What are the kitchen cooking seasonings?

1, salt

Salt is the most commonly used kitchen seasoning, stir-frying, stewing meat, etc. need to put salt, in order to adjust the taste of food.

2, soy sauce

Soy sauce has two kinds of soy sauce, soy sauce and old soy sauce, raw soy sauce has the role of the food color, while the old soy sauce has the role of the food to enhance the role of fresh flavor.

3, vinegar

Vinegar has a lot of uses, such as fishy, Tianxiang and anti-black role. Vinegar is especially needed when burning beef and mutton.

4, alcohol

Alcohol can not only drink, but also need to be used in cooking, alcohol can be marinated meat food, with the role of deodorization.

5, oyster sauce

Cantonese oysters for oysters, oyster sauce is boiled with oysters (oysters) into the seasoning. Oyster sauce is a traditional seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category. It is made from oysters (oysters) called "milk from the bottom of the sea", boiled and concentrated, and refined with auxiliary ingredients.

Oyster sauce has a delicious flavor, rich oyster aroma, moderate consistency and high nutritional value, and it is also the main ingredient of traditional Cantonese dishes such as beef with oyster sauce and fresh mushrooms, green vegetables with oyster sauce, and vermicelli with oyster sauce.

6, black pepper

Black pepper is a flowering vine plant of the pepper family, its fruit after drying can usually be used as a spice and seasoning. Black pepper is native to South India and is widely grown there and in other tropical regions.

The fruits of black pepper are black-red in color when ripe and contain a single seed; when dried, the fruit becomes a 5-millimeter-diameter peppercorn drupe.