What are the common kitchen seasonings?

Everyone has his own hobby about cooking oil. For example, my mother likes to eat "corn oil", and I will leave it alone when I arrive. Sometimes I use rapeseed oil, sometimes I use soybean oil and salad oil. Recently, I am addicted to eating "peanut oil". Of course, each edible oil has its own characteristics.

For example, soybean oil, sunflower oil and corn oil are all edible oils with high linoleic acid content, especially unsaturated fatty acids and linoleic acid. The disadvantage is that it is not suitable for long-term high-temperature frying, but suitable for frying and cold salad. For example, the heat resistance of rapeseed oil is much better than before, and various nutrients are more balanced and more widely used. Peanut oil and sesame oil are not suitable for high temperature, but are more suitable for low oil temperature cooking and cold salad.

2. salt

Every family needs salt, and salt is the "first of five flavors". Without it, food will become tasteless. Pay attention to the salt content of other seasonings when using salt, such as adding soy sauce and bean paste. Pay attention to the amount when adding salt. Too much makes it salty. When stewing meat, the time to add salt should be delayed, otherwise the meat will easily get stuck. For example, when stewing chicken feet, you can wait until the skin is broken.

When mixing vegetarian dumpling stuffing, it is best to add salt after adding oil or when preparing to wrap jiaozi, otherwise the dumpling stuffing will easily come out and it will be difficult to operate when wrapping jiaozi.

3, the taste is extremely fresh

Extremely fresh flavor is better than ordinary soy sauce, because monosodium glutamate and other seasoning additives are added to soy sauce, so extremely fresh essence is mostly used in cooking, dipping sauce and cold salad in my home, which can replace monosodium glutamate and chicken essence.

4. Soy sauce

Soy sauce is also a kind of soy sauce, but it is darker and thicker. Generally, one bottle should be prepared at home. It is very good to use it to color the ingredients when cooking braised dishes, stews or braised pork, avoiding the "fried sugar color" with higher technical requirements. Pay attention to the dosage when using it, otherwise it will be dark and salty, and the soy sauce must be stewed or burned for a long time.

5. vinegar

There are too many kinds of vinegar, such as balsamic vinegar, rice vinegar, aged vinegar, white vinegar and fruit vinegar, but in our general family kitchen, as long as there is a bottle of balsamic vinegar or aged vinegar, I also use these two kinds of vinegar alternately. The color of balsamic vinegar is lighter, which is more suitable for cold salad and dipping, because it is softer.

6.oyster sauce

Oyster sauce is also widely used in my family, and it tastes good. Especially when frying all kinds of vegetables and fungi, I prefer to add a little, which makes the taste richer. Add a little when mixing dumpling stuffing to enhance the flavor and taste, and add a little when curing meat to enhance the umami flavor and remove the peculiar smell.

But when using oyster sauce, it must not be heated for a long time, otherwise the umami flavor will disappear. I usually add it before cooking. It is best to dilute and heat with boiling water in advance when cooking cold dishes. When cooking some heavy-flavored dishes, such as sweet and sour, spicy and so on, it is best not to add them, because the umami flavor of oyster sauce is masked by other heavy flavors and cannot play its role.

7, pepper, star anise

Since I was a child, I have learned from my family two kinds of spices "pepper" and "star anise" which are essential in the kitchen. When cooking, I will pinch a few peppers to enhance the fragrance and taste. In summer, I will make a proper amount of pepper oil, which is hemp and fragrant, and it is more delicious than what I bought. It's absolutely delicious to make cold salad. Add a little pepper and star anise to the stew to remove the fishy smell, and add a little to enhance the fragrance and taste.

8, cinnamon, fragrant leaves

In my family, cinnamon and geranium are mainly mixed with pepper and star anise to pickle or stew meat. The frequency of use is less than that of pepper and star anise, and I don't have accurate figures on the amount of spices. I think a lot of people do.

When using spices, it is best to fry all spices in oil in advance, because some spices are dissolved in oil, which makes the stew or braised pork more fragrant.

9. Chili powder

The main function of my Chili powder is to make Chili oil. You can also add it when cooking, or make a "oil sprinkled noodles" alone to solve the problem. There are many quasi-types of Chili powder. I have always kept this thick "Qin pepper" noodle, which is fragrant but not spicy.

10, white pepper

White pepper is also a must in my kitchen. It can be used to marinate meat, remove the fishy smell, and add a little when cooking soup to enhance the flavor and taste.

1 1, dried pepper

Although we already have Chili powder at home, we still need to prepare a small bag of dried Chili, which is the main source of "spicy taste" in home cooking, such as "burnt spicy taste" in kung pao chicken and hot and sour potato shreds, and the spicy taste made of "Chili" is irresistible. When mixing cold dishes, using hot oil to stimulate the "dry taste" of dried peppers can also add a lot of color to cold dishes.

12, bean paste

The soul of Sichuan cuisine, people who like to eat Sichuan cuisine must prepare a bottle. When cooking some spicy dishes at home, they will add a little bean paste to taste, such as simple Mapo tofu, minced meat noodles, fish-flavored shredded pork, boiled meat slices or fish fillets, Sichuan-style pork and so on.

However, the use of bean paste is very particular, that is, bean paste must be fried with low-oil fire to fully emit the fragrance of bean paste. It is best to chop the bean paste as much as possible before frying, because there are many broad bean petals in the bean paste, which is beneficial to the fragrance distribution and can also ensure the better taste of the dishes.

13, corn starch

There are many kinds of starch, such as corn starch, raw flour, sweet potato starch and so on. Generally, without special requirements, my family only prepares a packet of corn starch for use, which can be used for thickening. For example, when making Mapo tofu or cooking soup, it can make the soup thicker and help to hang on the ingredients; It can also be used to size ingredients and pat powder. For example, when frying meat slices, sizing can make the meat tender, and when frying fish, dipping some dry starch can make the fish more crisp.

14, cooking wine

Whether it is a professional kitchen or an ordinary family kitchen, you should prepare a bottle of cooking wine, because cooking wine is a good helper to remove the smell of meat. When cooking meat, it can be used for pickling, frying or stewing. However, if cooking wine is not added when preparing steamed stuffed buns or jiaozi meat stuffing, it will be counterproductive, which will make the taste of cooking wine unable to volatilize and aggravate the peculiar smell of meat stuffing.