If you don t know how to cook and want to learn to cook, what are the seasonings that must be put in

The purpose of sweet seasoning is to refer to the taste of edible sugar, which is second only to salty. Sugar can improve freshness. Putting some sugar in a salty-dominated dish is the best practical effect to achieve a sweet taste, because this complex flavor is more harmonious.

Experiments have shown that for the best practical results, the sugar increase needs to be 30% to 100% of the salt. When the dish is salty, you can add some sugar, and the saltiness can be reduced a little; When you put too much vinegar in the dish, add some sugar to relieve the strange taste. If you don't have the right sugar mixture, it will look too salty.

Braised tofu and eggplant, put salt, chicken essence, onion and garlic, soy sauce, Pixian bean paste, water starch, this kind of dish pay attention to the amount of salt, because the salinity of soy sauce and Pixian bean paste is relatively high, burn eggplant with a little vinegar; Cooking: salt, chicken essence, green onion and garlic, soy sauce, fried sugar, shallots, cinnamon star anise bay leaves, Sichuan pepper and chili pepper (eat carefully can be omitted or added less); Cold cabbage salt, chicken essence, white pepper powder, Sichuan pepper noodles, spicy soy sauce, sesame oil, green onion sleep, ginger and garlic water, shallots, fragrant lai.

In the case of cooking, putting oyster sauce is very important, not too early, not too late, under normal circumstances, all the dishes are fried to seven ripe, put the oyster sauce in, and then add a little salt, thirteen spices stir evenly on it. In the process of stir-frying, not only can the fried dishes taste particularly good, but also look particularly appetizing. Putting a little oyster sauce in the case of cooking vegetables not only tastes very good, but also the color is also very beautiful, and the stir-fried dishes are considered delicious.

In basic recuperation. Firewood, rice, oil, salt, and sugar are indispensable. General food: These five basic condiments are enough to make the delicious taste you want.

If there is meat, ginger and garlic are essential. For example, to make a braised chicken thigh, first put oil to heat, put in the black pepper chicken pieces, then put in the green onion and ginger to taste, and after the flavor, add soy sauce and vinegar and other black pepper chicken pieces to color and taste, add a little water, cover the pot and simmer to eliminate the water, and add salt. The key ingredients are sugar and vinegar.

The seasonings that must be put in the stir-fry include green onions, ginger, garlic, pepper, salt, chicken essence, light soy sauce, and oyster sauce.

When stir-frying, oil, salt, chicken essence, soy sauce, and oyster sauce are all essential, and these are generally enough to be simple.

When stir-frying, you definitely need to put in salt, vinegar, and generally need to put in green onions and garlic to make the taste better.

Essence of chicken, green onions, ginger and garlic, soy sauce, salt, these are all must-have common seasonings.

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.

It mainly depends on seasonings, because it is difficult for a clever woman to cook without rice, and secondly, it is the chef's skills, such as mastering the heat and the amount of seasoning. What strips to put on.

Percentage of seasoning. The stove in the restaurant is very hot, and the stir-fried food is more fragrant than the home-cooked food

It mainly depends on the combination of food and spices. Qualifications are also important. There is also the degree of love for this profession, and if you put your heart into it, you will naturally make delicious love.

Prospects are good! As for the salary! Look at the place of work, food stalls and hotels, one place and one day, do you say there is a difference?

There must be something bad to say, hehe.

Different condiments are added at different times.

Soy sauce is cooked in a pan at high temperature for a long time, which destroys the nutrients and loses the umami flavor. Therefore, the soy sauce should be placed just before it comes out of the pan.

If you add a little vinegar to the vegetables after cooking with vinegar, it can reduce the loss of vitamin C in vegetables, promote the dissolution of calcium, phosphorus, iron and other mineral components, and improve the nutritional value of dishes and the absorption and utilization of the human body.

When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell by evaporating the cooking wine. Therefore, the best time to add cooking wine should be when the temperature in the pot is highest during cooking. In addition, stir-fried shredded pork should be stir-fried with wine after shredded meat; Roasted fish should be fried with wine after it is fried; Sautéed shrimp is best done with wine after they are cooked.

When MSG is heated to more than 120, MSG will turn into caramelized monosodium glutamate, which is toxic. Therefore, it is best to add MSG when it is well stir-fried.

When making sweet and sour carp and other dishes, sugar should be added first and then salt, otherwise the "dehydration" effect of salt will promote protein coagulation and it is difficult to eat the sugar taste thoroughly, resulting in sweet on the outside and light on the inside, affecting its deliciousness.

Stir-fry different dishes, put different seasonings, at first glance you are a rookie, you can buy this home cooking encyclopedia to see.

Salt, monosodium glutamate, vinegar are necessary, soy sauce is also important, and other dishes are also very important.

Liquid flavors.

Soy sauce: It can make dishes taste and increase the color of food. It is suitable for braised and lo-mei.

Oyster sauce: Oyster sauce itself is salty, which can be slightly neutralized by sugar.

Salad oil: A common cooking oil, which can also be used to cook pastries.

Sesame oil (sesame oil): Drizzle the dish before it is cooked to increase the flavor. When marinating food, it can also be added to add flavor.

Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.

Chili sauce: A sauce made of ground red peppers, which is red and sticky, also known as hot sauce. It adds spiciness and adds color to the dish.

Sweet noodle sauce: salty in nature. Stir-fry in oil over low heat to remove the sour taste of the sauce. It can also be diluted with water and seasoned with a little sugar for better flavor.

Spicy bean paste: Dishes seasoned with bean paste do not need to add too much soy sauce to avoid the finished product being too salty. Explode with oil to improve the color and taste.

Tahini: Dry on its own. It can be diluted with cold water or cold stock.

Tomato sauce: It is often used in dishes such as ketchup, sweet and sour, and can increase the color of dishes.

Vinegar: Black vinegar should not be boiled for a long time, just add it before cooking, so as not to dissipate the fragrance. White vinegar is slightly boiled to make the sourness lighter.

Abalone sauce: It is made of natural abalone essence concentrated, suitable for: frying, boiling, stir-frying, frying, marinating ......Wait a minute.

XO Sauce: Most of the sauce is mainly made from a concentration of many seafood essences, which is suitable for various seafood dishes.

2) Solid flavors.

Salt (low-sodium salt): The most important flavor for cooking. It has strong penetration and is suitable for marinating food, but you need to pay attention to the time and amount of marinating.

Sugar: Add a little sugar to braised and braised vegetables to add flavor and color to the dish.

Monosodium glutamate: It can add umami to food. It is especially suitable for cooking with soups.

Baking powder: Add to the batter to increase the swelling of the finished product.

Flour: There are three types of flour: high, medium and low gluten. All-purpose flour is used to make the batter. It has a coloring function when it is used for flour and frying.

Sweet potato flour: mostly used for flour in fried products. It can also be used as a starch.

Corn starch: It is a kind of starch, which is dissolved in water and then thickened when used, which can make the soup thick. In addition, it can increase the crispiness when used in the flour of fried products. When used for sizing, it keeps food smooth and tender.

Baking soda: marinating meat with an appropriate amount of baking soda can make the meat smoother and tenderer.

Tempeh: Soak dried tempeh in water before use, then chop it for use. Wet tempeh can be used as long as it is washed.

It depends on what ingredients you use in what you cook, for example, I think the condiments of Qiuchuan River are very good, no matter what you cook, you will always find a seasoning that suits you.