13 commonly used vegan seasonings

13 commonly used vegan seasonings

1. Susa tea sauce

Vegetarian sand tea sauce and plant-based sand tea sauce have the same taste as the original sand tea sauce, and are generally used to stir-fry and make hot pot dipping sauce. It should be noted that although the vegetarian sand tea sauce is slightly lower in calories than the original sand tea sauce, it must still be used in moderation to eat safely and not be afraid of fat.

2. Vegetarian oyster sauce

Vegetarian oyster sauce is thicker than soy sauce and is often used in dishes to thicken and enrich the dish with a brown color. It can also be replaced by commercially available shiitake oyster sauce for a more delicious taste.

3. Shiitake mushroom soy sauce

Soy sauce made with shiitake mushrooms has a lower saltiness than ordinary soy sauce and is the most commonly used seasoning in vegetarian cuisine.

4. Yogurt salad dressing

Yogurt sauce is made by mixing beautiful milk with yogurt and seasoning, the taste is sour, the sauce is also thinner, the calorie is low, and it is often mixed with fresh vegetables and fruits.

5. Soto miso paste

Vegetarian miso is made by fermenting soybeans without adding any animal ingredients, and is generally used to cook soups, pickles, or spread on ingredients as a sauce to roast them.

6. Olive oil

Olive oil is made of olives, the oil quality is stable and high temperature resistant, suitable for frying, boiling, stir-frying, frying and cold dressing and other purposes, rich in vitamin E and unit unsaturated fatty acids, is a high-quality oil, of course, people who eat vegan can also choose other pure vegetable oil, the taste of the dishes will be very delicious.

7. Red wine vinegar

Red wine vinegar is a wine vinegar made by fermenting grape juice, which is suitable for seasoning with cooking meats, and is most commonly mixed with olive oil to make vinaigrette in Western cuisine, which is widely used in various meals.

8. Vegetable cream

Vegetable butter is made from vegetable oils and fats such as soybeans and other vegetable oils, and sub-ingredients such as water, salt, and milk powder are added to make processed solid oils and fats. It is lower in calories than animal cream, has fewer saturated fatty acids, and does not contain cholesterol, making it the most used seasoning in Western cuisine.

9. Sesame oil

Sesame oil, also known as sesame oil, is processed from white sesame seeds, and is generally used as a seasoning for stir-fried ingredients, or mixed with soy sauce to make dumpling dipping sauce, or directly poured on the soup to add fragrance.

10. Vegetarian stock powder

Vegetarian soup stock powder is used to increase the umami and sweetness of salty foods, and is heat-resistant, freeze-resistant, and not easy to deteriorate for a long time. When used, it can be cooked directly with the ingredients, or mixed with water.

11. Mayonnaise

Mayonnaise is made with oil, egg yolks, vinegar, and sugar, and is generally used for dipping. You can also mix commercially available mayonnaise with other sauces to make a variety of salad dressings, such as Thousand Islands salad dressing with more tomato sauce, and tartar dressing with mustard and pickled cucumber.

12. Coconut paste

Made from the white flesh of coconut, Ya sauce has a richer flavor than coconut milk, and is often used in cooking to harmonize the flavor of spices and spices, making the dish less irritating to taste, and is usually found in Nanyang cuisine.

13. Hongxi mushroom stock

Hongxi mushroom broth is a highly concentrated broth, mainly suitable for Hongxi mushrooms and water essence to boil for a long time, diluted with several levels of water and boiled to make a delicious and nutritious broth, itself has a salty taste, if it is used as a hot pot soup base or stir-fry are not needed to be seasoned.

Raw material:

Peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, chili, turmeric, vanilla, cloves, tangerine peel, pepper, etc.

Method:

The raw materials are ground or fried and ground to the ground, and then boiled with oil and salt, which is called sand tea sauce. The production process is quite tedious. The prepared sand tea sauce is golden in color.

Peculiarity:

Unlike the original Southeast Asian flavor, sand tea is fragrant but not spicy, and slightly sweet. It is a commonly used condiment for cooking in Chaoshan and southern Fujian.

Shacha sauce is a kind of mixed condiment that is popular in Fujian, Guangdong and other places. The color is light brown and paste-like, with special compound aromas such as garlic, onion, and peanuts, a compound salty taste of dried shrimp and light soy sauce, and a slight sweet and spicy taste.

