Generally, chefs use a variety of spices when cooking in the kitchen. So what kind of spices should be prepared for delicious recipes? The following are I have compiled some cooking seasonings for you, I hope it can help you.

Preparation of seasonings for cooking

1. Salt? There are coarse and fine grades. Fine salt can be used at home, but it is best to add iodized salt.

2. Soy sauce? Ordinary soy sauce is mostly used in most areas such as the north. Cantonese people like to see light soy sauce, which is of higher quality.

3. Noodle sauce? There are sweet sauce and yellow sauce. Generally, sweet sauce is enough. It is easy to deteriorate in summer, so pay attention to anti-corrosion. Mainly used for sauce-fried dishes (only diced pork and shredded pork with Beijing sauce), which can be fried and cooked for dipping (such as roast duck).

4. White sugar? It is divided into soft white sugar and granulated sugar. Sugar is used in many dishes, and more in shredded dishes.

5. Vinegar? Including brewed vinegar (such as the most common rice vinegar) and synthetic vinegar (acetic acid, white vinegar). White vinegar is mainly used for dishes that require a sour taste but no color.

6. Tomato sauce? When cooking tomato sauce, one is to get its taste, and the other is to use its color.

7. Dried chili peppers? Both raw and powdered ones should be prepared. Spicy dishes mainly rely on chili peppers for seasoning.

8. Chili oil? It is available in the market, or you can make your own: cut the dried chili into small pieces and put it into the smoking hot oil until it turns black and red.

9. Doubanjiang? It is also a spicy seasoning. The doubanjiang from Dan County, Sichuan is the best and must be used in Sichuan dishes such as fish flavor.

10. Pepper? There are granular and powdered ones. The latter is used more and is used in many dishes, especially hot and sour soup.

11. Mustard? It is often used in cold dishes. Mustard oil is now on sale. It is more convenient to use.

12. Zanthoxylum bungeanum? There are two types of peppercorns: granular and noodle form. They are widely used.

13. Aniseed? Star anise, which has a wide range of uses.

14. Cinnamon? Cinnamon, used for cooking tea eggs, spiced peanuts, spiced beans, etc.

15. Five-spice powder is developed from a mixture of Chinese pepper, aniseed, cinnamon, cloves, cottage cheese and other aromatic seasonings. It is easy to use and can be used in a variety of dishes.

16. Curry powder? It is also made from a variety of spices and is used to make curry chicken, curry beef, curry potatoes, etc.

17. MSG? It is essential for Chinese dishes and has a great effect on freshness.

18. Sesame oil, also known as sesame oil, is used as tail oil when cooking and making soup. Add it as soon as the dish is ready (some dishes in restaurants are drizzled with turkey fat at the end, which can be skipped in families).

19. Snake oil? A specialty of Guangdong and other places. It has also become popular in the north in recent years. It can be used to make oyster sauce, beef, etc.

20. Fermented bean curd? It is often used when making vegetarian dishes.

21. Sesame sauce? Used in cold dishes.

22. Cooking wine? Also known as rice wine and Shaoxing wine, it has many uses and is indispensable.

23. Milk powder? It is easy to store. For dishes that require milk, it can be mixed with water. The order of adding seasonings to cooking

Stir-fry meat and vegetables, add salt only when they are almost cooked

The order of adding seasonings: sugar, wine, vinegar, salt, soy sauce. When frying meat and vegetables, vinegar must be added after the sugar and wine, otherwise the sugar will not dissolve easily and the aroma of the wine will be difficult to evaporate. The salt should be added when the meat is mature, otherwise it will make the meat become old. The soy sauce should be added last to prevent the rich amino acids in it from being destroyed by the high temperature. For example, if you stir-fry shredded pork with celery, first heat the pot, add oil, and when it is 50% to 60% hot, add shredded pork and stir-fry until it turns white, add a little vinegar, add celery and stir-fry, add salt when it is almost cooked. Add some more soy sauce and serve.

