2. Soy sauce: king soy sauce, shrimp oil, king soy sauce, straw mushroom sauce, etc.
3. Juice: barbecue juice, salt water juice, _ juice, OK juice, etc.
4, seasoning powder: pepper, ginger powder, garlic powder, chicken powder and so on.
5. Solids: sugar, salt, monosodium glutamate, lobster sauce, etc.
According to the seasoning, the taste is 1, and the salty seasoning: salt, soy sauce, lobster sauce, etc.
2. Sweet condiments: common sugar, honey, caramel and so on.
3. Bitter condiments: tangerine peel, tea juice, bitter almond, etc.
4. Spicy condiments: pepper, pepper, mustard, etc.
5, sour condiments: vinegar, tomato juice, hawthorn juice, etc.
6. umami seasoning: monosodium glutamate, chicken essence, shrimp oil, fish sauce, oyster sauce, etc.
7. Seasoning condiments: pepper, star anise, cooking wine, onion, garlic, etc.
8. Complex flavor condiments: In addition to the above-mentioned single flavor condiments, there are a large number of complex flavor and efficient condiments, such as oil curry, sweet noodle sauce, fermented milk juice, salt and pepper, etc. Details >>
Common seasoning in kitchen 1, salt
Salty taste is the most basic taste among the seven flavors and eight flavors. Salt is known as the "king of all flavors", which gives people a kind of masculinity. Adding salt to dishes not only has the function of adding flavor and relieving boredom, but also has the function of sterilization and antisepsis.
2. Sugar: [white sugar+[brown sugar+] [rock sugar+] [brown sugar+] [brown sugar+] [sugar cube+]
Sugar can not only enhance the flavor in cooking, but also has the functions of removing fishy smell, relieving boredom and refreshing. Compared with salty taste, sweetness presents a feminine and graceful beauty. Sweetness in the seasoning of dishes is a mysterious role. If properly matched and put in a proper degree, it will enrich the flavor.
3. Chicken essence
Chicken essence is a kind of seasoning made of fresh chicken, chicken bones and fresh eggs, which is compounded with salt, sugar and spices after cooking, decompression and juicing. Its taste is comprehensive and harmonious, with realistic chicken flavor, which can add fresh fragrance to dishes.
5. vinegar
Sour taste, unlike salty taste and sweet taste, can form a food alone. Sour taste is not suitable for a person to walk, but the biggest feature of sour taste is that it can be combined with various flavors. Acetic acid is mellow, fragrant and soft, and it is an indispensable condiment in cooking.
More kinds of condiments Chili sauce
Thick bean paste
ketchup
mustard
Cooking wine
sesame oil
What are the traditional Chinese medicine seasonings? 1, garlic.
Garlic can be eaten or used as medicine. It is rich in protein, trace elements, cellulose, vitamins, carbohydrates and other essential nutrients, and has the functions of sterilization and detoxification, invigorating stomach and digestion, warming the middle warmer and regulating qi. When eating garlic, be careful not to eat it on an empty stomach or eat it excessively for a long time.
2. energy
Ginger is pungent and warm, enters the heart meridian, can dispel cold, stimulate appetite and strengthen the spleen, and is refreshing, antibacterial and anti-aging. When eating ginger, be careful not to eat it with rabbit meat, wine, leeks and other foods. Also pay attention to pregnant women, patients with yin deficiency and internal heat, diabetics and other people who should not eat ginger.
3. Cinnamon
Cinnamon is a cooking seasoning and can also be used as Chinese medicine. Cinnamon has the effects of warming middle warmer, dispelling cold, regulating qi and relieving pain. But when eating cinnamon, be careful not to overdo it, because excessive use will lead to gastrointestinal irritation, causing stomach pain, dry mouth, sore throat and other discomfort.
4. Pepper
Zanthoxylum bungeanum is not only a condiment, but also a traditional Chinese medicine. As a traditional Chinese medicine, Zanthoxylum bungeanum has the effects of warming middle warmer, promoting qi circulation, dispelling cold, relieving pain and killing insects. Be careful not to overdo it when eating Chili, because eating too much Chili will get angry. In addition, pregnant women, people with weak fire and menstrual women should not eat Chili, otherwise it will be harmful to their health.
