Do not underestimate the seasoning of this daily necessities. Every day one by one to meet your appetite, make it a helper for your health rather than a hidden danger, which is very important!
salty
Salty taste is the basic taste of the vast majority of compound tastes, and it is said to be the "king of hundred tastes." From the time of the Yellow Emperor about 5,000 years ago, salt had been recognized and consumed.
Flavoring effect: not only can the salty taste of the general dishes, but also the saltiness of the sweet and sour taste, hot and sour taste, etc., can make it taste rich and palatable.
soy sauce
Role: mainly salty, both delicious. Make dishes taste, fresh, add flavor, touch color, and can add nutrients. Amino acids in soy sauce are the main nutrients of the human body, especially amino acids that cannot be synthesized by the human body and must be consumed by salt. In addition, when a part of the body burns, it can be coated with soy sauce, which can relieve the pain and solve the fire poison; fingers swelling and pain, warming the soy sauce and honey, the fingers immersed in them, can relieve pain and swelling.
Taboo: Some soy sauce can not be eaten directly, otherwise it is prone to food poisoning, because raw soy sauce contains a halophilic bacterium that can survive in high-concentration salty foods. The salt content of soy sauce is 15% to 20%. Halophilic bacteria can survive in soy sauce for a long time. When people eat food containing halophilic bacteria, symptoms such as nausea, vomiting, abdominal pain, and diarrhea may occur. In severe cases, they may become dehydrated, shocked, or even die. When taking eugenoline, stuffy cola, etc. for the treatment of cardiovascular diseases and gastrointestinal diseases, it must not be eaten with soy sauce, otherwise it may cause side effects such as nausea and vomiting.
Category: According to the flavor can be divided into red soy sauce, white soy sauce, soy sauce, soy sauce and so on.
How to choose: soy sauce with red and brown color, bright and transparent, rich aroma, delicious taste mellow better.
salt
Role: increase flavor, solution tired, bactericidal anti-corrosion. The main ingredient of salt is sodium oxide, which must be taken every day to maintain metabolism, adjust the acid-base balance between body fluids and cells, and promote human growth and development. In addition, containing salt can also benefit the thyroid gland. Commonly used salt water gargle, not only for the sore throat, tooth swelling and other oral diseases have therapeutic and preventive effects, but also to prevent colds. Acute localized dermatitis is itching, and it can be relieved by washing it with saline. Daily insist on using salt water to wash eyes, can receive good results for the treatment of trachoma. Shampooing with salt can reduce hair loss. After getting up early in the morning to drink a glass of salt water, can cure constipation.
Contraindications: Ingestion of too much salt will make the body's sodium oxide concentration too high, and the increase in sodium ions will inhibit the immune capacity of respiratory cells, it is easy to cause a cold. Salt also suppresses the effects of anti-dental drugs, diuretics, and epinephrine, so you should also minimize intake when taking these medicines.
Type: According to the origin is divided into sea salt, well salt, lake salt, mineral salt, etc., according to the processing accuracy can be divided into coarse salt, salt.
How to choose: High-quality white salt is pure white, crystals are small, loose and not agglomerate, no bitter taste.
sweet
Sweet is old and sweet. In the cooking of Chinese cuisine, the southern region has more sweetness, and the Wuxi cuisine in Jiangsu Province has the heaviest sweetness. “It is known to have sweetness in the first place, first to close its mouth, and thick oil to red sauceâ€.
Flavoring: It can be used alone to prepare sweet foods in cooking, or it can be used to adjust a variety of complex flavors to make foods sweet and delicious. Can also be used for flavoring, bitterness, phlegm, etc., and have a certain solution tired effect.
Sugar
Role: To make the dishes sweet, improve nutrition, make the finished surface smooth, heated golden brown or brown and so on. During exercise, it is necessary to supplement the sugar in an appropriate amount, which can increase the blood sugar level, increase the supply of energy, reduce the loss of muscle glycogen, reduce the proportion of protein and fatty acid energy supply, and delay the occurrence of fatigue. Sugar water can also stimulate the stomach and help digestion.
Contraindications: excessive intake of sugar can lead to dental caries, and cause obesity, diabetic arteriosclerosis, impatient infarction, and even breast cancer and other cancers also have a catalytic effect. People with diabetes and hepatitis need to eat as little as possible.
Category: Mainly divided into white sugar, white sugar, rock sugar, brown sugar and other types.
How to choose: Color is good, sweet, no impurities, no odor is better.
acid
It is widely used in cooking, but it is generally not suitable for use alone.
Flavoring effect: can go fish gills, oily solution, taste increase fresh, raw hair color, appetizing and refreshing, enhance appetite. At the same time there is convergence, Guse astringent effect, can help digestion.
