2, soy sauce-most areas such as the north use ordinary soy sauce. Cantonese people like to watch soy sauce, which is of higher quality.
3, noodle sauce-there are sweet sauce and yellow sauce, generally prepared with sweet sauce. It is easy to deteriorate in summer, so attention should be paid to anticorrosion. It is mainly used to stir-fry Lai in sauce (diced pork with Beijing sauce only), and can be dipped in it (such as eating roast duck).
4, sugar-divided into soft candy, sugar. Sugar is used in many dishes, especially in shredded vegetables.
5, vinegar-including brewing vinegar (such as the most common rice vinegar) and synthetic vinegar (vinegar essence, white vinegar). White vinegar is mainly used for vegetables that need sour taste but do not need coloring.
6, ketchup-ketchup in cooking, one is to take its taste, and the other is to use its color.
7. dried peppers-both prototypes and powders should be prepared. Spicy dishes are mainly seasoned with peppers.
8, Chili oil-available on the market, can also be homemade: cut dried Chili into small pieces, put it in smoking hot oil, turn black and red.
9, bean paste-also a spicy seasoning, Sichuan Shanxian bean paste is the best, fish-flavored Sichuan cuisine must be used.
10, Chili-there are granular and powdery, the latter is used more, vegetables are used more, and hot and sour soup is necessary.
1 1, mustard-used when mixing cold dishes. Mustard oil is on sale now. It is more convenient to use.
12, Zanthoxylum bungeanum-there are two kinds of granular and Zanthoxylum bungeanum noodles, which are widely used.
13, anise, widely used.
14, cinnamon cinnamon, boiled tea eggs, spiced peanuts, spiced beans, etc.
15, spiced powder-it is made of aromatic spices such as pepper, aniseed, cinnamon, clove, shanzhai, etc. It is easy to use and can be used in many dishes.
16, curry powder-also made of various spices, used for curry chicken, curry beef, curry potatoes, etc.
17, monosodium glutamate-Chinese food is essential, and it has a great refreshing effect.
18, sesame oil-also known as sesame oil, used as "tail oil" in cooking and soup. Add the dishes as soon as they are ready (some dishes in restaurants are covered with Turkish oil, which is free for families).
19, snake oil, a specialty of Guangdong and other places, is also very popular in the north in recent years and can be used to make beef in oyster sauce.
20, sufu-used when cooking vegetarian dishes.
2 1, sesame sauce-used to mix cold dishes.
22. Cooking wine-also called yellow wine and Shaoxing wine-is very useful and essential.
23, milk powder-easy to store, need to use a milk dish, can be mixed with water. In addition, oil and starch are needed in cooking.
Question 2: What are the common seasonings for cooking? 20 cents soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.
Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.
Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a kind of sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better.
Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.
Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes.
MSG: It can add flavor to food. Especially suitable for co-cooking with soup.
Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function.
Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful.
Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Pepper granules are fried and ground into powder. If fried salt is added, it becomes pepper and salt, which is often used to dip in fried food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy.
Illicium verum: Also known as fennel, it is often used for stewing and pickling. The aroma is very strong, so you should use it properly when cooking.
Dried Chili: It can remove greasy and unpleasant smell. Pay attention to the heat when frying seeds, and it is not suitable for frying.
Onion: It can add flavor. Pay attention to the heat when chopping and frying incense. Too much frying will have a bitter taste.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.
Question 3: What ingredients do you usually use for cooking at home? Everything is gone except two seasonings:
One is "salt", the king of all tastes; The second one is "oil"
Other ingredients depend on what you want to do. In principle, the more kinds of spices, the easier it is to make, but it depends on what dishes need to be cooked. Chinese food usually has the following basic requirements:
Seasoning: soy sauce; Chicken essence (or sugar)
Ingredients: onion, ginger, garlic and pepper.
These are the most basic and needed materials. Because your question is a bit too general, it is estimated that you have no experience in cooking and cooking, but the knowledge of cooking is so great that it takes time to accumulate. As long as you have the desire to learn, you will gradually learn from experience and improve, and you will soon be able to cook delicious dishes. o(∩_∩)o ...
Question 4: What seasoning do you need for cooking? Soy sauce, salt, monosodium glutamate or chicken essence, spiced powder, ginger, garlic, pepper, sugar, cooking wine, etc. It mainly depends on your taste and the kind of food you cook.
