Sugar: Adding a little sugar to braised and marinated dishes can add flavor and color.
Monosodium glutamate (MSG): adds freshness to food. It is especially good for adding to soups***.
Baking powder: added to the batter to increase the expansion of the finished product.
Flour: There are three kinds of flour: high, medium and low gluten. When making batter, medium gluten flour is the best. It is used for dipping and deep-frying, and has the function of coloring.
Sweet Potato Flour: Mostly used as a dipping powder for deep frying. It can also be used as a gravy powder.
Powder: A kind of thickening powder, when used, make it dissolve in water before thickening, it can make the soup thick. In addition, it can be used as a dipping powder for deep-fried products to increase the crispiness. When used in battering, it can keep the food smooth and tender.
Baking Soda: Marinate meat with appropriate amount of baking soda to make the meat more fluffy and tender.
Tempeh: Soak dried tempeh in water before use and then chop it up. Wet tempeh can be used as long as it is washed.
(C) spices
Scallion: commonly used in the explosion of incense, deodorization.
Ginger: deodorizes, deodorizes, and enhances the flavor of the dish.
Chili pepper: can make the dishes to increase the spicy taste, and make the dishes colorful.
Garlic: commonly used as a popping spice, can be sliced or chopped to match the color of the dish.
Pepper: also known as Sichuan peppercorns, commonly used in braising and brining. Pepper powder is made by grinding the peppercorns into a powder after frying, and pepper salt is added to the yellowed salt to make pepper salt, which is often used as a dip for deep-fried foods.
Pepper: Pungent with aroma, can remove fishy and add flavor. White pepper is milder, while black pepper has a heavier flavor.
Anise: Also known as fennel, it is often used in braising and brining. It has a very strong flavor and should be used in moderation.
Dried chili peppers: Remove the seeds and stir-fry them in oil, paying attention to the heat, so they don't burn.
Red onion: when chopped and fried, pay attention to the heat, if fried too burnt, it will have a bitter flavor.
Five Spice Powder: Five Spice Powder contains spices such as cinnamon, aniseed, peppercorns, cloves, licorice, and tangerine peel, which have a strong flavor and should be used with discretion.
(I) Liquid Flavors
Soy Sauce: It can make dishes flavorful and increase the color of food. It is suitable for braising and making marinade.
Soy sauce: lighter in color, lighter in sauce flavor, heavier in saltiness, fresher, mostly used for seasoning;
Lao Soy Sauce: darker in color, stronger in sauce flavor, lower in freshness, therefore, there are products such as Lao Soy Sauce with Straw Mushroom added to enhance its freshness, generally used for coloring the dishes;
Fresh Soy Sauce: unique and tasty, it is a fine product of soy sauce, which can be directly used for cooking stir-fry or accompanied by cold dishes, and is a good choice for soups, meat, vegetables, congee, porridge, food, and so on.
Meiji fresh soy sauce: although the price is very high, but the taste is really very fresh, in the dishes before the pot can be a few drops can be directly dipped;
Currently on the market there are also a number of "iron soy sauce", which is in the soy sauce added to the iron-fortifying agents