The taste of our dishes are salty, sweet, sour, spicy, numbing and aromatic. And the production of these tastes can not be separated from the use of seasoning. Seasoning is used to adjust the production of food and other auxiliary supplies. Seasoning is often divided into savory seasoning, sweet seasoning, sour seasoning, spicy seasoning, fresh seasoning.
1, savory seasonings, including: soy sauce, salt, sauce, sweet seasonings. Salty since ancient times has been listed as one of the five flavors, the Lord of all flavors, not only general dishes can not be separated from the salty flavor, that is, sweet and sour, sour and spicy flavors should be added to the appropriate amount of salty flavor in order to make its taste rich and palatable.
2, sweet seasonings, including: honey, sugar, caramel and so on. In Chinese cooking in the south of the application of sweetness is more, to Jiangsu's Wuxi cuisine with the sweetest, known as "sweet out of the head, salty mouth, thick oil and red sauce," said.
3, sour seasonings include: vinegar, ketchup and so on. For many women especially like to eat sour dishes, because the sour taste can help digestion, go fishy, greasy, appetizing, appetite.
4, spicy seasonings, including: pepper, chili, ginger, onion, garlic, etc., spicy in Chongqing is famous, and Hunan also like to eat spicy. Spicy seasoning can promote taste tension, enhance appetite.
5, fresh flavor seasonings include: fish sauce, monosodium glutamate, oyster sauce and so on. Fresh flavor is a kind of delicious people eat and drink efforts to pursue, it can make people produce a comfortable and pleasant feeling.