Cooking and seasoning daquan
(1) The sauces are as follows: sand tea sauce, black bean sauce, sour plum sauce and XO sauce.
(2) Soy sauce: king soy sauce, shrimp oil, king soy sauce and straw mushroom.
(3) Juice: barbecue juice, salt water juice, emergency juice and OK juice.
(4) Seasoning powder: pepper, galangal powder, garlic powder and chicken powder.
(5) Solids: sugar, salt, monosodium glutamate and fermented soybean.
Step 2 taste according to the seasoning
(1) Salty condiments: salt, soy sauce and lobster sauce.
(2) Sweet condiments: common sugar, honey and caramel.
(3) Bitter condiments: dried tangerine peel, tea juice and bitter almond.
(4) Spicy condiments: pepper, pepper and mustard.
(5) Sour condiments: vinegar, tomato juice and hawthorn juice.
(6) umami seasoning: monosodium glutamate, shrimp oil, fish sauce and oyster sauce.
(7) Seasoning condiments: pepper, star anise, cooking wine, onion and garlic.
(8) Compound flavor seasoning: oil curry, sweet noodle sauce, fermented milk, salt and pepper.
Common seasonings in the kitchen
salt
Salty taste is the most basic taste among the seven flavors and eight flavors. Salt is known as the "king of all flavors", which gives people a kind of masculinity. Adding salt to dishes not only has the function of adding flavor and relieving boredom, but also has the function of sterilization and antisepsis. detailed
sugar
Sugar can not only enhance the flavor in cooking, but also has the functions of removing fishy smell, relieving boredom and refreshing. Sweetness in the seasoning of dishes is a mysterious role. If properly matched and placed, it will enrich the flavor. detailed
chicken essence
Chicken essence is a kind of seasoning with fresh chicken, chicken bones and fresh eggs as the main raw materials and compounded by many substances. Its taste is comprehensive and harmonious, with realistic chicken flavor, which can add flavor to dishes. detailed
soybean
Soy sauce is a nutritious condiment with good color, fragrance and taste. When frying, frying, steaming, boiling or cold salad, adding appropriate amount of soy sauce as needed will make the dishes full of color, flavor and flavor. detailed
vinegar
The biggest feature of sour taste is that it can be combined with various flavors. Acetic acid is mellow, fragrant and soft, and it is an indispensable condiment in cooking. detailed
Cooking wine
Cooking wine is made from yellow rice wine, and spices such as pepper, aniseed, cinnamon, clove, Amomum villosum and ginger are added. Cooking wine can increase the flavor of food, remove fishy smell and relieve boredom, and also contains 8 kinds of amino acids necessary for human body. detailed
fermented bean curd
Tofu is a kind of pickled bean product with rich nutrition and delicious taste. First-class tofu brain is carefully made with dozens of seasonings, which can be used not only as a side dish to accompany meals, but also for cooking. detailed
Consume fuel
Oyster sauce is made from oysters by boiling, concentrating and adding auxiliary materials. The oil consumption is reddish brown to brown, bright and shiny, and has a unique fragrance. detailed
10 cooking, make good use of seasonings.
1. Understand Shandong cuisine and make good use of seasonings.
Features: Shandong cuisine consists of Jinan Jiaodong and Jining local dishes. Pay more attention to the comprehensive application of salty, fresh, alcohol, acid and spicy.
Focus on the use of seasoning: onion, ginger, garlic, pepper oil, rice vinegar, pepper, sugar and so on.
2. Understand Cantonese cuisine and make good use of seasonings.
Features: Cantonese cuisine consists of three major cuisines: Guangzhou, Chaozhou and Dongjiang. In seasoning, it advocates fresh, smooth and crisp flavor characteristics.
The key points of seasoning: oyster sauce, fish sauce, mushroom sauce, sand tea sauce, soy sauce, curry powder, lemon juice, etc.
3. Understand Jiangsu cuisine and make good use of seasonings.
Features: Su cuisine is developed from Yangzhou, Suzhou and Wuxi. In the aspect of seasoning, it advocates moderate taste and distinct seasons, and the dishes strive to maintain the original flavor and pay attention to the original flavor.
The key points of seasoning use: brine, spiced powder, salt and pepper, red yeast, etc.
