1, salt
Edible salt is the main source of salty taste in dishes, which has the functions of improving umami taste and original taste. Edible salt can preserve and sterilize, adjust the texture of raw materials and increase the brittleness of raw materials; When making stuffing with flour, adding a proper amount of salt can increase the toughness of dough, promote the stuffing to absorb water and improve the adhesion of mashed meat.
2. Sugar
If you accidentally put too much salt in cooking or stuffing, adding a little sugar can reduce the salty taste. When making sour soup, if a small amount of white sugar is added, it can not only alleviate the sour taste, but also make the taste more harmonious. Moreover, white sugar also has the function of coloring. For example, when braising pork, stir-frying syrup with white sugar will make the braised pork have color and taste very good.
3. Pepper powder
Zanthoxylum bungeanum powder is a kind of spice made from Zanthoxylum bungeanum. Zanthoxylum bungeanum oil has strong fragrance and is a good edible oil. The produce Zanthoxylum bungeanum is spicy and spicy, and that fragrance overflows aft being fried. Can be used alone in cooking, such as pepper noodles; It can also be mixed with other raw materials to make condiments, which have a wide range of uses and good effects, such as spiced noodles, pepper and salt, onion pepper and salt, etc.
4, monosodium glutamate
The chemical component is sodium glutamate, which is a savory seasoning, easily soluble in water, and its aqueous solution has a strong savory taste. With salt, it tastes fresher. Monosodium glutamate can be made from protein such as wheat gluten, pyroglutamic acid contained in starch or beet molasses, and can also be synthesized by chemical methods. Monosodium glutamate also has the function of relieving alkali, acid and bitterness.
5. Cooking wine
"Cooking wine" is the name of cooking wine. It is brewed by adding yellow rice wine and carved flowers. Its alcohol concentration is low, and its content is below 15%, while its ester content is high and it is rich in amino acids. The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance fragrance.
6, soy sauce
Light soy sauce is a kind of soy sauce, which is made of soybean, black bean and flour as the main raw materials, artificially inoculated with seed koji, naturally exposed to the sun and fermented, and its color is light and reddish brown. Light soy sauce is used for general cooking and tastes salty. Light soy sauce is mainly used for seasoning, so it is used more when cooking ordinary dishes or cold dishes.
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