Oyster Sauce: Oyster Sauce is very salty and can be slightly neutralized by adding sugar.
Salad oil: a common cooking oil, can also be used for cooking pastries.
Sesame oil (sesame oil): drizzled before cooking, it can add flavor. It can also be added to marinated food to add flavor.
Rice wine: add a little wine when cooking fish and meat to remove the fishy flavor.
Chili sauce: sauce made from ground red chili peppers, reddish-red and sticky, also known as hot sauce. It adds a spicy flavor and color to the dish.
Sweet noodle sauce: salty flavor. Stir fry with oil over low heat to remove the sour flavor of the sauce. It can also be thinned with water and flavored with a little sugar for a better flavor.
Spicy Bean Paste: The dishes seasoned with bean paste do not need to add too much soy sauce to avoid the finished product being too salty. The color and taste is better when it is blended with oil.
Sesame Seed Paste: It is dry. It can be thinned with cold water or cold soup.
Tomato sauce: commonly used in tomato sauce, sweet and sour dishes, and can increase the color of the dishes.
Curd: fermented tofu, red tofu, green tofu, white tofu.
Vinegar: grain as raw material, brewed by acetic acid enzyme fermentation, flavoring, deodorization, aroma function. Vinegar should not be boiled for a long time, but should be added before the pot is started, so as not to dissipate the flavor. White vinegar can be slightly boiled to make the sour flavor lighter.
Salt: sea salt, well salt, pool salt, mineral salt, raw salt, washing salt, and reconstituted salt. The most important flavor in cooking. Its strong penetration is suitable for pickling food, but need to pay attention to the pickling time and amount.
Sugar: in the form of granulated sugar, sugar, icing sugar, from the color of white sugar, yellow sugar, brown sugar, from the production method of sucrose, fructose, caramel, honey. Braised and brined vegetables add a little sugar, can add flavor and color to the dishes.
Monosodium glutamate (MSG): soybeans, wheat gluten, corn starch, white potato starch as raw materials, made by hydrolysis or fermentation, divided into crystals and powder. It can add fresh flavor to food. Especially when added to soups **** cooking is most suitable.
Tempeh: soybean products, made from soybeans or black beans, to enhance the freshness and flavor. Dry tempeh is softened with water before use, and then chopped and used. Wet tempeh can be used as long as it is washed.
Scallions: often used to flavor and deodorize.
Ginger: removes fishy smell, deodorizes, and enhances the flavor of the dish.
Capsicum: adds spiciness to dishes and makes them colorful.
Garlic: a common popping spice that can be sliced or chopped to match the color of the dish.
Pepper: Also known as Sichuan pepper, it is often used in braising and marinating. Pepper powder is made by grinding the peppercorns into powder after frying, and pepper salt is added to the yellowed salt, which is often used as a dip for deep-fried food.
Pepper: Pungent with aroma, can remove fishy and add flavor. White pepper is milder, while black pepper has a heavier flavor.
Anise: also known as fennel, commonly used in braised and brine. It has a very strong aroma and should be used in moderation when cooking.
Dried chili pepper: can go greasy, stink. Remove the seeds, when frying in oil, pay attention to the fire, should not be fried.
Red onion: can increase the flavor. Chopped and popping incense, should pay attention to the fire, if fried too burnt, there will be a bitter taste.
Five Spice Powder: Five Spice Powder contains spices such as cinnamon, aniseed, peppercorns, cloves, ganache, and tangerine peel, which have a strong flavor and should be used with discretion.
Edible natural coloring: pigmentation of plant tissues, obtained directly, he is natural, generally no harm to the human body, is safe coloring. Such as red currant red, chlorophyll, curcumin, carotene, caramel.