The functions of various seasonings

(1) Liquid flavorings

Soy sauce: It can make the dishes taste better and increase the color of the food. Suitable for braised braise and making braised food.

Oyster sauce: Oyster sauce itself is very salty, and sugar can slightly neutralize its saltiness.

Salad oil: a common cooking oil that can also be used to cook pastries.

Sesame oil (sesame oil): Drizzle on the dishes before serving to enhance the flavor. It can also be added to add flavor when pickling food.

Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.

Chili sauce: a paste made from ground red pepper, which is red and sticky, also known as hot sauce. It can add spiciness and color to dishes.

Sweet noodle sauce: itself tastes salty. Stir-fry in oil over low heat to remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste for a better flavor.

Spicy bean paste: Dishes seasoned with bean paste do not need to add too much soy sauce to avoid the finished product being too salty. The color and taste are better when fried in oil.

Tahini: itself is dry. It can be diluted with cold water or cold stock.

Tomato sauce: often used in tomato sauce, sweet and sour dishes and other dishes, and can increase the color of the dishes.

Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking to prevent the aroma from dissipating. Slightly boiling white vinegar can make the sour taste lighter.

Abalone sauce: Made from concentrated natural abalone essence, suitable for: frying, boiling, stir-frying, frying, braising... etc.

XO sauce: Most of them are mainly Concentrated from many seafood essences, it is suitable for various seafood dishes.

(2) Solid flavoring

Salt (low sodium salt): the most important flavoring when cooking. It has strong penetrating power and is suitable for pickling food, but attention should be paid to the pickling time and amount.

Sugar: Adding a little sugar to braised and braised vegetables can add flavor and color to the dishes.

MSG: can add flavor to food. It is especially suitable for adding to soups and cooking.

Baking powder: Added to the batter, it can increase the expansion of the finished product.

Four: divided into three types: high, medium and low gluten. Use all-purpose flour when making batter. It has a coloring function when used for dipping in flour and deep-frying.

Sweet potato flour: mostly used as dipping powder for fried foods. It can also be used as gordon powder.

Cooking starch: It is a kind of gravy powder. When using it, dissolve it in water and then thicken the gravy to make the soup thicker. In addition, it can increase the crispiness when used as dipping powder for fried foods. When used for sizing, it can keep food smooth and tender.

Baking soda powder: Marinate meat with an appropriate amount of baking soda to make the meat softer, smoother and more tender. Tempeh: Soak dried tempeh in water until soft before use, then chop into pieces. Wet tempeh is ready to use as long as it is washed.

(3) Spices

Onion: often used to stir-fry and remove fishy smell.

Ginger: It can remove fishy smell, deodorize, and improve the flavor of dishes.

Chili: It can add spiciness to dishes and make them colorful.

Garlic: a commonly used spice that can be sliced ??or chopped with dishes.

Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braised and braised. The powder obtained by grinding Sichuan peppercorns after frying until fragrant is Sichuan pepper powder. If fried yellow salt is added, it becomes Sichuan peppercorn salt, which is often used for dipping fried foods.

Pepper: Spicy and aromatic, it can remove fishy smell and add fragrance. White pepper is milder, while black pepper is stronger.

Anise: Also known as anise, it is often used in braised and braised dishes. The aroma is very strong and should be used with caution.

Dried chili pepper: can remove greasy and odor. When removing the seeds and frying them in oil, you need to pay attention to the heat and avoid burning them.

Red onions: can add flavor. When chopping and sauteing, you should pay attention to the heat. If it is over-cooked, it will have a bitter taste.

Five-spice powder: Five-spice powder contains cinnamon, anise, pepper, cloves, ganxiang, tangerine peel and other spices. It has a strong flavor and should be used in moderation.

Fish sauce In addition to the salty taste, fish sauce also has the umami taste of fish. Therefore, when cooking Teochew cuisine, chefs prefer to use fish sauce instead of salt.