Seasoning for cooking 1, salt? There are differences in thickness, and fine salt can be used at home, but it is best to add iodine.
2. Soy sauce? Ordinary soy sauce is widely used in most areas such as the north. Cantonese people like to see soy sauce, which is of higher quality.
3. Noodle sauce? There are sweet sauce and yellow sauce. Generally, sweet sauce can be prepared. It is easy to deteriorate in summer, so pay attention to anticorrosion. Mainly used for sauce-fried Lai (only with diced pork and shredded pork in Beijing sauce), which can be fried for dipping (such as eating roast duck).
4. White sugar? Divide into white sugar and sugar. Sugar is used in many dishes, and more is used 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 to be sour but not colored.
6. ketchup? In the cooking of ketchup, one is to get its taste, and the other is to use its color.
7. dried peppers? Both prototype and powder should be prepared, and spicy dishes are mainly seasoned by pepper.
8. Chili oil? It can be sold in the market or made by ourselves: cut dried peppers into small pieces and put them into smoking hot oil to turn black and red.
9. Bean paste? It is also a spicy seasoning. Douban in Danxian County, Sichuan Province is the best, and fish-flavored Sichuan dishes must be used.
10, pepper? There are granular and powdery ones, the latter is much used, and many dishes are used, and hot and sour soup is a must.
1 1, mustard Use it more when mixing cold dishes. Mustard oil is on sale now. It's more convenient to use.
12, pepper? There are two kinds of granular and pepper noodles, which are widely used.
13, aniseed? That is, star anise, which is widely used.
14, cinnamon? That is, cinnamon, boiled tea eggs, spiced peanuts, spiced beans and so on.
15, spiced powder? Zanthoxylum bungeanum, aniseed, cinnamon, clove, cottage and other aromatic spices are mixed and developed, which is convenient to use and can be used in many dishes.
16, curry powder? It is also made from a variety of spices, used for curry chicken, curry beef, curry potatoes, etc.
17, monosodium glutamate? Chinese dishes are essential and play a great role in refreshing.
18, sesame oil? Also known as sesame oil, do it when cooking and making soup? Tail oil? Use. Add the dishes at the moment when they are made (some dishes in restaurants are topped with turkey oil, which is exempted for families).
Cooking skills 1, when making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious;
2. Adding a little orange peel when steaming steamed bread can increase the fragrance of steamed bread;
3. Steamed steamed bread turns yellow if the alkali is added too much. For example, adding 2 ~ 3 tablespoons of vinegar to the original steamer water and steaming for10 ~15 minutes can turn white;
4. Put a small amount of alum and salt into clear water, soak the cut raw sweet potato for more than ten minutes, wash it and cook it, which can prevent or reduce abdominal distension;
5, the milk is boiled, put some salt, and it tastes better after cooling;
6. Add some vinegar when the dish with pepper is too spicy or when the pepper is fried, and the spicy taste is greatly reduced;
7. When cooking, if you put soy sauce and pour vinegar by mistake, you can sprinkle a little baking soda to eliminate the vinegar taste;
8, the dish is too sour, put a preserved egg into it;
9, the dish is too spicy, put an egg and stir fry;