Seasoning is an auxiliary product that we use to make food. It contains all kinds of single seasonings such as soy sauce, salt and sauce flavor, and compound seasonings such as monosodium glutamate seasoning. There are the following kinds of seasonings: salty seasoning, sweet seasoning, strange seasoning, sweet seasoning, umami seasoning and so on. Cooking, cooking, steaming, pickled cabbage, pickled cabbage, pickles, cold side dishes, etc. all need to use seasonings. Use seasonings well: the delicious dishes are rich in nutrition, which can improve food and shelter, improve physical and mental health of the stomach and intestines, and also have health care effects. Salt. Seasoning and improving taste, producing compound flavor. Usage: First, put it before cooking or marinate it before cooking 10min to15 min; 2. Adding in the production process; Third, add it when you are out of the pot; Practical and appropriate is the most appropriate. Vinegar can enhance umami and aroma, make dishes crisp and refreshing, remove fishy smell and maintain nutrients; There are also spleen-invigorating, appetizing, stasis-dispelling, detoxification and calcium absorption; There are some differences in the use of different kinds. Meat dishes that are easy to fade should be soaked in vinegar first, and then added before the water is released.

Wine, rice wine Wine can remove fishy smell and make it fragrant. Add it at the highest temperature for a long time, and the dosage is appropriate. Raw pork can be cooked with rice wine for a long time, and some meat can be pickled with beer sprinkling 10 to15 min; 4 chicken essence. Flavor seasoning. A big bone soup is not needed for cooking dishes; No need for kimchi; 3. Add it when it is out of the pot; Four cold dishes are taken from boiling water; 5. Moderate usage; Six fear 100 degrees above the continuous high temperature; Seven meta-alkali raw materials can not be used; In cooking, the salt flavor is the main flavor and the basic flavor of most compound flavors. As the saying goes, not only the general dishes can't do without the salt flavor, but also the cool, sour and spicy flavors of sugar need to be added with a proper amount of salt flavor to make them rich and delicious. The historical time for people to know and use salt flavor is as long as phase metabolism. According to the literature, China first used salt about 5,000 years ago in the Yellow Emperor's period. The salt flavor seasoning includes soy sauce, salt and sauce.

Sweet taste can be independently used to prepare sweet food in cooking; Can also participate in the adjustment of a variety of compound flavors, so that food is sweet and refreshing, and can also be used to correct the taste, remove bitterness, remove fishy smell, etc., and has a certain taste improvement effect. In China's food culture, sweet taste is widely used in southern China, especially in Wuxi, Jiangsu Province, which has the saying "sweet or so, salty edges, thick oil and red sauce". There are pure natural sweet things in nature, such as pure honey, which have long been taken by us. The word "honey" has been found in Oracle Bone Inscriptions excavated from Yin Ruins in Anyang. By the Han dynasty, sugar made from sweet cane juice had been used. There are many seasonings commonly used in cooking, and the seasonings at home are relatively simple. The essential salt monosodium glutamate chicken essence, rice wine, soy sauce, white vinegar, pepper, star anise, thirteen spices and so on.

The spices used in restaurants are relatively complicated, such as salt, chicken essence, monosodium glutamate, white sugar, Donggu soy sauce, soy sauce, soy sauce king, oil consumption, seafood soy sauce, Weidamei soy sauce, cassava starch, white pepper, spicy fresh dew, green mustard sauce, pepper aniseed cinnamon, galangal, lilac flower, cardamom, Amomum villosum and so on. Light soy sauce is salty to adjust the salt content, while old soy sauce is colored. Donggu Yipin fresh soy sauce is used to adjust the seasoning of cold dishes and belongs to fresh soy sauce, and oyster sauce is used to enhance the flavor and freshness. White pepper has the functions of regulating sweetness, removing boredom and enhancing fragrance. It is common to cook or cook soup, and it is a necessary seasoning for hot and sour soup. Spicy fresh dew is a seasoning used in Hunan cuisine, and almost all kinds of spicy dry pots for home cooking need to be used to improve the taste, spice and odor.