What are the basic condiments and seasonings for cooking

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.

Salt, white pepper, black pepper, soy sauce, monosodium glutamate, chicken essence, cooking wine, oyster sauce, Sichuan pepper powder, cumin powder, chili powder, ginger and garlic paste, five-spice powder, etc. In addition to the above-mentioned condiments, green onions, ginger, garlic, coriander, shallots, ginger, garlic, dried chilies, and dried peppercorns are also used as condiments and condiments in cooking. In Chinese cuisine, condiments such as bean paste, sweet noodle sauce and chili sauce are also commonly used.

In Western cooking, olive oil, white wine vinegar, lemon song sou coarse juice, Yezhen red wine and so on are often used as condiments. At the same time, the combination and amount of seasonings also leak brightly, and need to be adjusted according to the specific dish and personal taste.

In cooking, seasonings are indispensable. Not only do they add texture and flavor to the food, but they also make the dishes more delicious. Here are some commonly used seasonings:

1.Salt: Salt is the most basic part of seasoning. It enhances the taste of food and helps control the intensity of the taste.

2.Sugar: Sugar can make food sweeter. It can also help the food become crispier when baking goods.

3.Soy sauce: Soy sauce is an indispensable seasoning in Asian cooking. It helps to enhance the saltiness and umami of the dish.

4.Vinegar: Vinegar can increase the acidity of food, making it more palatable. It can also be used to modulate the taste and texture of dishes.

5.Sichuan pepper: Sichuan pepper is a special spice with a slightly spicy flavor. It is often used in the cooking of Chinese Sichuan cuisine.

6.Ginger: Ginger is a common seasoning that can be used to cook meat, seafood, and vegetables. It helps to increase the flavor of food and reduce odors.

7.Garlic: Garlic is a seasoning with a strong smell that is similar to ginger in taste. It can be used to cook meat, fish, and vegetables.

8.Cayenne peppers: Cayenne peppers can add to the spicy flavor of food. It is used to cook Chinese, Thai, and Mexican cuisines.

These are the most commonly used seasonings that can be used to make a variety of dishes with the right combination. Of course, the regulation of basic condiments such as oil, vinegar, and soy sauce is also very important. When cooking, it's helpful to know what the various seasonings are used for and how they go together.

The seasonings commonly used in cooking vary slightly depending on the region, but in general, the seasoning is common in the past:

1.Salt: One of the most basic seasonings for seasoning.

2.Soy sauce: Enhances flavor, color, and adds texture.

3.Light soy sauce: Fragrant, umami-flavored soy sauce.

4.Dark soy sauce: Darker soy sauce, which has a certain flavoring effect on stewing and stir-frying.

5.Sugar: Enhance taste, reduce spiciness, remove fishy odors.

6.Vinegar: appetizing and sour, removing fishy odor and preventing darkening of color.

7.Monosodium glutamate: increase flavor and stuffiness, enhance freshness, and strengthen artificial taste.

8.Cooking wine: remove fishy odors, enhance flavors, and tenderize ingredients.

9.Sichuan pepper: It has a spicy taste, freshness, and fishy odor.

10.Paprika: Enhances flavor and adds spiciness.

11.Ginger, garlic, green onion, coriander, etc.: enhance the taste, remove the fishy odor, and adjust the taste.

In addition, there are local seasonings such as bean paste and leek flowers.

I cook more casually, and put the more common salt chicken essence sauce with Qingcong oil. Green onions, ginger, cherry garlic, pepper, and Sichuan peppercorns, spicy tofu, and boiled fish will be put in. Cooking wine is used to remove the fish, and the ingredients are usually marinated before frying.

Salt. Essence of chicken, monosodium glutamate, soy sauce, vinegar, yak sauce, Sichuan pepper. Pepper. Green onions, ginger, garlic. Sugar. Sesame seeds, oily spicy seeds and big ingredients.

