Speaker: Here are the basic seasoning that we would be using in the Boot Camp Training and we are going to describe a little by little what they are, and maybe showing you the texture on this particular set. Our first item that we have listed in here of course is the light soy sauce. As you could see that their body is much lighter. Normally it is a body for lighter gravies and for marinating lighter meat.
Now the next one is called the dark soy sauce, which is kind of a -- as you could see it's kind of dark in the background on the white spoon here, and normally coat darker meat and darker gravy and so on. Our third item here that we have is what we call a sesame oil, and the sesame of course is very aromatic. It is not designed to use in deep frying, but it is a seasoning oil. Our fourth item here is called rice cooking wine, shao hsing would be the national treasure name for this particular wine and normally it is a very good in marinating as well.
The next item which is a cornstarch, which is general thickener, the Oriental or Chinese style of cooking, and is very useful to have that sometime, because some of the liquid when you cook, you want to coordinate that into your taste.
The next item is called white pepper powder and white pepper generally comes in of course in a variety of different way. Normally, the reason for white pepper powder, it's more desirable, because it does not add black speckles to our marinate and is also grounded finer and also slightly more pungent than the black pepper, but if you don't have it. Of course black pepper is okay.
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