What are the basic condiments and seasonings for cooking?

When cooking, the most indispensable thing is to cook condiments and seasonings, because it can make the taste of ingredients play to the extreme. Do you know cooking condiments? The following are the basic cooking ingredients I have compiled for you, hoping to help you.

Basic cooking condiments 1, salt

Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in late salt release is less than that in early salt release. If the salt is put earlier, it has already penetrated into the food, and it is not good for your health to unconsciously ingest more salt under the same salinity feeling.

In addition, salt has many wonderful uses, such as cleaning tea cups and soaking vegetables and fruits in light salt water for disinfection and sterilization.

2. Soy sauce

Dark soy sauce plays a role in coloring and refreshing, especially when cooking or stewing pot-stewed vegetables.

Light soy sauce for seasoning is suitable for cold dishes. The color is not heavy, and it looks refreshing.

The difference between soy sauce and soy sauce is that soy sauce can be poured into a white porcelain plate to shake the color. Soy sauce is reddish-brown, and its concentration is very thin. Soy sauce is brown, shiny and thick.

3. vinegar

1) deodorization: you can add a little vinegar when cooking fish, which can destroy the fishy smell;

2) Eliminating the smell of mutton: adding a small amount of vinegar when burning mutton can alleviate the smell of mutton;

3) Reduce the spicy taste: If you feel too spicy when cooking, you can add a little vinegar to reduce the spicy taste;

4) Aroma enhancement: adding a little vinegar when cooking can reduce greasy and increase fragrance;

5) Sweetening: Add a little vinegar when cooking sweet porridge to make porridge sweeter;

6) ripening: adding a little vinegar to stew beef, kelp and potatoes can make them easy to ripen and rot;

7) Anti-blackening: adding a little vinegar to fried eggplant can make the color of fried eggplant not black;

8) Anti-corrosion: adding a little vinegar to the soaked raw fish can prevent it from spoilage;

In addition, vinegar can also play a role in skin care, hair care, armor protection, fatigue elimination, cold prevention, odor removal and so on. 75 wonderful uses of vinegar

Discrimination: Look at the ingredients list when buying, choose brewing vinegar, and never choose vinegar essence harmful to health or vinegar blended with other industrial acetic acid.

Fermented aged vinegar has a long aftertaste, while blended vinegar tastes sharper and has a pungent sour taste. The price of a bottle of 500ml brewed vinegar is about 2~3 times that of blended vinegar.

4. alcohol

Cooking wine can remove fishy smell when curing meat, and adding a little cooking wine to scrambled eggs can remove fishy smell and enhance fragrance.

You can use white wine when curing meat or making braised pork, and adding white wine when making kimchi can sterilize and enhance fragrance.

In addition, red wine and beer are sometimes used for cooking.

5. Sauce

Sweet noodle sauce is a kind of sauce made of flour, water and salt. In addition to dipping it directly, it can also be used for seasoning, such as shredded pork with Beijing sauce and diced chicken with soy sauce. When cooking Zhajiang Noodles, it's better to use yellow sauce.

Bean paste is made of broad beans as the main raw material, which is mainly salty and delicious. It is a common seasoning for home-cooked Sichuan cuisine, such as Sichuan-style pork, Mapo tofu, boiled fish, spicy hot pot and so on.

Douchi is a food made by soaking soybeans or black beans and steaming (boiling) and fermenting them. It has a special flavor and is used for making? Fried bitter gourd with black bean ribs? Wait a minute. Douchide home-cooked dish daquan

Tomato paste is a concentrated paste product of fresh tomatoes. Eat without seasoning. It is often used as a cooking ingredient for fish, meat and other foods, which can add color, acidity and freshness. Such as sweet and sour fish, sweet and sour ribs, braised pork, pizza and so on.

Ketchup is fried with ketchup, sugar and salt in salad oil. Ketchup has a variety of flavors and is suitable for direct dipping. Like dipping in French fries.

To put it simply: tomato sauce is pure tomato, which is made of tomato sauce after seasoning. Ketchup can be eaten directly, and ketchup must be cooked. The lycopene content of tomato sauce is much higher than that of tomato sauce.

Sesame paste, short for sesame paste, is a kind of paste made by grinding sesame into powder. It can be eaten directly or used as a cold seasoning. Often used for spinach dipped in sesame sauce, cold noodles, mala Tang or hot pot.

There are thousand island sauce, mayonnaise and vinegar sauce in the salad dressing market, which can be purchased according to taste. You can mix salads and make sandwiches.