1.salt, sugar, monosodium glutamate, vinegar, cooking wine;

2.green onions, ginger, garlic, onions, chili peppers, green onions, leeks, coriander, parsley, horseradish, wasabi, white truffle mushrooms;

3.Pepper, Sichuan pepper, dried ginger, chili pepper, star anise, cloves, bay leaf, cinnamon, cinnamon, tangerine peel, cumin, anise, grass fruit, lemon leaves, mint, vanilla, cardamom, nine-story tower, thyme, tea, rosemary, lavender, sage, saffron, licorice, cardamom, perilla, sesame, sesame oil, sesame paste, poppy seeds, mustard, xingqu, dogwood, tamarind, lemongrass;

4.five-spice powder, thirteen spices, curry powder, seven-flavor powder;

5.tomato paste, brine, oyster sauce;

6.Soy sauce, sauce, fish sauce, shrimp paste, tempeh, noodles, southern milk, bean curd, bean paste.

Condiments include soybean paste, red soy sauce, sesame oil, mustard, vinegar, etc. Seasonings are: star anise, Sichuan pepper, cinnamon.

tangerine peel, soy sauce, etc.

1. Bean paste. Soybean paste is a traditional condiment with Chinese characteristics, including soybean paste, bean paste, bean paste, bean paste and other types. Soybean paste is made by fermentation after frying and grinding various bean foods, and the production areas are Shandong, Henan, Sichuan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui, Zhejiang and other places, and the taste is both similar and different.

2. Red soy sauce.

Red soy sauce is a Teochew dish.

A common condiment. Red soy sauce is called "pearl oil" in Guangzhou, and sweet soybean oil in Shantou.

3. Sesame oil. Sesame oil, also known as sesame oil.

Sesame oil is a traditional Chinese seasoning vegetable oil, which is squeezed from sesame seeds and has a strong aroma of fried sesame seeds.

4. Mustard. Wasabi, also known as mustard, Western potato vegetables, mustard powder, generally divided into green mustard and yellow mustard.

5. Vinegar. Vinegar is a traditional condiment in all major Chinese cuisines. According to the existing written records, the ancient Chinese working people used wine as a leavening agent to ferment and brew vinegar, and oriental vinegar originated in China.

6. Octagonal. Star anise is a well-known spice and is also used for medicinal purposes. The peel, seeds, and leaves all contain aromatic oils, which are important raw materials for the manufacture of cosmetics, liqueurs, beer, and the food industry.

7. Sichuan peppercorns. Sichuan pepper, for the Rutaceae family.

Dried ripe peel of plant green pepper or peppercorn. Ripe fruits are harvested in autumn and dried in the sun to remove seeds and impurities.

8. Cinnamon. Cinnamon bark, paraphrased Lauraceae Lauraceae, is a Tianzhu cinnamon.

A common name for the bark of trees such as yin incense, fine-leaved cinnamon or Sichuan cinnamon. This product is a food spice or cooking seasoning.

9. Tangerine peel. Tangerine peel is the dried and ripe peel of the Rutaceae plant tangerine and its cultivated variety. Medicinal herbs are divided into "tangerine peel" and "guangchen peel".

Ripe fruits are picked, peeled, and dried in the sun or at low temperatures.

10. 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.

Condiments and seasonings include salt, soy sauce, sauce, sugar, rock sugar, vinegar, tomato paste, pepper, ginger, monosodium glutamate, chicken essence, oyster sauce, fennel, cinnamon, Sichuan pepper, cooking wine, fragrant grains, sesame oil, etc. Condiments and seasonings are materials that help ingredients be better processed into food. It is divided into salty, sweet, sour, spicy, umami types.

Condiments and seasonings include salt, soy sauce, sauce, sugar, rock sugar, vinegar, tomato paste, pepper, ginger, monosodium glutamate, chicken essence, oyster sauce, fennel, cinnamon, Sichuan pepper, cooking wine, fragrant grains, sesame oil, etc. Condiments and seasonings are materials that help ingredients be better processed into food. It is divided into salty, sweet, sour, spicy, umami types.