5, star anise
Illicium verum is a condiment. Illicium verum can be used as seasoning and Chinese herbal medicine. Illicium verum has the functions of dispelling cold, regulating qi, relieving pain, promoting gastrointestinal peristalsis, diminishing inflammation and improving immunity. When using star anise, be careful not to overdo it, otherwise it will lead to excessive internal heat.
Glycyrrhiza uralensis Fisch, a multi-medicinal and edible seasoning
Dried orange peel
Cardamom
Amomum tsao-ko
light purple
dill
Top Ten Magical Seasonings in Kitchen 1, Cumin: Cumin has a unique taste and flavor, rich in oil and rich in fragrance. When ground into powder or ground, it is used for cooking, which is the best seasoning commonly used for baking and baking food.
2. Curry: Curry is a sauce made of various spices. It is common in Indian food, Thai food and Japanese food, and is usually eaten with meat and rice.
3. Oyster sauce: Oyster sauce is a condiment made from oysters. Oyster sauce is a traditional umami seasoning commonly used in Guangdong, which is delicious and moderately sticky, and perfectly combines with the crisp and sweet lettuce.
4, Coke: Coke For chicken wings, it is a swift horse meeting Bole, not seasoning is better than seasoning. With coke, chicken wings will always be so delicious.
Magic kitchen seasoning star anise/fennel
cinnamon
Dried orange peel
Zanthoxylum bungeanum/pepper
Fermented soybean
fermented bean curd
Guide to the selection of salt for seasoning: carefully observe the color of salt when identifying. High-quality salt is white, without impurities, odorless and pure in salty taste.
Guide to the purchase of soy sauce: carefully check the quality index, grade and color of soy sauce. The color of high-quality soy sauce should be reddish brown, brown, shiny and dark. When it is shaken, it will produce a lot of foam and is not easy to disperse.
Guide to purchasing monosodium glutamate: Good monosodium glutamate is cold and delicious. If it is insoluble, it may be mixed with monosodium glutamate, which is fishy, salty, sweet and bitter.
Guide to the selection of chicken essence: observe whether the chicken essence is caked or smelly, smell whether it has pure chicken fragrance, and taste whether it has the delicious taste of chicken.
Guide to purchasing vinegar: High-quality vinegar should be transparent, clear, with appropriate concentration, free of suspended matter and moldy floating film, amber or reddish brown in appearance, with unique flavor of vinegar, and rich and lasting foam when shaking vinegar bottles.
Cooking wine selection guide: cooking wine contains 2/kloc-0 amino acids, various trace elements and minerals. Editor of 5 1Dongshi. Com teaches you how to choose cooking wine: pour a little in your hand, and the wine will feel sticky when it dries.
Guide to purchasing Chili sauce: high-quality Chili sauce is reddish brown or reddish brown or yellow, oily and shiny, gorgeous and shiny; It is moderately sticky, dry and delicious, soft and salty, and tastes like bean paste or batter.
Guide to the selection of barbecue ingredients: high-quality barbecue ingredients are generally uniform in particle size and fine in powder, which can enhance fragrance and freshness, remove fishy smell and relieve boredom. Generally, there are many barbecue ingredients on the market, so it is best to choose according to different ingredients and tastes to meet the needs of different people. Details >>
Bian Xiao recommended Haitian super oyster sauce instead of chicken essence and monosodium glutamate hot pot dipping sauce 520g * 2 15.93 Business comments: 2.23 million+store Haitian self-operated flagship store >> online supermarket > & gt24.9 (3 bottles) online supermarket > & gt8.5 (1 bottle) Lee Kum Kee steamed fish with soy sauce 4/kloc-. Kloc-0/April and September sales: 20,000+stores online supermarket >> Taitai Le monosodium glutamate 250g/ bag of 99-degree flavoring ￥6.2 months sales: online supermarket 9000+ stores >>& gt& gt The seasonings used in the top ten cuisines are 1. Shandong cuisine features: Shandong cuisine consists of local cuisines such as Jinan Jiaodong and Jining. Pay more attention to the comprehensive application of salty, fresh, alcohol, acid and spicy.