Cooking Instructions:

1. Shacha sauce can be directly dipped in food, and can also be used to prepare a unique compound flavor to cook Shacha beef tenderloin, Shacha duck breast and other delicacies;

2. It can also prepare the Hong Kong-style trendy "sand coffee juice" delicacy to cook Hong Kong famous dishes such as sand coffee beef brisket pot and sand curry and prawns, which are suitable for cooking methods such as roasting, stewing, simmering, shabu-shabu, and searing.

Raw material:

1000 grams of peanut kernels, 175 grams of dried flounder, 150 grams of dried shrimp, 160 grams of sesame paste, 175 grams of garlic, 75 grams of chives, 75 grams of chili powder, 30 grams of mustard powder, 30 grams of five-spice powder, 15 grams of sand ginger powder, 15 grams of coriander seeds, 2 herbs, 300 grams of white sugar, 800 grams of vegetable oil, 30 grams of refined salt.

Method:

1. Put the peanut kernels into a container, add boiling water (a little salt) and soak for 10 minutes, then peel the skin, put it into a hot oil pan and fry it until it is crispy and take out, and crush it into minced pieces after cooling. In addition, remove the bone spurs from the dried flounder, and also fry the crispy in a hot oil pan (seventy percent), chop it into fine pieces and set aside.

2. Turn on the oil pot, boil the vegetable oil and let it cool, then add about 150 grams of cold oil to dilute; Peel off the garlic head, chop the dried shrimp into minced pieces, fry the green onion with a part of the oil, then crush the green onion, still put it in the oil, and use a part of the oil to boil the chili powder and garlic into garlic oil and chili oil respectively.

3. Put oil in a clean pot, first fry the coriander seeds and five-spice powder in the pot, add sesame paste, minced shrimp, peanuts, mustard powder, and sand ginger powder and stir well, then add garlic oil, scallion oil, chili oil, refined salt, sugar, and stir well, and then grind the vanilla grass into powder and put it into the same fry. Fry for about half an hour with a simmer, when you see that the pot is not soaked, you can leave the fire and wait for it to cool naturally and then put it into the jar, which can be stored for 1-2 years without deterioration, and can be taken with you

14 kinds of rare spices are revealed, one trick to make your lo-mei fragrance float for ten miles!

In the art of cooking, spices are an indispensable palette that gives food its unique flavor and aroma. Today, I'm going to take you on a journey through 14 exotic varieties of spices, some of which are common in foreign kitchens, some of which may not be as common in China, but each of them can have an unexpected effect in a dish.

1. Wasabi: With its spicy aroma and intensely pungent spicy taste, it is a condiment for pickles, pickled raw meats, or salads.
2. Coriander seeds: Coriander seeds, their spicy, sweet and pungent fragrance are good helpers to remove the smell and add fragrance.
3. Cinnamon: This plant with a special aromatic smell is an indispensable aromatic ingredient in cooking.
4. Celery seed: Contains volatile oils, which can enhance the flavor and remove the smell.
5. Cardamom: The aromatic smell of the seeds is strong, very fragrant, and it is a good product to enhance the aroma of dishes.
6. Allspice Fruit: One or two spices in this blend are enough to bring out the aroma of the dish.
7. Thyme: When added to stews, eggs, or soups, its spicy flavor enhances the overall flavor.
8. Tarragon leaves: The most authentic spice in Russia, full of fragrance, especially delicious in soups.
9. Wormwood: The smell is very strong, which can remove the smell and enhance the smell, but it must be used sparingly.
10. Rosemary: Rich in aroma, sweet with bitter taste, it is an ideal accompaniment to chicken, duck and goose and other meats.
11. Oregano leaves: The aroma is very strong, the aftertaste is slightly bitter, and it is slightly spicy, which is suitable for adding layers to the dish.
12. Dill: The taste is spicy and sweet, with a pungent aroma, which is another option to remove the smell and add fragrance.
13. Bay leaf: It has a spicy and strong bitter taste, has the effect of removing fish and antiseptic, and is often used in marinated vegetables.
14. Basil: has a powerful, pungent, fragrant smell that can add a special aroma to a dish.

These spices are used not only to enhance the aroma of the food, but also to enhance the overall flavor. When cooking, add the right amount according to the characteristics of the dish and personal tastes to create an unforgettable meal.

