Common condiments include MSG, soy sauce, vinegar, cooking wine, etc. In order to use them correctly, we must understand which dishes are suitable and which dishes are not suitable, and at the same time, we must grasp the placement time.

Chinese cuisine is extensive and profound, with dozens of condiments alone.

For the Chinese, seasoning is the soul of food. Without seasoning, delicious dishes cannot be made.

Both MSG and chicken essence can enhance freshness, but we need to note that these two seasonings are not resistant to high temperatures, so they must be added at the last step of cooking, otherwise glutamine may be produced due to high temperature heating for too long.

Sodium acidity ultimately affects the taste of the dish.

If the dish itself is very delicious, there is no need to add MSG and chicken essence, otherwise it will only overwhelm the guest.

Soy sauce can be said to be the most common seasoning in daily life, and the types are also very diverse, such as light soy sauce, dark soy sauce, steamed fish soy sauce, ordinary soy sauce, etc.

Many people don't understand the difference between them, let alone how to use them.

What we need to note is that light soy sauce and Jiexian are more delicious, so they are suitable for cold dishes, or they can be used to enhance freshness in stir-fries.

Dark soy sauce and ordinary soy sauce are darker in color and are more suitable for adding color to dishes. For example, they can be used when making braised vegetables and braised pork.

As the name suggests, Steamed Fish Soy Sauce goes very well with steamed fish.

Generally, soy sauce needs to be added first and then salt during the cooking process to better control the saltiness.

There are also various types of vinegar, such as white vinegar, balsamic vinegar, mature vinegar, etc., each of which play different roles in food.

For example, rice vinegar and balsamic vinegar are more suitable for making cold dishes and stir-fries.

Because white vinegar is colorless and odorless, it can better maintain the original color of the ingredients. For example, adding a few drops when stewing soup can better decompose the nutrients of the ingredients.

Cooking wine is definitely a fishy artifact in the kitchen. When cooking, you should wait until the temperature in the pot is the highest before adding it. This can not only leave the aroma of the cooking wine, but also take away the fishy smell of the ingredients.