New Seasonings Dish

Author: Wang Huiliang
Publisher:
Publish Date: 2006-09-01
Features: In the past, the market only supplied single-flavored seasonings such as salt, soy sauce, vinegar, and sugar. Therefore, people could only mix these single seasonings to season dishes. Now, many innovative composite seasonings have appeared in the market, making the flavors of dishes richer and making it easier and more manageable to prepare them. These composite seasonings come in various flavors, such as savory, sweet and savory, sweet with a hint of salt, and a balance of sour, sweet, and spicy (spicy), as well as spicy flavors like numbing-spicy, fresh-spicy, fragrant-spicy, dry-spicy, and sour-spicy. While this provides people with a wide range of choices, it also poses a challenge: which seasoning should I use for which dish I cook? To help solve these problems, the editor has specially invited National Senior Technician Wang Huiliang to write this book. It is hoped that through the introduction of various composite seasonings in this book, recommended dish examples, and their operations, readers will be inspired to apply the basic cooking methods flexibly and make the flavors of dishes on the dining table even richer.