Salt must be put late when cooking. To achieve the same salty taste, the amount of salt used in putting salt late is less than that in putting salt early. If the salt is put earlier, the salt has already penetrated into the food, and more salt is unconsciously ingested under the same salinity feeling, which is not good for health.

In addition, salt has many wonderful uses, such as: cleaning tea cups, soaking vegetables and fruits in light salt water for disinfection and sterilization.

2. Soy sauce

Dark soy sauce plays a role in coloring and refreshing, especially when cooking braised dishes or stewing and marinating.

Light soy sauce is used for seasoning, which is suitable for cold dishes. The color is not heavy and it looks refreshing.

The difference between soy sauce and soy sauce is that soy sauce can be poured into a white porcelain plate to shake the color. Soy sauce is reddish brown and has a thin concentration. The soy sauce is brown and shiny, with a thick concentration.

3. Vinegar

1) deodorization: a little vinegar can be added when cooking fish, which can destroy the fishy smell;

2) eliminating the smell: adding a small amount of vinegar when burning mutton can relieve the smell of mutton;

3) Reduce the spicy taste: if you feel too spicy when cooking dishes, you can add a little vinegar to reduce the spicy taste;

4) adding fragrance: adding a little vinegar when cooking dishes can reduce greasy food and increase fragrance;

5) Sweetening: Adding a little vinegar when cooking sweet porridge can make porridge sweeter;

6) ripening: adding a little vinegar to stew and cook beef, kelp and potatoes can make it easy to ripen and rot;

7) anti-blackening: adding a little vinegar to fried eggplant can make the color of fried eggplant not black;

8) Anti-corrosion: adding a little vinegar to the soaked raw fish can prevent it from spoilage;

Fermented mature vinegar has a long aftertaste, while blended vinegar has a sharper taste and a pungent sour taste. The price of a bottle of about 500ml brewed vinegar is about 2~3 times that of blended vinegar.

4. Alcohol

Cooking wine can remove fishy smell when curing meat, and adding a little cooking wine to the egg liquid can remove fishy smell and enhance fragrance when scrambled eggs.

Liquor can be used when curing meat or making braised pork, and adding some liquor when making kimchi can sterilize and add fragrance.

In addition, red wine and beer are sometimes used in cooking.

5. Sauces

Sweet noodle sauce is a kind of sauce made of flour, water and salt. In addition to being directly dipped in food, it can also be used as seasoning, such as shredded pork with Beijing sauce and diced chicken with soy sauce. When making Zhajiang Noodles, it tastes better when used with yellow sauce.

Bean paste is made from broad bean as the main raw material, and it is mainly salty and delicious. It is a common seasoning for home-cooked Sichuan cuisine, such as Sichuan style pork, Mapo tofu, boiled fish, spicy hot pot and so on.

Douchi is a food made by soaking soybeans or black beans, steaming (boiling) and fermenting. It has a special flavor and is used to make "ribs with black bean sauce" and "fried bitter gourd with black bean". Tomato paste is a concentrated paste-like product of fresh tomatoes. It is not eaten directly without flavoring. It is often used as cooking ingredients for fish, meat and other foods, which can add color, acid and freshness. Such as sweet and sour fish, sweet and sour ribs, pot-stewed meat and pizza? Wait.

Tomato sauce is fried with tomato sauce, sugar and salt in salad oil. Tomato sauce has various flavors and is suitable for direct dipping. Such as dipping in French fries.

Simply put: ketchup is pure tomato, and tomato sauce is made after ketchup is seasoned. Tomato sauce can be eaten directly, while tomato sauce must be cooked. The lycopene content of tomato sauce is much higher than that of tomato sauce.

Sesame sauce, referred to as sesame sauce for short, is a kind of sauce made by grinding sesame into powder. It can be eaten directly or used as a cold seasoning. It is often used for dipping in spinach with sesame sauce, cold noodles with sesame sauce, mala Tang or hot pot.

