Three Traditional Cooking Seasonings

Has antiinflammatory and analgesic effects, and can be used for treating tonsillitis and acute gastroenteritis. It is a blind material widely used in hot pot

Has antiinflammatory and analgesic effects, and can be used for treating tonsillitis and acute gastroenteritis. It is a blind material widely used in hot pot in recent years. Because everything sold in the market is dry, it is difficult to identify. After many consultations, the dried product was taken to Associate Professor Xu Jiangpu of our school for verification: it should be called Lingxiang, also known as Linglingxiang, belonging to the genus Lysimachia of Primulaceae. It is a perennial herb with strong fragrance and sweetness. Used for spicy hot pot, the general dosage is not more than 5g. There is another kind of Cao Ling on the market, named Basil, which can replace the above, but it belongs to Labiatae, also called Linglingxiang, also known as nine-story pagoda, vanilla, vanilla, duck head, sparrow head grass and so on. , sexual taste Xin Wen. Medically speaking, Xin Wen has the effect of treating wind-cold, cold and headache.

Cinnamon:

Also known as cinnamon. Sweet and hot in nature, it has the effects of nourishing yang, warming spleen and stomach, dispelling cold and dredging blood vessels. Indications: kidney-yang deficiency, chills and pains, chronic diarrhea, etc. It is oily and has a strong fragrance. The taste is spicy and the aftertaste is slightly sweet. Widely used in spicy hot pot and braised dishes, the appropriate dosage is 5 ~ 10g.

1, star anise: also known as anise and star anise, it is often used in traditional meat processing such as cooking and braised pork products, which can increase the flavor of meat and stimulate appetite.

2, fennel: commonly known as fennel, incense. It can give off a special fennel flavor, has the effect of appetizing and regulating qi, and is a commonly used spice in meat processing.

3, pepper: also known as Qin pepper, Sichuan pepper. It has a strong aroma and is a good spicy spice.

4, cinnamon: commonly known as cinnamon. It is a common condiment in meat processing.

5. Angelica dahurica: It has the functions of removing fishy smell, expelling wind, relieving pain and detoxifying, and is a commonly used spice in sauce and halogen products.

6. Lilac flowers: dried fruits and flower buds are used as spices, in which the fruits are called female lilacs and the flower buds are called male lilacs. Clove can be ground into powder and added to meat products, which is a common spice.

7, pepper: divided into white pepper and black pepper. Black pepper tastes better than white pepper. Pepper is a widely used spice because it has a spicy and aromatic taste.

8. Cardamom: Also known as Yuguo, Nutmeg, Cardamom, etc. Oval, hard, yellow and white, often used in western products.

9. laurel leaf: laurel leaf is a commonly used spice to remove meat flavor in western-style meat products.