What are the common seasonings we use for stir-frying, nothing more than oil, salt, soy sauce, vinegar, chicken broth, monosodium glutamate, ginger, onion, garlic and so on, but if we make our own this with these 8 common seasonings for stir-frying, our stir-frying and cooking will become very simple.

Stir fry seasoning quite a lot but really in the family to have all these 8 kinds of seasoning of the family is very very few below me in detail.

Pepper salt: 50 grams of pepper fried and pressed into fine powder, over the fine Luo take the surface, plus 10 grams of salt, monosodium glutamate (MSG) 5 grams, in the mixing and uniform can be used for: deep-fried vegetables and deep-fried meat department of the class of food, characterized by: pepper and hemp salty aroma.

Chili oil: 50 grams of dried red pepper cut into thin filaments, frying pan into 500 ml of vegetable oil to boil, put 25 grams of onion and ginger segments frying aroma to take down the frying pan from the fire, until the oil temperature drops to 40 degrees Celsius or so into the dried red pepper filaments, moved to a small fire and slowly deep-fried until the oil becomes red when the fire, fish out the onion and ginger segments can be. Mainly used for: choking, mixing, stir-frying, popping the flavor of the dish, characterized by: red and spicy.

Materials oil: frying pan into the vegetable oil 1 liters to boil, put in the onion and ginger section 50 grams, fry the aroma to, and then into the peppercorns, cinnamon, spices and other fried flavor can be used for: slippery frying vegetables compound seasoning, characterized by: cooking out of the dish aroma flavor mellow.

Mustard paste: 250 grams of mustard powder, plus 375 milliliters of warm water into a paste, put in a cool place to send an hour or the pot can be steamed for 10 minutes. Mainly used for: mixing, choking and other delicious dishes, when used according to personal taste needs to add vinegar, sesame oil, sugar, refined salt and so on.

Sweet and sour sauce: also known as sweet and sour sauce, the modulation method is different, some places are 500 ml of broth, add 100 grams of sugar, vinegar 75 ml, 75 grams of salt, soy sauce 20 ml boil thickening can be characterized as sweet and sour.

Tomato juice: frying pan into the bottom of the hot oil, put the tomato paste stir fry, and then add the right amount of fresh soup, sugar, refined salt, monosodium glutamate, boiling thickening can be. Characterized by: red color, sweet and sour and refreshing.

Pepper juice: one shallot cut into pieces, pepper 10 grams of finely chopped end, the end of the onion, pepper end to the bowl, add 15 milliliters of soy sauce, 10 milliliters of sesame oil, 20 milliliters of broth can be stirred evenly. Suitable for pepper chicken and other dishes.

Fish sauce: 50 ml of soy sauce, vinegar 50 ml, 75 grams of sugar, 50 grams of hot sauce, 500 milliliters of fresh broth, 15 grams of pepper, 15 grams of pepper and the right amount of green onions, ginger and garlic into a mixture of juices into a frying pan boil thickening can be Sichuan region need to add bubble chili, characterized by: a strong fish flavor.

Summary: we commonly stir fry seasoning there are many, but your home really have the above 8 stir fry seasoning family is very little, if you often cook at home, then may wish to spare some it. Will let you cook fried vegetables become easy and enjoyable.