6. sugar

White sugar is refined sugar made from molasses squeezed from sugarcane or sugar beet. Sugarcane is called sugar and beet is called fudge.

The raw material of brown sugar is sugarcane. Although there are many impurities, the nutrients are well preserved. Has the effects of invigorating qi, relieving middle warmer, helping spleen to promote digestion, enriching blood and removing blood stasis.

When making braised dishes, the use of rock sugar will make the dishes more red and bright. In addition, making tea or dessert with rock sugar has the functions of tonifying the middle warmer, harmonizing the stomach, moistening the lungs, relieving cough and resolving phlegm.

use

Relieve sour taste When making sauerkraut soup, adding a small amount of sugar can be especially delicious. Such as vinegar baked vegetables, hot and sour soup, fish with Chinese sauerkraut, etc. Otherwise, the finished product will be sour.

Sweet and sour is an essential main seasoning for making sweet and sour dishes, which is appetizing and delicious, such as sweet and sour fish, sweet and sour tenderloin, sweet and sour ribs, sweet and sour eggplant and so on.

Add a small amount of clear oil and water to the pot, boil until the saccharification is dry, pour in the fried vegetables, wrap them evenly, take them out of the pot and put them in an oiled plate. When you eat them while they are hot, you can pull up gold threads, such as apples, bananas and sweet potatoes.

Put the frosted white sugar into the pot, add a proper amount of water, cook until the water is nearly dry, pour in the baked or fried raw materials, leave the fire, stir and cool, and the surface of the finished product looks like frost. Such as peanut frosting, hawthorn frosting and walnut frosting.

Stir-fried sugar color is widely used in the color matching of braised dishes, such as braised pig's trotters and braised ribs.

Honey roast chicken wings and toast are often brushed on the surface to increase color and flavor. The temperature of honey water should not be higher than 60 degrees. High temperature will destroy enzymes, vitamins and minerals.

7. fun

Dried pepper is an important condiment in Sichuan, Guizhou and Hunan. The oil is hot, put onion and ginger in the pot and fry it. Ordinary home cooking will do. Spicy incense pots are widely used,

It can be ground into Chili noodles, and the oil is heated and poured on the peppers to make Chili oil, which is often used in cold dishes and noodles.

Pepper and pepper

When pepper is fried, it can release heat into the oil to prevent the oil from boiling and increase the flavor of the dish. Zanthoxylum bungeanum can be fried in a hot pot, ground into Zanthoxylum bungeanum powder, and seasoned when cooking or making steamed stuffed buns and jiaozi.

Pepper is light in color and brownish yellow after air drying; Zanthoxylum bungeanum is heavy in color and reddish brown. Pepper tastes heavier than pepper, especially hemp. Pepper occupies a great position in Sichuan cuisine.

Wonderful use of life: put pepper in a small cloth bag, put it on grain and grain, put it in the corner of the kitchen, it can prevent insects and ants, and it can also prevent odor.

Star anise (fennel) is also called anise, so whether it is marinated, sauced, roasted or stewed, it can be used to remove fishy smell and enhance fragrance.

No matter cooking, stewing, pickles, star anise should be put in advance. Generally, three petals are placed in a plate, and a whole flower can be placed in a large portion.

Black pepper and white pepper

There are two kinds for sale: powder and raw pepper. After grinding with a pepper mill, raw pepper is more fragrant than powder.

Generally speaking, black pepper is suitable for stewing, frying and barbecue. Can achieve spicy and fragrant, delicious and refreshing effects.

White pepper is more than soup. Pepper is slightly lighter in flavor and more spicy, which can bring out umami flavor.

It should be noted that neither black pepper nor white pepper can be fried at high temperature, and a little should be added when the dish or soup is almost cooked.

Fragrant leaves are dried laurel leaves, which are used to remove fishy smell and enhance fragrance, and are used to stew meat.

Cinnamon bark is dried laurel bark, which is used to remove fishy smell and enhance fragrance, and is used for stewing meat.

Fennel is used for removing fishy smell and enhancing fragrance, and for stewing meat, etc. Its stems and leaves are fennel.

Cumin Cumin, also known as rest fennel, has a strong effect of removing fishy smell and greasy. It is often used to barbecue beef and mutton to make the meat more delicious and fragrant. Cumin is also one of the main raw materials for preparing curry powder.