There are thousand island sauce, mayonnaise and vinegar sauce in the salad dressing market, which can be purchased according to taste. You can mix salads and make sandwiches.

6. Sugar

White sugar is refined sugar made from molasses squeezed from sugarcane or sugar beet. Sugar cane is called white sugar, and sugar beet is called soft sugar.

The raw material of brown sugar is sugarcane. Although there are many impurities, the nutrients are well preserved. It has the effects of invigorating qi, slowing down middle warmer, helping spleen to digest food, enriching blood and breaking blood stasis.

Rock sugar When making braised dishes, the use of rock sugar will make the dishes more red and bright. In addition, the use of rock sugar to brew tea or make desserts has the functions of invigorating the middle energizer, regulating the stomach, moistening the lungs, relieving cough and resolving phlegm.

7. Spices

Dried Chili peppers are important seasonings in Sichuan, Guizhou and Hunan. When the oil is hot, put it in the pot with onion and ginger to explode, which can be used in ordinary home cooking. Spicy incense pots are widely used,

It can be ground into Chili noodles, and the oil is heated and poured on the peppers to make Chili oil, which is often used in cold dishes and noodles.

When pepper is stir-fried, hot oil can be put into the oil to prevent the oil from boiling and increase the flavor of the dish. Zanthoxylum bungeanum can be fried in a hot pot and ground into Zanthoxylum bungeanum powder, and seasoned when cooking or making stuffed buns and dumplings.

Pepper is light in color and brownish yellow after air drying; Zanthoxylum bungeanum is heavy in color and reddish brown. The taste of pepper is heavier than that of pepper, especially hemp. Pepper occupies a great position in Sichuan cuisine.

Star anise (anise) is also called anise, so it can be used to remove the fishy smell and add fragrance whether it is marinated, sauced, roasted or stewed.

Regardless of cooking, stew and pickles, star anise should be put in advance. Generally, three petals are put in a dish, and a whole flower can be put in a large portion.

There are two kinds for sale: powder and raw pepper. The raw pepper is more fragrant than powder after being ground with a pepper grinder.

Generally speaking, black pepper is suitable for stewing, frying and barbecue. It can achieve the effect of spicy fragrance, delicious and refreshing the stomach.

White pepper is more than soup. Pepper has a slightly lighter fragrance and a stronger spicy taste, which can bring out umami flavor.

It should be noted that neither black pepper nor white pepper can be fried at high temperature, and a little should be added when the dish or soup is about to be cooked.

Fragrant leaves are dried laurel leaves, which are used to remove fishy smell and add fragrance, and are used for stewing meat.

Cinnamon bark is dried laurel bark, which is used to remove fishy smell and add fragrance, and is used for stewing meat.

Fennel is used to remove fishy smell and add fragrance, and is used for stewing meat, etc. Its stem and leaf part is fennel.

Cumin Cumin, also known as rest fennel, has a strong effect on removing fishy smell and greasy meat. It is often used in barbecue beef and mutton to make the meat more delicious and fragrant. Cumin is also one of the main raw materials for preparing curry powder.

Spiced powder, pepper, aniseed, cinnamon, clove and other aromatic spices are mixed and developed, which is convenient to use. It is especially suitable for baking or quickly frying meat, stewing, stewing, stewing, steaming and cooking dishes as seasoning.

Curry is a compound seasoning made of turmeric as the main ingredient and various spices (such as coriander seed, cinnamon, pepper, white pepper, fennel, star anise and cumin). Its taste is spicy and sweet, and it has a special aroma.

Mainly used for cooking beef and mutton, chicken, duck, crab, potato, cauliflower, soup and so on.

Curry powder is suitable for quick frying, such as curry fried rice, curry beef, etc. Curry blocks are suitable for curry chicken, curry fish and so on.