Question 5: What is the basic seasoning for cooking? 1. Functions and uses of Zanthoxylum bungeanum:
Zanthoxylum bungeanum is one of the traditional condiments in China, which has many functions, but it may easily get angry when it is warm.
When using peppers, if you want to have a stronger flavor, you can fry the peppers with cooking oil first.
Then cook the food with fried pepper oil.
The other is to crush pepper and then cook food.
Zanthoxylum bungeanum is a sexual food, so pregnant women should not eat more.
Functions: warming middle warmer, relieving pain, killing insects and relieving itching. Used for epigastric pain, vomiting and diarrhea, abdominal pain caused by insect accumulation and ascariasis; External treatment of eczema and itching.
2. The role and usage of cooking wine:
There are many kinds of cooking wine, such as yellow wine and Fenjiu, which can remove the fishy smell of fish and meat.
When I cook, I like to put cooking wine, and even some cooked hearts will be put, which is very fragrant.
But this is also a personal preference ~ haha
When cooking wine is in cook the meat, you can add a little starch and soy sauce oil, which can give full play to the delicious meat.
Or put a little cooking wine to taste when cooking food at the end of the dish, which will give off an attractive taste ~
3 the difference between pepper and pepper noodles
Pepper noodles are pepper powder.
The appearance of real pepper noodles is brown and granular, with the inherent fragrance of pepper noodles; It tastes like Chili, and the tip of the tongue feels numb. Fake pepper noodles are mostly made of a small amount of pepper noodles mixed with a large amount of bran and corn flour. The appearance is khaki, powdery, sometimes moldy and caked, and the pepper taste is very light, and the tip of the tongue is slightly hemp and bitter.
As for pepper, it is pepper.
4.
Sugar: Sweet sugar is generally a mild dish when cooking, and white sugar is used when ordering the flavor.
Salt: salty (= _ = I am speechless). It can be said that this seasoning is the most essential when cooking China cuisine.
It can double the umami flavor of meat and help people's taste and so on.
Chicken essence: it is a seasoning to increase flavor. It can be used for cooking, stuffing, cold dishes and soup.
Umami flavor is more prominent than monosodium glutamate.
5.
The ingredients you want to make Sichuan food are naturally varied. Basically, the ingredients are rarely mismatched, and the most inappropriate thing is the taste.
It tastes bad and strange. The taboo is to see the date of use clearly. Ha ha.
Pregnant women, fetuses, infants and young children had better eat less things with the smell of * * *.
The diet on the list is the way to keep healthy.
I recommend some ingredients that are often used in Sichuan cuisine.
Onion, garlic, ginger, dried pepper, pepper, vinegar, salt, starch, soy sauce, sesame oil, cooking wine, bean paste.
As for the details, you can also go online to read the cooking guide of Sichuan cuisine.
There are many practices in it. Ingredients are only used to assist the seasoning of the main ingredients, which have certain nutrition but low value.
Ok ~ there is a piece of information that Baidu knows.
When cooking, the time when all kinds of seasonings are put into the pot.
Zanthoxylum bungeanum is essential when cooking spicy food. Generally, it should be fried with onion, ginger and garlic. Cook the meat cuisine must be served with cooking wine. Generally, if it is fried, the dishes should be marinated with cooking wine, soy sauce and salt for a period of time. If it is a stew, you can fry the dish in oil for a while before putting the cooking wine. Vinegar and pepper are put in front of the last pot, because they are easy to volatilize and will not taste good after overheating. The time to put salt is also different. Soups (such as chicken soup and broth) cannot be salted first, nor can stews be salted. It's not easy for meat to rot first. Generally, you can put salt in cooking first, but if it is green leafy vegetables, it is best to put salt last, because the leaves will soon become soft and rotten and the taste will be discounted.
Putting oil "hot pot to cool oil" is a trick to cook. When cooking, first heat the pan, then pour in the oil, and then stir-fry the main ingredients and auxiliary materials, so that the fried dishes are not only delicious and refreshing, but also not easy to stick to the pan and burn.
Add salt and stir-fry until it is 80% cooked, so that the salty taste is easy to soak in the dish, and it can also avoid too much soup in the dish, which is not easy to cook quickly and the dish is old.
