What special seasoning does the chef use for cooking?

Edible oil (salad oil, corn oil, tea oil, vegetable oil, etc. ): nutrient-rich oil provides energy for the body and provides daily cooking.

Salad oil: mostly used for making cakes.

Sesame oil: used to add flavor when cooking.

Chili oil: spicy and can be used to add color to pasta. and

Pepper oil: it tastes fishy and spicy

Soy sauce (ordinary soy sauce, soy sauce, soy sauce, etc.). ): Used for coloring to increase appetite.

Tomato sauce: sweet and sour. Can be used for dipping sauce.

Bean paste: salty, with a little bean flavor, used for topping noodles or sandwiches.

Sesame sauce: sweet, with sesame flavor.

Chili sauce: spicy. It is used to dip jiaozi and wonton.

Sweet noodle sauce: food used to stir-fry noodles dipped in sauce.

Salt (iodized salt, low sodium salt, etc. ): salty, used for seasoning to make dishes more extroverted.

Vinegar (white vinegar, rice vinegar, aged vinegar, etc. ): sour, appetizing. It has a strong smell.

Sugar (white sugar, brown sugar, rock sugar, etc.). ): sweet, mostly used in individual dishes such as soup and sugar lotus root.

Wine (cooking wine, yellow wine, etc.). ): spicy, but cooking can make the food more fragrant and less fishy.

MSG: Seasoning makes dishes fresher.

Starch: it's the solidification of soup.

Hair powder: used in cakes to make them swell.

Zanthoxylum bungeanum: spicy, which removes fishy smell and is used to increase the flavor of dishes.

Pepper (white pepper, black pepper): slightly spicy, but with a unique flavor.

Cinnamon bark: It looks like bark, but it is used to make sauced ducks to add flavor.

Star anise: seasoning, named after star anise, slightly spicy.

Anita: Garlic tastes very strong.

Chenpi: It's made of dried oranges. It doesn't have the smell of oranges, but it has a unique smell.

Curry: slightly spicy, but mostly yellow with other colors, slightly spicy.

Mustard: Japanese imported food is very spicy. Not all foods can adapt. I don't like it. It feels like Chinese medicine.

Spiced powder: It is fragrant and can be used to make spiced dried bean curd.

Thirteen incense: it has good color and fragrance, and is mostly used for crayfish.

Douchi: something made from fermented soybeans, which is black but delicious.

Onion: A natural plant that can kill bacteria and is used for color matching of dishes.

Ginger: Remove the fishy smell. It is very strong.

Pepper: hot, red and yellow, and there are also sweet peppers.

Garlic: The smell of the sky is generally not very good, but it tastes heavier and removes the fishy smell.

Perilla frutescens: seasoning