The following seasonings are necessary for home cooking:

1. Salt: Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in putting salt late will be less than that in putting salt early. If the salt is put in early, the salt has penetrated into the food, and more salt will be ingested under the same salinity feeling, which is not good for health.

2. Soy sauce: There are generally two kinds of soy sauce, soy sauce and soy sauce. Soy sauce plays the role of coloring and refreshing, mainly making braised dishes or stewing and marinating; Light soy sauce is used for seasoning, which is suitable for cold dishes. The color is not heavy and it is refreshing.

3. Vinegar: Mature fermented vinegar has a long aftertaste, while white vinegar tastes more sour. Solution of fishy smell: A little vinegar can be added when cooking fish, which can destroy fishy smell; Eliminating the smell of mutton: adding a small amount of vinegar when burning mutton can relieve the smell of mutton; Adding fragrance: adding a little vinegar when cooking dishes can reduce greasy and increase fragrance; Ripening: adding a little vinegar to stew and cook beef, kelp and potatoes can make it easy to ripen and rot.

4. cooking wine: adding cooking wine can remove fishy smell when curing or cooking meat, and adding a little cooking wine to scrambled eggs can remove fishy smell and enhance fragrance.

5. bean paste: it is made from broad beans as the main raw material, and it is mainly salty and delicious. It is a common seasoning for home-cooked Sichuan cuisine, such as Sichuan style pork, Mapo tofu, boiled fish, spicy hot pot and so on.

6. Sugar: The use of rock sugar in making braised dishes will make the dishes more red and bright. In addition, the use of rock sugar to brew tea or make desserts has the functions of invigorating the middle warmer and benefiting qi, regulating the stomach and moistening the lungs, relieving cough and resolving phlegm. It will be more convenient to use white sugar.

7. Zanthoxylum bungeanum & Pepper: Pepper can be put into the oil to prevent the oil from boiling and increase the flavor of the dish. The taste of pepper is heavier than that of pepper, especially hemp.

8. Illicium verum (anise) is also called anise, so it can be used to remove fishy smell and add fragrance whether it is marinated, sauced, roasted or stewed. Regardless of cooking, stew and pickles, star anise should be put in advance.

Extended information:

Seasoning: Seasoning is an auxiliary product used by people to prepare food. It includes all kinds of single seasonings such as soy sauce, salt and sauce flavor, and compound seasoning such as chicken essence seasoning. There are the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning and so on.

condiments for seasoning, which usually refer to natural plant spices, are the general names of plant spices such as star anise, pepper, cinnamon and dried tangerine peel, and compound spices are also called seasonings. In China, condiments and seasonings are usually not the same concept. Condiments include soy sauce, oyster sauce, monosodium glutamate and chicken essence, as well as seasonings.

Reference:

Seasoning-Baidu Encyclopedia