White sugar: made from sugarcane and beet, it is an important condiment. As the best sugar, it is widely used in cooking, especially in the field of pulling vegetables, and the quality of sweet and sour vegetables is the best. 2. Soft sugar: Its properties are similar to sugar. Because it is powdery and easy to stick into pieces, red cases are rarely used for cooking, while white cases are mostly used for making cakes and fillings. It is sticky, so the powdered sugar called dim sum is better than white sugar. Soft sugar is easily soluble in water, so it is also suitable for pulling vegetables. Its physical and chemical properties and heat production are the same as those of sugar. 3. Rock sugar: Rock sugar is the reappearance of white sugar, with purer sugar taste and higher quality. Rock sugar is often used as a nourishing stew in cooking, such as rock sugar frog and rock sugar bird's nest. In addition, the bittern prepared with rock sugar tastes more pure than ordinary white sugar, so Chaozhou bittern is often prepared with rock sugar, which is cool, so sugar stewed pear can reduce phlegm, relieve cough and reduce fire. 4. Maltose: produced by the hydrolysis of grain starch. It is semi-liquid and usually bottled. The main ingredients are maltose and dextrin, and the sweetness is not strong. Maltose is the main raw material for barbecue products and making sugar color, which can increase the color and fragrance of dishes. When in use, maltose can be directly coated on raw hide, or diluted with red Zhejiang vinegar and poured on raw hide, and then baked or cooked in a furnace after the raw materials are dried. Maltose is widely used in the barbecue of Cantonese cuisine. 5. Maltose: it is an amylase produced when wheat germinates. It consists of two glucose molecules. It is called disaccharide in nutrition and is easily digested and absorbed by human body. It is a needle-like liquid, soluble in water. Maltose is the main component of maltose, which is often used for barbecue in cooking and has the same effect as maltose. 6. Saccharin is a synthetic sweet product extracted from coal tar. Its sweetness is 300-500 times that of ordinary sugar. It is white, mostly crystal. Saccharin is only sweet, has no nutritional value, can not be absorbed by the human body, and is toxic. Too much will produce bitter taste, and the dosage shall not exceed 1.5%. Saccharin is often used in dim sum products, and can only be used as the bottom flavor of pickled raw materials when making dishes. Because the chemical elements of saccharin are different from sugar, the raw materials marinated with saccharin are not easy to burn (that is, carbonize) when frying or baking, so the appearance of some barbecue or fried raw materials will not be black. For example, the color of barbecued pork and smoked fish marinated with saccharin will not be affected by high temperature when frying. In rice flour products, the use of saccharin can also reduce the product cost. Because saccharin can't provide heat energy to human body and has no nutritional value, it can only be used as an auxiliary seasoning of sugar and can only be eaten in small quantities. 7. Sugar color: Deep red with sugar and diluted with water. Sugar color is often used as an auxiliary color in cooking, and is often used in traditional dishes such as grilled fish and barbecue. As a toner, sugar color does not contain chemicals of food coloring, so auxiliary materials can be added appropriately when stewing fish dishes. Because the sugar color is cooked by frying (that is, mild carbonization) and adding water, it has no nutritional value and is purely a natural cooking colorant. 8. Honey is a transparent or translucent viscous liquid made by bees picking flowers, which has a floral fragrance. Its main component is sugar, and 60%-80% is glucose and fructose which are easily absorbed by human body. It is a nutritional tonic with the effects of reducing fire, moistening lung and intestine. When cooking, coloring with honey can make the skin crisp and bright. It is often used to color the skin of roast duck and roast chicken. In modern popular dishes, honey has been used as a seasoning for special cooking. Cooking with honey has better color than sugar, longer taste and floral fragrance. 9. Strawberry jam: Strawberry is the main raw material, and the fruit is sweet. It belongs to jam and is often used for fried vegetables such as apple rings and fruity fish sticks. Strawberry jam can also be mixed with jam, southern milk, kraft sauce, sugar and ketchup. Strawberry jam is vermilion, which is more suitable for beet seasoning. 10, jam: made of fructose, essence, plant pectin, etc. It has a rich sweet fruit flavor and a delicate and lasting taste. Jam is mostly used for dry-frying vegetables and fruit dishes, such as French fries and drivers who fry soil. It can also be used to dip western food and pastry products as seasoning or dessert stuffing. 1 1, xylitol: Commercial xylitol is made from corn cob, bagasse and other crops through deep processing. Xylitol is a white crystal with similar appearance to sucrose, and it is the sweetest sweetener among polyols. Its sweetness is equivalent to sucrose and its calorie is equivalent to glucose. After entering the blood, it will not cause blood sugar to rise, and it can also prevent tooth decay. It is a substitute for sucrose and glucose. 