Classification of cooking condiments.
1, edible salt
Also known as salt. Salt with sodium chloride as the main component, used for cooking, seasoning and pickling. According to its production and processing methods, it can be divided into refined salt, crushed salt and sun-dried salt.
2. sugar
Sugar used for seasoning generally refers to white sugar or soft white sugar extracted from sugarcane or beet, and also includes starch syrup, maltose, glucose, lactose and so on.
3. Soy sauce
Brew soy sauce
A liquid seasoning with special color, fragrance and taste is prepared from soybean and/or defatted soybean, wheat and/or bran by microbial fermentation.
Prepare soy sauce
A liquid seasoning is prepared from brewed soy sauce as the main body, acid hydrolyzed vegetable protein seasoning liquid and food additives.
Iron fortified soy sauce
According to the standard, a certain amount of sodium ferric ethylenediamine tetraacetate * * * NaFEEDTA * * was added to soy sauce to make a nutritional fortified condiment.
4. vinegar
Fermented vinegar
A liquid seasoning is made by microbial fermentation, and is made of various materials containing starch, sugar or alcohol alone or in combination.
Prepare vinegar
Flavoring vinegar with fermented vinegar as the main body and mixed with edible glacial acetic acid and food additives.
5, monosodium glutamate
Sodium glutamate ***99% monosodium glutamate * * *
L- monosodium glutamate monohydrate. White crystals or powders with special flavor are made from carbohydrates, starch, rice, molasses and other sugars by fermentation, extraction, neutralization and crystallization of microorganisms such as Corynebacterium glutamicum.
MSG * * * MSG * * *
Refers to the homogeneous mixture of sodium glutamate with quantitative addition of edible salt and the content of sodium glutamate is not less than 80%.
Super fresh * * * strong * * monosodium glutamate
It means that monosodium glutamate is quantitatively added with flavoring agents such as sodium nucleotide [5' guanosine disodium * * * for short GMP*** or sodium odorate * * * for short IMP+GMP or WMP * * *], and its flavor exceeds that of sodium glutamate.
6. Sesame oil
Sesame oil is also called sesame oil. Vegetable oil made from sesame seeds is an oil used for seasoning.
7. Sauce
thick
Soy sauce brewed by microbial fermentation with beans or their by-products as main raw materials. Include soy sauce, bean paste, etc.
Flour paste
Soy sauce brewed by microbial fermentation of wheat flour.
ketchup
Some kinds of sauces are called ketchup, which is mainly made of tomatoes with salt, sugar and food additives added.
chilli sauce
There are many kinds of sauces, some are ground or ground after fresh peppers are pickled, some are fermented, and some are made of dried or semi-dried peppers.
Sesame paste
Also known as sesame paste. Sesame is used as raw material, which is made by moistening, shelling, roasting and grinding, and some of them are added with other auxiliary materials.
peanut butter
Peanut fruits are shelled and stripped, then baked and ground to make sauces, and some of them are added with other auxiliary materials.
Salted shrimp sauce
Sauce sauce is made of shrimp as the main raw material, through pickling, fermentation, hydrolysis and various spices and ingredients. The juice extracted from shrimp paste is called shrimp oil.
Hot and sour mustard sauce
Sauces made from mustard seeds or mustard tubers are spicy.
8. Douchi
A dry or semi-dry granular fermented condiment is prepared from soybean by steaming, koji making and fermentation.
9. Sufu
Soybean is a kind of condiment and table food, which is made of soybean through processing, pulping, blank making, culture and fermentation.
Red tofu
A fermented bean curd with red or purplish red appearance is prepared by adding monascus to the soup fermented in the later period of tofu.
White sufu
Fermented bean curd with white or light yellow appearance is brewed in the soup material fermented in the later period of bean curd, and no coloring agent is added.
Green sufu
Using low alkoxide solution as soup material, fermented in the later fermentation process of sufu, sufu has the smell of sulfide and the appearance of bean blue.
Soybean tofu
In the later period of fermented sufu, soy sauce koji was used as the main auxiliary material, and the appearance of sufu was brownish red.
