What spices should be kept in the kitchen?

The kitchen should always have the following spices:

a) Liquid flavors.

Soy sauce, oyster sauce, salad oil, sesame oil (sesame oil, rice wine, chili paste, sweet noodle sauce, spicy bean paste, sesame paste, tomato sauce, vinegar, abalone sauce, XO sauce.

2) Solid flavors.

Salt, sugar, flour, flour, sweet potato flour, corn starch, baking soda, tempeh.

c) Spices.

Green onions, ginger, chili peppers, garlic, Sichuan peppercorns, peppercorns, star anise, dried chilies, shallots, five-spice powder.

Common seasonings in the kitchen generally are:

1. Basic seasoning:

salt, sugar, monosodium glutamate, vinegar, green onion, ginger, garlic, onion, chili, leek, coriander, parsley, pepper;

2. Auxiliary seasoning:

Sichuan pepper, dried ginger, star anise, cloves, bay leaf, cinnamon, cinnamon, tangerine peel, cumin, anise, grass fruit, lemon leaf, mint, vanilla, thyme, tea, rosemary, licorice, cardamom, perilla, sesame oil, sesame paste, mustard, lemongrass, five-spice powder, thirteen spices, curry powder, seven-flavor powder;

3. Sauces:

Soy sauce, cooking wine, sauce, fish sauce, shrimp paste, tempeh, soy sauce, southern milk, bean curd, bean paste, miso.

The historical evolution of condiments can basically be divided into the following three generations:

The first generation: single-flavor condiments, such as soy sauce, vinegar, sauce, fermented bean curd, chili, star anise and other natural spices, which have been popular for the longest time, spanning thousands of years.

Second generation: high-concentration and high-efficiency condiments, such as ultra-umami monosodium glutamate, IMP, GMP, cyclamate, aspartame, stevia and xylose, etc., as well as yeast extracts, HVP, HAP, food flavors, flavors, etc. This type of highly effective condiment has been popular since the 70s.

Third generation: compound condiments. Modern compound condiments started late, and began to develop rapidly in the 90s. The above three generations of condiments coexist, but the latter two expand their market share and marketing share year by year.

Kitchen Essentials:

1. Salt. The first of all flavors.

2. White pepper.

3. Black pepper.

Pepper is divided into black and white, the taste is a little different, white pepper is generally used to make light-colored dishes, will not change the color of the dish, such as crucian carp soup, chicken soup, seafood. Putting black pepper in it will change the color of the milky white and turn black. But black pepper is also indispensable because of its unique flavor and can be used in many places.

Stir-fry, stew, make soup, make fillings, etc.

4, five-spice powder Thirteen spice powders such as thirteen spices are used to stir-fry meat or stewed meat dishes, which are very commonly used. It is usually made by grinding various spices.

5. Corn starch, thickening, fried stuff wrapping, etc., must be used.

6, chicken essence, monosodium glutamate, and what kind of soup essence, mushroom essence. It is recommended to eat less or not at all, but it can increase the freshness and taste.

7. Cooking wine, rice wine, Huadiao wine.

8. Dark soy sauce. 9. Light soy sauce Steamed fish soy sauce.

The dark soy sauce has a strong color and can be mainly used for color in stewing. Shake it to hang it on the wall of the container.

The color of light soy sauce is light yellow and the taste is fresh, and the combination of light soy sauce in stew can make up for each other's shortcomings, so that the color of the dish is golden and not black. Light soy sauce can also be used alone to spice cold dishes, steamed meat dishes, etc.

Soy sauce plays a very important role in home seasoning, so again, it is important to buy good soy sauce. You get what you pay for, and a good one can help you win easily in terms of color and fragrance.

Steamed fish soy sauce is a special soy sauce for steamed fish, which can replace light soy sauce, but the price is more expensive than light soy sauce, so it is recommended to prepare light soy sauce and soy sauce.

Oil, salt, sauce, vinegar, chicken powder, monosodium glutamate, black and white pepper, light soy sauce, dark soy sauce, Pixian bean paste, tempeh, sesame oil, high liquor, if you like heavy taste, Lao Gan Ma spicy sauce, dried chili pepper, thirteen spices, mustard oil, etc

Oil, salt, vinegar, sugar, soy sauce, monosodium glutamate, MSG is used as little as possible, and some sauces are more popular now, and the taste is more delicious, so it is recommended to try it.

Oil, salt, vinegar, sugar, monosodium glutamate, these should be there, and the rest depends on the situation