Oyster sauce: oyster sauce itself is very salty, you can sugar slightly neutralize its saltiness.
Salad oil: a common cooking oil, can also be used for cooking pastry.
Sesame oil (sesame oil): drizzled on before cooking, it can add flavor. It can also be added to marinated food to add flavor.
Rice wine: add a little wine when cooking fish and meat to remove the fishy flavor.
Chili sauce: sauce made from ground red chili peppers, reddish-red and sticky, also known as hot sauce. It adds a spicy flavor and color to the dish.
Sweet noodle sauce: salty flavor. Stir fry with oil over low heat to remove the sour flavor of the sauce. It can also be thinned with water and flavored with a little sugar for a better flavor.
Spicy Bean Paste: The dishes seasoned with bean paste do not need to add too much soy sauce to avoid the finished product being too salty. The color and taste are better when the sauce is blown over with oil.
Sesame Seed Paste: It is dry. It can be thinned with cold water or cold soup.
Ketchup: commonly used in tomato sauce, sweet and sour dishes, and can increase the color of the dishes.
Vinegar: vinegar should not be boiled for a long time, and can be added before the pot is started so that the flavor will not dissipate. White vinegar can be slightly boiled to make the sour flavor lighter.
Abalone Sauce: It is made of natural abalone essence and is suitable for frying, poaching, stir-frying, deep-frying, marinating, etc.
XO Sauce: Most of it is made of seafood essence and is suitable for all kinds of seafood dishes.
Salt (low sodium salt): The most important flavor in cooking. Its strong penetrating power makes it suitable for marinating food, but you need to pay attention to the marinating time and amount.
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 food 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.
Scallions: Used to flavor and deodorize the meat.
Ginger: can deodorize, deodorize, and enhance the flavor of dishes.
Capsicum: adds spiciness to dishes and makes them colorful.
Garlic: a common popping spice that 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 powder after frying, and pepper salt is added to the yellowed salt, which is often used as a dip for deep-fried food.
Pepper: spicy with aroma, can remove fishy and add flavor. White pepper is milder, while black pepper has a heavier flavor.
Anise: also known as fennel, commonly used in braised and brine. It has a very strong aroma and should be used in moderation when cooking.
Dried chili pepper: can go greasy, stink. Remove the seeds, when frying in oil, pay attention to the fire, should not be fried.
Red onion: can increase the flavor. Chopped and popping incense, should pay attention to the fire, if fried too burnt, there will be a bitter taste.
Five-spice powder: five-spice powder contains cinnamon, aniseed, peppercorns, cloves, licorice, tangerine and other spices, strong flavor, it is appropriate to use discretion.