The role of various seasonings (a) liquid seasonings Soy sauce: can make the dishes taste, but also increase the color of the food. Suitable for braising and making marinade. Oyster sauce: oyster sauce itself is very salty, you can sugar slightly neutralize its saltiness. Salad oil: common cooking oil, can also be used for cooking pastry. Sesame oil (sesame oil): drizzled over dishes before they are cooked to 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: Red chili peppers ground into a reddish-red, sticky sauce, also known as hot sauce. It can add a spicy flavor and increase the color of the dish. Sweet Noodle Sauce: Salty in taste. It can be stir-fried in oil over low heat to remove the sour flavor of the sauce. It can also be thinned with water and seasoned with a little sugar for a better flavor. Spicy Bean Paste: For dishes flavored with bean paste, there is no need to add too much soy sauce to avoid over-salting the finished product. It is better to use oil to explode the color and taste. Sesame Seed Paste: It is dry. It can be thinned with cold water or cold soup. Tomato sauce: 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, but should be added before starting to avoid losing the flavor. White vinegar can be slightly boiled to make the sour flavor lighter. Abalone Sauce: made from concentrated natural abalone extract, suitable for frying, boiling, stir-frying, deep-frying, marinading, etc. XO Sauce: mostly made from concentrated seafood extract, 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 attention should be paid to the marinating time and quantity. Sugar: Adding a little sugar to braised and marinated dishes can add flavor and color to the dishes. Monosodium Glutamate (MSG): can add fresh flavor to food. It is especially suitable 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. Medium gluten flour is the best for making batter. It is used for dipping and deep-frying, and has the function of coloring. Sweet Potato Flour: Mostly used as dipping powder for deep-frying. It can also be used as 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-frying to increase the crunchiness. When used in battering, it can keep the food smooth and tender. Baking soda: Marinate meat with the right amount of baking soda to make the meat looser and more tender. Edamame: Soak dried edamame in water before use and then chop it up. Wet tempeh can be used as long as rinsed. (c) spices shallots: commonly used in the explosion of incense, deodorization. Ginger: can be deodorized, deodorant, and improve the flavor of the dishes. Chili: can make dishes to increase the spicy, and make dishes colorful. Garlic: commonly used as a popping spice, can be sliced or chopped to match the color of the dish. Peppercorns: Also known as Sichuan peppercorns, they are often used in braising and brining. Pepper powder is made by grinding the peppercorns 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 food. Pepper: Spicy with aroma, can remove fishy and add flavor. White pepper is milder, while black pepper has a heavier flavor. Star anise: Also known as aniseed, it is often used in braising and brining. It has a strong flavor and should be used in moderation. Dried chili peppers: can remove greasy, stinky flavor. Remove the seeds, when frying in oil, pay attention to the fire, should not be fried. Red onion: can increase the flavor. When chopping and stir-frying, pay attention to the heat; if it is too burnt, it will have a bitter flavor. Five spice powder: five spice powder contains cinnamon, fennel, pepper, cloves, sweet incense, peel and other spices, strong flavor, it is appropriate to use discretion.