Frequently Asked Questions:

1. How to store spices?
2. Spices should be stored in a cool, dry place, away from direct sunlight and humidity to preserve their aroma.
3. How to control the dosage of spices?
4. Depending on the amount of the dish and personal taste, you can start with a small amount and gradually increase to the desired flavor.
5. Which spices are good for vegetarian dishes?
6. Thyme, rosemary, basil, etc., are all spices that go well with vegetarian dishes.
7. How to avoid overuse of spices?
8. During the cooking process, you can add a small amount of spices, taste it and then adjust it as needed.
9. What spices enhance the flavor of meat?
10. Cinnamon, cardamom, oregano leaves, etc. are all good choices to enhance the flavor of meat.

Cooking is a journey of taste, and spices are the scenery of this trip. Hopefully, these spices will enrich your cooking experience and make your dishes more colorful. If you have any questions or would like to share your cooking tips, please leave a message. Follow and leave a message to get Chef Hu's 1,000 recipes, and let us continue to explore and innovate on the road of cooking.

Still eating chicken bouillon? Stir-fry the vegetables with a spoonful of it, and the taste is fresh at home!

Nowadays, our tastes are getting heavier and heavier.

Chemically synthesized umami agents, such as monosodium glutamate and essence of chicken, have long become indispensable condiments in dishes.

However, MSG and chicken essence contain a lot of sodium.

Excessive sodium intake may trigger high blood pressure and increase the risk of cardiovascular problems, so it's better to keep it sparing.

Especially for infants and young children under the age of 3, it is a wise choice not to put these in the meals they usually cook.

At present, there are 3 kinds of monosodium glutamate on the market: pure monosodium glutamate, salted monosodium glutamate, and umami monosodium glutamate.

Either way, it's basically monosodium glutamate.

The ingredients of chicken essence are mainly monosodium glutamate, salt, white sugar, and flavor nucleotide disodium and other freshness enhancers.

The so-called "chicken" essence has a pitifully small amount of chicken.

Have you ever noticed that every time you go to a restaurant to finish eating, you always feel uncomfortable, this is because the restaurant basically puts MSG chicken essence in every dish in order to make the dishes delicious.

Eating this way regularly will increase the level of glutamate in the human blood, hindering the absorption of calcium and magnesium, which may cause short-term dizziness, nausea, nausea, etc.

Therefore, for flavoring agents such as chicken essence and soy sauce, once again remind you to eat less if you can, and not to eat if you can.

Especially if the children are small and the elderly have high blood pressure and other diseases, you must pay more attention.

What should I do when I eat it in my mouth, and these freshness seasonings are missing, and the taste of the dish seems to be very bland?

In order to make everyone eat healthier, we have found a condiment that can replace MSG and chicken essence - Qingxinhu matsutake seasoning.

【Vegetarian Recipe】Sauce is the soul of the dish, with these 10 classic vegan sauces, are you still afraid that the dish is not delicious?

The soul of a dish is often the sauce, which adds vibrancy and finishing touch to the bland ingredients. 10 classic sauce recipes, seasoning, noodles/salads, breads/pies...... Enjoy them in any way you can think of!

Vegan cheese sauce

material

• 100g chickpeas (soak for 8 hours and cook until soft)
• 100g cashew nuts (soak for 8 hours)
• 1 cup of water
• 1 teaspoon of nutritional yeast

method

1. Put all ingredients in a blender and mix well at high speed.
2. Place in a clean jar and refrigerate for 3 days.

02 mayonnaise-chan

material

• 3 tablespoons flaxseed (soak overnight, drain)
• 1/2 cup roasted cashews
• 3 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/2 teaspoon mustard
• 1/2 茶匙甜辣椒粉 (paprika)
• 1 teaspoon salt
• 6 tablespoons olive oil
• 3/4 cup water

method

1. Beat the above ingredients (except lemon juice and olive oil) in a blender until smooth.
2. Pour into a bowl, steam for 10 minutes, remove, let cool before placing the mixture in a blender.
3. Add the lemon juice and mix well on low speed.
4. Slowly add the olive oil and stir until smooth and serve, or store in the refrigerator for later use.

Pesto

material

• 500 grams of spinach
• Basil (nine-story tower) 100 grams
• Cashew nuts 250 grams
• Pine nuts 250 grams
• Salt 30 grams
• 100 grams of olive oil

method

1. Wash the spinach and basil and set aside.
2. Cashew nuts and pine nuts are roasted until fragrant, and let cool for later use.
3. Crush into a puree with a blender.
4. Add the spinach basil and continue to stir.
5. Finally, add oil and salt and continue to stir well.

