1, garlic: As the saying goes, "Eat meat without garlic, and the nutrition will be halved." Garlic is especially suitable for cooking meat dishes, which can not only flavor and refresh, but also dissolve the greasy feeling of meat and improve the digestion and absorption rate of nutrients in meat. And cool vegetables, such as cucumber, bitter gourd, eggplant and spinach. With garlic, it can neutralize cold, strengthen the spleen and benefit the stomach. Pouring garlic into minced garlic or garlic juice for cold salad or dipping can not only increase flavor, but also sterilize and prevent diseases. Garlic can be placed in a net bag and hung in a cool and ventilated place indoors; Or stored in a porous clay pot.

2, onions: People often use "ten fingers like onions" to describe a woman's hands are white, tender and beautiful. Indeed, a fresh onion with tender onion leaves looks good. Onion has become a regular condiment in the kitchen because of its special aroma: northerners like to use it to fry pots, so that the fried dishes will be more delicious; Southerners, on the other hand, like to chop up the shallots and sprinkle some before the dishes or soup come out of the pot to make the finished products more fragrant. If you want to make a cold salad, chive powder is an indispensable flavoring; It is most suitable for cooking aquatic products, eggs, animal offal, etc., and can well remove the fishy smell. Onions are afraid of moisture, but they are too dry to dehydrate easily. Dried onions can be wrapped in newspaper and kept in the refrigerator.

3. The main component of white sugar is sucrose, which is the main source of sweetness among the five flavors. Sugar can increase the sweetness and flavor of dishes, and fried sugar color can also be used to add red and bright colors to food. Sweet dishes, such as sweet and sour tenderloin and shredded yam, all need sugar as seasoning. Even if it's not sweet, adding a little sugar can refresh you. Sugar should be moisture-proof and heat-resistant, and it is best to pour it into a sealed can and store it in the refrigerator.

4, salt: salty taste is the "king of all flavors", this taste comes from the most common condiment-salt. Salt is one of the most important substances for human survival, and it is also the most commonly used seasoning in cooking, and it is indispensable for almost every dish. Salt can relieve boredom, refresh, wake up, remove odor and highlight the fresh and fragrant taste of raw materials. It is usually added before the dishes are cooked. Salt can prevent food from spoilage, so it can be smeared on ingredients to make ham, bacon and other flavor foods. Salt is also the most important condiment when making pickled foods such as kimchi.

5. Ginger: Ginger is fragrant and spicy, and has the functions of detoxification, deodorization and appetizing. Aquatic products, poultry viscera and eggs have a strong smell, and ginger is an essential seasoning for cooking. As the saying goes, "Ginger is still old and spicy." So the ginger we usually use for seasoning is old ginger. When cooking fish soup and chicken soup, add a few slices of old ginger, and the boiled soup is not only not fishy, but also delicious. When frying home-cooked dishes, using ginger slices and onions together will also make the dishes more delicious. If ginger is shredded or chopped, stir-fried or served as a cold dish or dipped in food, the dishes will be more appetizing. Young ginger is called young ginger. Sichuanese like to pickle it into pickled ginger with a pickle jar. When cooking, adding some to it will make the dish spicy and delicious, and make people's appetite open instantly. Ginger is not suitable for cold storage. It can be placed in a ventilated place or buried in a salt pot. It is best to wrap the tender ginger in plastic wrap and put it in the refrigerator.

6, the taste of vinegar is sour and fragrant, which can remove greasy taste and increase the umami and fragrance of dishes. Due to the differences in raw materials, technology and eating habits, the taste of vinegar varies greatly from place to place. There is Shanxi mature vinegar in the north, with deep purple color and strong sour taste; There is Zhenjiang balsamic vinegar in the south, which is soft in acid and slightly sweet in fragrance; There are also famous Sichuan Baoning vinegar and Zhejiang rice vinegar, both of which have different shades and unique flavors. Vinegar plays an important role in cooking in China. It is often used to mix vegetables and cold dishes. In western food, it is often used to prepare salad dressing or pickled cabbage, and in Japanese cuisine, it is often used to make sushi rice. Vinegar is sealed in a glass bottle and stored in a cool and dry place. You can also add a few cloves of garlic to keep it longer.

7. Soy sauce is mainly brewed from soybeans and wheat. In addition to salt, it also contains a variety of amino acids, sugars and so on. The taste is mainly salty, but also fresh and fragrant. The umami taste and nutritional value of soy sauce mainly come from amino acid phthalein nitrogen, so generally speaking, the higher the content of amino acid phthalein nitrogen, the higher the grade and the better the quality of soy sauce. Cantonese people are used to dividing soy sauce into soy sauce and soy sauce. Soy sauce is elegant in color and rich in fragrance. It can be used for seasoning and refreshing, and can be used for cooking and cold dishes. Caramel color is added to soy sauce, which is salty and sweet, and is generally used to color braised dishes. High temperature is easy to destroy amino acids in soy sauce, so soy sauce is best mixed when the dish is out of the pot. Don't put soy sauce beside the high-temperature stove. It is best to put it in a cool place in the kitchen to prevent soy sauce from going bad.

8. The main ingredient of cooking wine is yellow rice wine, but it is different from yellow rice wine, because other spices are added, the alcohol concentration is lower, and it is only used for cooking and is not suitable for drinking. Cooking wine is generally used to cook animal raw materials such as meat, poultry, seafood and eggs. When it is added with other seasonings, it can increase the flavor of food, remove fishy smell and relieve boredom, which is conducive to the full penetration of salty and sweet taste into dishes. But you don't need to cook wine when cooking vegetarian dishes. Don't put too much cooking wine when cooking, lest the cooking wine taste too strong and affect the taste of the dish itself.

9. Pepper is fragrant, irritating and irritating. Generally processed into Chili or shredded Chili, it has the function of removing fishy smell and improving taste. Pepper can be divided into white pepper and black pepper. Black pepper is pungent and pungent, and is often used to cook red meat dishes with strong flavor, such as black pepper beef tenderloin. White pepper is spicy but mild, and is usually used to deodorize poultry and fish food or to add flavor to soup. Whether it is black pepper or white pepper, avoid frying at high temperature, and it is best to add a little when the dish or soup is almost cooked. Pepper can be sealed and stored in a cool place, but it should not be stored for too long, so as not to volatilize its fragrance.

10, Zanthoxylum bungeanum ranks first among the "Thirteen Fragrances", with a fragrant smell, which can be used in stewed dishes, braised dishes, side dishes and other dishes. Sichuanese regard pepper as one of the main condiments, and create Sichuan cuisine which is famous for its spicy and delicious taste. Zanthoxylum bungeanum is often used to prepare marinated soup, pickled food or stewed meat, which has the function of removing fishy smell and enhancing taste. When cooking, put a few peppers in the hot oil in the pot, and then stir-fry, the taste will be more fragrant, and it will be more refreshing and appetizing when used as a cold dish.