Spiced powder, pepper, aniseed, cinnamon, clove and other spices are mixed and developed, which is convenient to use. It is especially suitable for baking or quickly frying meat, stewing, stewing, steaming and cooking dishes as seasoning.

Curry dishes

Compound seasoning is made of turmeric as the main raw material and various spices (such as coriander seed, cinnamon, pepper, white pepper, fennel, star anise and cumin). It tastes hot and sweet, and has a special fragrance.

Mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup and so on.

Curry powder is suitable for quick frying, such as curry fried rice and curry beef. Curry blocks are suitable for curry chicken, curry fish and so on.

8. Pickling

Tofu: Also called fermented bean curd, it is made of soybean, yellow rice wine, sorghum wine, Redmi and other raw materials. The taste of tofu milk varies from place to place, and it is used to accompany meals and cook.

Chopped pepper: Hunan specialty, pickled from fresh pepper. Is it production? Fish head with chopped pepper? Important materials such as.

Pickled peppers: Sichuan specialty, pickled with fresh peppers. Is it production? Fish-flavored pork and pickled pepper bullfrog? Dishes and other important materials.

9. Starch

There are potato starch, corn starch, mung bean starch, wheat starch, sweet potato starch and so on.

Starch can be used for thickening, gelatinization and sizing.

Before the cut raw materials are put into the pot, a protective film such as pulp or paste is hung on the surface. This process is called sizing or hanging paste (thin is paste, thick is paste).

Sizing is mostly used for slip frying; Such as fish-flavored shredded pork, slippery egg shrimp, slippery chicken pot, slippery beef and so on.

Hanging paste is mostly used for frying, such as dry fried tenderloin and dry fried small yellow croaker.

Function: it can keep the moisture and flavor of raw materials, not broken or rotten, and reduce the loss of nutrients.

Common name? Juice? Mung bean starch is the best, followed by potato starch, sweet potato starch and corn starch. A little starch, melted in cold water, rushed into the cooked soup or fried vegetables.

Skills of cooking delicious food 1, frying: frying is a relatively basic cooking skill and a widely used cooking method. Stir-fry is divided into raw stir-fry, cooked stir-fry, dry stir-fry, grab stir-fry and soft stir-fry. The crown word in front of the fried word is the basic concept of various fried methods. Raw stir-frying: The basic feature of raw stir-frying is that the main ingredients, whether plants or animals, must be raw, without paste and sizing. Cooked and fried: Cooked and fried raw materials must be cooked with boiling water, then cut into pieces, shredded, diced and strips, and then fried. Cooked and fried seasonings are mostly sweet noodle sauce, yellow sauce, bean curd, douban hot sauce and so on. The main ingredients of cooked stir-fry are slices, silk and diced, with one side thick, the silk thick and the diced big. Stir-fry: The main ingredient used in stir-fry is raw, so it must be sized and oiled before it can be fried with the ingredients. Stir-fry: stir-fry is basically the same as stir-fry, except that no sauce is used. Usually, only the main ingredients are used, but some ingredients are put in. Dry frying: Dry frying is also called dry frying. Is to fry the moisture of the main ingredients dry, fragrant and crisp. The similarity between dry frying and raw frying is that the raw materials are raw and not starched, but the dry frying takes longer. Grasping and frying: grasping and frying is a combination of grasping and frying to quickly fry. The main ingredient paste, stir-fry thoroughly, and then stir-fry with the sauce. There are two ways to catch the paste. One is to mix starch into porridge paste with egg liquid. One is to make starch into porridge paste with clear water. Soft frying: Soft frying is to process raw ingredients into paste, stew them in soup or water into liquid (some ingredients are liquid themselves), and then stir-fry them with proper amount of hot oil. The finished dish is soft and white as snow.

