Seasoning used: salt, sugar, soy sauce, monosodium glutamate, cooking wine, etc. , mainly to color the meat and increase the basic taste of the meat;
Accessories: onion, ginger and garlic, to remove fishy smell and enhance fragrance.
The spices used: star anise, cinnamon, fragrant leaves, pepper, cardamom, Amomum villosum, dried tangerine peel, astragalus root, clove, tsaoko and so on. These are also Chinese herbal medicines, which not only enhance fragrance, but also have some functional versions of medicinal supplements.
Extended data:
Correct use of condiments
Don't forget to put pepper in meat with strong smell, such as beef and mutton. Like boiled beef and mutton with white water, you must put pepper to refresh yourself and get rid of fishy smell.
Add more ginger when cooking fish. Fish is cold and needs a hot substance like ginger to regulate it. Like steamed fish, there must be shredded ginger; Eat crabs with vinegar and Jiang Mo. In addition, shellfish (such as snails, mussels, crabs, etc. ) and other cold seafood should also be cooked with ginger.
Onions can strengthen yang, enhance fragrance and remove odor. When cooking some cool vegetables, you can put more onions for cooking, which can relieve the spleen and stomach. Such as water bamboo, white radish, mung bean sprouts and so on.
Garlic can improve the taste and has the function of disinfection and sterilization. Meat with a strong smell, such as soft-shelled turtle, must be put with garlic. When cooking chickens, ducks and geese, put more garlic, which can reduce cholesterol and promote nutrient absorption.
People's Daily Online-Xinzhi: Health-keeping Efficacy of 9 Common Seasonings
People's Network-Can you really use condiments? Correct use of condiments