Little spices go a long way, what are the foods that need to be spiced?

As the saying goes, food is the first thing a person needs, and you can't leave going to eat on any given day. In daily life, spices are also the key to get food, in addition to rice, oil, salt, sauce, vinegar tea seasoning. But after cooking so many times, do you really know the characteristics of the various seasonings? It is best to follow the steps of the little squid to approach these kitchen spices and understand their basic usage, to ensure that your cooking flavor has a great improvement. When it comes to star anise, those who cook regularly will surely be familiar with it. After all, it is a familiar spice in the kitchen. Star anise is the fruit of anise, and both the shell and the seeds are very common household spices.

Anise is a meat flavoring that has a very mellow smell. It is mainly used for stewing or braising some meats, especially in dishes with a lot of oil and prominent flavors, which will come out quickly with star anise. At the same time, due to its prominent flavor, it is recommended not to put too much when using it, so as not to suppress the original flavor of the food. I believe we all know that orange peel is the skin of an orange. Its appearance is generally reddish brown or red, with tiny wrinkles visible on the surface. To put it bluntly, it is aged peel. Probably because it is the peel itself, the aroma will be prominent when heated, but not as strong as star anise. Therefore, it is customary to use it with some lighter meaty dishes, often reaping the benefits of a unique aroma that can do wonders for enhancing freshness.

Generally our common cinnamon is the bark of the cinnamon tree, five or six years old. It has a very strong fragrance. It may seem a little sweet when first imported, but the aftertaste is full of spice, which is easy to distinguish when mixed with edible ingredients. Cinnamon is most often paired with chicken when cooking, mainly for flavor, and does not greatly affect the flavor of the ingredients. Additionally, cinnamon, while having a strong flavor, only stays on the surface of the food, so it is recommended to increase the amount if it is stewed with whole chickens and ducks.

The clove flavor seasoning is actually dried clove buds, the aroma is not inferior to the previous seasoning, can be said to be very prominent. It is because of this strong flavor, can remove the fishy and greasy taste, so many times with meat dishes, not recommended for vegetarian dishes. Especially when doing some brine dishes, cloves are perfect. But also remember not to put too much, otherwise the delicious flavor of the ingredients will be blocked. Grasshopper is a seasoning that is gray-brown in appearance and gray on the inside. It has a very prominent spicy flavor. It smells like pepper and tastes strange, but it masks the fishy flavor and relieves the greasy feeling. That's why you can never go wrong using it when beef, lamb, or fish stews are fishy. After using it, you will find that the flavor of the meat becomes rich.