Generally, cooking with monosodium glutamate should be added when the dish is almost cooked or just cooked, because the temperature of the dish is about 70 ~ 90℃, which is the best temperature for the dissolution of monosodium glutamate, with the strongest umami flavor; On the contrary, when it is added at high temperature, when the temperature exceeds 120℃, the sodium glutamine in monosodium glutamate will become sodium pyroglutamine, which is neither delicious nor toxic.
When burning sweet and sour fish and sweet and sour vegetables with sugar, sugar should be put first, and then salt should be put, otherwise the "dehydration" effect of salt will promote the solidification of protein in dishes without sugar, resulting in sweetness on the outside and light on the inside.
Add cooking wine to the wok at the highest temperature to evaporate the wine and remove the fishy smell of food. ...& gt& gt
Question 6: What seasoning oil, salt, soy sauce, white vinegar, aged vinegar, sugar, monosodium glutamate, chicken essence, soy sauce, soy sauce, sesame oil, sesame oil, onion, ginger, garlic, oil consumption, white pepper, black pepper, tomato sauce, pepper, Chili oil, cinnamon and fragrant leaves are generally needed for cooking.
When cooking Sichuan cuisine and Hunan cuisine, you must use bean paste. In fact, I often use Laoganma as seasoning, which tastes good.
Question 7: What are the necessary seasonings for restaurant cooking? Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.
Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.
Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a kind of sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better.
Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.
Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes.
MSG: It can add flavor to food. Especially suitable for co-cooking with soup.
Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function.
Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful.
Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Pepper granules are fried and ground into powder. If fried salt is added, it becomes pepper and salt, which is often used to dip in fried food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy.
Illicium verum: Also known as fennel, it is often used for stewing and pickling. The aroma is very strong, so you should use it properly when cooking.
Dried Chili: It can remove greasy and unpleasant smell. Pay attention to the heat when frying seeds, and it is not suitable for frying.
Onion: It can add flavor. Pay attention to the heat when chopping and frying incense. Too much frying will have a bitter taste.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.
Bones plus 5 points! ! !
Question 8: What are the cooking and seasoning skills? Skills of using four seasonings:
First, monosodium glutamate
1. For stewed dishes, monosodium glutamate is unnecessary. Because the broth itself is fresh, fragrant and clear, monosodium glutamate has only one flavor, and its flavor cannot be equal to the broth. If you use monosodium glutamate, it will cover up the original flavor and make the food taste nondescript.
2. Used for acidic dishes, such as sweet and sour, vinegar baked, pickled peppers, etc. MSG should not be used. Because monosodium glutamate is not easy to dissolve in acidic substances, the greater the acidity, the lower the solubility and the worse the umami effect.
3. When mixing cold dishes with crystal monosodium glutamate, it should be melted with a small amount of hot water first, and then poured on the cold dishes, which has a good effect (because monosodium glutamate can only play a role at 45℃). If you mix cold dishes directly with crystals, it is not easy to mix them evenly, which will affect the refreshing effect of monosodium glutamate.
4. Add monosodium glutamate when cooking. Because at high temperature, monosodium glutamate will be decomposed into sodium pyroglutamate, that is, dehydrated sodium glutamate, which not only has no umami taste, but also produces slight toxins, which is harmful to human body.
5. When using monosodium glutamate, you should master the dosage, not the more the better. Its water dilution is 3000 times, and people's taste for monosodium glutamate is 0.033%. When used, it is appropriate to use 1500 times. Too much food will produce a strange smell that seems to be wrong, astringent and have the opposite effect. The World Health Organization recommends that monosodium glutamate should not be used in baby food for the time being; Adults should not consume more than 6 grams of monosodium glutamate per person per day.
6. monosodium glutamate is not easy to dissolve at room temperature, and it is best dissolved at 70℃ ~ 90℃ and has the best flavor. When it exceeds 100℃, monosodium glutamate will be volatilized by water vapor, and when it exceeds 130℃, it will deteriorate into sodium pyroglutamate, which is not only tasteless, but also toxic. For stewed, roasted, boiled, boiled and steamed dishes, monosodium glutamate should not be put in too early, and then put in when it is out of the pot.
7. Alkaline raw materials should not use monosodium glutamate. When monosodium glutamate meets alkali, it will synthesize disodium glutamate and produce ammonia odor.
Second, wine.
