In this page, I will introduce you to 8 seasonings that I have at home and that I use frequently. These are very common in China. They are soy sauce, cooking wine, oyster sauce, ground black pepper, white granulated sugar, vinegar, aginomoto and salt.They are essential in my daily cooking.
Let's Go!!
Soy sauce is a traditional condiment in China. It is a liquid condiment made of soybean or nonfat soybean or black bean, wheat or bran, and brewed with water and salt. Its color is reddish brown, with unique sauce fragrance and delicious taste, which helps to promote appetite.
Soy sauce is an essential ingredient for me, and I put a little soy sauce in everything I cook. best of all, the fried rice with soy sauce is the best match!
Cooking wine is made by adding yellow rice wine. Its alcohol concentration is low, the content is below 15%, and the ester content is high, rich in amino acids.
I usually use cooking wine to enhance the smell and fragrance.
Oyster sauce is a seasoning made from boiled oysters. Oyster sauce is a traditional umami seasoning commonly used in Guangdong Province and one of the most authentic products of the sauce category.
I love to add it to vegetables or fried rice
Black pepper is a seasoning used in meat stews, game cooking and hot POTS.
I usually use it when marinating pork chops.
White granulated sugar is a kind of sugar. Its particles are crystalline, uniform, white in color, pure sweetness, sweetness slightly lower than brown sugar. Used in cooking.
My rule of thumb is that adding a spoonful of sugar when cooking meat makes it even tastier.
Vinegar is a traditional condiment used in various Chinese cuisines. According to the existing written records, the working people of ancient China used wine as the starter culture to ferment vinegar. Oriental vinegar originated in China, and the history of vinegar making according to the documented history is at least more than 3,000 years.
I'm not a big fan of vinegar. I usually only use it as a dip for dumplings.
The chemical composition of aginomoto is monosodium glutamate,which is a kind of umami seasoning, easily soluble in water, its aqueous solution has a strong umami taste.
I use it sparingly, usually in meat or soup.
Edible salt refers to processed edible salt with sodium chloride as the main component obtained from seawater, underground rock (ore) salt deposits and natural halogen (salty) water, excluding low sodium salt. The main component of edible salt is sodium chloride (NaCl), while containing a small amount of water and impurities and other elements such as iron, phosphorus, iodine.
