It is rich in nutrition, provides energy for the body and provides oil for daily cooking.
Salad oil:
Mostly used to make cakes.
Sesame oil (sesame oil):
Used to add flavor when cooking.
Chili oil:
Spicy, can be used to add color to flour food. and
Zanthoxylum oil:
Taste fishy and spicy
Soy sauce (common soy sauce, soy sauce, soy sauce, etc.): used for coloring and increasing appetite.
Ketchup:
Sweet and sour. Can be used for dipping sauce.
Bean sauce:
Salty, with a little bean flavor, used to make noodles as toppings, or as sandwiches.
Sesame paste:
Sweet, with sesame flavor.
Chili sauce:
Spicy. Used for dipping sauce of dumplings and wonton.
Sweet noodle sauce:
The expression fried food is the toppings of Zhajiang Noodles.
Salt (iodized salt, low sodium salt, etc.):
Salty, used for seasoning to make dishes more export-oriented.
Vinegar (white vinegar, rice vinegar, aged vinegar, etc.):
Sour, appetizing. It has a strong smell.
Sugar (white sugar, brown sugar, rock sugar, etc.):
Sweet, mostly used in soup and individual dishes such as sugar lotus root.
Wine (cooking wine, yellow rice wine, etc.):
It is spicy, but it can be used to make dishes more fragrant and smell less.
Monosodium glutamate:
Seasoning makes the dishes fresher.
Starch:
It's soup solidification
Hair powder:
Used in cakes to make them swell.
Zanthoxylum bungeanum:
Spicy, fishy, used to enhance the taste of dishes.
Pepper (white pepper, black pepper):
Slightly spicy, but it has a unique fragrance.
Cinnamon:
Like bark, but used to make sauced ducks and so on to add flavor.
Star anise:
Seasoning, named after eight corners, is slightly spicy.
Anita:
Garlic tastes heavy.
Chenpi:
It is made of dried oranges, which does not have the fragrance of oranges, but increases the unique fragrance.
Curry:
Slightly spicy, but mostly yellow and other colors, slightly spicy.
Mustard:
The food imported from Japan is very spicy, not all of them can adapt to it. I don't like it. It feels like Chinese medicine.
Spiced powder:
Sweet, you can make spiced dried tofu.
Thirteen incense:
Good color and fragrance, mostly used for crayfish.
Douchi:
Things made by soybean fermentation are black, but delicious.
Onion:
Natural plants, which can kill bacteria, are used for color matching of vegetables.
Ginger:
Remove the fishy smell, which is very strong.
Pepper:
There are three kinds: spicy, dividend and green and yellow, and there are also sweet peppers.
Garlic:
The smell of the sky is generally unpleasant, with heavy taste and fishy smell.
Perilla frutescens: seasoning