commonly used seasoning in the home is collectively known as soy sauce. On the picture, from left to right, is the daily frequency of use in my home, from more to less. My mother's stir-fry has always been salty, which is also the habit of many families in the north. As soon as I stir-fry, I love to put dark soy sauce, a large black piece.

Olive vegetables, in addition to making olive vegetables and green beans are very classic, but also teach you a way to eat, when you make egg fried rice, add a spoonful to try, especially fragrant. I learned this from a barbecue restaurant, and I thought his fried rice was better than the skewers, and I fell in love with this fried rice when I came back.

As for white vinegar, in fact, I don't use white vinegar in my cold dishes, but I use it quite frequently, because I do baking, making chiffon cakes, whipping egg whites, and using white vinegar. There are also pickled kimchi and pickled ginger, which are also used. Dumpling vinegar is slowly replacing aged vinegar, my father and I both like vinegar with a little sweetness, aged vinegar is sour, and gradually my family has used this vinegar as a daily seasoning.

Sugar and salt are essential, but pay attention to the amount and use a small spoon to remind yourself that less salt and less sugar are the most important things to cook for your family. Two kinds of pepper, flowers like this kind of ground when they use it, and the flavor is rich. Another point, I don't know if you have noticed, in summer, buy good pepper powder, pepper, five-spice powder, if not put in the refrigerator, daily place, will produce insects or moisture.

The kitchen is already prone to bacterial growth, and it is even more humid and stuffy in summer, and this peppercorn will not have insects, so it is safer and more hygienic to use. Commonly used cooking wine, rice wine and rice wine are indispensable at home, and Huadiao wine is used up, so I didn't shoot. Stir-fried vegetables and stewed meat are generally made with rice wine, but when stewing meat, I feel that rice wine is more fragrant, and rice wine is also delicious when stewing chicken nuggets.

For fish stew and seafood, it is more appropriate to use Huadiao wine.

See what type of dish you like to do. My general seasoning is: light soy sauce, dark soy sauce, use less, need to color or make braised pork when used, cooking wine or Huadiao wine or white rice wine, salt, white sugar and rock sugar, peanut oil, lard, butter, sesame oil, mainly used when making cold dishes, chili powder, black pepper powder, white pepper powder, aged vinegar or balsamic vinegar, white vinegar, oyster sauce, starch, chicken essence, basically not used much, but some dishes need to put a little bit, spices:

Sichuan pepper, fresh and dried chili peppers, bay leaves, star anise, cumin, cinnamon, grass fruit, cardamom, etc. Other standing ones: ginger, garlic, Lao Gan Ma, bean paste.

Salt and soy sauce are the two most widely used seasonings, and they are resistant to hail and have different tastes and nutrients, so there are certain differences and precautions.

1.The difference in taste: the taste of salt is relatively simple, salty, and has no other aroma; Soy sauce, on the other hand, has a unique sauce flavor, with a faint salty taste and a slightly sour taste.

2.Nutrients: Salt is sodium chloride, which mainly contains sodium and no other nutrients; Soy sauce, on the other hand, contains proteins, amino acids, etc., which can enhance the texture and flavor of dishes, while also containing beneficial nutrients.

3.Difference in use: Salt is generally used to enhance the taste and adjust the taste, which can increase the saltiness of the food, while soy sauce is mainly used for seasoning and freshness, so that the tasting process is more layered and richer.

It should be noted that the high intake of salt may have negative effects on human health, such as high blood pressure, cardiovascular disease, etc., so it is necessary to reduce the use of salt in moderation and try to use low-sodium salt or other alternatives. Soy sauce contains relatively high sodium, so you should also pay attention to controlling your intake to maintain your health. In addition, it is very important to choose high-quality soy sauce, and try to choose naturally brewed soy sauce that is low in salt and without additives, so as to meet the taste needs and ensure health.

Salt is made from sodium chloride and is a single seasoning. It canEnhance the natural taste of the ingredients, while also balancing the sweetness and sourness of the ingredients。Salt can also change the texture and color of ingredients, such as marinating and marinating ingredients, as well as adjusting the moisture content of ingredients.

