1, basic seasoning:
Salt, sugar, monosodium glutamate, vinegar, onion, ginger, garlic, onion, pepper, leek, coriander, celery and pepper;
2. Auxiliary seasoning:
Zanthoxylum bungeanum, dried ginger, star anise, clove, bay leaf, cinnamon, cinnamon, dried tangerine peel, fennel, star anise, tsaoko, lemon leaf, mint, vanilla, thyme, tea, rosemary, licorice, nutmeg, perilla, sesame oil, sesame paste, mustard, citronella, allspice powder, thirteen incense, curry powder and nutmeg.
3. Sauce:
Soy sauce, cooking wine, sauce, fish sauce, shrimp sauce, lobster sauce, bean paste, south milk, fermented bean curd, bean paste and 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, soy sauce, fermented bean curd, pepper, star anise and other natural spices, have the longest popularity, spanning thousands of years.
The second generation: high-concentration and efficient condiments, such as ultra-fresh monosodium glutamate, IMP, GMP, sodium cyclamate, aspartame, stevioside, xylose, yeast extract, HVP, HAP, and edible flavors and fragrances. This efficient condiment has been popular since the 1970s.
The third generation: compound condiment. Modern compound condiment started late and developed rapidly in 1990s. The above three generations of condiments are available, but the latter two have expanded their market share and marketing share year by year.
Extended data:
Seasoning function:
1. Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor. Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar. Salad oil: common edible oil, which can also be used to make cakes.
2, sesame oil (sesame oil): vegetables can be sprinkled before the pot, which can increase the flavor. When curing food, it can also be added to increase flavor.
3. Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
4. Chili sauce: a sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
5, sweet noodle sauce: it is salty. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
6, spicy bean paste: dishes seasoned with bean paste, do not need to add too much soy sauce, so as to avoid the finished product is too salty. The color and taste of oil explosion are better.
7. Sesame sauce: It's dry. Can be diluted with cold water or cold broth.
8. Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
9, vinegar: black vinegar should not be cooked for a long time, just add it before the pot, so as to avoid fragrance. Slightly boiled white vinegar can dilute the sour taste.
10, abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
1 1, XO sauce: most of it is concentrated from various seafood essences, which is suitable for all kinds of seafood dishes. ? Crab paste: concentrated from pure extracted crab paste, suitable for all kinds of seafood dishes.
12. liao ribs marinade: marinated livestock, poultry, bean products and eggs. The liao ribs marinade can be used for cooking, cooking noodles or making hot pot soup, which tastes better.
References:
Baidu encyclopedia-seasonings