Vinegar
Role: mainly from the increase of sour, aroma, umami taste and taste solution tired, to remove the role of odor. Vinegar can promote the metabolism of the new city. Vinegar is one of the effective methods to prevent arteriosclerosis and hypertension. Vinegar can also increase appetite and promote the secretion of digestive juices. It also has strong bactericidal power. It can kill Salmonella, E. coli, and other germs within 30 minutes. Eat more vinegar can maintain the intestinal acidity and remove the harmful bacteria. Indoor fumigation with vinegar has a certain preventive effect on colds. When high fever occurs, dilute 2 soaking wipes are applied to the skin to reduce body temperature; gargle with vinegar can be used to treat mild laryngitis. When burned, rinsing with vinegar can relieve pain and swelling, prevent blistering, and make no class marks.
Taboo: Vinegar should not be consumed in large quantities, especially in patients with gastric ulcers, but also to avoid vinegar, so as not to cause harm to the body. When eating lamb, it is also not suitable for vinegar, otherwise it will weaken the therapeutic effect of both and produce harmful substances to the human body. Since vinegar is an acidic substance, it must not be eaten when taking erythromycin or sulfonamides.
Type: According to the process, it can be divided into brewing vinegar and synthetic vinegar. Brewing vinegar can be divided into rice vinegar, sweet and sour. Synthetic vinegar can be divided into colored vinegar and white vinegar.
How to choose: vinegar-flavored, rich aroma, bright color is preferred.
hot
Pepper is actually a tactile, not a taste. Because of habits, it is also used as a "flavor." Pepper is a representative of spicy taste. It is an ideal condiment that induces appetite and nutrients, and is popular with people in the low-lying areas.
Flavoring effect: Scented and added color to stimulate appetite.
chili
Function: Capsicum, the spicy ingredient in pepper, is rich in nutrients and can enhance appetite and is widely used in cooking. Pepper contains a variety of peppers and vanilla. These alkaloids stimulate oral mucous membranes, promote saliva secretion and gastric motility, and are conducive to food digestion. Peppers contain more antioxidants and can prevent cancer and other chronic diseases. Make the airway open and treat colds. Long-term intake of peppers can strengthen one's ability to fight aging.
Contraindications: Do not ingest large amounts, otherwise it will cause nervous system damage, gastrointestinal ulcers, and even cause cell biochemical reaction disorder and evolve into a tumor. At the same time, suffering from esophagitis, laryngitis, toothache, acne, tuberculosis, high blood pressure to eat less is better.
Type: According to the degree of spicy taste is divided into sweet, slightly spicy, Chinese spicy, very spicy and so on.
How to choose: targeted selection according to personal taste.
Pepper
Function: It has the effect of removing smell, smell and scent. Pepper contains sterols, limonene and other volatile oils and aromatic substances, in addition to a good role in removing phlegm, but also stop joint pain, toothache, warm and cold effect.
Contraindications: Because the pepper is a hot seasoning, people can not tolerate dry, causing some diseases of the digestive tract and urinary tract, so the summer does not eat.
Type: There are different varieties such as Dahongpao, Dahongjiao, Xiaohongjiao, Baishajiao, and bean pepper.
How to choose: Dry fruit, non-grain, no spicy handle, large and uniform, strong flavor, spicy flavor for the top grade.
pepper
Function: The black pepper tastes richer than white pepper. It has the effect of being spicy, delicious and refreshing. Note that it is not advisable to cook with meat for too long, because black peppers contain pepper alkaloids, pepper alkali, volatile oils, and fatty oils. Too long a flame causes the spicy taste and flavor to evaporate. Pepper contains 140 aromatic ingredients such as piperine, pinene, and sunflower. Pepper can stomach, promote gastrointestinal motility, increase appetite, accelerate blood circulation, detoxification and anti-inflammatory. When you catch a cold, chewing some pepper every 4 hours can suppress the increase of the cold.
Contraindications: pepper Xin hot, dryness, excessive liver anger or yin deficiency of body heat, should avoid eating more; febrile diseases, should avoid eating pepper, so as not to aggravate the condition. Patients with cardiovascular and cerebrovascular diseases are also unfit for human consumption.
Category: According to color, it is mainly divided into black pepper and white pepper.
How to choose: It is better to have full fruit, uniform color and rich flavor.
Ginger
Role: There is a unique spicy taste. Increase fresh when cooking. Ginger contains zingerol, zingerone, gingerol, gingerol, zingiberene, etc. It can stimulate the secretion of digestive juice, increase appetite, help digestion, reduce serum cholesterol, antipyretic, analgesic, help fever, prevent colds , cold, antitussive, etc. Topical application of smashed skin can relieve inflammation and pain; drinking ginger soup can prevent colds for four seasons; apply ginger on the navel to prevent motion sickness.
Contraindications: After rotten ginger, although the smell and taste did not change much, because of the strong carcinogenic substance baicalin, rotten ginger must not be eaten. At the same time, patients with gastric ulcer should also eat less.
Species: According to the maturity and storage time of the fleshy root, it is divided into ginger and tender ginger.
How to choose: In general, ginger is more spicy than tender ginger.
garlic
Role: Can be used alone, equipped with, seasoning, decoration and so on. Garlic contains more than 30 kinds of sulfur compounds and allicin, allicin, alliin and other unique ingredients. Experiments show that garlic can inhibit bacteria, sterilization, cholesterol, lipid-lowering, can prevent cerebral thrombosis.