Soy sauce is a fermented seasoning made from soybeans, wheat, and salt, and has a fragrant taste and rich color. There are many types of soy sauce, including light soy sauce, dark soy sauce, soy sauce paste, and more, and they also have slightly different flavors. Soy sauce is mainly used for:Enhance the saltiness and aroma of the ingredients, while also adding color and extra texture to the ingredients.

Therefore, although salt and soy sauce are both commonly used seasonings, their purpose and effect are slightly different. When cooking, you need to choose the right seasoning according to the ingredients and taste.

Salt is a single condiment that has a salty taste.

Soy sauce not only has a salty taste but also umami and texture, and it also adds to the color of the food.

In addition, the soy sauce has a faint sesame oil fragrance. As a result, soy sauce is more complex and rich than salt.

At the same time, soy sauce also contains some nutrients such as amino acids and sugars, while salt is just a non-nutritious condiment.

In addition to salt and soy sauce, there are many other condiments, each with its own unique taste and characteristics. Here are some commonly used condiments:

1.Vinegar: Vinegar has a sour taste that neutralizes the sweet or salty taste of food and gives it a fresh, empty texture.

2.Sugar: Sugar can provide sweetness, which is used to balance out other flavors, and can also add texture and color to food.

3.Spices: Spices include green onions, ginger, garlic, peppercorns, star anise, etc., which can bring a special taste and aroma to food.

4.Sauces: These include bean paste, ketchup, chili sauce, etc., which are used to add flavor and texture to food and stimulate appetite.

5.Essence of chicken, monosodium glutamate, etc.: These powdered condiments can make food more delicious, but they should be used in moderation to avoid over-adding.

Each condiment has its own unique uses and characteristics, and can be used in combination as needed to achieve a more aggressive taste experience.

Seasoning is an indispensable part of cooking, which can improve the taste and flavor of dishes, making people more willing to taste and enjoy the food.

In the choice of seasoning, salt and soy sauce are the two most commonly used seasonings. While they can both add to the saltiness of food, they have a lot of differences in taste, dosage and effect.

First, salt and soy sauce have different tastes.

Salt is a dry crystal that dissolves quickly in food, adding to the saltiness of food. Soy sauce, on the other hand, is a liquid seasoning that has a certain viscosity and complex flavor that can bring a delicious texture and color to a dish. The use of salt brings out the natural flavor of the ingredients, while the use of soy sauce adds a rich flavor and texture to the dish.

Second, the amount of salt and soy sauce is also different.

Since salt is a single seasoning, the amount of salt used needs to be controlled when using it, otherwise it will affect the taste and health of the food. Soy sauce, on the other hand, comes in a variety of types and flavors, and can be used in different varieties and amounts depending on the texture and needs. In general, soy sauce is used in a larger amount than salt, but it needs to be adjusted according to the specific situation and taste.

Thirdly, the effects of salt and soy sauce are also different.

Salt is mainly used to increase the saltiness of food, while also having the effect of preserving freshness and sterilization. Soy sauce, on the other hand, can provide rich aroma and flavor to food, and can also be used for a variety of purposes such as cooking, seasoning, pickling, etc. During cooking, salt is usually the first seasoning to be added, while soy sauce can be added at different stages of cooking to achieve the best results.

When cooking, it is very important to choose the right seasoning according to different dishes and taste needs. Whether salt or soy sauce is used, it should be used in moderation to ensure the health and taste of the food.

Salt and soy sauce are two different condiments, and their biggest difference lies in:

1.Texture and taste: Salt has a light, tasteless, and only salty taste, whereas soy sauce has some complex flavors such as umami, sourness, sweetness, and bitterness in addition to saltiness, which makes the dish more delicious.

2.Nutrients: Salt contains only one major chemical component, NaCl, while soy sauce contains a variety of nutrients such as amino acids, sugars, vitamins and minerals, such as linoleic acid and other nutrients that the body needs.

3.How to eat: Salt is a universal condiment that can be used directly or indirectly. Whereas, soy sauce is often used to flavor dishes and can also be eaten directly as a dipping sauce.

