1) liquid seasoning

soy sauce: it can make dishes taste and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.

Oyster sauce: Oyster sauce itself is very salty, which can be slightly neutralized by sugar.

salad oil: common cooking oil, which can also be used to cook cakes.

sesame oil (sesame oil): pour it on the dishes before taking them out of the pan to enhance the flavor. When curing food, it can also be added to add flavor.

rice wine: when cooking fish and meat, add a little wine to remove the fishy smell.

Chili sauce: the sauce ground by red peppers is reddish and thick, also called hot sauce. It can add spice and color to dishes.

sweet noodle sauce: salty in itself. Stir-frying with oil over low heat can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so the flavor is better.

spicy bean paste: a dish seasoned with bean paste, without adding too much soy sauce, so as not to make the finished product salty. The color and taste of the oil explosion are better.

sesame paste: it is dry. It can be diluted with cold water or cold broth.

tomato sauce: it is often used in tomato juice, sweet and sour dishes, and can increase the color of dishes.

vinegar: black vinegar should not be cooked for a long time, just add it before taking out the pot, so as not to disperse the fragrance. Slightly boiled white vinegar can make the sour taste lighter.

abalone sauce: made by concentrating natural abalone essence, suitable for: frying, boiling, frying, frying, marinating, etc.

XO sauce: most of them are mainly concentrated from many seafood essences, which is suitable for various seafood dishes.

(2) solid seasoning

salt (low sodium salt): the most important seasoning in cooking. It has strong permeability and is suitable for curing food, but attention should be paid to curing time and quantity.

sugar: adding a little sugar to braised and braised dishes can add flavor and color to the dishes.

monosodium glutamate: it can add flavor to food. In particular, it is most suitable to add soup to cook.

baking powder: added to the batter, it can increase the swelling feeling of the finished product.

Flour: It can be divided into three types: high, medium and low gluten. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has coloring function.

sweet potato powder: it is mostly used to dip powder in fried food. It can also be used as a powder.

raw flour: it is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can make the soup thick. In addition, it can increase the crispness when it is used to dip powder in fried food. When used for sizing, it can keep food smooth and tender.

baking soda powder: marinating meat with proper amount of baking soda can make the meat softer, smoother and tender.

Douchi: Soak dried Douchi until soft, and then chop it up for use. Wet douchi can be used as long as it is washed.

(3) Spices

Onion: commonly used for frying incense and removing fishy smell.

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

Pepper: It can make dishes spicy and colorful.

garlic: a commonly used fried spice, which can be sliced or chopped with dishes.

Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for braising and marinating. Zanthoxylum bungeanum granules are ground into powder after being fried and fragrant. If fried salt is added, it becomes pepper salt, which is often used for frying food.

pepper: spicy and fragrant, which can remove fishy smell and add flavor. White pepper is mild, while black pepper is heavy.

star anise: also known as anise, is often used in braising and braising. The aroma is very strong, so it should be used appropriately.

dried pepper: it can get rid of greasy and unpleasant smell. When the seeds are removed and fried in oil, attention should be paid to the heat, and it is not advisable to fry them.

red onion: it can increase fragrance. When chopping and frying incense, you should pay attention to the heat. If it is fried too much, it will have a bitter taste.

Five-spice powder: Five-spice powder contains spices such as cinnamon, anise, pepper, clove, sweet incense, dried tangerine peel, etc., which has a strong flavor and should be used appropriately.

fish sauce

in addition to its salty taste, fish sauce also has the fresh flavor of fish. Therefore, when cooking Chaozhou cuisine, chefs prefer to use fish sauce instead of salt.

Fish sauce was founded in Chenghai County in the middle of Qing Dynasty. The main raw materials are mostly male fish and salt. First, the male fish is mixed with salt for curing,

it takes more than one year for the male fish to rot, then it is added with salt water to keep warm in a water bath for about 15 days to become salmon, and then it is soaked for a week,

the residue is filtered to get a delicious and mellow fish sauce with pig red color. < P > There is a significant positive correlation between the consumption of fish sauce and the mortality of gastric cancer.