What are the condiments?

Commonly used seasonings include salt, soy sauce, soy sauce, oil consumption, sesame oil (sesame oil), white vinegar, balsamic vinegar, cooking wine, sweet noodle sauce, bean paste, extremely fresh fragrance, lobster sauce, tomato sauce, thirteen spices, sesame sauce, salad dressing, cinnamon, XO sauce, white sugar, star anise, fragrant leaves, black pepper, cumin and fennel.

1 soy sauce:

China traditional seasoning is mainly used to add salt and freshness. Soy sauce can be divided into soy sauce and soy sauce. Soy sauce is thick in the mouth and is generally used to color and refresh food. Soy sauce is light in color and salty in taste, and is mainly used for seasoning, cooking or cold salad.

2 salt:

Salt is the first of all flavors, mainly used to bring out salty taste. When cooking, in most cases, salt is put in the last seasoning stage, such as cooking, stewing and stewing, because this can ensure that salt will not destroy other flavors, iodine will not evaporate less, and the dishes will not be too salty. But if you need to taste the ingredients in advance, you need to put salt first, such as steamed meat and steamed fish.

3 chicken essence and monosodium glutamate:

It is special for refreshing, and the main component is sodium glutamate. In fact, there is little difference between the raw materials of the two, but the chicken essence tastes fresher and more delicious. It is worth mentioning that chicken essence and monosodium glutamate really do not cause cancer, so there is no problem in normal cooking!

4 vinegar:

One of the traditional condiments in ancient China. It has a history of more than 3000 years! Vinegars are usually divided into the following categories: rice vinegar, aged vinegar and white vinegar.

5 cooking wine: deodorization experts, many meat, viscera and other ingredients will be deodorized with cooking wine in the initial processing. For example, scrambled eggs with a little cooking wine can get rid of fishy smell.