There are generally three types of common seasonings in kitchens: basic seasonings; Auxiliary seasoning; Sauce type.
1. Basic seasoning:
Salt, sugar, monosodium glutamate, vinegar, scallions, ginger, garlic, onions, chili peppers, chives, coriander, parsley, and pepper;
2. Auxiliary seasoning:
Chinese prickly ash, dried ginger, star anise, clove, bay leaf, cinnamon, cinnamon, tangerine peel, cumin, anise, grass fruit, lemon leaf, mint, vanilla, thyme, tea, rosemary, licorice, cardamom, perilla, sesame oil, sesame paste, mustard, citronella, five spice powder, thirteen spice, curry powder, shichimi;
3. Sauce:
Soy sauce, cooking wine, soy sauce, fish sauce, shrimp sauce, lobster sauce, fermented soybeans, noodles, fermented milk, Fermented bean curd, bean paste, miso.
Seasoning, also known as seasoning, refers to food ingredients that are added in small amounts to improve the taste of other foods. Some seasonings are used as staple foods or as main ingredients in other situations. For example, onions can also be the main vegetable ingredient in French onion soup.