Contraindications: Garlic contains allicin, semen, and garlic sulphur, which directly stimulate the gastric mucosa. Excessive consumption may cause stomach ulcers and anemia.
Type: According to the size of garlic, garlic and garlic can be divided into small petals.
How to choose: to look complete, no rotten skin, scars better.
Chives
Role: cooking onions to do more accessories, there is to increase the role of helium gas. Scallions are cold in nature and have the functions of publication, yang, and detoxification. They can cure cold and heat headaches, difficulty in urination, and pain and swelling.
Contraindications: onions can not be the same food with tofu, or easy to form a white precipitate with tofu - calcium yellow, prevent the body's absorption of calcium. At the same time, in the world of Radix Rehmanniae, Radix Polygoni Multiflori, etc., it cannot be taken at the same time with onions.
Species: Generally divided into green onions and shallots.
How to choose: Straight roots and leaves are preferred.
fennel
Function: As an accessory, it can be used to add flavors, especially for stews. Anise contains anisole, anisone, anisaldehyde, limonene, etc. It has functions such as removing appetite, promoting appetite, expectoration, dispelling wind, fighting phlegm, constipation, and prolonging sleep time. In addition, it also helps prevent gastrointestinal infections, relieve fullness and abdominal cramps.
Taboo: Do ​​not overdosing, star anise volatile oil contains baicalein, a cancer effect; In addition, star anise is a hot food, summer should not eat, pregnant women should not eat.
Type: It varies according to the place of production.
How to choose: It is better to have a complete shape and rich aroma.
Cinnamon
Role: Cinnamon contains cinnamon aldehyde, clove oil and other ingredients, can improve the aroma of dishes. Cinnamon has the functions of chilling in the temperature, warming the pain, strengthening the stomach, and promoting appetite.
Contraindications: If you eat too much, light people have a dry mouth, sore throat, lack of energy, insomnia and other feelings, severe cases can induce high blood pressure, gastroenteritis and other diseases, and even make people deformed cells, the formation of cancer may be. Therefore, try to eat as little as possible in your daily diet.
Type: It varies according to the place of production.
How to choose: Aroma is better.
curry
Role: In the cooking can be hot, add flavor, to simmer, and taste. Hair dry, cold, stomach, phlegm, increase appetite.
Contraindications: Curry powder has the effect of stimulating gastric acid secretion. Excessive gastric acid secretion can cause gallbladder contraction and induce biliary colic. Patients with chronic cholecystitis hanged.
Type: It varies according to the place of production.
How to choose: The appearance is loose and does not agglomerate, the powder grain is dry and bright, the color is even and elegant.
fresh
Taste is a kind of delicious food that we strive to pursue, and it can make people feel comfortable and happy.
Flavoring: The umami flavor comes mainly from amino acids, nucleotides and succinic acid.
Fish sauce
Role: With fresh, seasoning effect. Fish sauce contains 17 kinds of amino acids, especially the 8 essential amino acids. It also contains a variety of vitamins and proteins
Contraindications: Fish sauce is a high-salt food and it will be eaten for a long time, which will increase the chance of suffering from stomach cancer and esophageal cancer.
Species: Different depending on the type of fish.
How to choose: It is better to have no bitter odor, clear and transparent, not turbid.
Chicken essence
Chicken essence is a compound freshening and flavoring seasoning made from fresh chicken, chicken bones and fresh eggs. Chicken essence can be used in all occasions where MSG is used. The amount of added food, soup, and pasta can achieve the desired effect. The effect on soup is obvious. Chicken essence is rich in nutrients such as rich amino acids, proteins and vitamins.
Taboo:
1. Since chicken essence itself contains more than 10 percent of salt, it requires less salt when used.
2. Because the chicken essence contains nucleotides, the metabolites of the nucleotides are uric acid at the time, so patients with gout should use less.
3. The solubility of chicken essence is worse than that of taste. If it is not used in soup, it should be dissolved before use.
4. Chicken salt is salty and has high hygroscopicity. After use, it must be sealed. Otherwise, nutritious chicken essence will grow a lot of microorganisms and contaminate food.
Category: Divided into ordinary type and enhanced type.
How to choose: Choose a good brand.
Oyster sauce
Made of oyster juice, also known as oyster oil. Tasty and slightly sweet, with a special aroma, mainly used for savory dishes. In addition to 5%-8% crude protein, oyster sauce also contains sugars, organic acids, iodine, calcium and vitamins, and many other nutrients. In particular, it contains as many as 17 kinds of amino acids, including human essentials. Eight kinds of amino acids.
Contraindications: oyster sauce also contains salt, so diabetics and other patients should be cautious. At the same time, do not overheat the oyster sauce, otherwise the umami taste will be reduced.
Type: There are different tastes depending on the ingredients added.
How to choose: It is better to use thicker, no odor, bright mellow, and no slag particles.
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