Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized by sugar.
Salad oil: common cooking oil, and can also be used to cook cakes.
Sesame oil (sesame oil): pour it on the dishes before they are cooked, which can increase the flavor. When curing food, it can also be added to add 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 thick, also known as hot sauce. It can add spice and color to dishes.
Sweet noodle sauce: salty in itself. Stir-frying with oil over low heat can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so the flavor is better.
Spicy bean paste: a dish seasoned with bean paste, without adding too much soy sauce, so as to avoid the finished product being too salty. The color and taste of the oil explosion are better.
Sesame paste: It is dry. It can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice, sweet and sour dishes, and can increase the color of dishes.
Vinegar: black vinegar should not be cooked for a long time, just add it before taking out the pot to avoid the fragrance dispersing. Slightly boiled white vinegar can make the sour taste lighter.
Abalone sauce: made by concentrating natural abalone essence, suitable for frying, boiling, frying, frying, marinating and so on.
XO sauce: Most of it is mainly concentrated from many seafood essences, which is suitable for all kinds of seafood dishes.
Salt (low sodium salt): the most important seasoning in cooking. It has strong permeability and is suitable for curing food, but attention should be paid to curing time and quantity.
Sugar: adding a little sugar to braised and braised dishes can add flavor and color to the dishes.
MSG: It can add flavor to food. In particular, it is most suitable to add soup to cook.
Hair powder: added to the batter can increase the swelling feeling of the finished product.
Flour: it is divided into three types: high, medium and low gluten. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has coloring function.
Sweet potato powder: it is mostly used to dip powder in fried food. It can also be used as a powder.
Raw flour: It is one kind of thickening powder. When it is used, it is dissolved in water before thickening, which can make the soup thick. In addition, it can increase the crispness when it is used to dip powder in fried food. When used for sizing, it can keep food smooth and tender.
Baking soda powder: marinating meat with proper amount of baking soda can make the meat softer, smoother and tender.
Douchi: Soak dried Douchi until soft, and then chop it up for use. Wet douchi can be used as long as it is washed.
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, which can be sliced or chopped with dishes.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braising and marinating. Zanthoxylum bungeanum granules are ground into powder after frying, and if fried salt is added, it becomes pepper salt, which is often used for dipping fried food.
Pepper: spicy and fragrant, which can remove fishy smell and add flavor. White pepper is mild, while black pepper is heavy.
Star anise: also known as anise, it is often used for braising and marinating. The aroma is very strong, so it should be used appropriately when cooking.
Dried Chili: can get rid of greasy and unpleasant smell. When the seeds are removed and fried in oil, attention should be paid to the heat, and it is not advisable to fry them.
Onion: It can increase fragrance. When chopping and frying incense, you should pay attention to the heat. If it is fried too much, it will have a bitter taste.
Five-spice powder: Five-spice powder contains cinnamon, anise, pepper, clove, sweet flavor, dried tangerine peel and other spices, so it should be used appropriately. Western food seasoning:: There are thousands of seasonings for western food, which are different according to the dishes and positioning of western restaurants.
The main ones are
(1) Western meat products such as bacon, ham, sausage, hot dog sausage, pizza toppings, turkey, beef tenderloin, T-bone and other cooked products.
(2) Western cream cheese: cream, whipped cream, cheese, cheese slices, shredded cheese, cheese powder, butter, cheese, mascarpone, mozzarella and cheddar cheese.
(3) Western food spices: pizza grass, basil leaves, rosemary, parsley slices, pepper, curry powder, turmeric powder, Mazurin, tarragon, Chili powder, etc.
(4) Spaghetti: straight face, threaded face, butterfly face, oblique face, shell face, small bend, etc.
Sauces: mayonnaise, salad dressing, Thousand Island dressing and Caesar dressing.
(6) Tomatoes: tomato sauce, tomato sauce, tomato paste, tomato juice and peeled eggplant;
Canned products: pineapple, yellow peach, tropical miscellaneous fruit, mushroom, corn, olive, kidney bean, triangle bean, blue mold, green bean, tuna, etc.
(8) Others: vinegar, jam, fruit powder and juice, cocoa and coffee, alcohol, flour, olive oil, mustard and other ingredients.
Don't remember the odd number of western food seasoning varieties. For details, please refer to various western food websites such as xican365 and Western Food Network.