Oil, salt, sauce and vinegar are indispensable in the kitchen, in addition to these essential season

For the demand for oil, salt, sauce and vinegar, probably only Chinese are in demand. If you have a little understanding of foreign food, you should know that the use of spices in foreign food is very rich and rigorousFor example, pizza powder is used in the pizza we eat, and various foreign spices such as celery are used, which is rarely used in China.

So if you want a seasoning other than oil, salt, sauce and vinegar, you can search for online food bloggers to see what delicious seasonings they use. But I recommend Lao Gan Ma, because Lao Gan Ma is a national goddess after all It is used for stir-frying, mixing cold dishes, and pickling food, which are all very good choices, and Lao Gan Ma is not the kind of particularly spicy, particularly numb taste, in general, it is very fragrant but not spicy, spicy but not greasy. And it's very delicious, so I often use Lao Gan Ma to fry shredded potatoes or fried potato chips, and the fried potatoes are very fragrant.

In addition to Lao Gan Ma, tofu is also a good seasoning for cooking, what to cook? I can recommend you here to make braised pork. Here you must be curious to ask, why do you put fermented bean curd in braised pork?Because the bean curd has a flavor in it, it is sweet, sweet and salty, and this texture is actually in the braised pork, which melts into the thick braised meat broth, and after being absorbed by the potatoes and meat, it will be very fragrant, enhance the texture of the meat, and enhance the sweetness of the potatoes.

The third recommended seasoning for you is hot pot base, which is not only used when eating hot pot , we can also make spicy fragrant pot, and use it as a base when making spicy beef, boiled pork slices and other Sichuan-style dishes.

Sichuan pepper powder, I think stir-fried vegetables can be without sauce and vinegar, but without Sichuan pepper powder, I feel that something is missing.

Spices such as big horn, eight fruits, cinnamon, etc., will be very fragrant and delicious when you put a little when cooking, if you don't want to buy too much, you can buy thirteen spices.

There are also traditional Chinese seasonings such as star anise, five spices, and perilla leaves, as well as tomato paste, pepper, etc.

Soy sauce: It can make dishes taste and increase the color of food. It is suitable for braised and lo-mei. Oyster sauce: Oyster sauce itself is salty, which can be slightly neutralized by sugar.

In addition to the main essential spices in the kitchen, spices such as cinnamon and bigfoot can also be prepared.

Soy sauce, oil consumption, bean paste, Sichuan pepper oil, star anise, five spices, perilla leaves and other traditional Chinese seasonings.

Oil-consuming, bean paste, Sichuan pepper oil, star anise, thirteen spices, hot pot ingredients, and chili sauce are all delicious.

There are too many of these, you only need to move a supermarket back if you want to cook, maybe there will be none.

To make a delicious meal, it is not enough to have oil, salt, sauce and vinegar, but many other kinds of seasonings are also excellent when used in the right meal. Inventory begins:

The first, and often used by many housewives, is the soup treasure. It is a kind of soup jelly essence, with many different brands and different flavors, to meet the needs of different ingredients with seasoning. For example, old hen soup base, pork bone soup base, beef soup base, clear chicken soup base, mushroom soup base, etc., are also very convenient to use, heat and melt into soup and then pour vegetables to make vegetable soup or cook porridge and soup.

The second one, which is very popular with people in many places, is the sauce. The north is the northeast and Sichuan, and there is an obsession with sauce and hot pot. However, the sauce can not only be paired with hot pot, Sichuan people and southern Fujian people, Cantonese people, there are a variety of sauces, and the common delicious sauces are:

Grilled fish sauce, mushroom sauce, enoki mushroom sauce, three fresh mushroom sauce, hot sauce and so on... It can be eaten with side dishes, with wraps, or as a donburi. Cooking at home for a long time will give you a sense of accomplishment if you can find out the flavor of the sauce that your family likes to eat.

Third, oyster sauce. Oyster sauce is a seasoning made from boiling oysters (oysters). It is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products of sauces"Bottom milk"The oysters and oysters are made as raw materials, which are concentrated by boiling and extracting juice and refined with auxiliary materials.

It is an essential ingredient in many famous Cantonese dishes, and it is also delicious when cooked in other dishes. A good quality oyster sauce should have the umami flavor of oysters. Oyster sauce is usually fortified with MSG, but there are also vegetarian oyster sauces made with shiitake mushrooms, a type of shiitake mushroom.

Fourth, fish sauce. Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places, because of its unique flavor continues to this day. It mainly includes umami and saltiness; It is a commonly used aquatic condiment in Fujian cuisine, Teochew cuisine and Southeast Asian cuisine.

It is a very delicious juice obtained after pickling, fermentation and refining with small fish and shrimp as raw materials, and the color is amber. Fish sauce is rich in a variety of amino acids and flavor peptides, high nitrogen, umami and thick deliciousness; It also masks the odor of meat, so it is perfect for seafood, sauces, and noodles.

Seasoning is crucial in the cooking process. It makes a light dish instantly delicious 。During the cooking process, some magic spices can even put the finishing touches on it.

Today, I want to share with you the must-have condiments in the kitchen. Oyster sauce is delicious and moderately sticky, which combines perfectly with the crispness and sweetness of lettuce. If you're really lazy, dip some blanched lettuce in oyster sauce and eat it straight.

The taste is still good.

> Pixian watercress is known as the "soul of Sichuan cuisine". It is oily, red, and bright. This delicatessen has an appealing appearance and a spicy and savory taste.

One must believe in the wisdom of the ancients! 500 grams of southern tofu, 100 grams of beef, 5 grams of Pixian bean paste, 3 grams of chili powder, 5 grams of pepper, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic, 3 grams of sugar, 5 grams of soy sauce, 5 grams of cooking wine, appropriate amount of vegetable oil, add a little salt.

> it is speculated that condiments made specifically for seafood are suitable for any kind of fish or shellfish. The method is simple, the taste is one word, and it is fresh! The occasional cold cuts are also delicious!

Coke, for chicken wings, is a maxima meets porcini mushrooms, and no seasoning is better than a seasoning! This is a dish that beginners are most confident of winning. Even if you can't handle every aspect perfectly, the chicken wings will still be delicious!

> fried garlic has a tangy aroma. Not only does it go well with vegetables such as lettuce and artemisia stems, but it also goes well with shellfish. Sesame paste is one of the most nutritious condiments, especially rich in calcium, mixed with spinach and peanuts, widely popular, spicy hot pot, etc., have been well received.

If the steak doesn't have black pepper, it's a sad thing. In fact, black pepper is not only served with steak, but also fried chicken thighs and tonkatsu. Black pepper now has to be ground, and its aroma is much stronger than that of powder.

Some cooking wine and the like should also be a good seasoning thing.

I think chicken essence is a must, and cooking wine, sesame oil, etc. are all necessary seasonings.

There are actually a lot of them, so it depends on what kind of food you like to eat.