The role of liquid seasoning

Soy sauce: Makes dishes tasty, but also increases the color of the food. It is suitable for braising and making mei.

Emu oil: Oyster oil itself is very salty, and it can slightly neutralize its salty taste.

Salad oil: A common cooking oil can also be used to cook pastries.

Sesame oil (sesame oil): The dishes are topped with a sauce to increase the scent. When marinating food, it can also be added to add flavor.

Rice wine: When cooking fish and meat, add a little wine and you can smell it.

Chili sauce: A sauce made from ground red peppers, reddish and thick, also known as hot sauce. Adds spicy flavor and adds to the color of the dishes.

Sweet noodles: It tastes salty. Fry with oil over low heat to sour sauce. Can also be diluted with water, and add a little sugar flavor, better flavor.

Spicy bean paste: Dishes seasoned with bean paste, without adding too much soy sauce, so as to avoid salty products. The oil has a good color and taste.

Sesame paste: it is dry. You can dilute with cold water or cold broth.

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

Vinegar: Wok vinegar should not be boiled for a long time. Add it before cooking. Whipped with white vinegar can make sour taste lighter.

Abalone sauce: Made from natural abalone concentrate, suitable for: fried, boiled, fried, fried, brine, etc...

XO sauce: Most of them are mainly concentrated from many seafood essences and are suitable for various seafood dishes.

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