1. The most reasonable time for cooking wine should be when the temperature in the pot is the highest during the whole cooking process. For example, fried shredded pork, wine should be put just after frying; Another example is braised fish, which must be cooked immediately after frying; Another example is fried shrimp. After the shrimps are cooked, the wine should be put into the pot before other ingredients. The vast majority of cooking, cooking, cooking, as soon as wine is injected, noise immediately breaks out, and then a steam comes out. This usage is correct.
2. Use wine when pasting. But don't use too much wine, or it will evaporate.
3. avoid overflowing with wine and avoid too much. Some people always put wine in their dishes with meat. So dishes like "Soup with Sauerkraut and Shredded Meat" are also served with wine. As a result, the faint taste was destroyed by the smell of wine, because the wine in the soup had no time to evaporate. Therefore, when chefs use wine, they will generally "avoid spillage and avoid it".
4. Some dishes need to be mixed with wine, such as sauce chicken wings. 10 fried chicken wings, add tomato sauce, sugar and salt to stew until crisp, then add red wine, cook and box. This dish is characterized by its mellow wine flavor. In this case, it is reasonable to put the wine in front of the pot to reduce volatilization.
5. Drunk food with wine often needs no heating, so the wine will be more intense.
Third, use onions.
1. Use onion according to its characteristics. Generally, the onions commonly used in our family are scallions and shallots, which have a strong spicy taste and are widely used in dishes. They can be used as both auxiliary materials and condiments. Processing it into powder can be used as a seasoning for cold dishes, which can not only increase the flavor, but also play a role in sterilization and disinfection; Processed into sections or other shapes, fried with the main ingredients, the onion flavor and the fresh fragrance of the main ingredients blend into one, which is very appetizing. For example, "Stewed chicken with green onions" and "Stewed sea cucumber with green onions" are all seasoned with green onions. After fried, shallots can highlight the fragrance of shallots, which is an indispensable condiment for cooking aquatic products and animal viscera. It can be processed into dices, segments, slices and silk, which are cooked with the main ingredients, or twisted into knots and stewed with the main ingredients. When it is taken out of the pot, the onion is discarded to get its onion flavor. Tender chives, also known as shallots, are fried by rolling, with a fragrant smell and green color. It is often used for cold salad or sprinkled on finished dishes after processing, such as "chopped green onion bean curd brain" and "scallion oil chicken".
2. Use onions according to the shape of the main ingredients. The processing shape of onion should be consistent with the main material, generally slightly smaller than the main material, but it should also be used flexibly according to the cooking method of the raw material. For example, braised fish, dried fish, steamed fish, marinated fish balls and grilled fish soup are all fish dishes. Due to different cooking methods, the processing shape requirements of onions are also different. "Braised fish" requires onions to be cut into sections and burned with fish; "Dry grilled fish" requires that the chopped onions are consistent with the ingredients; "Steamed fish" only needs to put the whole onion in the fish ... >>
Question 9: What is the most commonly used seasoning for cooking? Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes.
MSG: It can add flavor to food. Especially suitable for co-cooking with soup.
Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function.
Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
(3) Spices and seasonings
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful.
Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Stir-fried pepper granules and ground into powder. If you add fried salt, it becomes salt and pepper, which is often used to fry food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy.
Illicium verum: Also known as fennel, it is often used for stewing and pickling. The fragrance is very strong, so it should be used properly.
Dried peppers: seeded. Pay attention to the heat when frying, not frying.
Red onion: Pay attention to the heat when cutting and frying. If you fry too much, you will suffer.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.
(1) liquid seasoning
Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.
Light soy sauce: light color, light sauce taste, heavy salty taste, fresh, mostly used for seasoning;
Soy sauce: It is dark in color, rich in sauce flavor and low in umami, so there are products to improve its umami by adding straw mushroom soy sauce, which are generally used to color dishes;
Fresh soy sauce: delicious and unique, it is a fine product in soy sauce, which can be directly used for cooking or cold salad, and is a good seasoning for soup, meat, vegetables, porridge, noodles and noodles;
Meiji fresh soy sauce: Although the price is high, it tastes really delicious. Just drop a few drops before the dish is ready, or dip it directly.
At present, there are some "iron soy sauce" on the market, which is made by adding iron fortifier "Yi Metro" to soy sauce to prevent and treat iron deficiency anemia.
Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.
Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better.
Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.
Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.