1. Edible oil

Everyone has their own hobbies about edible oil. For example, my mother likes to eat "corn oil", but I don't care when I arrive. Sometimes I use rapeseed oil, sometimes I use soybean oil and salad oil, and recently I am addicted to eating "peanut oil". Of course, each edible oil has its own specialties.

For example, soybean oil, sunflower oil and corn oil are all edible oils with high linoleic acid content, which contains particularly high unsaturated fatty acids and linoleic acid. The disadvantage is that they are not suitable for frying at high temperature for a long time, and are suitable for frying and cold salad. For example, the heat resistance of rapeseed oil is much better than the previous ones, and all kinds of nutrients are more balanced and widely used. Peanut oil and sesame oil are also not suitable for high temperature, but are more suitable for stir-frying and cold salad with low oil temperature.

2. Salt

Salt is the "first of five flavors" that every family needs. Without it, the food will be tasteless. When using salt, pay attention to the salt content of other seasonings, such as adding soy sauce and bean paste. When adding salt, you should pay attention to the amount. If it is too much, it will be salty. When stewing meat, the addition time of salt will be delayed, otherwise the meat will easily get stuck, such as stewing.

When mixing vegetarian dumpling stuffing, it is better to add salt after adding oil or when preparing to wrap jiaozi, otherwise the dumpling stuffing will easily come out and it will be difficult to handle when wrapping.

3. Extremely fresh

Extremely fresh umami is better than ordinary soy sauce, because it adds flavoring additives such as sodium glutamate on the basis of soy sauce, so it is mostly used for cooking, dipping and cold salad in my home, and can be used instead of monosodium glutamate and chicken essence.

4. Soy sauce

Soy sauce is also a kind of soy sauce, but it is darker and thicker. Generally, a bottle should be prepared at home. It is very good to use it to color the ingredients when cooking braised dishes, stewed meat or braised pork, which avoids the "fried sugar color" with higher technical requirements. Pay attention to the dosage when using it, otherwise it will be black, salty and salty if it is added too much.

5. Vinegar

There are too many kinds of vinegars, such as balsamic vinegar, rice vinegar, aged vinegar, white vinegar and fruit vinegar, but in our general family kitchen, as long as there is a bottle of balsamic vinegar or aged vinegar, I use them alternately, and the balsamic vinegar is lighter in color, which is more suitable for cold salad and dipping.

6. Oyster oil

Oyster oil is also widely used in my home, and it tastes delicious. Especially when frying all kinds of vegetables and fungi, I prefer to add a little, which will enrich the taste. When mixing dumpling stuffing, I can add a little to enhance the fragrance and taste, and when curing meat, I can also add a little to enhance the freshness and remove the odor.

But when using oyster sauce, you must not heat it for a long time, otherwise the umami taste will disappear. I usually add it before cooking. It is better to dilute it with boiling water before using it when cooking cold dishes. When cooking some dishes with heavy tastes, such as sweet and sour, spicy, etc., it is best not to add it, because the umami taste of oyster sauce is covered by other heavy tastes, so it cannot play its role.

7. Zanthoxylum bungeanum and Illicium verum

Since childhood, I have learned from my family the two essential spices "Zanthoxylum bungeanum" and "Illicium verum" in the kitchen. When cooking, I pinch a few Zanthoxylum bungeanum to enhance the fragrance and taste. In summer, I will make a proper amount of Zanthoxylum bungeanum oil, which is hemp and fragrant and more delicious than what I bought. It is absolutely delicious when used for cold salad. When adding a few Zanthoxylum bungeanum and Illicium verum verum to the meat, I can remove the fishy smell

8, cinnamon, fragrant leaves

In my family, cinnamon and fragrant leaves are mainly mixed with pepper and star anise to marinate or stew meat, which is used less frequently than pepper and star anise, and I don't have accurate figures on the amount of various spices used, and they are all "moderately added" by luck. I think many people do.

when using spices, it is best to fry all the spices in oil in advance, because the fragrance of some spices is dissolved in oil, so that the fragrance of stewed meat or braised pork is thicker.

9. Chili powder

The main function of my Chili powder is to make Chili oil to eat, and it can also be added when cooking, or it can be used to make a "oil-sprinkled noodles" to relieve the appetite. There are many kinds of Chili powder, and I always keep this kind of thick "Qin pepper" noodles, which are fragrant but not spicy.

1. White pepper

White pepper is also a must-have in my kitchen. It can be used to marinate meat, remove fishy smell and odor, and add a little when cooking soup to enhance fragrance and taste.

11. Dried Chili

Although there is already spicy Chili powder used at home, we still need to prepare a small bag of dried Chili, which is also the main source of "spicy taste" in home cooking, such as the "burnt spicy taste" in kung pao chicken and hot and sour potato shreds, and the spicy taste made with "pepper" is also irresistible, and when mixing cold dishes, hot oil is used to stimulate the "dry flavor" of dried Chili.

12, bean paste

The soul of Sichuan cuisine, those who like to eat Sichuan cuisine must prepare a bottle. When cooking some spicy and spicy dishes at home, they will add a little bean paste to flavor them, such as simple Mapo tofu, minced pork noodles, fish-flavored shredded pork, boiled pork slices or fish fillets, Sichuan style pork and so on.

However, the use of bean paste is very particular, that is, the bean paste must be fried with low oil fire, so as to fully emit the fragrance of the bean paste. It is better to chop the bean paste before frying, because there are many broad bean petals in the bean paste, which is beneficial to the fragrance and can ensure the better taste of the dishes.

13. Corn starch

There are many kinds of starches, such as corn starch, cornstarch, sweet potato starch, etc. Generally, without special requirements, my family only prepares a packet of corn starch for use, which can be used to thicken, for example, when making Mapo tofu or cooking soup, which can make the soup thicker and is beneficial to hanging on ingredients; It can also be used to size ingredients and pat powder. For example, when frying meat slices, sizing can make them tender, and when frying fish, dipping some dry starch can make the fish more crisp.

14. Cooking wine

Both professional kitchens and ordinary family kitchens should prepare a bottle of cooking wine, because it is a good helper to deodorize meat, and it can be used when cooking meat, whether it is pickled, fried or stewed, but don't add cooking wine when preparing steamed buns or jiaozi meat stuffing, which will backfire and make the taste of cooking wine unable to volatilize and aggravate the odor of meat stuffing.