Section 1 The concepts of seasoning and seasoning

Section 2 Taste and Seasoning

First, the concept of taste.

Second, the types of taste.

Third, the role of condiments.

Four, western food spices and taste types

Five, the principle of natural seasoning ingredients

Six, seasoning method and formula

Chapter II Seasonings and Cooking Wine Commonly Used in Western Food

Section 1 Common Seasonings

First, the basic seasoning

Second, spicy seasoning

Section 2 Common Cooking Wine

First of all, red wine

Second, white wine.

Third, whisky.

Fourth, brandy

Five, other famous wines

Third, saving oil and fat

Chapter III Production and Application of Basic compound seasoning.

Section 1 Preparation and Cooking Application of Compound Frozen Sauce

First, Manas Shaosi

Second, France Shaosi

Three. Kuril Islands Ji Shao

Fourth, less vinegar and less oil.

Five, flavor fruit less division

Six, butter sauce

Seven, mint shredded.

Eight, less garlic.

Nine, green sauce

Ten, Andrews juice

Xi。 Moscow juice

Twelve, Tatar juice

Section 2 Preparation and Cooking Application of Compound Spicy Sauce

First, Moslin Shaosi (Moslin Shaosi)

Second, there are few tomatoes.

Third, black pepper sauce.

Fourth, horseradish is shredded.

Five, Blancho (Brown Shaosi)

Six, yellow meat shredded

Seven, the United States.

Eight, Pihe Naiszaus

Nine, Pei Xi Shao Si

Minister X. Bodles

Eleven, the hunter Shao Shi

Twelve, pepper less division

Thirteen, Monnet Shaosi (Monnet Shaosi)

Fourteen, drink less white wine

Fifteen, Normandy Shaosi

Sixteen, anchovies shredded

Seventeen, sour soybean paste

Eighteen, Madill Shaosi

Nineteen. Saus, Italy

Twenty, India Shaosi

Twenty-one, mariner pulls juice

Twenty-two, less red wine.

Twenty-three, Jose.

24, less cream

The fourth chapter is the preparation method and cooking application of fresh and salty compound seasoning.

1. Ginger juice (Japanese style)

Second, there are few fish (French)

Iii. Seafood and vegetable juice (France)

Fourth, eat less seafood noodles (Italy)

V. Boiling juice (Japanese)

Six, oyster sauce (Nanyang)

Seven, salad dressing (Thai)

Eight, cold sauce (Thai)

Nine, Rumex grass sauce (French)

Ten, lobster sauce (American)

XI。 Champagne-flavored juice (France)

Twelve, less white wine (France)

Thirteen, eat less vegetables (Italian)

Bologna Meat Sauce (Italy)

Fifteen, wine pepper vegetable juice (Brazil)

Sixteen, corn juice (American)

Seventeen, beef sauce (American)

18. Grilled fish and shredded pork (Philippines)

Nineteen. XO sauce (Italian style)

Twenty, shrimp sauce department (Spain)

Twenty-one, cod sauce (Spain)

Twenty-two, tempura dipped in sauce (Japanese)

Twenty-three, boiled fish sauce (American)

Twenty-four, Japanese steamed fish sauce (Japanese)

Twenty-five, braised (French)

Twenty-six, beer marinade (Belgium)

Chapter V Preparation method and cooking application of salty compound seasoning.

First of all, grilled fish in soy sauce (Thai style)

Second, special peanut butter (desktop)

Third, Greek lentil juice (Greece)

Four. Crispy preparation department (Spain)

Five, sauce meat seasoning (Korean)

Six, beef seasoning (Korean)

Seven, meatball seasoning (Korean)

Eight, seafood sauce (desktop)

Nine, shredded edamame (Mexico)

X. Salted barbecue sauce (Australia)

Xi. Chili sauce (Italy)

Twelve, fish seasoning (American)

Thirteen, lemon butter juice (American)

Fourteen, less frankincense (French)

Fifteen, Fried Sauce (Spain)

Sixteen, sauce mixed juice (American)

Seventeen, white thick soup with small sauce (American)

18. Sauke sauce (France)

Nineteen, beef tendon less division (Indonesian style)

Chapter VI Preparation method and cooking application of salty and spicy compound seasoning.