12, Vanillin: Also known as vanilla extract, it is extracted from rutaceae plant, namely Lentinus edodes. White to yellowish crystalline powder, slightly sweet, with pleasant special fragrance. 13: Tata powder: the main component is potassium bicarbonate, and starch is used as filler to adjust the PH value of egg liquid, so that the slightly alkaline environment of egg liquid becomes slightly acidic. 14. Spice A: A condiment similar to monosodium glutamate, which can refresh and enhance fragrance. It works best in soup. The dosage is generally controlled at 0. 1%, and it is easy to cover up the original flavor of raw materials if it is put too much. 15, Cheese: it is a transliteration of cheese, also known as cheese, and can also be translated into cheese. It refers to concentrated dairy products with fresh milk as raw material, fermented by lactic acid bacteria or solidified by adding enzymes, and whey removed. 16. Coconut milk: Coconut milk is canned fruit juice mainly made of coconut milk, with rich coconut fragrance and milky white color. Coconut milk is similar to liquid sweet condiment such as coconut milk and fruit juice. Coconut milk is mainly used as an auxiliary seasoning for crisp fresh milk, sweet soup and summer fruit beet. In the past, it was widely used in coastal cities such as Guangdong, and now it is also widely used. Because coconut milk is a sweet juice drink, it should be used in time after opening the can, otherwise it will go bad easily. 17, condensed milk: condensed milk is refined from milk and sugar, and it tastes extremely sweet. Diluted with boiling water, it can become a milk drink. In cooking, it is mainly used to cook crisp fresh milk and beets, and also used in cakes, such as pumpkin pie, steamed bread with sesame sauce, banana tenderloin rolls and so on. 18, sesame paste: It is made of fried sesame seeds, dark brown and delicious. In traditional cooking, sesame seeds are mostly used in pastry products and cold dishes, such as sesame sauce, sesame cakes, Regan Noodles, mixed white meat, shredded chicken and so on. Because sesame sauce has no salty taste, no matter how it is used, dishes should be supplemented with seasonings such as refined salt, monosodium glutamate and soy sauce as the basic taste, and sesame sauce should be added to enhance the taste. In new dishes, sesame sauce is often combined with peanut butter and sweet noodle sauce to become a unique sauce-flavored compound seasoning. It should be noted that the sesame paste just bought is too thick and needs to be blended and diluted with sesame oil or salad oil. It must not be dipped in water to deteriorate. 18. Peanut butter: Peanut butter is made by grinding fried peanuts into powder. It is pure yellow and has a strong peanut flavor. The main function of peanut butter is to enhance fragrance and taste, and it is often used in cold dishes, such as shredded pork and pork lungs. In new Cantonese cuisine, peanut butter is often mixed with other sauces to flavor roast chicken and roast duck. Because peanut butter is mainly fragrant, it is often used as an auxiliary seasoning. 19, Kafumiao sauce: it is a western-style seasoning, produced in the United States, milky white paste, salty and fresh, slightly sour, and has a strong creamy flavor. Kafumiao sauce is mainly composed of cream, which is generally used as a seasoning for cold dishes or dry cooking, such as crispy fish rolls and mixed cucumbers. It can also be served with salad dressing, condensed milk, etc. And make it into cooking salad dressing mixed with diced pears, diced apples and other fruit cold dishes. 20. Sanhua light milk: it is a canned fresh milk product, which can be directly drunk. In cooking, it is often used to make beet and sweet soup, such as the paste preparation of crisp fresh milk, and the whitening of milk soup can also be used in moderation, such as milk soup crucian carp and pot belly, and the use of three-flowered weak milk in dishes and soups can enhance the flavor of milk in addition to whitening. Three-flower milk is generally not suitable for original farmhouse dishes. It can be used as seasoning for general popular dishes, improved dishes and banquet dishes. 2 1. Malt powder: it is an auxiliary condiment for abalone and shark's fin dishes, and its main function is to enhance flavor. Malt powder is white crystal and has the astringent taste of soda. Malt powder can be divided into burnt malt powder and pure malt powder. Coke type is mainly the spice of dry-fried vegetables, such as dry-fried spareribs and dry-fried shrimps. Adding a small amount of malt powder in the frying process can enhance the flavor. Pure fragrance is mainly used to season abalone and shark's fin with marinade. Malt powder can also be used for flavoring marinades, such as marinated duck and marinated chicken. Malt powder is mostly imported products with high cost, which is widely used in Cantonese cuisine. 22. Cumin powder: Cumin powder is produced in the dry and cold area of Kashgar, Xinjiang. It's a flavor beyond the Great Wall. Originally used for barbecues such as kebabs in Xinjiang, it has the function of removing fishy smell and increasing fragrance. At present, all kinds of barbecue products are used in China, such as roast lamb chops and grilled fish, and can also be used in other dishes. For example, some dry-fried dishes, such as cumin mutton, iron plate beef, and cumin stinky dry, can be seasoned with cumin powder and used with dried Chili powder to form the popular flavor of the stalls at present. 