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 the five flavors". Without it, the food will be tasteless. When using salt, you should 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 very salty. When stewing meat, the time of adding salt should be delayed, otherwise the meat will be easy to get stuck. For example, when stewing chicken, you can wait until "chicken feet". 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 of water and it will be difficult to operate when wrapping. 3. Extremely delicious and fresh umami is better than ordinary soy sauce, because it adds flavoring additives such as sodium glutamate on the basis of soy sauce, so extremely delicious 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 is also a kind of soy sauce, but the color is darker and thicker. Generally, a bottle should be prepared in the family. It is very good to use it to color the ingredients when cooking braised vegetables, stewed meat or braised pork, which avoids the "fried sugar color" with higher technical requirements. Pay attention to the amount when using it, otherwise it will be black and salty if it is added more, and soy sauce must be long. 5. There are too many kinds of Xiaoyi Wen, 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 also use these two kinds of vinegar in turn, and the balsamic vinegar is lighter in color, which is more suitable for cold salad and dipping, because it is soft and fragrant. 6. Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster Oyster 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 and heat it with boiling water in advance when making cold dishes. When cooking some dishes with heavy flavors, such as sweet and sour, spicy and so on, it is best not to add it, because the umami taste of oyster sauce is covered by other heavy flavors, which can not play its role. Spices 1. Zanthoxylum bungeanum and Illicium verum have been taught by my family since I was a child. When cooking, pinch a few Zanthoxylum bungeanum to enhance the fragrance and taste, and then make a proper amount of Zanthoxylum bungeanum oil in summer, which is more spicy and fragrant than what I bought. It is absolutely delicious when used for cold dishes. Adding a few Zanthoxylum bungeanum and Illicium verum can remove fishy smell when blanching meat, and add a little to enhance the fragrance and taste when stewing meat. 2. Cinnamon, fragrant leaves are in my house. Cinnamon and fragrant leaves are mainly mixed with pepper and star anise to marinate or stew meat. The frequency of use is less than that of pepper and star anise, and I don't have accurate figures on the amount of spices used. They are all "moderately added" by luck. I think many people are like this. 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 smell of stewed meat or braised pork is thicker. 3. Chili powder The main function of my family's Chili powder is to make Chili oil to eat. It can also be added when cooking, or it can be used alone to make an "oil-sprinkled noodles" to solve the problem. There are also many quasi-types of Chili powder. I always keep this kind of thick "Qin pepper" noodles, which are fragrant but not spicy, and are more suitable for my family's taste. 4. White pepper White pepper is also a must-have in my kitchen. It can be used to marinate meat, which can deodorize and add a little when cooking soup. 5. Although there is already hot pepper powder in the home, it is necessary to prepare a small bag of dried peppers, 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 chips, and the spicy taste made with "pepper" is also irresistible. When mixing cold dishes, hot oil can stimulate the "dry flavor" of dried peppers, which can also add a lot of flavor to cold dishes. Other needs 1. The soul of Sichuan cuisine with bean paste. 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 slices, and Sichuan style pork. 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 bean paste. It is better to chop the bean paste as much as possible before frying, because there are many broad bean petals in the bean paste, which is beneficial to the fragrance distribution and can also ensure the better taste of the dishes. 2. There are many kinds of corn starch, such as corn starch, raw flour, 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 conducive 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. 3. Cooking wine A bottle of cooking wine should be prepared for both professional kitchens and ordinary family kitchens, because it is a good helper to deodorize meat. When cooking meat, it can be used for pickling, frying or stewing. However, it is counterproductive to add cooking wine when preparing steamed stuffed buns or jiaozi meat stuffing, which will make the taste of cooking wine unable to volatilize and aggravate the peculiar smell of meat stuffing. In addition, cooking wine should be added along the side of the pot when the temperature in the pot is the highest, so that high temperature can volatilize alcohol and quickly take away the fishy smell and odor, and entering along the side of the pot can prevent local ingredients from having the taste of cooking wine. Finally, it is concluded that the above 14 condiments are always available in my family, while others such as soybean sauce, sweet noodle sauce, chicken essence and monosodium glutamate are rarely used in my family, and generally they will not be bought. The key point is that these 13 condiments can be preserved for a long time except oyster sauce and bean paste, so don't worry about deterioration. As long as they are used correctly and well, you can also make a sumptuous meal. I'm not good at cooking, please give me your advice. Today's 13 kinds of condiments necessary for the kitchen are introduced here. Tell me that you don't have a home, or what special condiments will be used in your local area. You can leave a message below to share with more friends. Those who like this article can collect, like, pay attention to and forward it, and there are still wonderful things waiting for you! Report/feedback comment