What are the essential seasonings for home cooking, and what are the seasonings for cooking

China's food culture is very deep, and there are countless kinds of ingredients and spices. In recent years, with cultural exchanges, many foreign unique seasonings have also appeared in our daily cuisine. And with the continuous research of many master chefs and enthusiasts, many new seasonings have been invented.

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.

5. Hemp flavor --- represents the seasoning pepper. 6. Umami --- represents seasoning monosodium glutamate, chicken essence, oyster sauce, shrimp paste, fish sauce, etc. If you are making home-cooked food, it is generally enough to use the representative classes.

To put it simply, at this point, the seasoning that must be used for home-cooked meals is almost the same. In terms of spices, there are also a lot of spices, and many spices have specific uses, such as removing fishiness, relieving greasy, etc., some of which are still medicinal materials, which have certain health effects. It is recommended that there should be star anise, grass fruit, tangerine peel, bay leaf, cloves, cardamom, cumin, pepper, cumin, etc.

If you like to cook Western food, you should also have basil, vanilla pods, cinnamon, lemon, etc. In terms of seasoning, this is a bit difficult to classify, in fact, it should be said that this is a compound seasoning, because more than one ingredient is used in it, maybe it may be a combination of seasonings, spices, and ingredients, which needs to be matched through a certain proportion, and also needs to be made by grinding, heating, mixing, etc.

Sichuan pepper, chili pepper, pepper, salt, chicken essence, vegetable oil, vegetable oil including rapeseed oil, sesame oil, olive oil, animal oil, oyster sauce, light soy sauce, dark soy sauce, cooking wine.

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.

<> general seasonings are: ginger, garlic, shallots, Sichuan pepper noodles, chili noodles (chili fruit), soy sauce, vinegar, salt, monosodium glutamate, chicken essence, 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, monosodium glutamate, 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. The soy sauce should be added at the end to prevent the rich amino acids in it from being destroyed by the high temperature.

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.

Hello, salt, cooking oil, chicken essence, Nande seasoning, oyster sauce, vinegar, light soy sauce, soy sauce, thirteen spices, black pepper, white pepper, cumin, cooking wine, sesame oil, oil chili sauce, soybean paste, Lao Gan Ma sauce, etc. Hope it can help you.

Dark soy sauce, light soy sauce, oyster sauce, salt, pepper, thirteen spices, bean paste, chicken essence.

If you know how to use it, you can use oil, salt, sugar, and soy sauce.

Green onions and garlic can be put together when stir-frying, green onions, ginger, garlic, peppers, known as the "four gentlemen" of seasoning, they can not only be seasoned, but also sterilized and mildew, which is of great benefit to human health.

The focus of meat is more peppercorns.

When roasting meat, it is advisable to put more peppercorns, and beef, mutton, and dog meat should be put more. Sichuan pepper helps to warm and can also detoxify.

Ginger is the main focus of fish.

Shellfish focus on green onions.

Green onions not only relieve the cold of shellfish (such as snails, mussels, crabs, etc.), but also fight allergies. Many people will have allergic cough and abdominal pain after eating shellfish, so they should put more green onions when cooking to avoid allergic reactions.