Spring rolls with dipping sauce

material

• 3 tablespoons peanut butter
• 1/2 teaspoon allspice powder
• 1 teaspoon ground black pepper
• 3 tablespoons vegetarian oyster sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons tapioca starch
• 1 tablespoon vegetable oil
• 1 cup water

ornament

• 1 tablespoon coriander/chopped coriander

method

• Heat the oil over a slight heat.
• Add the allspice, black pepper and peanut butter and sauté until fragrant.
• Then, add the other ingredients and stir constantly until it comes to a boil.
• Remove from a bowl and sprinkle with chopped coriander.

Curry paste

material

• Curry powder to taste
• Pepper powder to taste
• 1 apple
• Half a small pumpkin
• 2 tomatoes
• 150 grams of potatoes
• Coconut flour or coconut milk
• Salad oil
• salt
• Tequila honey
• Mushroom powder

method

1. Wash and peel the apples, wash and peel the tomatoes and potatoes, cut them into fine cubes, add two tablespoons of curry powder, and one teaspoon of chili powder.
2. Put 7 tablespoons of salad oil in a pot, add an appropriate amount of curry powder and chili powder, and slowly fry over low heat or low heat until the oil turns golden brown.
3. Add the diced dices, turn to high heat and fry for three to five minutes, then add 2 measuring cups of water. Once boiling, add one teaspoon of coconut flour or coconut milk, two tablespoons of salt, reduce the heat to medium and cover.
4. Cook until tender, remove from heat. Cool until the temperature is below 60 degrees, add 2 teaspoons of agave honey and 1 teaspoon of mushroom powder and mix well.
5. Place in a blender and whip until the sauce is thick and smooth.
6. Bottling. It will be thicker when cooled.

、

06 Thai Tom Yum Sauce

material

• 5 slices ginger (chopped)
• 2 sprigs citronella (bulbs, chopped)
• 1 bunch coriander/coriander (chopped)
• 1 lemon (juiced)
• 1 cup water

seasoning

• 1 tablespoon paprika
• 1 tablespoon vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon salt

method

1. Place all ingredients in a blender and puree smoothly.
2. Heat oil (1/4 cup vegetable oil), add paprika and saute until fragrant.
3. Pour in the vegetable puree and mix well.
4. Add all the seasonings and mix well.
5. Bring to a boil and simmer slightly.

07

Beetroot tomato dip

material

• 125 g beetroot (peeled and diced)
• 2 tomatoes (diced)
• 1 1/2 cups water
• 1 tablespoon sugar

method

1. Place all ingredients in a blender.
2. Beat until smooth, then pour into a pot and cook for about 10 minutes.
3. Add sugar and mix thoroughly.

South Seas kaya paste

material

• 1 cup pumpkin meat (steamed)
• 1 cup soaked coral grass/sea bird's nest (wash and soak overnight, drain)
• 1 1/2 cups coconut milk
• 1 cup coconut sugar (mashed)
• 4 pandan leaves (finely chop and put in a blender, add 1 cup of water and stir well, filter the residue to extract the juice)

method

1. Beat the pumpkin, coral grass and pandan leaf juice in a blender until smooth and set aside.
2. Melt the coconut sugar over low heat.
3. Add the coconut milk and stir constantly until it boils.
4. Add the pumpkin mixture, continue to stir and cook for another 5 minutes.
5. Take it out, let it cool, and eat it with toast bread, salty biscuits, etc.
6. Or put the kaya paste in a sauce jar and store refrigerated.

Pumpkin peanut dipping sauce

material

• 500 g pumpkin (peel and dice and steam until tender)
• 1/2 cup peanut butter
• 3 tablespoons coconut milk
• 1 cup water

seasoning

• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder

method

1. Beat the pumpkin and water in a blender until smooth and set aside.
2. Heat oil in a pot and sauté the curry powder and chili powder until fragrant.
3. Pour in the pumpkin puree.
4. Add salt, sugar and coconut milk, mix well and cook for a while.
5. Add the peanut butter, mix well and bring to a boil.

Mint sauce

material

• 3 cups mint leaves
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup boiling water

method

Place all ingredients in a blender and beat until smooth.

With these recipes, are you still afraid that cooking will not taste good?