10, fish sauce
A delicious liquid seasoning is prepared from fish, shrimp and shellfish through biological hydrolysis at high salinity.
1 1, oyster sauce
The cooking juice of oyster is concentrated or directly hydrolyzed by oyster meat, and then raw materials such as sugar, salt, starch and modified starch are added, supplemented by other ingredients and food additives.
12, flavoring wine
It is a liquid condiment made of fermented wine, distilled wine or edible alcohol as the main component, edible salt and plant spices.
13, spices and condiments
Spices, also known as spices, mainly come from fruits, stems, leaves, skins and roots of various naturally growing plants, and have strong fragrance and spicy taste. A condiment made of all kinds of spices as the main raw materials, supplemented by other accessories, is called spice condiment.
Spice seasoning powder
A powdery condiment made by grinding one or more spices.
Spice seasoning oil
A condiment made by extracting the flavor components of spices from vegetable oil.
Spice sauce
A liquid condiment is prepared from spice as main raw material and its flavor components are extracted.
Fried Chili sauce
A mixture of cooked cooking oil and pepper, spicy and rich, can be used for table and seasoning. Attachments may or may not be added to the product.
14, compound seasoning
Refers to two or more seasonings as the main raw materials, with or without oil, natural spices, animals and plants, etc. Processing and packaging through physical or biological technical measures, and finally making a shaped seasoning product that can be eaten safely.
Solid state compound seasoning
Solid compound seasoning is made of two or more condiments as main raw materials, with or without other auxiliary materials.
Chicken essence seasoning
Compound seasoning is made from monosodium glutamate, edible salt, chicken/chicken bone meal or its concentrated extract, disodium nucleotide seasoning and other auxiliary materials, with or without seasoning such as spices and/or edible spices, through mixing and drying.
Chicken powder seasoning
Compound seasoning is made of edible salt, chicken/chicken bone meal or its concentrated extract, seasoning disodium nucleotide and other auxiliary materials, with or without spices and/or edible spices and other seasonings, and has a strong chicken flavor and delicious taste.
Beef powder seasoning
A compound seasoning with beef flavor and fragrance is prepared from beef powder or its concentrated extract, edible salt and other adjuvants, with or without spices and/or edible spices and other flavoring agents.
Sparerib powder seasoning
A compound seasoning with fresh flavor and fragrance of ribs is prepared from concentrated extract of ribs or pork, salt, sugar and flour as main raw materials, and auxiliary materials such as spices and seasoning disodium nucleotide. , mixed and dried.
Seafood powder seasoning
A compound seasoning with seafood flavor and delicious taste is prepared from powder or concentrated extract of marine fish, shrimp and shellfish, edible salt and other auxiliary materials, with or without flavoring agents such as spices and/or edible spices.
Seasoning for cooking and longevity
Sichuan pepper
Zanthoxylum bungeanum is the pericarp of Zanthoxylum bungeanum, a rutaceae plant, which has a strong aroma and is an essential condiment at home. It has the functions of fixing hemp flavor, enhancing aroma and reducing odor, ranking first among the "thirteen flavors" of seasoning, and is known as the "king of seasoning"
Zanthoxylum bungeanum is also a traditional Chinese medicine, which is listed as a national medicine in Shennong Herbal Classic. Pungent in nature, it belongs to spleen, stomach and kidney meridians, and has the effects of aromatic strengthening the spleen, warming the middle warmer and dispelling cold, removing dampness and relieving pain, killing insects and detoxicating, and relieving itching. Li Shizhen wrote in Compendium of Materia Medica: "Zanthoxylum bungeanum has strong teeth, deep hair, good eyesight, good color for a long time, anti-aging, long life and health."
Modern medical research has proved that Zanthoxylum bungeanum contains volatile oil, alkaloids, coumarin and organic acids, and has pharmacological activities such as local anesthesia, analgesia, anti-inflammatory, antibacterial, antioxidant and insecticidal.
mustard
Mustard, pungent and non-toxic, has the functions of warming the middle warmer, dispelling cold, dredging five internal organs, promoting diaphragmatic appetite, benefiting nine orifices, invigorating stomach and promoting digestion.