23. Jiangsha powder: Jiangsha powder is a spicy appetizing, pale yellow and white powdery seasoning, which is dried with Jiangsha powder. Ginger powder is widely used in Guangdong cuisine, such as the braised taste of roast chicken, the seasoning of ginger chicken and the seasoning of beef brisket pot. Ginger powder is mainly used to remove fishy smell and improve taste, and it is mostly used for seasoning animal raw materials and game iron plate dishes, but it is mostly used as an auxiliary seasoning. Ginger powder and cumin powder belong to the same seasoning, cumin is more important than barbecue dishes, and ginger powder is more important than ginger powder. 24. Spiced powder: Spiced powder is ground with spices such as star anise, fennel, clove, cinnamon, pepper, etc., and it is a kind of flavoring with strong fragrance. Spiced powder is used in various cuisines and is one of the most widely used condiments. For example, it can be used to pickle raw materials, prepare fillings, prepare whole egg paste, cook poultry, fish and game dishes, fry dishes, various cold dishes and white cake products. The main function of spiced powder is to remove fishy smell and enhance flavor. Because it has no bitter taste and strange taste, it is accepted by most people and widely used. 25. Thirteen Fragrances: Thirteen Fragrances is a new condiment made of various spices and ground into yellowish brown powder. Its function is to remove peculiar smell, enhance fragrance and refresh the mind. It has been widely used in modern catering industry and family kitchen. Thirteen spices can be used to pickle all kinds of animal raw materials, and can also be used to match sauces and hot pot bottom materials, such as fried pork chops and fried steaks. Salting of duck, chicken and fish, and mixed seasoning of braised beef and braised viscera. Among condiments, thirteen spices and five spices powder have the same functions and properties, and they are both made of traditional Chinese medicine spices. Their tastes vary from person to person, but the formula is different. 26. Garlic: A favorite garlic spice in northern China, it contains a strong pungent smell, and its aroma components are mainly aromatic oils. Garlic has many functions, such as sterilization, disinfection, anti-greasy, flavor enhancement and fishy smell removal, and is widely used in dishes, such as grilled fish fillets, game, sweet and sour dishes and cold dishes. Garlic is spicy and has no bitter taste of drugs and spices, so it can be widely used in cooking and is one of the main condiments in home cooking. 27. Ginger is one of the essential flavor seasonings in condiments. Pungent and wet, it has the effect of removing fishy smell and increasing fragrance. The main component of its fragrance is plant aromatic oil. In modern catering, ginger is not only used as a seasoning, but also used as an ingredient by colleagues, such as fried belly slices with ginger and shredded duck in Shanghai cuisine. Ginger and garlic are both spicy condiments. In cooking, garlic is one of the essential raw materials to improve the flavor and taste of fish. 28. Osmanthus fragrans: It is made by pickling the petals of Osmanthus fragrans with sugar or salt, so it is divided into Osmanthus fragrans and salted Osmanthus fragrans. Mainly produced in Zhejiang, Jiangsu Province, it is usually canned or bottled, with rich aroma. Osmanthus fragrans is often used in sugar beet, such as osmanthus rice wine soup and osmanthus sugar roasted bone. Osmanthus fragrans is the most widely used in cooking, and salted osmanthus fragrans is mainly used for seasoning pickles. 29. Coriander: also known as coriander, is a commonly used seasonal vegetable for seasoning. Because of its unique fragrance, it is loved by people and has the function of killing fishy smell and relieving boredom. People in northern China, Sichuan and Hubei like it best. Coriander is spicy, and its aroma components are mainly plant aromatic oil. Coriander can be eaten cold alone, and can also be used to prepare Chaozhou brine, spicy wine, hot pot soup base and so on. , can also be crushed into cold dishes and popular hot dishes to taste. Because the fragrance of coriander is not spicy, ginger and garlic can be used to flavor it, and a new popular vegetable flavor can be developed to reconcile the greasy feeling of various dishes and play an appetizing role. 30. Zanthoxylum bungeanum: It is made by rolling dried Zanthoxylum bungeanum, including white Zanthoxylum bungeanum and black pepper. Black pepper is processed from immature fruit, and white pepper is processed from fully mature fruit. Pepper is the fruit of tropical plants, mainly produced in India, Vietnam, Thailand and other places, and also produced in Guangdong and Hainan. Pepper is spicy, fragrant and hot, which can remove fishy smell and increase fragrance, and also has the function of dispelling cold and eliminating food stagnation. In cooking, it is an indispensable condiment for fish products, and can also be used for pickling and hanging and stirring fried products. Generally, soup is also seasoned with Chili. Pepper is generally used for fresh dishes, and sweet dishes are not suitable. Although pepper is not as strong as hot sauce, its pungent, nose-flushing and taste-opening functions make it widely used in dishes.