1, you don't understand soy sauce and the root of soy sauce, so you have this question. Soy sauce is fresh but not heavy in color. Soy sauce is colored and salty and cannot be added. It can only be colored, and the refreshing effect is very poor. In this way, some cooked dishes need both color and fragrance, so both should be added.

2, pepper to appetizer, depending on the taste of local people to add, some places use other things to appetizer can not add pepper, generally speaking, northerners like to use pepper, like southern Cantonese cuisine, dried tangerine peel may be enough, you can also add pepper to taste. Black pepper is very popular with western food in China. In fact, white pepper is far superior to black pepper in these functions, but now dishes have been popularized and become a trend.

3. The function of pepper is the same as above, and the other is the taste of hemp. Sichuanese can eat hemp according to their preferences, but people in other places don't like it very much. Refining Zanthoxylum bungeanum into Zanthoxylum bungeanum oil has the same effect as hemp, which can relieve boredom and stimulate appetite. Zanthoxylum bungeanum seeds are red when they are ripe, dark brown after drying, not red when they are ripe, and light after drying.

You are right, but there are many kinds of meat. You're talking about normal pork. Other rare raw materials may not play the role you said. You may have to find another variety.

5, sugar harmony, make the taste mellow, delay the time left on the tip of the tongue, unless it is special sugar seasoning or sweet and sour sugar with outstanding taste, it can be different from the above and taste.

6, white vinegar is industrialized production, not sweet, because it is very acidic, one is to adjust the taste, and the other is to maintain the color, because the acidity prevents oxidation and discoloration.

7. These sauces are local specialties. Most people who make these sauces feel that the dishes are in place when they eat them. Because the folk customs, nature and humanities are different from place to place, there may be some sauces that can set off their own local food characteristics. Most of them are not specially used for stewing meat, but also can be used for cook the meat cuisine.

8. The umami flavor produced by people tasting dishes is reflected in three basic components, namely, 1 monosodium glutamate is the main component of monosodium glutamate, 2 nucleotides I+G chicken essence, 3 inosinic acids and meat paste. At present, the leaf condiment produced by Angel Group is called yeast extract, which is fresh and has its own advantages, but it is found that monosodium glutamate cannot be heated above 120 degrees Celsius. If it is exceeded, it will be toxic. At present, neither chicken essence nor leaves have found such problems. The ingredients of chicken powder and chicken essence are the same according to reason. Unless manufacturers mess around, monosodium glutamate is generally used for cold dishes, chicken essence is better for soup, and leaves are used for stew. It is not good to add them all up. MSG melts faster and tastes obvious. Fast last addition is effective. Chicken essence is granular and mellow in taste. It is used for cooking.