The spicy taste of mustard can secrete saliva and gastric juice, stimulate appetite and enhance people's appetite. It also has detoxification function, which can detoxify fish and crabs, so fresh foods such as raw salmon are often accompanied by mustard.
energy
Ginger is an aromatic, spicy and stomach-invigorating medicine, which has the functions of warming and nourishing, exciting, sweating, stopping vomiting, detoxicating, warming lung and relieving cough. Suitable for exogenous cold, headache, excessive phlegm, cough, stomach cold and vomiting.
After suffering from ice, snow, dampness and cold, drinking with ginger soup can promote blood circulation, remove blood stasis and dispel cold evil.
table vinegar
Vinegar contains 0.4% ~ 0.6% acetic acid, which can inhibit the growth and reproduction of many germs to some extent.
Therefore, when local bacterial and viral diseases are prevalent, people can add proper amount of vinegar when cooking and mixing cold dishes, which can stimulate appetite and inhibit bacteria, which can be said to be "killing two birds with one stone".
Eight angles
Star anise is an indispensable condiment for making cold dishes, stews and stews. Its function is not as good as other spices, and it is also the main raw material for processing spiced powder. Fruits and seeds can be used as condiments, and are also used as medicines by traditional medicine in China.
Illicium verum has strong fragrance, and has the effects of expelling insects, warming the middle warmer, regulating qi, invigorating stomach, stopping vomiting, dispelling cold and exciting nerves.
coriander
Chinese medicine believes that coriander is pungent and warm, enters the lung and spleen meridians, and has the functions of sweating and rash, digestion and qi reduction. Suitable for colds, children's measles or rubella, indigestion, etc.
In addition, the aroma of coriander is caused by volatile oil composed of alcohols and olefins and potassium malate, which can increase gastric juice secretion, stimulate appetite, regulate gastrointestinal peristalsis and improve digestion.
pepper
Pepper is the most common condiment, and it can often be seen on the table with salt. Pepper can even be used instead of salt.
Pepper is especially suitable for obese people, because it helps metabolism and can exhaust gas; * * * produces saliva, gastric juice and pancreatic juice; Help digest high-fat foods.
pepper
Capsaicin, the effective component of pepper, is an antioxidant, which can prevent the metabolism of related cells.
Spicy taste can secrete saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.
Dried orange peel
Pericarpium Citri Tangerinae is fragrant, pungent and slightly bitter. Has the effects of regulating qi, lowering adverse qi, regulating middle energizer, stimulating appetite, eliminating dampness and resolving phlegm.
Mainly used for spleen and stomach qi stagnation and dampness resistance, chest and diaphragm fullness, abdominal distension, anorexia, vomiting, unfavorable stool, poor lung qi, cough with excessive phlegm, and can also be used for the treatment of early breast abscess.
knack for cooking
1. Marinate the meat slices before cooking. Add a proper amount of bean flour, soy sauce, sugar, water, oil and chicken essence, marinate for a long time, and prepare in advance so that the meat slices can fully absorb seasoning and water, so that the meat slices will be tender and tasty.
2, sugar is sometimes for sweetness, and sometimes it is to highlight salty or spicy. Similarly, salt is sometimes used to make it salty and sometimes to highlight sweetness.
You can add some oil when steaming rice. Will make the rice brighter and more grainy.
4. Beat the eggs hard and add some water at the same time, so that the eggs will be tender when fried, so don't be reluctant to put oil.
5. Vegetables drown. Scalding vegetables can remove oxalic acid, keep vegetables green and have more appetite.
6, hot pot cold oil. Heat the pan slightly, and then pour the oil when the pan A is hot, so that it is not easy to stick to the pan.
7. Put a little salt in the oil when frying fish, so that the skin of the fish will not stick to the pot easily. If you cook fish soup, you should fry the fish thoroughly and fry both sides before the soup turns white.
8. When stewing meat, try to put salt in the pot. Salt will age the meat, so pay attention to the fact that the stew is seasoned with salt at last.
9. Cut some vegetables that turn black easily and put a pot of water next to them. Drain the water when frying, so that the fried vegetables are clean and the excess starch can be removed.