First, white shredded milk (French)

Second, western beef sauce

Third, spicy forest sauce (Singapore)

4. Indonesian curry sauce (Indonesian style)

5. Steamed fish sauce with curry (Vietnamese style)

Six, salty and spicy sauce (France)

Seven, polder whistle department (French)

Eight, two-color sauce (France)

Nine, plum sauce (French)

Ten, red pepper marinade (American)

Eleven, braised dishes fried sauce (American)

Twelve, red soup shredded pork (American)

Thirteen, salted meat sauce (Mediterranean)

14. Polder red wine marinade (France)

Fifteen, kimchi sauce (Korean)

Sixteen, less cheese (French)

17. Portuguese Chicken Rice Seasoning (Korean)

18. Cream cheese dip (France)

Nineteen. Salty bacon (France)

Twenty, fennel perfume juice (French)

Twenty-one, ga Lai Su braised chicken (French)

Twenty-two, tenderloin marinade (French)

Twenty-three, fillet marinade (French)

Chapter VII Preparation method and cooking application of sweet and sour compound seasoning.

I. Vinegar juice (Italian style)

Second, cheese tomato sauce (Italy)

Third, western-style sweet and sour juice (Singapore)

Fourth, Thai sweet and sour sauce (Thai)

Five, flavor lemon juice (Greece)

Six, sweet pepper tomato juice (Greece)

Seven, tomato salad sauce (Spain)

Strong sauce (Italian style)

Nine, sweet and sour sauce (Italy)

X. New Orleans Chicken Juice (USA)

XI. Sweet and sour compound sauce (Italy)

Twelve, lime shredded (Thai)

Thirteen, tomato sauce (French)

Fourteen, tomato sweet and sour sauce (Italy)

Fifteen, sweet and sour marinade (Italy)

Sixteen, mushroom sauce (Italy)

Chapter VIII Preparation Method and Cooking Application of Hot and Sour compound seasoning

I. Pepper and lemon juice (Cuba)

Second, there are few fresh peppers (Singapore)

Third, spicy vegetable sauce (Korean style)

Four, lemon Chili sauce (Cambodia)

5. Hot and sour sauce (Vietnamese flavor)

6. Hot and sour pickled roast sauce (Malaysia)

Seven, sweet pepper sauce (France)

Eight, grape tomato juice (English)

Nine, balsam vinegar less division (French)

Ten, tomato onion sauce (American)

XI。 Yogurt sauce (Greece)

Twelve, hot and sour dipping sauce (Japanese)

Thirteen, lemon fish juice (Japanese)

Fourteen, hot and sour stew (French)

Fifteen, green sauce shredded (Spain)

Sixteen, cucumber mustard juice (French)

17. Pepper and orange marinade (France)

Eighteen. Spicy shredded pork (Cuba)

XIX. Roast chicken with shredded pork (American style)

Twenty, seafood salad dressing (American)

Chapter IX Preparation method and cooking application of spicy compound seasoning.

First, hot sauce (English)

Second, hot sauce (Malaysia)

Third, chicken juice (Vietnamese style)

4. Juniper flavored juice (France)

Verb (abbreviation for verb) Chili cheese sauce (Mexico)

6. Mixed minced meat sauce (Mexico)

Seven, red meat sauce (Mexico)

Eight, flavored fish floss stuffing (Mexico)

Nine, delicious hot sauce (Greece)

X. Spicy shredded pork (Spain)

Eleven, lentil sauce (Spain)

Twelve, hot sauce (Korean)

Thirteen, hot sauce (American)

Xiv. Spicy red wine shochu (Mexico)

15. Cream pepper juice (Mexico)

Sixteen, black pepper sauce (American)

17. German black pepper juice (German style)

Eighteen, hot sauce (French)

Nineteen, Korean bibimbap sauce (Korean)

Twenty, onion sauce (Mexico)

Twenty-one, spicy seasoning (Pakistan)

Twenty-two, hot sauce on toast (American)

Twenty-three, duck stuffing (American)

Twenty-four, spicy sesame sauce (Malaysia)

Twenty-five, hot sauce (Thai)

Twenty-six, Chili sauce (Korean)

Twenty-seven, cold noodle sauce (Korean)

