Seasoning consists of main seasoning, flavoring agent, flavoring agent and flavoring agent.

1)—— Main flavor agent: it is an absolutely necessary component to give characteristic flavor, and it is the skeleton structure of the target flavor, forming the main body and outline of the flavor agent.

2)-Aroma Blender: It has a blending function, which can expand the aroma in depth and amplitude, and can adjust the aroma to be elegant, refreshing, strong, mild, sweet or mellow.

3)—— Aroma modifier: It is a dark aroma component that can work in a small amount, which plays a role in buffering the main aroma and making the aroma better.

4)- fixative: make all kinds of aroma components closely combine to obtain a certain retention and keep the volatilization speed uniform.

Part of common sense

1, which can play the role of color matching perfume;

1) Turmeric and mustard can make food yellow;

2) Red pepper and saffron can make oil or other food appear red;

3) Black pepper can blacken the soup;

4) White pepper can whiten food;

5) Illicium verum and Zanthoxylum bungeanum can make food brown.

2. adding water to the hot pot can enhance the spicy taste.

3. Douchi can increase the salty and mellow flavor of hot pot soup.

4, rock sugar has the effect of relieving spicy stimulation.

5, soup with ham can not add cinnamon and cloves.

6, the side effects of excessive spices:

1) excessive cardamom will produce astringency and bitterness;

2) Too much laurel also has bitterness;

3) Excessive coriander has the taste of cosmetics;

4) Excessive celery, thyme and mustard will have herbal flavor.