2. Stir-fry: Stir-fry means that the raw materials are boiled with boiling soup or fried with hot oil in a very short time (or fried with base oil with high oil temperature) and then fried with ingredients, and then quickly rushed into the prepared sauce to stir fry quickly. The explosion is characterized by the rapid development of fire. The raw materials used are mostly tough belly, chicken and duck, lean pork, beef and mutton. Generally, raw materials are processed by knives first. When sizing the main ingredients, don't make them too dry to avoid caking when heating. When blasting, scalding, blasting and blasting should be closely linked, and they should not be out of touch. Explosion can generally be divided into oil explosion, coriander explosion, sauce explosion, onion explosion, soup explosion, water explosion and so on. Oil explosion: oil explosion means frying in hot oil. There are two cooking methods of oil explosion. One is that the main ingredients are not starched, the cooked soup is scalded immediately, then the water is taken out, then the hot oil is fried at a medium speed, then it is fried with the ingredients, and then it is rushed into the prepared sauce for quick frying; The other is that after the main ingredients are sized, they are fried in a hot oil pan at medium speed. After stir-frying, control part of the oil, add the ingredients, pour in the sauce and stir-fry quickly. Coriander explosion: Coriander explosion is similar to oil explosion, but the difference is that coriander is the component of coriander explosion, hence the name. Sauce explosion: Sauce explosion is to fry raw materials with fried sauces (sweet noodle sauce, yellow sauce and bean curd). Stir-fried onion: stir-fried onion with main ingredients. The main ingredient of onion explosion is not starched, oiled or scalded with boiling water, but seasoned and fried with onion. Soup explosion and water explosion: soup explosion and water explosion are very similar. Blanch the main ingredients with boiling water until they are half cooked, and then rush into the boiling soup with mixed taste, that is, the soup is fried; If you rush into boiling water, it is water explosion. When you eat boiled vegetables with water, dip them in the seasoning.

3. Stir-fry: Stir-fry is similar to stir-fry and stir-fry. The difference is that stir-fry uses more sauce than stir-fry and stir-fry vegetables, and the raw material is Ming sauce. The raw materials for cooking are generally blocky or even whole. There are many ways of cooking, such as scalding, sliding, sliding and so on. Depending on the seasoning, there are vinegar and bad ones. Horn soup: Horn soup is also called crisp soup. Baking is to hang the starch paste on the pickled main ingredients and fry it until it is crisp. Use more sauce and stir-fry. Stir-frying: stir-frying is a common cooking method in the north, which is different from stir-frying in that it uses more sauce. Soft cooking: Soft cooking is a cooking method in which the main ingredients are treated with lubricating oil (such as steaming, boiling and boiling) and then stir-fried with sauce. The main components of soft cooking are liquid and solid. Vinegar frying: The method of making vinegar frying is basically the same as that of soft frying, but the seasoning is different, that is, the proportion of vinegar is large, and the finished dish is sour. Stir-fry: stir-fry is a kind of stir-fry method in which fragrant fermented grains juice is added to seasoning, and the finished dish has a strong fragrance and fermented taste.

4. Frying: Frying is a cooking method full of fire, oil and no juice. There are clear fried, dry fried, soft fried, crisp fried, bread crumb fried, paper wrapped fried, crisp fried and drenched fried. Stir-fry: stir-fry means that the raw materials themselves are not paste or powder, only marinated with seasoning, and then fried with fire. Dry frying: Dry frying is to fry the moisture in raw materials (or fry some moisture in raw materials), so that the raw materials are dry and brittle. The raw materials for dry frying are also marinated with seasoning, then pasted with appropriate amount of dry starch (or corn flour) and fried in an oil pan. Soft frying: Soft frying is to mix the raw materials, marinate them with seasonings, hang a thin layer of egg paste, and then fry them in an oil pan. Crispy frying: There are two kinds of crisp frying. One is that the main material is hung with a special crisp fried paste, which is crisp and tender after frying. Second, the main ingredients are steamed and marinated until cooked, and then a small amount of egg paste is hung and fried with hot oil. The main ingredients are crisp and rotten after frying. Bread crumb frying: The main ingredients of bread crumb frying are generally processed into thick slices (about 2 minutes). First mix and marinate with seasoning, then evenly stick flour and egg liquid, and then roll and stick a layer of slag to fry. Paper-wrapped frying: Paper-wrapped frying is to wrap the seasoned and pickled main materials with rice paper or cellophane and then fry them.

5. Cooking: Cooking means frying (or frying) the main ingredients with strong fire, then adding a small amount of base oil and a single seasoning to the main ingredients for cooking; Another is to mix a variety of condiments into a thick juice, first fry the juice thoroughly in a pot, and then add the fried raw materials to cook it.

