The main spices to enhance the flavor and freshness of soup are soy sauce, spicy fresh dew, fresh fragrance, seafood sauce, column sauce, sesame oil, dried tangerine peel, hawthorn, chicken essence, ginger, onion, garlic and vinegar. In fact, many ingredients themselves have a certain umami flavor. As long as it meets the requirements of umami flavor, there is absolutely no need to add seasoning and refreshing taste. Moreover, most spices on the market are synthetic spices, and eating too much is not good for your health.

Seasoning and refreshing for soup.

Seasoning is an auxiliary product that people use to prepare food. Including soy sauce, salt, sauce flavor and other single seasonings, chicken essence seasoning and other compound seasoning. There are the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning and so on. In China, seasoning and seasoning are usually not the same concept. Seasonings include soy sauce, oyster sauce, monosodium glutamate, chicken essence and seasonings.

Among them, umami is a kind of delicious food that people strive to pursue in their diet, which mainly comes from amino acids, nucleotides and succinic acid, and most of them exist in main ingredients such as meat and livestock, fresh fish and fresh eggs. Foods such as monosodium glutamate, shrimp, fish sauce, oyster sauce and fresh bamboo shoots can also be fresh. Umami flavor can't exist alone. Only when it is used together with other flavors can it shine with the moon, so there is a saying that "nothing is salty but not fresh, and nothing is sweet and not fresh".

Generally speaking, cooking is the fusion of ingredients and spices. Its main purpose is to remove the peculiar smell, keep the original flavor, improve the taste and umami flavor, and add some special flavors when the ingredients are processed to be edible, so as to achieve the purpose of delicious and fragrant dishes.