△ Seasoning: onion, ginger, garlic, pepper oil, rice vinegar, pepper, sugar, etc.
2. Features of Cantonese cuisine: Cantonese cuisine consists of three flavors: Guangzhou, Chaozhou and Dongjiang. In seasoning, it advocates fresh, smooth and crisp flavor characteristics.
△ Seasoning: oyster sauce, fish sauce, pillar sauce, sand tea sauce, soy sauce, curry powder, lemon juice, etc.
3. Characteristics of Su cuisine: Su cuisine is developed from Yangzhou, Suzhou and Wuxi. In the aspect of seasoning, it advocates moderate taste and distinct seasons, and the dishes strive to maintain the original flavor and pay attention to the original flavor.
△ Seasoning: brine, spiced powder, salt and pepper, red yeast, etc.
4. Features of Sichuan cuisine: Sichuan cuisine is represented by Chengdu and Chongqing in Sichuan. The tastes of Sichuan cuisine are mainly salty, spicy, fishy, spicy, spiced, mashed garlic and exotic.
△ Seasoning: Chili and Chili products, Douchi, Pixian watercress, Chili, etc.
5. Features of Zhejiang cuisine: Zhejiang cuisine comes from Hangzhou, Ningbo and Shaoxing. Its seasoning features are highlighting the main ingredients, paying attention to fresh and crisp taste, and being good at innocence.
△ Seasoning: Clever use of wine, sugar, vinegar, salt and other seasonings.
6. Characteristics of Fujian cuisine: Fujian cuisine consists of three flavors: Fuzhou, Quanzhou and Xiamen. Fujian cuisine is good at cooking seafood. Seasoning tends to be sweet and sour.
△ Seasoning: There are many leeks and many soups, so I pay great attention to the use of soup.
7. Features of Huizhou cuisine: Huizhou cuisine originated in Huizhou and other places. It's good to use ham as seasoning. The rock sugar is fresh and the food is thick and oily.
△ Seasoning: onion, ginger, star anise, clove, cinnamon, fennel, sesame oil, etc.
8. Features of Hunan cuisine: Coriander comes from Xiangjiang River Basin, Dongting Lake and Xiangxi Mountain Area. Because of the humid climate, locals prefer sour and spicy tastes.
△ Seasoning: locally produced lobster sauce, soy sauce, pepper, etc.
9. Features of Beijing Cuisine: Beijing Cuisine is a combination of Beijing Cuisine, Shandong Cuisine, Qingzhen Cuisine and Gongting Cuisine. Seasoning advocates paying attention to seasonality and accompanying meals.
△ Seasoning: sesame sauce, Chili oil, bean curd, leek flower, sweet noodle sauce, etc.
10, Shanghai cuisine features: Shanghai cuisine includes not only the traditional dishes with local flavor in our state, but also all kinds of flavor dishes that have been collected and changed, with simple taste, rich texture, strict selection of materials and fine processing.
△ Seasoning: chicken soup, fermented grains, fragrant grain, brine, sugar, etc. Details >>
When to put seasoning sugar in cooking-put sugar first and then put salt. The "dehydration" effect of salt will promote the solidification of protein, making it difficult for people to fully understand the flavor of sugar, thus causing the sweetness on the outside and affecting its delicious taste. Therefore, sugar should be put first when making sweets.
Wine-the best time to add cooking wine when the temperature in the pot is the highest should be when the temperature in the pot is the highest during cooking. The evaporation of cooking wine can remove the fishy smell of food.
Salt-it has always been emphasized that cooking with peanut oil should be put in a salt frying pan first; Soybean oil and rapeseed oil are generally fried first and then salted; When cooking meat dishes, add salt when frying to 80% maturity, which can make the meat tender.
Vinegar-If a little vinegar is added after cooking vegetables, it can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of dishes and the absorption and utilization rate of human body.
Soy sauce-cooking soy sauce in a pot at high temperature for a long time before cooking will destroy its nutrients and lose its umami flavor. 5 1 Dong Shi Bian Xiao suggested putting soy sauce before cooking.
