What are the common seasonings for home cooked meals?

Commonly used seasonings at home generally include salt, vinegar, sugar, chicken essence or MSG, oyster sauce, thirteen spices, spices, peppercorns, chili peppers, green onions, ginger, garlic, which can meet the needs of families.

Home-cooked stir-fried dishes, generally based on light soy sauce, edible salt, and oyster sauce cooking wine.

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.

The seasonings that should be prepared in the family kitchen are: oil, salt, sugar, vinegar, soy sauce, monosodium glutamate, and simple ones are enough. Add some cooking wine, five-spice powder, oyster sauce, pepper, Sichuan pepper, sesame oil, and chicken essence.

Home-cooked dishes can be made, and it is OK to add some accessories such as cinnamon, fennel, dried chili peppers and other spices.

Soy sauce, oyster sauce, sesame oil, chili pepper, etc.

These, the commonly used brand Yixianjia, its peony series, not only the bottle is good-looking, the seasoning has nothing to say, the fragrance is mellow, the color is natural, and there is no choice.

The following seasonings are essential for home cooking:

1. Salt for Mu You: Salt must be put late when stir-frying. To achieve the same saltiness, the amount of salt used in the late salt is less than that used in the early salt.

2. Soy sauce: There are generally two kinds of soy sauce, dark soy sauce and light soy sauce. The dark soy sauce plays the role of coloring and freshness, mainly for braised dishes or stewed and marinated; Light soy sauce is used for seasoning, suitable for cold dishes, the color is not heavy, and it is relatively refreshing.

3. Vinegar: Fermented and matured aged vinegar has a longer aftertaste, and white vinegar has a more sour taste. Solution:

When cooking fish, you can add a little vinegar to destroy the fishy fish; Dispelling the body: adding a small amount of vinegar when roasting the mutton can relieve the mutton gas; Fragrance: Adding a little vinegar when cooking dishes can make dishes less greasy and increase flavor; Ripening:

Add a little vinegar to stew meat and boil beef, kelp, and potatoes to make it easy to cook and rot.

4. Cooking wine: Cooking wine can be added when marinating or making meat, and a little cooking wine can be added to the egg liquid when scrambling eggs to remove the smell and fragrance.

5. Bean paste: It is prepared with broad beans as the main raw material, mainly salty and umami. It is a commonly used seasoning for home-style Sichuan cuisine, such as back pot meat, mapo tofu, boiled fish, spicy hot pot, etc.

6. Sugar: The use of rock sugar in the production of braised dishes will make the color of the dish more red and bright, in addition, the use of rock sugar to brew tea or make desserts, has the effect of replenishing the middle and invigorating qi, moistening the lungs of the stomach, relieving cough and reducing phlegm. White sugar will be more convenient to use.

7. Sichuan pepper & sesame pepper: When Sichuan pepper is stir-fried, you can put it into the oil to prevent the oil from boiling and increase the fragrance of the dish. The taste of hemp pepper is heavier than that of Sichuan pepper, and it is particularly numb.

8. Star anise (big material) is also called anise, so it can be used no matter marinated, sauced, burned, or stewed, to remove the smell and add fragrance. Whether it is stir-frying, stew, or pickled, star anise should be put in advance.

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.

1. Under normal circumstances, all stir-fries need salt, but now it is better to use non-iodized salt.

2. Monosodium glutamate or chicken essence - to enhance umami.

3. Dark soy sauce and light soy sauce - dark soy sauce is made into braised vegetables, and light soy sauce is made into cold dishes.

4. Sesame oil - cold dishes or soup.

5. Sichuan pepper powder, pepper powder, curry powder, five-spice powder, cinnamon, star anise powder, minced green onion, minced ginger, minced garlic (garlic juice, minced garlic), cumin powder book key (cumin seeds), poppy shell - stir-fry, braised vegetables.

6. White sugar, brown sugar - stir-fry to taste, braised vegetables to color.

7. Color vinegar, white vinegar - stir-fry, cold vegetables.

8. Red pepper, chili oil - stir-fry, braised vegetables, soup.

9. Rice wine - meat dishes are seasoned and fishy.

10. Corn starch (starch) -- the meat and vegetables will be tender and the soup can be thick.