4. Understand Sichuan cuisine and make good use of seasonings.
Features: Sichuan cuisine is represented by Chengdu and Chongqing in Sichuan. The tastes of Sichuan cuisine are mainly salty, spicy, fishy, spicy, spiced, mashed garlic and exotic.
Focus on the use of seasoning: pepper and pepper products, lobster sauce, Pixian watercress, pepper and so on.
5. Understand Zhejiang cuisine and make good use of seasonings.
Features: Zhejiang cuisine comes from Hangzhou, Ningbo and Shaoxing. Its seasoning features are highlighting the main ingredients, paying attention to fresh and crisp taste, and being good at innocence.
Focus on the use of spices: skillfully use wine, sugar, vinegar, salt and other spices.
6. Understand Fujian cuisine and make good use of seasonings.
Features: Fujian cuisine combines the flavors of Fuzhou, Quanzhou and Xiamen. Fujian cuisine is good at cooking seafood. Its elegant and tender flavor is characterized by non-greasy. Seasoning tends to be sweet and sour.
Pay attention to the use of seasonings: Fujian cuisine is mainly soup, so it pays great attention to the use of soup.
7. Understand Anhui cuisine and make good use of seasonings.
Features: Huizhou cuisine originated in Huizhou and other places, with ham as seasoning, fresh rock sugar and heavy oil.
The key points of seasoning: onion, ginger, star anise, clove, cinnamon, fennel, sesame oil, etc.
8. Understand Hunan cuisine and make good use of seasonings.
Characteristics: Coriander is produced in Xiangjiang River Basin, Dongting Lake and Xiangxi Mountain Area. Because of the humid climate, locals prefer sour and spicy tastes.
Pay attention to the use of seasonings: locally produced lobster sauce, soy sauce, pepper, etc.
9. Understand Beijing cuisine and make good use of seasonings.
Features: Beijing cuisine is a combination of Beijing cuisine, Shandong cuisine, Qingzhen cuisine and Gongting cuisine. Seasoning advocates paying attention to seasonality and catering.
The key points of seasoning: sesame sauce, Chili oil, bean curd, leek flower, sweet noodle sauce, etc.
10. Understand Shanghai cuisine and make good use of seasonings.
Features: Shanghai cuisine includes not only the traditional dishes with local flavor, but also all kinds of collected and changed flavor dishes. The taste is plain and rich, the materials are exquisite and the processing is fine.
The key points of seasoning use: chicken soup, fermented grains, fragrant grain, bad brine, sugar, etc. detailed
Selection of common condiments
1. Buy monosodium glutamate
To buy monosodium glutamate, we must first make clear the trademark and manufacturer, and do not buy it if the packaging and printing are rough and the sealing is not standardized. 1No. It's delicious and doesn't feel cold. If it is insoluble, it may be mixed with monosodium glutamate with fishy smell, salty taste, sweet taste and bitter taste. detailed
Buy salt
When identifying the color of salt with the senses, we should sprinkle a thin layer of white paper on the sample and observe its color carefully. Good salt has white color, no impurities, no odor and pure salty taste. detailed
Buy soy sauce
Good soy sauce is brown or reddish brown (except white soy sauce), with bright color, luster, clarity, no mold floating film, no visible suspended matter, no precipitation, moderate concentration, delicious and mellow taste. detailed
Buy vinegar
When buying vinegar, you should choose vinegar with unique aroma and ester luster. Good vinegar has clear body, proper concentration, no suspended matter, soft sour taste and long aftertaste. detailed
Step 5 buy chicken essence
Pay attention to the seasoning of chicken essence After the chicken essence seasoning is unpacked, observe whether the product is caked or smelly, smell whether it has pure chicken flavor, and taste whether it has delicious chicken flavor. detailed
6. Choice of soup
Check the ingredient list carefully when you buy soup. To identify the purpose of the soup, the soup should have the inherent aroma of the product name, with mellow taste, no burnt taste, no? Hello? Waiting for the smell. detailed
7. Buy sesame paste
Choose a product with less oil slick. Sesame paste has a strong aroma and no other peculiar smell. Its appearance is brown or brown, and it is sticky when dipped with chopsticks. After pouring out of the bottle, the paste is not easy to break.