Monosodium glutamate-When heated to above 120℃ before taking out the pot, monosodium glutamate will become sodium glutamate, which is not only tasteless, but also toxic. So it is best to add monosodium glutamate before frying. Details >>
What brand of condiment is good? 1. Every holiday, it's time for online shoppers to show their talents. However, faced with a variety of goods and uneven prices, they don't know how to start.
2. Every holiday, it is the time for online shoppers to show their talents, but they don't know how to start with the dazzling array of goods and uneven prices.
Industry Recommended Brand Haitian Li Jinji Lee Kum Kee Taitai Le Kitchen State Laoganma Hengshun Vinegar Wang Shouyi Xinhe He Qian Ye Wei McCormick Tastes Beautiful Kitchen Seasoning Preservation Method Fresh Seasoning: Buy Now and Eat Now.
Storage location: refrigerator or room temperature floor.
Storage time: the stems and leaves of onion and garlic may be slightly air-dried at room temperature, but it will not affect eating. However, rotten and moldy are inedible.
Seasoning powder: dried and sealed.
Storage location: Keep away from damp places.
Storage time: within the warranty period, if it is moldy, it should be discarded.
Dry seasoning: Keep away from the stove.
Storage location: away from the stove.
Storage time: before mildew.
Liquid seasoning: Tighten the lid.
Storage location: Choose a place far away from the kitchen fire source, ventilated and without sunlight.
Storage time: within the warranty period.
Sauce: put it in the refrigerator.
Storage location: refrigerator. If the demand is not large at one time, it is recommended to buy small packages.
Storage time: within the shelf life before opening.
Chicken essence: closed ventilation
Storage location: ventilated place.
Storage time: within the warranty period. Details >>
Memory protection of edible oil&; soya bean oil
Soybean is rich in lecithin and unsaturated fatty acids, which is easy to digest. Soybean oil can enhance the activity of brain cells, help maintain the structure of brain cells and slow down memory decline.
Cooking method: stew at low temperature or below 200℃ without smoking.
King of frying &; palm oil
Palm fruit is the cheapest edible oil, which contains balanced unsaturated fatty acids and saturated fatty acids, including vitamin E and carotene.
Cooking method: Good heat resistance, suitable for frying.
Low blood pressure and dark hair &; sesame oil
Sesame is especially rich in vitamin E and linoleic acid, and it is the most primitive oil, which can control blood lipids, prevent cardiovascular diseases and delay aging.
Cooking method: cold salad, dipping or soup.
The first choice for zinc supplementation &; peanut oil
Peanut is rich in fat, lecithin, vitamins A, B, E, K, zinc, calcium, phosphorus, iron and other elements. The zinc content of peanut oil is the highest in edible oil.
Cooking method: frying, frying, high temperature below 200℃.
The best diet &; olive oil
Olive fruit is rich in unsaturated fatty acids, minerals and vitamins, and olive oil is considered to be the most suitable oil for human nutrition so far.
Cooking method: cold soup, edible oil temperature below 190℃
Rich in vitamin e &；; corn oil
The unsaturated fatty acid content of corn is as high as 86%, and the vitamin E content is higher than that of ordinary vegetable oil. Corn oil is easy to digest and has a good cholesterol-lowering effect.
Cooking method: Suitable for salad dressing or salad oil.
The most anti-aging &; Tea seed oil
Camellia oleifera fruit is rich in natural vitamin E, squalene and tea polyphenols, which is the most environmentally friendly oil. The saturated fatty acid content of Camellia oleifera oil is as high as 90%, which can prevent three highs.
Cooking method: stir-fried or cold.
Antioxidant &; sunflower seed oil
Sunflower seeds are rich in vitamin E, linoleic acid as high as 66%, polyphenols and antioxidants. Sunflower seed oil has the highest degree of unsaturation, good heat resistance and can lower blood cholesterol.
Cooking method: generally fry, not fry.
The most absorbed &; rap oil
The pressed rapeseed contains arachidic acid, oleic acid, etc. The absorption rate of human body is as high as 99%, which is beneficial to gallbladder function.
Cooking method: fried, not suitable for cold salad. Details >>
What brand of edible oil is a good arowana? Lu Hua is blessed and Li Duo is mighty. Hu Jihua Wang Xi gourmet longevity flower path is full of knives.