The knowledge of spices and condiments is necessary for the practitioners of catering industry, whic

1、An overview of common spices ingredients

1. Fourteen fragrance

Ingredients: spices, pepper, cinnamon, clove, pepper, tangerine peel, wood fragrance, Chennai, Angelica dahurica, fennel, ginger, licorice, nutmeg, Amomum and other 14 kinds of precious natural spices.

Uses: stir fried meat, cold dishes, soup, pickled all kinds of pickles, meat pasta, flavor food, etc.

2. Shizixiang stew

Ingredients: pepper, fennel, ginger, spices, cardamom, clove, cinnamon, nutmeg, woodiness, tangerine peel, coriander, pepper, ginger, angelica.

Usage: put the seasoning into gauze, add salt, soy sauce, monosodium glutamate, stewed beef, sheep, pig, chicken, duck, fish, etc.

3. Curry powder

Ingredients: pepper, turmeric, pepper, fennel, orange peel

Purpose: curry beef, chicken, potato, etc

4. Ginger powder

Ingredients: ginger block, ginger slice, ginger powder

Usage: This product is suitable for home and restaurant to fry and stew all kinds of dishes. It can also be used to mix cold dishes and pickle all kinds of pickles.

5. Barbecue

Ingredients: cumin, sesame, chili, Suzhou seed, monosodium glutamate, refined salt

Usage: This product is suitable for grilling seafood, cattle, sheep, chicken, duck, fish, ham and other animals.

6. Pepper powder

Ingredients: Dahongpao prickly ash and Qingke prickly ash usage: This product is suitable for making all kinds of fried vegetables, such as white meat, spicy tofu, etc. it can also be used for making cured meat, pickled food, meat food, etc

7. Delicious salt and pepper

Ingredients: pepper, sesame, iodized salt, monosodium glutamate, chicken essence.

Application: it is used for pickling, dipping and frying food, with exquisite materials and unique flavor.

8. Cumin powder

Ingredients: Xinjiang specialty pure natural cumin

Application: it is used to barbecue all kinds of food with Xinjiang flavor, and also to make all kinds of snacks. It has unique flavor, pleasant fragrance and can dispel the smell.

9. Filling

Ingredients: spices, Angelica dahurica, cinnamon, ginger, Amomum, cardamom, fennel, dried ginger, liquorice, clove, pepper, grass fruit, nutmeg, etc.

Usage: This product can be widely used to make all kinds of meat dumpling stuffing, bun stuffing, pie, stuffing, or stir fry meat dishes, cold dishes, barbecue and marinate all kinds of meat products and pasta, soup and snacks.

10. Stew seasoning

Ingredients: ginger slice, Angelica dahurica, Xiangye, tangerine peel, pepper, clove, spices, cinnamon, cinnamon, fennel, Chennai, hawthorn, etc.

Usage: put the stewed meat into the pot, put the soy sauce, scallion, salt and the seasoning bag to stew, or stew the pork ribs, casserole meat and hot pot bottom material.

11. White pepper

Ingredients: high quality white pepper

Usage: add all kinds of soup, wonton, noodles, dumpling filling, meat products, fry, fry, cook, fry, etc.

12. Five fragrance powder

Ingredients: spices, pepper, cinnamon, orange peel, fennel, clove, ginger.

Usage: This product is suitable for steaming chicken, duck and fish, making sausage, sausage, sausage, ham, stuffing and pickle all kinds of spiced pickles and all kinds of flavor food.

13. Stewed chicken

Ingredients: pepper, seasoning, nutmeg, cardamom, clove, pepper, Amomum, cinnamon, ginger, liquorice, Smilax Piper, tangerine peel, wolfberry, jujube.

Usage: stew chicken in clear soup, braised chicken in red, spicy chicken, roast chicken, steamed chicken and other poultry and meat dishes.

14. Stewed fish

Ingredients: pepper, seasoning, nutmeg, pepper, Amomum, ginger, medlar, dates, fennel, Xiangye, Liangjiang, etc.

Purpose: stewing, stewing, steaming and other fish production

2、 Function of each seasoning

The seasonings we use for cooking can be roughly divided into three kinds: liquid seasoning, solid seasoning and spicy seasoning. Here are the functions of various seasonings.

1. Liquid seasoning

Cooking wine: the seasoning function is mainly to remove fishy smell and increase fragrance.

Soy sauce: it can make dishes taste better and increase the color of food. It is suitable for stewing in soy sauce.

Oyster sauce: oyster sauce itself is very salty, you can add sugar to slightly neutralize its saltiness.

Salad oil: common cooking oil, can also be used to cook cakes.

Sesame oil: drizzle the dishes before they start to taste better. When marinating food, it can be added to add flavor.

Rice wine: when cooking fish and meat, add a little wine to remove the fishy smell.

Chili sauce: the sauce made of red pepper, which is red and sticky, also known as chili sauce. It can add spice and color to dishes.

Sweet sauce: it's salty. Stir fry with oil over low heat to remove the sour taste. It can also be diluted with water and seasoned with a little sugar. The flavor is better.

Spicy tempeh: the dishes seasoned with tempeh do not need to add too much soy sauce to avoid the saltiness of the finished product. The color and taste are better after oil explosion.

Sesame paste: it's dry. It can be diluted with cold water or cold high soup.

Tomato sauce: commonly used in tomato juice, sweet and sour dishes, and can increase the color of dishes.

Vinegar: black vinegar should not be boiled for a long time. Just add it before starting the pot to avoid the fragrance spreading. A little boiling of white vinegar can make the sour taste lighter.

Abalone sauce: it is made of natural abalone concentrate, suitable for: frying, boiling, frying, frying, brine wait.

XO sauce: most of it is made from many seafood essence. It is suitable for seafood dishes.

Fish sauce: in addition to salty fish sauce, it also has the fresh taste of fish. Therefore, Chaozhou cuisine cooks prefer fish sauce to salt.

It should be noted that Yulu was founded in Chenghai County in the middle of Qing Dynasty. The main raw materials are mostly male fish and salt. First mix the male fish with salt and marinate them. After more than one year, the male fish will be putrefaction. Then add salt water for water bath and heat preservation for about 15 days. After one week's immersion, the residue will be filtered out and the fish sauce will be a delicious and mellow red color