How many kinds of spices are commonly used by chefs? How should these materials be used?

My old man has been engaged in the luwei industry and has been exposed to spices since childhood. I have my own views on this issue and share them with you today.

What are the functions of spices? If you understand this problem, you can solve it easily. The main functions of spices are as follows:

1, deodorize, deodorize, deodorize; 2. Aroma, smells fragrant, tastes fragrant, and swallows it to stay fragrant; 3. Get rid of boredom. Adding ingredients such as hawthorn, dried tangerine peel and sour plum can relieve boredom. 4, appetizing, can stimulate appetite, common spicy, can greatly stimulate appetite, appetizing. 5, sterilization, in the production of red brine, the added citronella has a typical bactericidal effect. Knowing the function of these spices basically determines their uses, and most of them are used in braised pork and spice oil.

Commonly used spices We often use spices, both fragrant and bitter.

Common aromatic types are star anise, fennel, cinnamon, fragrant leaves, cumin, clove, cassia twig, thyme, Senecio scandens, rapeseed and citronella.

Bitter and fragrant, there are Amomum tsao-ko, Amomum villosum, Amomum villosum, fragrant sand, Angelica dahurica, Kaempferia galangal, Amomum villosum and so on.

Generally, we should pay attention to the bitter and fragrant treatment when using it, such as using Amomum tsaoko, removing seeds, using turf, and tapping nutmeg when using it, otherwise it will be difficult to taste.

In order to maximize the efficacy of spices, we can soak them in white wine for an hour or in cold water for more than two hours, which can remove some bitterness, which is similar to the reason that when we drink tea, the first sip of tea is not as good as the second. Of course, these spices can also be released to a greater extent by frying at low temperature. Be careful not to fry star anise, it will decompose a toxin, which is not good for health.

In addition, when I use spices, I also found that if the spices are broken, the taste is very different when used as a whole, which should be noted.

My views on the use of spices I have my own views on the use of spices:

1, moderate is the best, to activate the fragrance of ingredients, you can't pretend to be the owner. Many people in the world cook pot-stewed vegetables, which taste like Chinese medicine. We eat delicious food, not Chinese medicine, okay?

2. Pay special attention to special ingredients. For example, we just mentioned that grass should be used for grass. For another example, be sure to pay attention to the amount of cloves. Personal suggestion is to control it within 0. 1%, and other drugs should be controlled around 3% and not more than 5%.

3, in order to give full play to the efficacy, you can use oil and salt water, but pay attention to the frying temperature can not be too high.

4. The grades and grades of spices are different. Use spice bags whenever possible. If you think the brine is too strong, take out the marinade bag and don't continue to increase the concentration.

5, we must learn to forget the use of spices, what do you mean, that is, don't be superstitious about spices, it will naturally make a first-class taste, which is more difficult and requires the precipitation of skills. Come on.