What are the spices for cooking

The type and use of thirteen spice seasoning

Pungent and warm type: star anise, cinnamon, cumin, pepper, cloves called five spices, generally suitable for family snacks, melons, making sauce, etc. with a wide range of applications for the public taste. General market circulation of five spice powder are mainly fennel, broken cinnamon, anise, cloves are very few, so there is no flavor, the real production, should be based on anise, cloves, the other as a supplement to the line.

Spicy type: on the basis of five spices, add green Sichuan pepper, wicker spinach, pepper, cardamom, dry ginger, strawberry, good ginger, etc., in the middle of the firing, to put in the appropriate chili pepper, in order to achieve a spicy, numb taste. Usage varies, in pepper and pepper available hot oil fry, to achieve the feeling of incense, but also ground into powder, but also all cast into the pot to boil water with, that is to say, each chef he has his own views and preferences, can play a certain effect.

Strong aroma type: in the general material on the basis of the addition of fragrant sand, nutmeg, cardamom, cardamom, xinggeng, imported incense leaves, made of a unique flavor, such as sausage, barbecued chicken, marinated chicken and high-grade barbecue.

Odd-tasting type: grass nuts, grass cardamom, nutmeg, woodruff, sambucus, green chuanzhi, millennium Jian, Wuga Pi, Cortex Eucommia another five spices in order to boil the water, this flavor gives a person a feeling of freshness.

Nourishing type: such as Tianma, Luo Han Guo, when the ginseng, Angelica sinensis, long, cinnamon as a supplement, accompanied by turtle, hen, dog meat and so on, the Department of tonic, can be strong yang tonifying the kidneys, beneficial to the qi tonic in the middle, enhance the body's immunity.

Introduction of common spices

Fennel, also known as dashi, anise, in China's traditional meat processing, such as boiled, sauced and marinated meat products are often used, it has to increase the flavor of the meat, enhance the appetite effect.

Cumin is commonly known as grain fennel, Xi Xiang. It can volatilize a special aniseed gas, which has the effect of appetizing and regulating qi, and is a commonly used spice in meat processing.

Pepper, also known as Qin pepper, Sichuan pepper. Strong aroma, is a very good aroma and hemp flavor spices.

④ Cinnamon, commonly known as cinnamon. In meat processing for the commonly used spices.

Angelica dahurica has deodorization, expectorant, analgesic and detoxification effects, is commonly used in the sauce marinade products spices.

Clove is dried fruit and flower buds as a spice, of which the fruit is called female cloves, flower buds are called male cloves. Cloves can be ground into a powder and added to meat products and are commonly used as a spice.

Pepper There are two types of pepper: white pepper and black pepper. Black pepper has a better flavor than white pepper. Because of its spicy and aromatic flavor, pepper is a widely used spice.

Cardamom, also known as yucca, nutmeg, nutmeg, etc., ovoid, hard, yellowish-white, commonly used in Western products.

Cardamom is commonly used in liverwurst, pork sausage, and hamburger patties.

Bay leaf Bay leaf is a common spice used in Western meat products to remove meat odor.

Sage Mainly contains siderone, silybinene. It is mainly used as a flavoring agent.

Horseradish Generally used as a canned food seasoning, but also can be added to other seasonings and mixed with cold dishes. Western-style flavor products used more.

Scallions have a strong spicy flavor, can be flavored pressure fishy. In addition, green onions contain many nutrients, often eat on the human body has a medical effect.

Ginger Ginger has a flavored deodorant effect, mainly used for braised, sauced meat products. In addition, ginger has good medical effects.

Garlic has a special garlic spicy odor, play a pressure fishy effect. In addition, garlic contains a variety of vitamins and minerals and other nutrients, to help digestion, appetite, sterilization effect.

Onions Onions play a role in removing fishy odor in meat products. In addition, onions have the characteristics of spicy when raw and sweet when cooked.