Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.
Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.
Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better.
Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.
Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
(2) Solid flavor
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes.
MSG: It can add flavor to food. Especially suitable for cooking with soup.
Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function.
Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
3) Spices and seasonings
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful.
Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Stir-fried pepper granules and ground into powder. If you add fried salt, it becomes salt and pepper, which is often used to fry food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy.
Illicium verum: Also known as fennel, it is often used for stewing and pickling. The fragrance is very strong, so it should be used properly.
Dried peppers: seeded. Pay attention to the heat when frying, not frying.
Red onion: Pay attention to the heat when cutting and frying. If you fry too much, you will suffer.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.