What are the twelve essential spices in the kitchen?

Oil, salt, sauce, vinegar, cooking wine, monosodium glutamate, chicken essence, sugar, starch, onion, ginger, garlic, pepper, star anise, dried pepper, etc.

1, salt, sea salt, well salt, mineral salt, lake salt, earth salt, etc. From different sources. Their main component is sodium chloride, and the state stipulates that the sodium chloride content of well salt and mineral salt shall not be less than 95%.

2, monosodium glutamate, umami seasoning, easily soluble in water, its aqueous solution has a strong umami flavor. Add salt, the taste is fresher. Monosodium glutamate can be made from pyroglutamic acid contained in protein such as gluten, starch or beet molasses, and can also be synthesized by chemical methods.

Chicken essence is made by adding chemical seasoning on the basis of monosodium glutamate. Because nucleotide has the delicate flavor of chicken, it is called chicken essence. It can be used in all occasions where monosodium glutamate is used, and the effect can be achieved by adding a proper amount to dishes, soups and pasta.

4, soy sauce, caramel is added on the basis of soy sauce, and the thick-colored soy sauce made by special technology is suitable for meat coloring. Adding soy sauce to dishes can enhance flavor and color.

5, soy sauce, with soybeans or black beans and flour as the main raw materials, artificially inoculated with distiller's yeast, naturally exposed to the sun and fermented, the color is reddish brown, soy sauce is mainly used for seasoning, the color is light, and it is often used when cooking or cold dishes.