A Complete List of Common Seasonings in the Kitchen



As the saying goes, "A skillful woman cannot make bricks without straw", but if there is no seasoning in the meal, I am afraid it will be difficult to swallow. Are you really using the right sauce? Come to the rising posture and look at the general use of common condiments in the kitchen.

As the saying goes, "A skillful woman cannot make bricks without straw", but if there is no seasoning in the meal, I am afraid it will be difficult to swallow. Are you really using the right sauce? Come to the rising posture and look at the general use of common condiments in the kitchen.
1. Table salt
When cooking, salt must be put late. To achieve the same salty taste, the amount of salt used to put salt late is less than that used to put salt early. If the salt is put earlier, the salt has gone deep into the food, and more salt is unknowingly taken in under the same salinity feeling, which is bad for health.
In addition, salt has many wonderful uses, such as cleaning tea cups, and sterilizing vegetables and fruits soaked in light salt water.
2. Soy sauce
Old soy sauce plays the role of coloring and freshness, especially when making braised dishes, stewing and braising.
Light soy sauce is used for seasoning and is suitable for cold dishes. It is light in color and looks fresh.
The difference between soy sauce and light soy sauce is that you can put soy sauce into a white porcelain plate and shake the color. The light soy sauce is reddish brown with thin concentration; Old soy sauce is brown and shiny, and thick.
3. Vinegar
Relieve fishy smell: add a little vinegar when cooking fish to destroy fishy smell;
Remove mutton smell: add a small amount of vinegar when cooking mutton to remove mutton smell;
Spiciness reduction: If you feel too hot when cooking dishes, you can add a little vinegar to reduce the spiciness;
Incense: when cooking dishes, adding a little vinegar can make dishes less greasy and more fragrant;
Induce sweetness: When cooking sweet porridge, add a little vinegar to make the porridge sweeter;
Ripening: add a little vinegar when stewing meat, cooking beef, kelp and potatoes to make them easy to be cooked and rotten;
Black proof: adding a little vinegar in the stir fried eggplant can keep the color of the fried eggplant black;
Anti corrosion: add a little vinegar in the soaked raw fish to prevent it from rotting;
In addition, vinegar can also play the role of skin care, hair care, nail care, fatigue elimination, cold prevention and odor removal in daily life. 75 Wonderful Uses of Vinegar
Differentiation: When purchasing, you should look at the ingredients list, choose brewing vinegar, and do not choose vinegar essence that is harmful to health or vinegar mixed with other industrial acetic acid.
Mature fermented vinegar has a longer aftertaste, while blended vinegar has a sharper and pungent sour taste. The price of a 500ml bottle of brewed vinegar is about 2-3 times that of blended vinegar.
4. Alcohol
The seasoned wine used to marinate meat with cooking wine can remove the fishy smell, and a little cooking wine added to the egg liquid when frying eggs can remove the fishy smell and enhance the flavor.
Baijiu can be used in curing meat or making braised meat, and adding some Baijiu to pickles can kill bacteria and add flavor.
In addition, red wine and beer are sometimes used in cooking.
5. Sauce
Sweet flour paste is made of flour, water and salt. In addition to dipping directly, it can also be used as a condiment, such as shredded pork in Beijing sauce, fried diced chicken in soy sauce, etc. When making fried soybean paste noodles, it tastes better when used with yellow sauce.
The bean paste is made of broad beans as the main raw material, mainly salty and delicious. It is a common seasoning for Sichuan cuisine with regular taste, such as double cooked pork, Mapo tofu, boiled fish, spicy hot pot, etc.
Douchi is a kind of food made by soaking, steaming (boiling), and fermenting soybeans or black beans. It has a special flavor and is used to make "ribs with soy sauce", "fried balsam pear with Douchi", etc. Home style dishes of fermented soybean
Tomato paste is a paste like concentrated product of fresh tomatoes, which is not directly eaten without seasoning. It is often used as cooking condiment for fish, meat and other foods, which can add color, acid and freshness. Such as sweet and sour fish, sweet and sour ribs, pot stuffed pork, pizza, etc.
Tomato sauce is made by frying tomato sauce with sugar and salt in salad oil. Tomato sauce has various flavors and is suitable for direct dipping. If dipped in French fries.