4.Scope of use: Salt is a widely used condiment for grinding and can be used in a variety of dishes and cooking methods. Whereas, soy sauce is usually used in Chinese dishes such as barbecue, shabu-shabu, and mixed noodles.

It should be reminded that salt and soy sauce are both condiments, and the consumption amount should be reasonably controlled, and the consumption should not be excessive, especially the use of salt should not be too much, so as not to affect your health.

Although both salt and soy sauce are indispensable condiments in the kitchen, they have some key differences.

First of all, they have different places of origin for return concurrency. Salt is a natural mineral that can be obtained from saline soils, seabed, or mines. Soy sauce, on the other hand, is a condiment made from fermented materials such as soybeans, wheat, and salt, and is a traditional seasoning that originated in China.

Secondly, salt and soy sauce differ in their flavoring effect. Salt is mainly used to enhance the taste of food and help keep it fresh. Soy sauce, on the other hand, can add depth and complexity to food, as well as add color and aroma to dishes.

In addition, there are many different types of soy sauce, such as light soy sauce, dark soy sauce, and soy sauce, which can also be selected according to different dishes and tastes. Salt, on the other hand, has no such variation and selectivity.

To sum up, although salt and soy sauce are both important condiments, they differ in terms of efficacy, efficacy, and usage.

The biggest difference between salt and soy sauce is, of course, the taste.

In seasoning, salt plays the role of the most basic saltiness, and soy sauce has a richer and more layered taste due to the wonderful salty aroma and sweetness of the beans after a long period of processing and fermentation.

Salt and soy sauce are commonly used seasonings, and while they can both add a savory flavor to food, they differ in the following ways:

1.The ingredients are different: salt is sodium chloride, which is a chemical, while soy sauce is a condiment made from the fermentation of raw materials such as soybeans, wheat, rice, etc., and is a compound mixture.

2.The taste is different: salt only has a salty taste, while soy sauce contains a variety of amino acids, sugars, and other components, giving it a delicious taste.

3.The way to use it is different: salt is used directly for seasoning, while soy sauce is usually used as part of the seasoning and needs to be used with other seasonings.

4.The nutritional value is different: the main ingredient in salt is sodium chloride, which can be harmful to health if consumed in excess; In addition to amino acids, sugars and other nutrients, soy sauce is also rich in trace elements and vitamin B, which has certain nutritional value.

Therefore, when seasoning, you should choose the right seasoning according to different dishes and personal tastes, and control the amount of digging.

Salt and soy sauce are common kitchen seasonings that add flavor and texture to dishes. While both of them can bring a savory flavor to a dish, they have some differences in nature and use.

First of all, salt is a chemical substance that has its chemical name sodium chloride. It is a colorless, odorless, and easily soluble crystal in water, and is widely used in cooking. The main role of salt is to enhance the saltiness of food, and it can enhance other flavoring effects, such as acidity or sweetness.

In addition, salt eliminates the bitter taste of food and prevents bacterial growth.

Soy sauce is different. Soy sauce is a seasoning made by fermentation, usually consisting of soybeans, wheat, and salt. Its brownish red color has a rich salty flavor and complex taste, while also containing a variety of amino acids and other beneficial ingredients.

Unlike salt, sauce cracking oil not only provides saltiness, but also adds depth, depth, mouthfeel, and flavor to dishes.

Therefore, it is necessary to choose the appropriate seasoning according to your needs when using it. If you want to add a salty taste, salt is a better choice. And if you want to add a complex flavor, soy sauce is more suitable. In addition, they can be blended and used to create a richer mouthfeel and taste.

1. Salt is a single salty taste, and soy sauce usually adds monosodium glutamate substances such as monosodium glutamate, which has the effect of increasing freshness, adding color and beauty;

2. Salt has a pure salty taste, and soy sauce has been fermented after repentance, not only with salty taste but also sauce fragrance, and slightly some umami;

3. Salt is pure and has only one taste. Soy sauce is a mixture, generally made from soybeans;

4. The salt cavity can maintain the taste to a greater extent, soy sauce can improve the freshness, contains monosodium glutamate, and is easy to sour when steaming.