Optional seasonings: sugar, wine, vinegar. When frying meat and vegetables, marinate them with sugar and a small amount of cooking wine to remove the fishy smell and make the meat taste more tender. The sugar must be put before the salt, otherwise the dehydration effect of the salt will make the meat older, and the sweetness cannot penetrate into the raw materials, resulting in sweetness on the outside and salty on the inside.

Taboo: MSG. Meat already contains glutamic acid. When heated with salt in dishes, it will naturally produce sodium glutamate, the main component of MSG. If you add MSG to stir-fry meat and vegetables, it will destroy the natural flavor.

When frying vegetables, stir-fry for a few times and then add salt.

Adding order: sugar, vinegar, salt, MSG. Stir-fried vegetables are different from stir-fried meat dishes. Salt should be added to stir-fried vegetable dishes first. This way the vegetables cook faster and therefore retain more nutrients. Heat the pot first, add oil and heat it until it is 50% to 60% hot (at this time, you can add onion, ginger, etc. according to your preference to bring out the aroma), add green vegetables and stir-fry for a few times, add salt and continue to stir-fry until the color turns green. Instantly cooked, such as stir-fried spinach, stir-fried lettuce, etc.

Optional seasonings: sugar, vinegar. If you want to learn cooking, go to Guangzhou New Oriental Cooking School. If you don’t need to limit sugar, you can add some sugar to increase the flavor of vegetarian dishes. After adding sugar, there is no need to add MSG. When frying vegetables such as cabbage and shredded potatoes, adding a little vinegar can make the taste crispy and preserve more vitamins.

However, you should not add vinegar when frying vegetables. Adding vinegar will destroy most of the chlorophyll and cause the color to turn yellow quickly, which is not only ugly, but also greatly reduces the nutritional value.

Don’t put: soy sauce. Soy sauce has a strong flavor. Adding it when stir-frying vegetables will not only affect the fresh color of the vegetables, but the strong flavor of the sauce will also cover up the fragrance of the vegetables.

When stewing vegetables, add cooking wine first

Adding order: cooking wine, soy sauce, sugar, vinegar, salt. When cooking, it is often necessary to highlight the aroma of cooking wine and use the smell of wine to cover up the fishy smell. Therefore, the wine should be put in when the temperature in the pot is the highest. The main reason for adding soy sauce when braised is for coloring, so soy sauce should also be added first. Also remember that sugar must be added before salt, otherwise the cooked meat will become stale. To learn cooking, go to Guangzhou New Oriental Cooking School. Take braised pork as an example. Cut the skin-on pork belly into pieces and fry it in oil. Then heat the oil until it is 60% hot. Add star anise, onion and ginger pieces and stir-fry until fragrant. Cook in For cooking wine, add soy sauce and sugar to a boil, add soup (or water), bring to a boil over high heat and skim, then simmer over low heat until cooked, add salt. The cooking method of stewing is basically the same as that of roasting, except that the soup is more juicy.

Optional seasoning: vinegar. When cooking dishes with a strong vinegar flavor such as sweet and sour fish, add the vinegar before adding the wine. Because such dishes must not only have a sour taste, but also have a volatilized aroma of vinegar to cover up the fishy smell of the raw materials, so they should be put in when the temperature in the pot is the highest. When cooking other meat dishes, you can add some vinegar after adding sugar. This will not only make the dishes more fragrant, but also stew them more stale.

Cold vegetables, put them together last

Adding order: put them all last. When making cold dishes, you usually mix all the seasonings together to make a sauce, then pour it into the dishes and mix well. The seasonings must be added at the end, mixed and eaten immediately, otherwise the vegetables will taste too salty and lose nutrients if they are soaked in the sauce for a long time. For example, cold lettuce, cold shredded tripe, etc., cut raw or cooked ingredients into shreds, slices, blocks, etc., add seasonings and mix well.

Taboo: MSG. MSG can fully exert its freshness-enhancing effect when the temperature is between 80℃ and 100℃. However, the temperature of cold dishes is too low, making it difficult for MSG to work. It may even stick directly to the raw materials, making it tasteless and disappointing. If you must add MSG when making cold dishes, you should use a small amount of hot water to dissolve the MSG and then mix it into the cold dishes.

Boil the meatballs and put the seasoning into the meat first