Different seasonings also play different roles in cooking. The editor of seasoning wholesalers will share with you the role of different seasonings.

Sesame oil (sesame oil): Pour on the dishes before cooking to increase the flavor. When pickling food, it can also be added to add flavor.

Rice wine: add a little wine when cooking fish and meat to remove the fishy smell.

Soy sauce: It can make the dishes delicious and increase the color of the food. Suitable for braising and making lo-mei. Oyster sauce: Oyster sauce itself is very salty, and sugar can slightly neutralize its saltiness. Salad oil: common cooking oil, can also be used to cook pastries.

Vinegar: Black vinegar should not be boiled for a long time, just add it before starting the pot to prevent the fragrance from dissipating. Slightly boiled white vinegar can make the sour taste lighter.

Abalone sauce: Made from concentrated natural abalone extract, suitable for: frying, boiling, frying, frying, braising…… etc.

XO Sauce: Most of them are concentrated from many seafood essences, which are suitable for all kinds of seafood dishes. Crab Roe Sauce: It is made by purely extracting crab roe from hairy crabs and is suitable for all kinds of seafood dishes.

Liao Spare Ribs Marinade: It is used to marinate livestock, poultry, soy products, and eggs. After use, the Liao Spare Ribs marinade can be used for cooking, cooking noodles or as a hot pot soup for better taste.

Chili sauce: A sauce made from ground red peppers, which is red-red and viscous. It is also called hot sauce. It can add spiciness and increase the color of dishes.

Sweet noodle sauce: It tastes salty. Stir-fry with oil over low heat to remove the sour taste of the sauce. It can also be diluted with water and seasoned with a little sugar for better flavor.

Spicy Bean Paste: For dishes seasoned with Bean Paste, there is no need to add too much soy sauce to prevent the finished product from being too salty. The color and taste are better when it is exploded with oil. Tahini: itself is relatively dry. Can be diluted with cold water or cold stock.

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