What are the kitchen stir fry seasonings. Ask for guidance!

There are thousands of seasonings in catering, and you can't count them all. But according to the type, there are basically the following types:

Savory Seasoning: Salty has been listed as one of the five flavors since ancient times. In cooking applications, saltiness is the main taste, is the basic taste of the vast majority of compound flavors, there is the master of all kinds of flavors, not only the general dishes are inseparable from the salty, that is, sweet and sour, sour and spicy, etc., but also to add an appropriate amount of saltiness to make it rich and palatable.

The history of human knowledge and use of salty taste is quite long, and the earliest use of salt in China is recorded in the Yellow Emperor period about 5,000 years ago. Savory seasonings include: soy sauce, salt, and sweet sauces.

Sweet seasoning: Sweetness was called sweet in ancient times, which is one of the five flavors.

Sweetness can be used alone in cooking to prepare sweet foods; It can also participate in the adjustment of a variety of compound flavor types, so that the food is sweet and delicious, and can also be used for flavor, bitterness and fishiness, etc., and has a certain anti-greasy effect. Sweetness is applied in the south in Chinese cooking.

Oil, salt, sauce, vinegar, monosodium glutamate, chili powder, sugar, sesame oil.

bean paste, pepper, oil, peanut oil, chicken essence, head bean curd, salt; Corn starch, soy sauce, cooking wine, aged white vinegar, etc.