When making general stir-fry dishes, the recommended ratios are as follows:
* Sugar: 5%-7%
* Salt: 1%-2%
* Monosodium glutamate (MSG): 0.5%-1%
* Chicken broth extract (CSG): 0.5%-1%
* Soy sauce (soy sauce): 5%-10%
* Vinegar: 5%-10%
* Wine: 5%-10%
* Sesame Pepper: 0.5%-1%
* Cayenne Pepper: 0.5%-1%
* Spices: appropriate amount
It should be noted that the proportion here is for reference only, and the actual proportion needs to be adjusted according to the personal taste and characteristics of the dish. When preparing the dishes, you should also reasonably match the various seasonings according to the list of ingredients and the preparation steps in order to give full play to the flavors and characteristics of the ingredients.
For example, when scrambling eggs, salt, pepper and milk can be added in moderation to increase the freshness and texture of the eggs; when stewing meat, seasonings such as cooking wine, ginger and scallions can be added to remove the fishy taste of the meat and increase the freshness of the broth; when making hot and sour soup, vinegar, chili and pepper can be combined with the seasonings according to a certain ratio to create a hot and sour and tasty flavor.
In short, seasoning needs to be adjusted flexibly according to the specific situation in order to achieve the perfect combination of ingredients and seasonings, so that the dishes taste richer and more delicious.