Twenty-eight, pancake dipping sauce (Korean)

Twenty-nine, kimchi pickled sauce (Korean)

Thirty, bibimbap sauce (Korean)

Thirty-one, fresh oyster marinade (French)

Thirty-two, pepper osmanthus honey (Greece)

Thirty-three, roasted scallop seasoning (Thai)

Thirty-four, mozzarella cheese dressing (Italy)

Thirty-five, sirloin steak seasoning (New Zealand)

Thirty-six, spicy soup sauce (New Zealand)

Clear soup (English)

Thirty-eight, spicy seafood marinade (French)

Chapter 10 Preparation method and cooking application of spice-flavored compound seasoning.

I. Garlic juice (Italy)

Second, braise in soy sauce (English)

Third, bacon sauce (Netherlands)

Guess curry sauce (Thai style)

Five, mustard sauce (French)

Six, ginger sauce (French)

Seven, mint spinach juice (English)

Eight, secret barbecue materials (Greece)

Nine, roasted vegetables with less sauce (Spain)

X. Green Curry Coconut Juice (France)

1 1. Indonesian curry sauce (Indonesian style)

Twelve, radish yogurt mint juice (Italy)

Thirteen, curry soup (Japanese)

Fourteen, cardamom seasoning (Russia)

Fifteen, mushroom white juice (Greece)

Sixteen, yogurt curry marinade (Italy)

The second chapter is the preparation method and cooking application of XI compound seasoning with milk flavor and fruit flavor.

1. Coconut milk sauce (Thai style)

Second, the old milk (UK)

Third, watercress juice (French)

Mulberry jam (Thai style)

Five, cherry jam (English)

Six, orange jam (American)

Seven, eggplant sauce (French)

Eight, rose pear jam (French)

Nine, pear vine jam (Vietnamese style)

Ten, Luo Shen strawberry jam (American)

XI。 Blackberry jam (USA)

Passion Fruit Sauce (English)

Thirteen, guacamole (Mexico)

Fourteen, cheese sauce (Mexico)

Fifteen. Caramel custard (Mexico)

Sixteen, white sauce (French)

Seventeen, passion fruit less division (Thai)

Eighteen, cream sauce (American)

Nineteen, corn cream juice (French)

Twenty, less milk department (Spain)

Twenty-one, white sauce (Japanese)

Twenty-two, lemon sauce (American)

Twenty-three, mango cream sauce (Italy)

Twenty-four, orange sauce (Scotland)

Twenty-five, milk pumpkin sauce (English)

26. Cream Mushroom Juice (English)

Twenty-seven, safflower juice (French)

Chapter 12: Making method and cooking application of salty and sweet compound seasoning.

I. Walnut pumpkin juice (Italy)

Second, Yuzi Egg Flower Juice (Japanese style)

Third, plum sauce (American)

Fourth, eggplant fragrant sauce (American)

Five, apple shredded (American)

Six, cream mayonnaise (American)

Seven, blueberry sauce (American)

Eight, cinnamon juice (American)

Nine, kimchi sauce (Korean)

X. Salty and sweet compound sauce (France)

XI。 Meiji seasoning (France)

Twelve, pizza sauce (French)

XIII. Hudou Juice (North Korea)

Chapter 13 Preparation method and cooking application of compound seasoning with other flavors

I. Cream Bacon Sauce (Italy)

Second, chocolate compound juice (Italy)

Three, spiced juice (Macau)

Madeira juice (France)

Verb (abbreviation for verb) olive oil juice (Italian style)

Six, saffron less division (America)

Seven, Satay sauce (Italy)

Eight, celery raisin materials (Italian)

Nine, European almond powder (Mexico)

X. Nut powder juice (Greece)

XI。 Guacamole (Greece)

Twelve, Jinping sauce (Japanese)

Thirteen, baked apples (American)

Fourteen, Taragan juice (French)

Fifteen, milk tofu (American)

16. Qiwei marinade (Japanese style)

Seventeen, spinach juice (American)

18. Douchi (American)

XIX. Sour wine marinade (Italy)

Twenty, American sauce (American)

Twenty-one, samba sauce (Indonesian style)

Twenty-two, less red wine (USA)