To put it simply: tomato sauce is pure tomato, and tomato sauce is made after tomato sauce is seasoned. Tomato sauce can be eaten directly, while tomato sauce must be cooked. The content of lycopene in tomato sauce is much higher than that in tomato sauce.
Sesame sauce is a kind of sauce made by grinding sesame into powder. It can be eaten directly or as a cold sauce. It is often used as dipping material for sesame paste spinach, sesame paste cold noodles, spicy hot soup or hot pot.
There are thousand island dressing, mayonnaise, oil and vinegar in the salad dressing market, which can be purchased according to taste. You can mix salads, make sandwiches, etc.
6. Sugar
The dietotherapy value of white sugar, brown sugar and rock sugar. White sugar is refined sugar made from molasses extracted from sugarcane or beets. Sugar cane is called white granulated sugar, and sugar beet is called soft white sugar.
The raw material of brown sugar is sugarcane. Although there are many impurities, the nutrients are well preserved. It has the effects of replenishing qi, slowing down the middle, helping the spleen to transform food, tonifying blood and removing stasis.
The use of crystal sugar in making braised dishes will make the dishes more red and bright. In addition, the use of crystal sugar to brew tea or make desserts will help to nourish the middle and qi, soothe the stomach and lungs, and relieve cough and phlegm.
Use of sugar:
Relieve the sour taste When making sour dishes soup, add a small amount of sugar, which can be very delicious. Such as fried dishes with vinegar, hot and sour soup, pickled fish, etc. Otherwise, the finished product will be less acidic.
The main condiments necessary for making sweet and sour dishes are sugar and vinegar. They are appetizing, such as sweet and sour fish, sweet and sour sirloin, sweet and sour ribs, sweet and sour eggplant, etc.
Put the shredded white sugar into the pot, add a small amount of clear oil and water, boil until the saccharified water is dry, pour the fried dishes into the paste, wrap them well, put them out of the pot, and put them in the oiled plate. When the food is hot, you can pull the strands of gold, such as the pulled apples, pulled bananas, pulled sweet potatoes, etc.
Put the frosted sugar into the pot, add some water, boil until the water is almost dry, pour in the baked or fried raw materials, leave the fire, stir, and cool down, the surface of the finished product will look like white frost. Such as frosted peanuts, sugared hawthorn, and frosted walnuts.
Fried sugar is widely used for the color mixing of pickled vegetables and braised vegetables, such as braised pork feet, braised pork ribs, etc.
Honey baked chicken wings and toast are often brushed on the surface to increase color and flavor. The temperature of honey water should not be higher than 60 ℃. The enzymes, vitamins and minerals in honey water will be damaged by high temperature.
7. Spices
Dry pepper: an important condiment in Sichuan, Guizhou and Hunan. When the oil is hot, put it in the pot with scallions and ginger to make it fragrant. It can be used for ordinary household dishes. Spicy pot is widely used,
It can be ground into chili flour. Heat the oil and pour it on the chili to make chili oil, which is often used in cold dishes and noodles.
Chinese prickly ash&pepper: When Chinese prickly ash is frying vegetables, you can put hot oil into the oil to prevent the oil from boiling and increase the flavor of the vegetables. Zanthoxylum bungeanum can be ground into pepper powder after being fried in a hot pot, and seasoned when frying vegetables or making stuffed buns and dumplings.
The pepper is light in color and turns brown yellow after air drying; Zanthoxylum bungeanum is heavy in color and reddish brown. Ma pepper tastes heavier than Chinese prickly ash, especially Ma pepper. Pepper occupies a great position in Sichuan cuisine.
The magic of life: put pepper in a small cloth bag and put it on the food. In the corner of the kitchen, it can prevent insects and ants from living, and prevent odor.
Bajiao (big material) is also called anise, so it can be used to remove fishy smell and add flavor no matter in brine, sauce, cooking or stewing. Whether fried, stewed, pickled, anise should be put in advance. A dish usually has three leaves, and a whole one can be put for those with more categories.
Black pepper&white pepper are sold in powder form and original grain form. The original grain pepper is more fragrant than powder form after being ground with pepper grinder. Generally speaking, black pepper is suitable for stewing, frying and roasting. It can achieve the effect of refreshing the stomach with spicy flavor. The white pepper soup has a light pepper flavor and a stronger spicy taste, which can bring out a fresh taste. It should be noted that neither black pepper nor white pepper can be fried at high temperature, and a little should be added when the dishes or soup are about to come out of the pot.