6, frying: frying is to heat the pot first, then rinse the pot with cold oil, leave a small amount of base oil, add raw materials, fry one side first and then fry the other side. When frying, keep shaking the pan so that the raw materials are heated evenly and the color is the same. There are many kinds of frying, such as dry frying, frying, steaming, stewing, stewing, roasting, rotten frying, soup frying and so on. Dry frying: the main ingredients of dry frying must be processed into sheet or mud. Before frying, mix and marinate with various seasonings, and then fry with egg paste or egg powder liquid. You can eat it after frying. Frying: Frying is a combination of frying and cooking. Generally, the raw materials are first fried with strong fire, and then a proper amount of seasoning (juice) is added to cook. Frying and steaming: Frying and steaming is to fry the raw materials, put them into various seasonings and steam them in a drawer. Wok: The wok is to fry the raw materials, add seasoning and soup in the wok, cover the lid tightly, and simmer the rotten juice of the main ingredients with low fire. Shao Shao: Shao Shao, also known as Nan Shao, is a common cooking method in South China. Usually used to make meatballs. The fried dishes are mostly light yellow in color and soft in texture. Stir-fry the fermented grains: after the main ingredients are fried, stir-fry them with fermented grains juice and a small amount of soup. The fried dishes are golden in color, soft and tender in texture, slightly sweet in taste and have a strong odor. The food is light and delicious. Soup frying: Soup frying is to fry the raw materials and then put them into boiling water to cook.

7. Porphyra: Porphyra is developed on the basis of frying. Marinate the raw materials with seasoning first, then fry them until they are golden on both sides, then add ingredients, seasoning and soup, and drain the soup with low fire. This dish is salty, sweet and mellow.

8. Stickers: There are two kinds of stickers. One is that the main ingredients are pasted on the surface of the pot and fried into golden yellow. Another method is to paste several identical raw materials together with eggs, or process them into paste, and then fry them in a pot. The sticker is only fried on one side, so the dish is brown and crisp on one side and fresh and tender on the other. The dishes are crisp outside and tender inside.

9. Crunch: Crunch is the process of processing the main material into paste, diced and filamentous, which is used as the pulp (core) of other raw materials. The pulp can be called either a manufacturing method or a cooking method, but it can only be called a cooking method if it is combined with other methods, such as burning pulp, roasting pulp and frying pulp.

10. Burning: The main ingredients of cooking dishes must undergo one or more heat treatments first, then add soup (or water) and seasoning, boil with strong fire, and then slowly burn with low fire. Because the taste and color of the cooked dishes are different, the amount of soup is also different, so it is divided into several burning methods. Braised pork: Braised pork is named after its red color (painted red and light red). Braised raw materials are mostly fried, fried, fried, steamed and boiled. Add soup and seasoning, boil with strong fire, then slowly burn with low fire, so that the fragrance penetrates into the main materials, collect thick soup or leave a proper amount of soup, and then dilute with water and thicken wet starch. White spoon: The difference between "white spoon" and "braise in soy sauce" is that the seasoning and soup for cooking are light or light. Dry burning: dry burning is also called big burning. Dry cooking refers to a cooking method in which the main ingredients are cooked slowly for a long time, and the soup permeates into the raw materials, so that dishes can be cooked without oil (or less juice).

1 1, braise in soy sauce: braise in soy sauce evolved from burning. After the main ingredients of the stew are fried (or oil or simmered), add a proper amount of soup and seasoning to cover the pot and simmer the main ingredients on low heat. There are red stew and yellow stew, both of which are the same in practice and materials, but with different seasonings. Soy sauce and sugar used in braising are more than those used in braising. Braised vegetables are dark red and braised vegetables are light yellow.

12, simmer: simmer is to slowly cook the raw materials with a small fire. The main ingredients to be simmered are treated with water first, then the soup and seasoning are added, and the pot cover is covered and simmered on low heat. The raw materials for stews are mostly beef and mutton with old texture and coarse fiber, wild ducks and geese. The stewed vegetables are cooked and rotten, with mellow taste and beautiful soup.

13, baking: mix all the ingredients of the stew, marinate with seasoning, oil, then add appropriate seasoning and soup, and cook the ingredients with a big fire and a pot cover. Roasted vegetables are roasted with oyster sauce, dried tangerine peel, scallion oil and western sauce because of different seasonings.

14. BBQ: Cut the barbecue raw materials (whole chicken, whole duck, whole cabbage and large pieces of meat) cooked by other methods into a certain shape (or whole piece), put them in a pot, add a proper amount of soup, mix well, thicken the pot by shaking it, and then turn the pot upside down (so that the neat side of the dish is up), and the dish will be baked. There are red steak, white steak, cream steak, oyster sauce steak, spiced steak and so on. Its baking method is the same, but the seasoning is different. Red steak is mostly colored with soy sauce and sugar. Grilled vegetables pay attention to neat and beautiful appearance.