8. Pickling

Bean curd: Also known as fermented bean curd, it is made of soybean, yellow rice wine, sorghum wine, red rice and other raw materials. The taste of tofu milk varies from place to place, and it is used to accompany meals and cook.

Chopped Chili: Hunan specialty, pickled from fresh Chili. It is an important material for making "fish head with chopped pepper" and so on.

Pickled peppers: Sichuan specialty, pickled with fresh peppers. It is an important material for making "shredded pork with fish flavor" and "pickled bullfrog".

9. Starch

There are potato starch, corn starch, mung bean starch, wheat starch, sweet potato starch and so on.

Starch can be used for thickening, pasting and sizing.

Before the cut raw materials are put into the pot, a protective film such as pulp or paste is hung on the surface. This process is called sizing or hanging paste (the thin ones are pulp and the thick ones are paste).

Sizing is mostly used for slip frying; Such as fish-flavored shredded pork, slippery egg shrimp, slippery chicken pot, slippery beef and so on.

Hanging paste is mostly used for frying, such as dry fried tenderloin and dry fried small yellow croaker.

Function: It can keep the moisture and flavor of raw materials, and it is not broken or rotten, thus reducing the loss of nutrients.

Thickening is commonly known as "juice mixing", mung bean starch is the best, followed by potato starch, sweet potato starch and corn starch. A little starch, melt it in cold water, and rush it into the boiled soup or fried vegetables.

Thickening can make the dishes contain even juice, and make the soup and vegetables blend and taste delicious. Generally, it should be done when the dishes are nine ripe. Such as mushroom rape, egg drop soup, hot and sour soup, etc.

Thickening can reduce the loss of food nutrition, and the dishes that have been thickened are suitable for people with stomach problems.

In addition, some dishes don't need thickening, fresh-tasting dishes (such as fried bean sprouts), dishes with more collagen (such as braised tendons), dishes with sauce and sugar (such as fish in sauce), and dishes with more starch (such as fried shredded potatoes).

10, fresh class

The fresh-keeping effect of monosodium glutamate is remarkable, but eating more is not good for health. In recent years, it is mostly replaced by chicken essence.

Chicken essence is not extracted from chicken, it is made by adding chemical seasoning on the basis of monosodium glutamate.

Tips for Use Meat has a natural fragrance, so it is not necessary to put monosodium glutamate or chicken essence. Vegetarian dishes and soups can be added with less freshness.

Oyster oil-popular in recent years, suitable for cooking a variety of ingredients, such as beef in oyster sauce, lettuce in oyster sauce, peas in oyster sauce, etc., and can also be mixed with various pasta, rinse seafood, and eat with meals.

1 1, oils and fats

Vegetable oil (rapeseed oil) is not suitable for cold salad. It is the most suitable oil to make oil spicy. Salad oil, blended oil and the like can't excite that kind of fragrance.

Peanut oil Peanut oil has a good fatty acid composition, which is easy for human body to digest and absorb.

Sunflower seed oil is rich in carotene, which is more than peanut oil, sesame oil and soybean oil, and it has been favored in recent years.

It is best to choose non-transgenic corn germ oil as corn oil, and high-quality corn oil is rich in nutrition.

Soybean oil soybean oil is divided into four grades, the first grade is the best and the fourth grade is the worst. Try to choose non-GMO soybean oil.

Olive oil is considered to be the most suitable oil for human nutrition among the oils found so far. When cooking, there is little oil smoke, but high temperature is easy to destroy nutrition, so it is better to use cold salad to maximize nutrition.

Animal oil is animal fat, represented by lard, which contains more saturated fatty acids and cholesterol. Excessive consumption can easily lead to hypertension, arteriosclerosis, coronary heart disease, etc., which is not good for human body.

However, animal oil tastes fragrant and can promote the absorption of fat-soluble vitamins A, D, E, K, etc. Using chicken oil to make chopped green onion cakes is much more fragrant than vegetable oil.