What are the general essential seasonings for home stir frying?

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.

Foreign spices. Dish beautician" - Fanqian.

Native to the Mediterranean region, the taste is somewhat similar to celery, and its subtle vanilla fragrance can help flavor dishes. Cooking for a long time will cause the fragrance to be lost, but because of its "good looks", it is often used to decorate and decorate dishes. At present, it is also commonly used in domestic hotels and restaurants, which can be described as the finishing touch of a delicious meal.

Wild vanilla" – Basil.

The use of basil is more common in Thailand, basil has a special taste, lemon fragrance contains a hint of wine sweetness, and the taste is quiet, known as "versatile vanilla".

1. Pepper and salt: 50 grams of Sichuan pepper are fried and pressed into fine powder, and the noodles are taken from the fine Luo, plus 10 grams of refined salt, 5 grams of monosodium glutamate, and can be mixed evenly.

2. Chili oil: cut 50 grams of dried red pepper into thin strips, put 500 ml of vegetable oil in the wok and boil, put 25 grams of green onion and ginger to fry the aroma, take the wok off the fire, put in the dried red pepper shreds when the oil temperature drops to about 40 degrees Celsius, move to low heat and slowly soak and fry until the oil turns red, remove the green onion and ginger. Mainly used for:

The seasoning of boiling, mixing, boiling, and stir-fried vegetables is characterized by: ruddy and spicy.

3. Tomato juice: Heat the bottom oil in the wok, add the tomato sauce and stir-fry, then add an appropriate amount of fresh soup, sugar, refined salt, monosodium glutamate, and thicken after boiling. The characteristics are: red and bright color, sweet and sour and refreshing.

4. Mustard paste: 250 grams of mustard powder, add 375 ml of warm water to make a paste, put it in a cool place for one hour or steam it in a pot for 10 minutes. Mainly used for:

Vinegar, sesame oil, sugar, refined salt and so on can be added according to personal taste.

5. Sweet and sour sauce: also known as sweet and sour juice, the preparation method is different in various places, some places are 500 ml of clear soup, add 100 grams of sugar, 75 ml of vinegar, 75 grams of refined salt, 20 ml of soy sauce can be thickened after boiling, characterized by sweet and sour taste.

Light soy sauce, dark soy sauce, salt, sweet sauce seasoning, vinegar, tomato paste, Sichuan pepper, chili, ginger, green onion, garlic, fish sauce, monosodium glutamate, oyster sauce, sugar, etc. Seasonings are auxiliary products used by people to prepare food to give food a wonderful taste, including salty, sweet, sour, spicy, umami seasonings, including various sauces.

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.

The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago.

Seasoning is an auxiliary product used by people to prepare food, including single seasonings such as soy sauce, salt, soy sauce flavor and compound seasonings such as chicken essence.

Seasoning is a condiment for seasoning, including salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning, etc.

Seasoning refers to natural plant spices, which are collectively referred to as plant spices such as star anise, Sichuan pepper, tangerine peel, etc., and compound spices are also called seasonings.

Oil, salt, garlic, green onion, ginger, white wine, vinegar, light soy sauce, chili, monosodium glutamate, chicken essence, sugar, soy sauce, oil consumption, etc. Oil and salt are two essential seasonings in the process of stir-frying, garlic, white wine, ginger, vinegar, etc. can remove the smell and enhance the aroma of the dish.

The seasonings of Chinese stir-fried Changbai include salt, pepper, monosodium glutamate, light soy sauce, soy sauce, dark soy sauce, soy sauce, dried chili, Sichuan pepper, sugar, oyster sauce, sesame oil, etc.

Stir-fry seasonings include soy sauce, salt, vinegar, tomato paste, monosodium glutamate, shrimp roe, fish sauce, oyster sauce, chicken essence, honey, sugar, starch syrup, Sichuan pepper, chili, ginger, green onion, garlic, star anise, cinnamon, tangerine peel, etc.

Oil-consuming, thirteen spices, soy sauce, essence of chicken.

Soy sauce: Makes stir-fried dishes look even more delicious.

Edible salt: Edible salt contains a variety of mineral components, which can properly supplement the body's needs.

White sugar: We can put a small amount of white sugar on the stir-fry before cooking, which can improve the freshness.

MSG: MSG is mainly used to make dishes fresher.