Formula and proportion of spiced powder

Spiced powder has many different tastes and different names because of different ingredients, such as spicy powder and fresh spicy powder, which is an indispensable condiment in family cooking and dining table.

Formula 1: Amomum villosum 60g clove 12g cardamom 7g cinnamon 7g triple cross 12g.

Formula 2: octagonal 20g dried ginger 5g fennel 8g pepper 18g dried tangerine peel 6g pepper 18g.

Formula 3: star anise 52g cinnamon 7g Sanjian 10g white pepper 3g Amomum villosum 4g dried ginger 17g licorice 7g.

Spiced powder is generally used for curing and soaking meat. When wrapping meat dumplings and frying glutinous rice, add some spiced powder, and the meat dumplings will be very tasty.

The so-called spiced powder is to grind more than five kinds of spices into powder and mix them together. It is often applied to chicken and duck before frying or frying, and can also be dipped in fine salt. Spicy dishes are widely used in oriental cuisine, especially for baking or quickly frying meat, stewing, stewing, steaming and cooking dishes as seasoning. Its name comes from the balance of China culture's requirements for sour, sweet, bitter, spicy and salty flavors.

The basic ingredients of spiced powder are pepper, cinnamon, star anise, clove and fennel seeds. Some recipes also include dried ginger, cardamom, licorice, pepper, dried tangerine peel and so on. Mainly used for stewing meat or poultry dishes, or added to marinade to enhance flavor, or mixed stuffing.